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Homemade Pretzel Bagels Recipe

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4.1 from 10 reviews

  • Author: Lea
  • Total Time: 2 hours 45 minutes
  • Yield: 10-12 bagels

Description

Homemade Pretzel Bagels combine the chewy, golden crust of traditional pretzels with the dense, satisfying texture of bagels. This recipe features a yeast dough enriched with molasses or honey for slight sweetness, boiled briefly in baking soda water to achieve that iconic pretzel bite, then baked to golden perfection. Perfect as a snack or breakfast, enjoy them toasted with butter, cream cheese, or your favorite toppings.

Ingredients

Dough Ingredients

  • 2 cups warm water
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 1 tablespoon molasses or honey
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 6 tablespoons salted butter, at room temperature (divided: 2 tablespoons for dough, 4 tablespoons for after baking)

Boiling Solution

  • 1/4 cup baking soda

Topping

  • 1 egg, beaten
  • Pretzel salt or flaky sea salt, for sprinkling

Instructions

  1. Prepare the Dough. In the bowl of a stand mixer fitted with the dough hook, combine warm water, instant yeast, molasses or honey, flour, kosher salt, and 2 tablespoons of softened butter. Knead the mixture until the dough comes together, approximately 1-2 minutes. Cover the bowl and let the dough sit in a warm place for 1-2 hours until it doubles in size.
  2. Preheat Oven and Prepare Baking Sheets. Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
  3. Shape the Bagels. Once the dough has doubled, lightly flour your countertop and punch down the dough to release air. Divide it into 10 to 12 equal-sized balls. Take one piece at a time and use your finger to poke a hole in the center. Gently stretch the hole to about 1/2 to 1 inch in diameter. Place shaped bagels on the prepared baking sheets. Cover them with a damp kitchen towel and let rise for about 15 minutes.
  4. Boil Bagels in Baking Soda Water. Bring a large pot of water to a boil and add 1/4 cup baking soda to the water. Carefully lower 2 to 3 bagels at a time into the boiling water. Boil for 3 minutes on one side, then flip and boil for an additional 1 to 2 minutes. Use a slotted spoon to remove the bagels, allowing excess water to drain. Transfer the boiled bagels back to the parchment-lined baking sheets.
  5. Egg Wash and Bake. Brush each boiled bagel with the beaten egg, ensuring no excess water pools around them. Bake in the preheated oven for 10 minutes.
  6. Butter, Salt, and Finish Baking. Remove the bagels from the oven and brush each with the remaining 4 tablespoons of melted butter. Generously sprinkle pretzel salt or flaky sea salt over the bagels. Return them to the oven and bake for an additional 10-15 minutes, or until they turn golden brown. Let cool before slicing, toasting, or serving with butter or cream cheese.

Notes

  • Allowing the dough to rise in a warm place is crucial for a soft interior.
  • The baking soda water bath is key to achieving the pretzel-like crust and chewy texture.
  • If pretzel salt is unavailable, flaky sea salt works well as a substitute.
  • For sweeter bagels, use molasses; for a milder, floral sweetness, substitute with honey.
  • Storage tip: Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
  • Prep Time: 15 minutes active + 1-2 hours rising
  • Cook Time: 30 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/homemade-pretzel-bagels-recipe/