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Homemade Pretzel Bagels Recipe

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These homemade pretzel bagels combine the chewy, doughy texture of traditional bagels with the rich, malty flavor of pretzels. Made from scratch with a simple yeast dough, boiled in a baking soda solution, then baked to golden perfection, these bagels are perfect for breakfast or snacks. They feature a shiny crust topped with coarse pretzel or flaky sea salt and can be enjoyed plain or with your favorite spreads.

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

Ingredients

For the Dough

  • 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

For Boiling

  • 1/4 cup baking soda

For 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, all-purpose flour, kosher salt, and 2 tablespoons of softened butter. Knead the mixture for about 1-2 minutes until the dough comes together into a smooth ball. Cover the bowl and let the dough rise in a warm place for 1-2 hours until it has doubled in size.
  2. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking during baking.
  3. Shape the Bagels: Once the dough has risen, punch it down to release air. Transfer it to a lightly floured surface, and divide the dough into 10-12 equal portions. Working with one portion at a time, use your finger to poke a hole through the center and gently stretch the dough until the hole measures about 1/2 to 1 inch in diameter. Place each shaped bagel onto the prepared baking sheets. Cover with a damp kitchen towel and let them rise for about 15 minutes.
  4. Boil the Bagels: Bring a large pot of water to a boil and add the baking soda. Carefully lower 2-3 bagels into the boiling water at a time. Boil each side: 3 minutes on the first side and an additional 1-2 minutes after flipping. Use a slotted spoon to remove the bagels from the water, allowing excess water to drain off. Transfer the boiled bagels back onto the parchment-lined baking sheets.
  5. Apply Egg Wash and Bake: Brush each bagel with the beaten egg to give them a shiny, golden crust. Ensure there is no residual water pooling around the bagels on the baking sheet. Bake in the preheated oven for 10 minutes.
  6. Brush with Butter and Add Salt: Remove the bagels from the oven and immediately brush the remaining 4 tablespoons of melted butter over each bagel. Generously sprinkle pretzel salt or flaky sea salt on top for that classic pretzel flavor.
  7. Finish Baking: Return the bagels to the oven and bake for another 10-15 minutes, or until golden brown and crusty on the outside. Allow the bagels to cool completely before slicing. Enjoy them toasted or fresh, with butter, cream cheese, or your favorite toppings!

Notes

  • Using molasses adds a traditional pretzel flavor, but honey is a good substitute for a milder sweetness.
  • Make sure the water is warm, not hot, to activate the yeast without killing it.
  • Boiling the bagels in baking soda water gives them their signature chewy crust and pretzel-like texture.
  • If you don’t have pretzel salt, flaky sea salt or coarse kosher salt works well as a topping.
  • Let the bagels cool completely before slicing to avoid a gummy texture inside.
  • Storage: Keep leftover bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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