Description

These Easy Homemade Pretzel Bagels combine the chewy texture of classic bagels with the rich, slightly salty flavor of traditional pretzels. Perfect for breakfast or a snack, these bagels have a golden-brown crust thanks to a quick baking soda bath before baking, giving them their signature pretzel taste and texture. Making pretzel bagels at home is simpler than you might think, and the result is a delicious, satisfying treat that pairs wonderfully with cream cheese, deli meats, or your favorite spreads.

Ingredients

Dough

4 cups bread flour
1 tablespoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 teaspoons salt
1 1/4 cups warm water (about 110°F/43°C)
1 tablespoon olive oil

Boiling Solution

10 cups water
2/3 cup baking soda

Topping

Coarse sea salt, for sprinkling

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Instructions

Prepare the Dough: In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. Add the bread flour, salt, and olive oil. Mix until a dough forms, then knead by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and allow it to rise in a warm place for about 1 hour, or until doubled in size.
Shape the Bagels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger and gently stretch it to form a bagel shape, roughly 2-3 inches in diameter.
Prepare Baking Soda Bath: Preheat your oven to 425°F (220°C). In a large pot, bring 10 cups of water and the baking soda to a rolling boil.
Boil the Bagels: Carefully drop each bagel into the boiling baking soda water, boiling for about 30 seconds on each side. Use a slotted spoon to remove and drain on a wire rack or parchment paper.
Add Toppings: Place the boiled bagels on a lined baking sheet. Sprinkle with coarse sea salt or your choice of toppings immediately while wet.
Bake: Bake in the preheated oven for 20-25 minutes, turning halfway through, until the bagels are deep golden brown.
Cool and Serve: Remove the bagels from the oven and let them cool on a wire rack. Serve warm or at room temperature with cream cheese or desired spreads.

Notes

Ensure the water in the boiling bath is at a rolling boil before adding the bagels to develop the signature pretzel crust.
You can add toppings like sesame seeds, poppy seeds, or everything bagel seasoning instead of just coarse salt.
For softer bagels, reduce the boiling time slightly.
Store leftover bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage.