why make this recipe
Homemade Pretzel Bagels are a delightful twist on two classic favorites: pretzels and bagels. They combine the chewy texture of a bagel with the salty, crispy crust of a pretzel. Making these bagels at home means you can enjoy fresh, warm bagels right from your kitchen. Plus, they are surprisingly simple to make and are perfect for breakfast, brunch, or a snack.
how to make Homemade Pretzel Bagels
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
- 1/4 cup baking soda
- 1 egg, beaten
- Pretzel salt or flaky sea salt
Directions:
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In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, molasses, flour, salt, and 2 tablespoons of softened butter. Knead the mixture until it comes together, which should take about 1-2 minutes.
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Cover the bowl and let the dough sit in a warm place for 1-2 hours, or until it has doubled in size.
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Preheat the oven to 425 degrees F and line two baking sheets with parchment paper.
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Once the dough has risen, punch it down, place it on your counter, and divide it into 10-12 equal balls. Poke a hole in each ball to form bagels.
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Cover the bagels and let them rise for about 15 minutes.
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In a large pot, boil water and add the baking soda. Lower the bagels into the boiling water, cooking for 3 minutes on one side. Flip them over and boil for an additional 1-2 minutes.
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Remove the bagels from the water and place them on the baking sheets. Brush the tops with beaten egg.
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Bake the bagels for 10 minutes. Then, brush them with the remaining melted butter and sprinkle with salt. Return them to the oven for another 10-15 minutes or until they are golden brown.
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Let the bagels cool before serving.
how to serve Homemade Pretzel Bagels
Enjoy your Homemade Pretzel Bagels warm or at room temperature. They are delicious on their own but can also be served with cream cheese, butter, or your choice of spreads. You could even slice them and use them for sandwiches or bagel bites!
how to store Homemade Pretzel Bagels
Once cooled, store your Homemade Pretzel Bagels in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just place them in a zip-top bag and freeze for up to 2 months. When you’re ready to eat, simply thaw and warm them in the oven.
tips to make Homemade Pretzel Bagels
- Make sure your water is warm, but not too hot to touch, to help the yeast activate properly.
- Do not skip the boiling step; it’s essential for getting the right texture and flavor of pretzels.
- If you prefer a lighter color, reduce the baking time slightly to prevent over-browning.
variation
If you’d like to mix things up, try adding toppings like everything bagel seasoning, sesame seeds, or even cheese before baking.
FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast. Just let it dissolve in warm water before adding it to the other ingredients.
2. Why do I need to boil the bagels?
Boiling bagels before baking gives them their chewy texture and shiny crust, similar to traditional pretzels.
3. Can I make these bagels gluten-free?
Yes, you can use gluten-free all-purpose flour to make a gluten-free version, keeping in mind that the texture may differ slightly.
Homemade Pretzel Bagels
Ingredients
Method
- In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, molasses, flour, salt, and 2 tablespoons of softened butter. Knead the mixture until it comes together, which should take about 1-2 minutes.
- Cover the bowl and let the dough sit in a warm place for 1-2 hours, or until it has doubled in size.
- Preheat the oven to 425 degrees F and line two baking sheets with parchment paper.
- Once the dough has risen, punch it down, place it on your counter, and divide it into 10-12 equal balls. Poke a hole in each ball to form bagels.
- Cover the bagels and let them rise for about 15 minutes.
- In a large pot, boil water and add the baking soda. Lower the bagels into the boiling water, cooking for 3 minutes on one side. Flip them over and boil for an additional 1-2 minutes.
- Remove the bagels from the water and place them on the baking sheets. Brush the tops with beaten egg.
- Bake the bagels for 10 minutes. Then, brush them with the remaining melted butter and sprinkle with salt. Return them to the oven for another 10-15 minutes or until they are golden brown.
- Let the bagels cool before serving.