Pretzel Bagels

These bagels are sooo good! They have a nice chew and a delicious salty top. However, they are time consuming so I would say this is more of a weekend baking project. Is it as practical as buying bagels at a bakery or grocery store? probably not… But anything I’ve ever made homemade I find usually tastes better and fresher. I can taste the difference and that there is less preservatives and that’s why I love trying to make things myself. If you have the time and want to give this a try you won’t be disappointed. They also go excellent with chive and onion cream cheese, smoked salmon and a glass of bubbly or champagne 😉

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 1 hour + 20 min. prep
    • Rating: Difficult
  • Ingredients & availability
    • 9 ingredients
    • All ingredients you can easily find at a grocery store
    • Rating: Easy

Equipment Required:

  • Stand mixer or mixing bowl (can mix & knead with hands)
  • Mixing spoons/cups
  • Tea towels (for covering dough while it rises)
  • 2 baking sheets
  • Parchment paper
  • Large pot
  • Slotted spoon
  • Basting brush

Time: 1 hour 20 min. prep + 25 minutes bake + 1 hour 15 min. rising time = 3 hours total

Yield: 10 – 12 bagels

Calories/Bagel: ~ 226 – 271

Ingredients:

  • 2 cups warm water
  • 1 packet instant yeast (2 1/4 tsp)
  • 1 tablespoon molasses or honey + more for water
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 tablespoons salted butter, at room temperature
  • 1/4 cup baking soda
  • 1 egg, beaten
  • pretzel salt or flaky sea salt

Directions:

  1. In the bowl of stand mixer fitted with dough hook, combine the water, yeast, 1 tbsp. molasses, flour, salt, and 2 tablespoons softened butter. Knead until the dough comes together, about 1-2 minutes.
  2. Cover and let sit in a warm place for 1-2 hours, until doubled in size. Meanwhile, line 2 baking sheets with parchment paper.
  3. Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls. Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet with a damp kitchen towel and let the bagels rise for about 15 minutes.
  4. Preheat the oven to 425F. Bring a large pot of water to a boil and add the baking soda and about a tablespoon of molasses. Be careful with how much water you add because once the baking soda is added it can overflow from the reaction. Lower 2-3 bagels at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1-2 additional minutes. Using a slotted spoon, remove the bagels from the pot letting the water drain. Transfer to a parchment paper lined baking sheet. Repeat until you’ve boiled all of the bagels.
  5. Brush each bagel with the beaten egg. Make sure there is no water piled up next to the bagels. Transfer to the oven and bake 10 minutes. Remove from the oven and brush the remaining 4 tablespoons melted butter over each of the bagels. Generously sprinkle each bagel with salt. Return to the oven for another 10-15 minutes, or until the bagels are golden brown. Let cool. Slice, toast, eat whole, slathered with butter or cream cheese!

I got this recipe from Half Baked Harvest. You can find the original recipe HERE.