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Homemade Pretzel Bagels Recipe

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4 from 9 reviews

These Homemade Pretzel Bagels combine the chewy texture of classic bagels with the deep, malty flavor of pretzels. Boiled briefly in a baking soda bath to get that characteristic pretzel crust, then baked to a golden perfection and brushed with melted butter and coarse salt, these bagels are perfect for breakfast, sandwiches, or snacks.

  • Total Time: 2 hours 45 minutes
  • Yield: 10 servings

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 brushing)

Boiling and Topping

  • 1/4 cup baking soda
  • 1 egg, beaten
  • Pretzel salt or flaky sea salt

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the warm water, instant yeast, molasses or honey, flour, kosher salt, and 2 tablespoons of softened butter. Knead on medium speed until the dough comes together, about 1 to 2 minutes. Cover the bowl and let the dough rise in a warm place for 1 to 2 hours, until doubled in size.
  2. Preheat the oven and prepare pans: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper for baking the bagels later.
  3. Shape the bagels and proof: After the dough has doubled in size, punch it down gently. Lightly flour your counter and divide the dough into 10 to 12 equal balls. Take each piece, poke a hole in the center with your finger, and gently stretch the hole until about 1/2 to 1 inch in diameter. Place the shaped bagels on the prepared baking sheets. Cover with a damp kitchen towel and let them rise for about 15 minutes.
  4. Prepare the boiling water: Bring a large pot of water to a boil and carefully add the baking soda, which helps develop the pretzel crust and deep flavor.
  5. Boil the bagels: Lower 2 to 3 bagels at a time into the boiling water. Boil each side—3 minutes on one side, then flip and boil for an additional 1 to 2 minutes on the other side. Use a slotted spoon to remove the bagels and let the water drain. Place them back onto the parchment-lined baking sheets.
  6. Brush with egg wash and bake: Brush each boiled bagel with the beaten egg to give them a shiny, golden crust. Make sure no water pools around the bagels on the baking sheet. Bake in the preheated oven for 10 minutes.
  7. Finish with butter and salt, then bake again: Remove the bagels from the oven, brush the tops generously with the remaining 4 tablespoons of melted butter, and sprinkle generously with pretzel salt or flaky sea salt. Return the bagels to the oven and bake for another 10 to 15 minutes until they are a deep golden brown.
  8. Cool and serve: Let the bagels cool completely before slicing. Enjoy them toasted, plain, with butter, cream cheese, or your favorite toppings!

Notes

  • Use instant yeast for convenience. If using active dry yeast, proof it first in warm water before mixing.
  • Molasses gives a traditional pretzel flavor, but honey works well as a sweeter alternative.
  • Boiling the bagels in baking soda water is key to developing the classic pretzel crust and flavor.
  • Use parchment paper to prevent sticking both during baking and after boiling.
  • Allow the bagels to cool fully before slicing to maintain their structure.
  • For a softer crust, you can brush with melted butter after baking as well.
  • Author: Maya
  • Prep Time: 2 hours
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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