Pretzel Bagels

5 from 1 vote

The BEST and EASIEST pretzel bagels recipe. Quick-rise, soft, and easy to make. Make a dozen this afternoon!

Course Side Dish

Cuisine American

Keyword bagels, boiled, pretzel bagels, soft pretzels

Prep Time 1 10

Cook Time 20

Total Time 1 30

Servings bagels

Calories 220kcal

In a large bowl combine 1 1/4 c. flour, 1 1/2 c. warm water, 2Tbsp. active dry yeast, and 3Tbsp. sugar.
Mix on low speed. Scrape the sides of the bowl. Mix on high speed for 1-2 minutes.
Add 1 Tbsp. salt and 3 more cups of flour.
Mix until a stiff dough is achieved. Use the dough hook on your mixer and knead for 2 minutes (or knead the dough by hand on a floured surface until smooth and elastic).
Cover and let rise for 15 minutes.
Divide into 12 sections. Roll each section into a ball.
Press thumb through the center of each ball and gently pull in all directions until a uniform ring has formed.
Place on a lightly floured surface, cover, and let rest for 20 minutes.
While dough rests, pour 10 cups of water into a stock pot. Add 1/2 cup baking soda, stir, then bring the water to a boil.
Reduce heat to med-low.
Preheat oven to 375 degrees.
Boil 3-4 bagels at a time for 30-60 seconds on each side. Transfer each bagel to a cooling rack to drain for 30-45 seconds then transfer to a baking sheet that has been lightly sprayed with non stick cooking spray.
Repeat until all 12 bagels have been boiled.
Use a fork to beat the egg and tablespoon of water together to create an egg wash. Brush each bagel with an egg wash (1 egg + 1 Tbsp. water) then sprinkle with kosher salt.
Bake for 25 minutes, rotating the pan half way through the baking process. Bagels will be dark, but they will still be soft. Trust me!