If you have ever stood in front of the bread aisle unable to pick between a soft pretzel and a bagel, this recipe is the answer to a problem you did not know could be solved. You get the salty, dark, snappy crust of a pretzel on the outside and the dense, chewy, sandwich-ready interior of a proper bagel. Both in the same thing. At the same time.
I came up with the idea after making soft pretzels with my girlfriend's daughter. Somewhere in the middle of it I noticed the dough and the process were nearly identical to bagels. So I improvised a version that combined the two. This was actually the first time I tried to wing a recipe without looking anything up online first, and I'm quite happy with how they turned out. Even if baking is not usually your strong suit, the dough is very forgiving.
The key to getting that real pretzel flavor and color is the alkaline boiling bath. Cooking the shaped dough in a mixture of water, baking soda, and a little honey before baking is what creates that deep golden-brown crust and the slight snap when you bite into it. Without this step you just have a dark bagel. With it, you have something that genuinely tastes like a pretzel on the outside. The honey balances the bitterness just enough without making things sweet.
A stand mixer makes the kneading a lot easier since the dough needs a solid 10 minutes to develop properly. You can absolutely do it by hand, but your forearms will have a strong opinion about it afterward. Either way, do not cut the kneading time short. That is what builds the chew. Bread flour is also strongly reccomended here over all-purpose. The higher protein content is what gives you that dense, satisfying bite that actually feels like a bagel.
This recipe makes eight generously sized bagels that freeze remarkably well, which makes them worth the effort even on a weeknight. They are fantastic for breakfast sandwiches and holds up well to a thick layer of cream cheese. If you want something to pair them with, my Homemade Honey Nut Greek Yogurt Cups make a solid side for a full breakfast spread.
Soft, chewy bagels with a classic golden pretzel crust from a honey-baking soda boil. Perfect for breakfast sandwiches or topped with cream cheese. Makes 8 bagels and freezes great.
Ingredients
For the Dough:
- 1 1/2 cups water, warmed to 105°F
- 1/2 teaspoon active dry yeast
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 4 2/3 cups bread flour
For the Boiling Bath:
- 6 cups water
- 1/4 cup baking soda
- 1 tablespoon honey
For the Topping:
- 1 egg, beaten with 2 tablespoons water for egg wash
- Coarse sea salt or sesame seeds
Directions
- Activate yeast: In the bowl of a stand mixer, combine the warm water (105°F), sugar, and yeast. Let it sit for about 5 minutes until the mixture is foamy and bloomed.
- Knead the dough: Add the bread flour and salt. Use the dough hook attachment to knead for about 10 minutes until the dough is smooth and elastic. Finish with a brief knead by hand on a clean surface.
- First rise: Place the dough in a lightly greased bowl and cover it. Let it rise for 1 hour in a warm, draft-free spot. A closed, turned-off oven works well for this.
- Shape the bagels: Use a bench scraper to divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Poke a hole through the center with your thumb and gently rotate it around two fingers to widen the opening.
- Rest and preheat: Place the shaped bagels on a lightly greased pan and let them rest briefly while you bring the boiling water up to temperature. Preheat your oven to 450°F.
- The pretzel bath: In a large pot, bring 6 cups of water, the baking soda, and the honey to a full boil. Boil the bagels in batches of 3 to 4 at a time, for 30 seconds per side.
- Drain and egg wash: Remove the bagels with a slotted spoon and place them on a wire rack to drain. Brush the top of each bagel with egg wash.
- Top and bake: Sprinkle with coarse salt or sesame seeds. Arrange on a parchment-lined baking sheet and bake at 450°F for 15 minutes or until deep golden brown.
- Cool: Transfer to a wire rack and let cool before slicing or serving.
How to Store and Freeze Pretzel Bagels
Once fully cooled, store leftover bagels in an airtight bag or container at room temperature for up to 2 days. For longer storage, freeze them individually and pull one out whenever you need it. They thaw quickly on the counter or go straight into the toaster from frozen with good results. Making a double batch and freezing half is genuinely worth doing since the active time is the same.
Serving Ideas
These work well for breakfast sandwiches with eggs and cheese, or just toasted and spread with cream cheese. The pretzel crust also holds up well to heartier fillings like turkey and sharp mustard if you are using them for lunch. If you want to round out a homemade breakfast spread, these go well alongside whole wheat blueberry muffins for something a little lighter on the side.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
You can, but the texture will be noticeably softer and less chewy than a proper bagel. Bread flour has more protein which builds the gluten structure responsible for that dense, satisfying bite. If all-purpose is all you have, it will still work, just manage your expectations a little.
Why do you boil the bagels before baking?
Boiling sets the outer crust before it hits the oven, which is what gives bagels their characteristic chew and slightly glossy exterior. Using baking soda in the water makes it alkaline, which is what creates the deep golden-brown color and the pretzel-like flavor on the crust. The honey in the bath adds just a small amount of sweetness that rounds out the sharpness from the baking soda.
Can I make the dough ahead of time?
Yes. After the first rise, you can cover the dough tightly and refrigerate it overnight. Let it come back to room temperature for about 30 minutes before shaping. A cold, slow rise can actually improve the flavor slightly, so this is a good option if you want fresh bagels in the morning without doing everything from scratch.
How do I freeze pretzel bagels?
Let them cool completely, then slice them before freezing so you can toast them straight from frozen without thawing first. Wrap individually in plastic wrap or use a zip bag with the air pressed out. They keep well in the freezer for up to 3 months.
Can I add toppings other than salt and sesame seeds?
Everything bagel seasoning works very well here and is probably the most popular alternative. Poppy seeds, dried onion flakes, or a mix of caraway seeds are all good options. Apply the topping right after the egg wash while everything is still wet so it sticks properly during baking.
I gave this recipe a go, forgoing the egg wash and they came out great! I'll have a blogpost and video documenting my experience soon.
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