Pretzel bagels - The flavor of pretzels in bagel form. These bagels have the flavor of soft pretzels on the outside and they are slightly softer than standard bagels on the inside.
These bagels are tender and soft fresh from the oven with a thin crispy crust. Unlike standard bagels, they are made with all purpose flour rather than bread flour and the dough includes some butter.
You shape them as you would standard bagel and then you boil them in sweetened boiling water. What turns them into pretzels is you then dip them in a water bath that includes baking soda. This is what gives he bagels their "pretzel-ness."
Ingredients:
Flour: Use unbleached all-purpose flour.
Water.
Instant Yeast.
Butter: Melted.
Salt: I used kosher salt. If you use table salt, you will use less by volume but the same by weight.
Brown Sugar.
Pretzel Salt: For finishing. You could also substitute Everyhing Bagel seasoning or kosher salt.
For Boiling and Dipping: Water, baking soda, and barley malt syrup. You will bake the baking soda in a low oven to increase the alkaline level.
Procedure to Make These Bagels:
First, knead together the dough ingredients. While the dough is rising, bake the baking soda in a low oven. This step helps the baking soda become more alkaline so that you can use it in a cold water bath.
Next, when the dough has risen, divide it into eight equal pieces and shape them into bagels. Then, let them chill in the refrigerator before dipping.
While the shaped dough is chilling, bring water to a boil in a pan along with a tablespoon of barley malt syrup. In another container, combine cold water and the baking soda and stir until it's completely dissolved.
After that, boil the bagels for 30 seconds per side, and then dip them in the soda bath for about 30 seconds. Sprinkle them with pretzel salt.
Finally, bake the bagels for about 20 minutes, until a deep brown.
Storage:
These bagels are best the day they are made. To store them, wrap them individually in plastic wrap and place them in a freezer bag in the freezer.
Sunday Funday - Bagels:
This week, the Sunday Funday group is sharing bagel recipes!
- Boursin and Salmon Bagel from A Day in the Life on the Farm
- Caprese Bagel from Mayuri's Jikoni (our host kitchen)
- Chorizo Cream Cheese Spread from Food Lust People Love
- Keto Bagel Sandwich from Sneha's Recipe
- Pretzel Bagels from Karen's Kitchen Stories
- The Bagel Conflict and My Left Coast Bagels from Culinary Cam
Pretzel Bagels
Pretzel bagels - The flavor of pretzels in bagel form. These bagels have the flavor of soft pretzels on the outside and they are slightly softer than standard bagels on the inside.
Ingredients
- 500 grams all purpose flour (about 4 1/4 cups)
- 29 grams light brown sugar (2 tablespoons)
- 8 grams salt (2 teaspoons Diamond Crystal kosher, or1 teaspoon table salt)
- 6 grams instant yeast (2 teaspoons)
- 275 grams 90 degree F water (1 1/4 cup)
- 28 grams unsalted butter, melted (2 tablespoons)
- Pretzel salt for sprinkling
- 3 quarts boiling water plus 1 tablespoon barley malt syrup
- 5 cups cold water plus 150 grams baking soda
Instructions
- While the dough is rising, spread the baking soda over a baking sheet and bake it in a 300 degree F oven for one hour. Dissolve the baking soda completely in 5 cups of cold water.
- In the bowl of a stand mixer, whisk together the flour, sugar, salt, and yeast.
- Combine the water and melted butter and pour the mixture into the flour mixture. Knead on second speed for about two to four minutes, until the dough just comes together. Increase the speed to 5 and knead the dough for about four minutes until smooth. The dough should be tacky but not sticky.
- Let the dough rise until doubled in a lightly oiled bowl or dough rising bucket, covered, about an hour.
- Divide the dough into eight equal pieces and form each into a ball. Cover with oiled plastic wrap and let rest on a parchment lined baking sheet for 10 minutes.
- Lightly flour the bottom of the dough balls and then poke a hole from the bottom of each one. Using your hands, stretch the dough into rings. Rotate the dough in your hand as you are gently stretching it.
- Cover the dough and chill it in the refrigerator for 30 minutes. While the dough is chilling, heat the oven to 425 degrees F with a rack in the center.
- Bring 3 quarts of water to a boil in a large saucepan and add a tablespoon of barley malt syrup or brown sugar.
- Working with one to two bagels at a time, boil the bagels 30 seconds per side and then dip them in the cold baking soda water bath for 30 seconds. Place them back onto the baking sheet and sprinkle them with pretzel salt.
- Bake the bagels for about 20 minutes. Cool on the pan for five minutes and then transfer to a wire rack.
Nutrition Facts
Calories
1220Fat (grams)
4 gSat. Fat (grams)
2 gCarbs (grams)
318 gFiber (grams)
2 gNet carbs
316 gSugar (grams)
217 gProtein (grams)
16 gCholesterol (grams)
8 mgRecipe adapted from The Practical Kitchen.
