Visit our Bread Recipes page for more homemade bread ideas!

As a natural follow-up to the recent Spreadable Ranch Cream Cheese post, here’s a recipe you’ll want to try: Pretzel Bagels. These combine the deep brown, chewy crust of a soft pretzel with the dense, satisfying crumb of a bagel—perfect for slathering with your favorite cream cheese spread.

I’ve written about my love of soft pretzels before and I’ve also reminded readers that making homemade bagels is easier than it seems. Don’t be intimidated by yeast—if you’re comfortable with basic yeast baking this will be straightforward. If you haven’t worked with yeast much, follow the steps and visual cues below and you’ll be fine.

Making Bagel Dough

The simplest approach is to combine the dough ingredients in a bowl until a shaggy mass forms, then use a stand mixer fitted with a dough hook on low speed to knead until the dough is smooth and elastic. If you don’t have a mixer, you can knead by hand on a floured surface. After kneading, place the dough in a lightly greased bowl (or the mixer bowl), cover with a damp towel or plastic wrap, and let it rise in a warm, draft-free spot until roughly doubled. Look for these signs:

The dough appears about twice the size it was after mixing.
The dough looks noticeably puffy—airy but not full of large holes.

The Easiest Way to Form Bagels

After the first rise, divide the dough into evenly sized pieces and roll each into a smooth ball. Cover them and let them rest for 20–30 minutes to relax the gluten. The most straightforward method to shape the bagels is to poke a hole through the center of each ball with your finger and gently stretch it until the opening is about 2 inches across. Be gentle so you don’t deflate the dough.

This short video demonstrates the shaping and finishing process.

Key shaping tips:

Stretch the dough gently, rotating a quarter turn after each stretch, and avoid squeezing out the air.
Place shaped bagels on a sheet tray with space between them—they will expand slightly during boiling and baking.

Cook’s Notes

Using silicone baking mats (Silpats) or greased pans with a light dusting of cornmeal helps prevent the boiled bagels from sticking during baking.
2/3 cup baking soda in the boiling water is intentional. The alkaline bath changes the pH so the crust browns deeply and develops the characteristic pretzel-like chew and color.
A wide, shallow pan or skillet makes lowering, flipping and removing bagels easier. Work in small batches—no more than four bagels at a time for boiling.
A thin, flat spatula with a slight lip helps turn and remove boiled bagels cleanly while letting excess water drain away.
Brush bagels with beaten egg white to help toppings like coarse salt adhere. If you avoid eggs, brush with water or a flax egg substitute.
Use pretzel salt if available for the classic crunch and resistance to melting. Coarse kosher or sea salt flakes work well as alternatives.
Optional: Lightly score the tops with a sharp knife (about 1/8-inch deep) to allow steam to escape and create a neat finish.

Pretzel Bagels Recipe

Pretzel Bagels

Author: Rebecca Lindamood

Ingredients

For the Bagel Dough:

22 ounces by weight all-purpose flour (about 4 1/2 cups)
1 1/2 cups water
1 tablespoon brown sugar
2 teaspoons kosher salt
2 1/4 teaspoons active dry yeast (1 packet)

For the Bagel Boil:

10 cups water
2/3 cup baking soda
3 tablespoons brown sugar

To Top the Bagels:

Beaten egg white (or flax egg) for brushing
Coarse salt or pretzel salt for sprinkling

Instructions

To Make the Dough:

Combine all dough ingredients in a large bowl and stir until a shaggy dough forms. Knead until smooth and elastic—either by hand or with a stand mixer and dough hook. The dough will be stiff; that’s normal. Place in a greased bowl, cover, and let rise in a warm place until doubled in bulk.
Turn the dough out, divide into 8 equal pieces, and roll each into a smooth ball. Cover and let rest for 30 minutes.

To Form and Bake the Bagels:

Preheat the oven to 450°F (230°C).
Prepare the boiling bath by combining water, baking soda, and brown sugar in a wide, deep pan. Bring to a boil, then reduce to a simmer.
Make a hole in the center of each dough ball with your finger and gently stretch to about 2 inches in diameter. Take care not to deflate the dough.
Lower 1–4 bagels at a time into the simmering water (place the side that was up on the counter into the water first). Boil 2 minutes on the first side, flip, then boil 2 minutes on the second side. Use a slotted spoon to transfer bagels to a Silpat- or parchment-lined baking sheet.
Brush the bagels with beaten egg white (or flax egg), sprinkle with salt, and optionally make a few shallow slashes across the top. Bake until deeply browned, about 18 minutes.
Store leftovers in a paper bag; they’re best the day they’re made, or toasted the next day.

Connect with Foodie with Family

facebook | pinterest | instagram | twitter

Nutritional information is an estimate and provided as a courtesy; calculate nutrition using the exact ingredients you use if needed.