Before diving into the nitty-gritty of making easy soft pretzel bagels, let’s chat about what goes well with them. Pairing precooked delights with your bagels can elevate your snack game.
Think about mustard or cheese dip. A sharp cheddar dip has a bite that complements the saltiness of the pretzel bagels. If savory isn't your vibe, how about a creamy garlic dip? It’s a fantastic contrast to the pretzel flavor. You might also enjoy a simple yet delicious butter spread topped with herbs. Lastly, you can’t go wrong with a sweet honey glaze. It offers a playful twist, leaving your taste buds buzzing.
If you’re like me, the moment you spot a freshly baked bagel or a golden soft pretzel, your heart skips a beat. Those fluffy, chewy treats offer comfort with each bite. Imagine the joy when they come together in one easy recipe! Today, let's talk about an easy soft pretzel bagels recipe that’ll have you reaching for seconds (or thirds). It’s an effortless delight worth mastering.
This simple blend of bagels and soft pretzels brings out the best of both worlds. The dough is similar to bagel dough but enriched with the lovely flavor of soft pretzels. Just think of it: chewy, salty goodness with a hint of sweetness from the dough, served warm and fresh from your own oven. It’s a treat that satisfies both snack cravings and breakfast needs at the same time.
Imagine biting into one of these bagels. The exterior is satisfyingly crisp, while the inside is warm and slightly chewy. You’ll get a salty crunch on your teeth, followed by soft dough that melts in your mouth. It’s both savory and slightly sweet, ideal whether you enjoy your bagels plain or adorned with toppings.
Why trust this recipe with your own kitchen? Well, let’s break down some reasons that make it a winner:
Simple Ingredients: The recipe uses basics you likely have in your pantry. No need for specialty items. Just flour, yeast, water, and a few flavor enhancements do the trick.
Time-Saving: You will spend less time preparing compared to traditional bagels. The dough rises quickly, and the boiling step requires only a few minutes.
Versatility: Sure, it’s great as-is, but you can customize these bagels in many ways! Adding toppings like coarse salt, seeds, or cheese changes up the flavor profile beautifully.
Family-Friendly: Whether you’re cooking for kids or adults, these bagels appeal to everyone. They are great for breakfast, a snack, or even a party platter. Whatever the occasion, they fit right in.
4 ½ cups all-purpose flour
1 (¼ oz.) packet active dry yeast
1 ½ cups warm water (110–115°F; see below for tips)
1 Tablespoon granulated sugar
2 teaspoons kosher salt, plus extra for sprinkling
4 Tablespoons unsalted butter, melted
1 teaspoon honey
Vegetable oil, for greasing the bowl
10 cups water
2/3 cup baking soda
1 large egg yolk, beaten with 1 Tablespoon water
½ teaspoon smoked paprika
Start by combining warm water, sugar, and yeast in a mixing bowl. Let it sit for about 5 to 10 minutes until it gets frothy, which shows that the yeast is active.
Add the melted butter, honey, and salt to the yeast mixture. Stir gently. Gradually add in the flour until a dough begins to form.
Once combined, turn your dough onto a floured surface. Knead for about 6-8 minutes until it’s smooth and elastic. This is where the workout comes in! Trust me; the effort pays off.
Grease a bowl with vegetable oil. Place the dough in the bowl, ensuring it’s coated with oil. Cover it with a clean towel and let it rise in a warm place for about an hour. You want it to double in size.
Once the dough has risen, punch it down. Divide the dough into 12 equal pieces. Roll each piece into a rope about 12 inches long and shape it into a bagel. Pinch the ends together well.
In a large pot, bring 10 cups of water to a gentle boil. Stir in the baking soda. This step creates the unique texture of the bagels.
Carefully drop one bagel at a time into the boiling water. Boil for about 30 seconds on each side. Remove with a slotted spoon and place them on a baking sheet lined with parchment paper.
Brush the surface of each bagel with the egg wash made from the beaten egg yolk and water. Sprinkle with kosher salt and smoked paprika for extra flavor. Bake in a preheated oven at 425°F for 15-20 minutes until golden brown.
Calories per bagel: Approximately 230
Total fat: 6g
Saturated fat: 3.5g
Carbohydrates: 40g
Sugars: 1g
Protein: 7g
Store any leftover bagels in an airtight container for up to two days at room temperature. For longer storage, you can freeze them. Just wrap each bagel tightly in plastic wrap and then place them in a freezer-safe bag. They’ll last up to 3 months.
Now, let’s talk about accompaniments. Here are a few ideas:
Creamy Cheese Dip: Whip together cream cheese and herbs for a rich dip. It’s divine spread on a warm bagel.
Charcuterie Board: These bagels can shine as part of a cheese and meat board. Throw in olives, nuts, and fresh fruits for variety.
Vegetable Soup: The chewy texture of these bagels complements a warm bowl of soup perfectly. Consider a hearty tomato soup or a vegetable chowder.
Fresh Salad: Pair with a light salad for balance. A simple mixed greens salad with a zesty vinaigrette works wonders next to a bagel.
You might not have everything on hand, and that's totally fine. Here are some alternatives:
Flour: If you’re out of all-purpose flour, consider using bread flour. It will give you a chewier texture.
Yeast: Instant yeast can replace active dry yeast without needing to proof it first. Just mix it directly with the flour.
Butter: If you're dairy-free, use coconut oil in place of butter. This keeps the dough moist and adds a hint of flavor.
Egg: For an egg wash substitute, try using non-dairy milk for a vegan option. It gives a nice sheen without the egg.
So there you have it! This easy soft pretzel bagels recipe is packed with flavor and easy to make. I hope you try your hand at this unique hybrid. With the right toppings, generous dips, or even solo, they’ll charm your palate every time. Don't forget to share your creations with family and friends. Happy baking!
If you’re like me, the moment you spot a freshly baked bagel or a golden soft pretzel, your heart skips a beat. Those fluffy, chewy treats offer comfort with each bite. Imagine the joy when they come together in one easy recipe! Today, let's talk about an easy soft pretzel bagels recipe that’ll have you reaching for seconds (or thirds). It’s an effortless delight worth mastering.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For crunchier bagels, try sprinkling on some seeds, such as sesame or poppy seeds, before baking.
Susan Roberts is a California-based registered dietitian and the creator of Sweet Mama’s Kitchen, where she shares simple, comforting, and nutritious home-cooked recipes. As a busy mom, she focuses on easy, wholesome meals that bring joy to the table without sacrificing flavor. Susan’s passion lies in helping others create delicious, family-friendly dishes with love and confidence.