Share On Facebook
Share On Twitter
Share On Pinterest
Contact us
Salted Pretzel Bagels
  • 4Cups All Purpose Flour
  • 3Tsp Kosher Salt
  • 1 1/2Cups Lukewarm WaterAbout 110-115 degrees
  • 1Tbsp Honey
  • 1Tsp Instant Yeast
  • 1/4Cup Baking Soda
  • Course Salt
  1. Whisk together the flour and salt in a large bowl (if you have a stand mixer, use the bowl for this). Add the honey and instant yeast to the water and let sit for 5 minutes. Pour the water into the flour mixture and use a spatula to combine the ingredients. If using a stand mixer, knead on low for 8 minutes. If kneading by hand, transfer the dough onto a countertop and knead about 10-12 minutes.
  2. Transfer the mixture to a bowl and cover with plastic wrap or a cloth. Let rise somewhere warm for 2 hours or in the refrigerator for 12.
  3. When the dough has finished rising, gently turn it out on a lightly floured surface. Divide the dough into 12 sections and form each piece into a ball. Press your thumb through the middle of each ball and gently tug the inside of the circle to form your bagels.
  4. Lay a cloth hand towel on the counter by the stove. Preheat the oven to 425. Bring a large pot of water to boil and add the baking soda. Gently drop 2-3 bagels into the water and allow to boil for 30 seconds on each side. Remove from the water and place on the towel. Season the bagels with coarse salt immediately after they are removed from the water. Finish boiling and seasoning the rest of the bagels then place them onto a baking sheet.
  5. Bake for 20-25 minutes until the bagels are golden brown on top. Remove and enjoy!