Pretzel Bagels
⏱ 2 hoursMediumServes 8
The best of both worlds — the chewy, dense texture of a bagel meets the dark, malty crust of a soft pretzel. Finished with Crave Coarse Pretzel Salt for the perfect crunch.
Ingredients
- •1½ cups warm water
- •2¼ tsp active dry yeast
- •1 tbsp sugar
- •4 cups bread flour
- •1½ tsp fine salt
- •1 tbsp vegetable oil
- •10 cups water (for boiling bath)
- •⅔ cup baking soda
- •1 egg, beaten
- •Crave Coarse Pretzel Salt, for topping
Instructions
- 1Dissolve yeast and sugar in warm water. Let stand 5–8 minutes until foamy.
- 2Mix in flour, fine salt, and oil. Knead until a smooth, stiff dough forms — about 10 minutes.
- 3Divide into 8 equal pieces, roll into smooth balls, then poke a hole in the center and stretch into bagel rings about 4 inches across.
- 4Place on a floured surface, cover, and rest 30 minutes.
- 5Preheat oven to 425°F. Bring baking soda and water to a boil in a large, wide pot.
- 6Boil each bagel for 30 seconds per side. They should float to the top.
- 7Transfer to parchment-lined baking sheets. Brush generously with beaten egg.
- 8Sprinkle Crave Coarse Pretzel Salt over each bagel immediately after brushing.
- 9Bake 20–22 minutes until deep brown and crispy. Cool at least 15 minutes before slicing.
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Pro Tip
Bread flour gives pretzel bagels their signature dense, chewy bite — all-purpose flour works in a pinch but the texture won't be quite as satisfying. Crave Pretzel Salt holds up beautifully through the high baking temperature without melting or discoloring.