Pretzel Bagels
Pretzel bagels is the combination of my popular German pretzel recipe and my authentic bagel recipe and oh, they're addictive (I love ANYTHING pretzel)! These bagels are the perfect way to make breakfast special with a German twist on an American classic breakfast item. Brezelbagels (how I would call them in German) would also be a great companion for an Oktoberfest-inspired brunch served with a heaping portion of my Obatzda cheese spread.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams all-purpose flour
- 7 grams active dry yeast (1 little pouch)
- 15 grams brown sugar
- 30 grams butter
- 10 grams salt
- 275 milliliter water (luke warm)
- 500 milliliter cold water
- 20 grams lye
- 1 egg white (size US large)
- pretzel salt
Instructions
- 1
Combine yeast, warm water and brown sugar in a small bowl and allow to sit and bubble up for 5 to 10 minutes.Add remaining ingredients and knead either by hand or using a dough hook attachment of your mixer for about 7 minutes. You should have a smooth and elastic dough. Cover and allow to rest at room temperature until doubled in size about an hour. If your oven has a proofing mode, set it to 100 degrees Fahrenheit, which should reduce the proofing time to 30 minutes.
- 2
Roll the dough into a log and cut into 8 equal pieces. Roll each piece into a 12 inch log, overlap the ends, and place on a parchment paper covered baking sheet. Cover air tight and allow to rest for either 30 minutes or ideally overnight in your fridge (the ladder helps develop better texture and deeper flavor of the dough).
- 3
Bring a large pot of water to a simmering boil. Using a skimmer, lower the bagels into the boiling water and boil for about 1 to 2 minutes per side, using your skimmer to help you flip your bagels (the longer the bagel boils, the chewier the texture will be). Don’t boil more bagels than will fit the surface of your pot. You will work in batches. Remove the bagels using a skimmer and place on a baking sheet covered in parchment paper, leaving an inch between the bagels, as they will rise some more during the baking process.
- 4
Add the cold water for the lye solution to a stainless steel or glass bowl. Add the lye and whisk until completely dissolved. Carefully, using a skimmer, dip the bagels, one after the other, in the lye solution, for about 10 seconds each. Transfer back to the parchment paper.
- 5
Beat together an egg white with some cold water and brush the surface of the boiled bagels with it. This will help the bagels appear shiny once baked and will double as a glue to hold your toppings. Sprinkle or roll your bagels in the pumpkin seeds (feel free to use any other topping of choice instead or in addition).
- 6
Turn your oven to 430 degrees Fahrenheit on the convection setting and bake for 12 to 15 minutes or until golden brown. Carefully transfer to a cooling rack and allow to sit for 5 to 10 minutes before slicing. Serve with Obatzda cheese for an Oktoberfest-style brunch.