Pretzel Bagels

DSC_0116The best Pretzels we’ve had here are at Auntie Anne’s- an American chain of pretzel bakeries. Their pretzels are so fresh and tempting that you cannot resist them if you cross one of their bakeries. I have almost never seen any of their bakeries without a long queue. Anyway, so now that you know we like pretzels you should know we (actually N more than me) like bagels too. So we decided to attempt a combination of the two. After a few attempts and tries we managed to get these right. 🙂 These Pretzel Bagels have such a soft chewy texture of a pretzel inside and a nice crispy golden exterior that you are going to love ‘em.  This easy home-made recipe is sure to be a hit- have it for breakfast with cream cheese or any other spreads of your choice! 

So here is how we made it-

Pretzel Bagels

Yield: 8-10 bagels


  • ¾ cup warm water
  • 2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • 2 large egg yolks
  • 1 ½ cups hot water
  • 1 tablespoon baking soda


  1. In a large bowl mix ¼ cup warm water with the yeast and sugar. Allow this to stand for about 5 minutes, until mixture is foamy.
  2. Next, add in flour, salt, vegetable oil and egg yolks and mix using your dough hook until ingredients are thoroughly mixed.
  3. Add in an additional ¼ cup of water. Mix at medium-low speed, gradually adding in the remaining water, until the dough comes together into a smooth ball and pulls away from the sides of the bowl. If the dough seems dry, add in an additional tablespoon or two of water. The dough should be smooth and only slightly sticky.
  4. Then put the dough onto a lightly floured surface and knead for 2-3 minutes. If it is too sticky just add a tad bit of the flour.
  5. Place dough in a lightly oiled bowl, cover with plastic wrap and allow it to rise until doubled in size- about 45-50 minutes.
  6. In the meanwhile line two baking sheets with parchment paper and preheat your oven to 425 F.
  7. In a small bowl, combine 1 ½ cups hot water and baking soda and stir to dissolve.
  8. Once the dough has risen, put it onto a smooth surface and deflate it down and form a rough rectangle about 1-inch thick. Divide dough into 8 equal pieces.
  9. Working with one piece at a time, roll out the dough into a rope that is about 13-14 inches long. Fold the rope in half, twisting the strands together like a braid.
  10. Then bring the ends of the rope together and overlap them slightly and then seal the ends of the bagel pretzel. You could obviously shape it the way you like it or just a regular bun would do fine too!
  11. Repeat for each pretzel bagel. Dip each of these into the baking soda water and place on the prepared baking sheets. Cover with a dish towel and allow bagels to rise for 25-30 minutes.
  12. Once they have risen, sprinkle the pretzel bagels with coarse salt (we used regular Kosher salt) and bake for about 20 minutes, until dark golden. Allow them to sit in the oven for about 5 minutes.
  13. Once they are out of the oven just brush them with a little butter and have it with your fav spread- we had it with herb goat cheese!



  1. These are beauties :)… thanks for sharing these..I am so gonna try them, I love aunt Annie’s jalapeño pretzels and have been looking for a good recipe…
    BTW…change your name from confused to seasoned bawarchis now 😉

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