Twisted Pretzel Bagels
Can't decide between pretzels and bagels? You don't have to! These Twisted Pretzel Bagels are so soft and fluffy! They are topped with pretzel salt. If you want to make something special for a weekend brunch, then these are perfect for it!
Prep Time 35 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 55 minutes
Servings 4 servings
- 1 1/4 cups all-purpose flour + more to dust the dough and surfaces
- 1/2 teaspoon instant yeast
- 1/8 teaspoon salt
- 1 teaspoon olive oil + more to coat the dough
- 1/3 cup water
Baking Soda Bath
- 3 cups water
- 1 1/2 tablespoons baking soda
Combine the flour, instant yeast, and salt in a mixing bowl. Add olive oil and water. Mix and knead by hand until a soft dough forms or put all the ingredients in a kitchen machine and let the machine knead the dough for you. Finetune the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.
Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rest in a warm spot until it doubles in size (about 2-3 hours - depending on the room temperature!).
Divide the dough into 4 equal parts, roll each part into a very long rope (about 12 inches / 30cm), pick it up in the middle, twist the two sides and pinch together the edges so it's a bagel shape.
Preheat the oven to 400°F/200°C.
In a medium-sized pot, bring the water for the baking soda bath to a boil. Add the baking soda. Stir to combine.
Cook each pretzel bagel in the baking soda bath for about one minute. Transfer them to a baking tray lined with parchment paper. Immediately sprinkle them with the pretzel salt.
Bake them in the oven for about 20 minutes until golden. And enjoy!
Calories: 155kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Sodium: 2478mg | Potassium: 56mg | Fiber: 1g | Calcium: 11mg | Iron: 1.8mg