(Jewish Group) How to Make Pretzel Bagels

Bagel dough is deceptively simple to make —with just five ingredients, you can knead, roll, boil and bake bagels at home. But what happens if you mash-up your favorite bagel, with the ultimate comfort carb…the pretzel? I used to enjoy pretzels while walking around my local shopping mall, but now you can enjoy them reimagined as a fun and unique breakfast.

Bagels and pretzels have more in common than you think. Both are made of a relatively dense dough, both require a water bath or dip before baking, both have a distinctive chew, and both are rolled, shaped and baked to a deep golden brown.

To get their distinctive shine and deep brown hue, pretzel dough is dipped in food grade lye (which can be dangerous to do at home), or a combination of baking soda and water. While pretzels are dunked or dipped, bagels are boiled in a water bath made with malt syrup.

This recipe combines both processes, with a water bath made with baking soda and honey, to get an addictive shine and crust. My secret to making deli-worthy bagels? Bread flour. Unlike all-purpose flour, bread flour has a higher protein content, meaning a stronger structure for a chewy bagel.



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