Soft Pretzel Bagels with Rosemary & Sea Salt
Introduction
There’s something magical about the combination of bagels and pretzels. Bagels give us that dense, chewy center, while pretzels offer a crisp, golden brown crust with a signature salty bite. When you merge the two, you get a hybrid bread that satisfies both cravings at once: Soft Pretzel Bagels. Infused with rosemary and topped generously with sea salt, these bagels make the perfect snack, sandwich base, or bread basket showstopper.
This recipe takes you through each step — from making the dough, to shaping, boiling, and baking — while explaining why each technique is important. By the end, you’ll not only have warm, golden bagels but also a deeper understanding of bread baking.
Ingredients
Dough
4 cups (480 g) bread flour (plus more for dusting)
1 packet (2 ¼ tsp, 7 g) instant yeast
1 ½ tsp fine sea salt
1 tbsp sugar or honey
1 ½ cups (360 ml) warm water (about 105°F / 40°C)
2 tbsp olive oil
Flavor additions
1 ½ tbsp finely chopped fresh rosemary
1 tsp dried rosemary (optional, for stronger flavor)
Boiling solution
10 cups water
2/3 cup baking soda
Toppings
Coarse sea salt or pretzel salt
Extra rosemary leaves (optional)
1 egg, lightly beaten (for egg wash)
Step-by-Step Instructions
- Activate and Mix
- In a large bowl, combine warm water, sugar (or honey), and yeast. Let sit for 5 minutes until foamy. This ensures your yeast is active.
- Add flour, olive oil, chopped rosemary, and salt. Mix with a wooden spoon until a rough dough forms.
- Knead the Dough
Transfer to a floured surface. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
Kneading develops gluten, which gives bagels their chewiness.
- First Rise
Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel.
Let rise in a warm spot for 1 hour, or until doubled in size.
- Shape the Bagels
- Punch down the dough and divide into 8 equal pieces.
- Shape each piece into a ball, then poke a hole in the center with your finger. Stretch gently until the hole is about 1 ½ inches wide (it will shrink during baking).
- Second Rise
Place shaped bagels on a parchment-lined tray. Cover with a towel and let rest for 20 minutes while you prepare the boiling solution.
- Prepare the Boiling Bath
Bring 10 cups water and baking soda to a boil in a large pot.
This alkaline bath is what gives pretzels (and these bagels) their deep brown crust and distinct flavor.
- Boil the Bagels
Carefully drop 2–3 bagels at a time into the boiling solution. Boil for 30 seconds per side.
Remove with a slotted spoon and place back on the parchment.
- Egg Wash & Topping
Brush each bagel with beaten egg.
Sprinkle with coarse sea salt and a few rosemary leaves for garnish.
- Bake
Preheat oven to 425°F (220°C).
Bake bagels for 18–22 minutes, until golden brown and fragrant.
- Cool & Serve
Transfer to a wire rack. Cool at least 15 minutes before slicing.
Tips for Success
Don’t skip the boil. Without it, your bagels will lack that pretzel chew and flavor.
Use bread flour. The higher protein content ensures strength and structure.
Control salt. Coarse salt is strong — sprinkle lightly for balance.
Experiment with shapes. You can twist ropes into pretzel knots instead of making bagel rounds.
Flavor Variations
Garlic Parmesan: Add roasted garlic to the dough and sprinkle grated Parmesan after the egg wash.
Everything Pretzel Bagels: Replace rosemary and sea salt with “everything bagel seasoning.”
Sweet Cinnamon Sugar: Skip the salt topping. After baking, brush with butter and toss in cinnamon sugar.
Serving Ideas
Slice and toast, then spread with cream cheese.
Use as a base for breakfast sandwiches with eggs and bacon.
Serve alongside soups like mushroom barley or creamy tomato.
Slice thinly, bake again, and turn into bagel chips.
Storage
Store in an airtight bag at room temperature for 2 days.
Freeze for up to 3 months (slice before freezing for easy toasting).
Reheat in oven at 350°F (175°C) for 5–7 minutes.
Nutritional Info (per bagel, approx.)
Calories: 280
Carbs: 52 g
Protein: 8 g
Fat: 4 g
Fiber: 2 g