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Pretzel Bagels recipe
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Pretzel Bagels

A mash-up of two favourites! These bagels are perfect to snack on or to tuck into a lunch box. You can change the topping with your favourite seed or simply coarse salt for a traditional pretzel topping. Practice makes perfect in shaping these and you will make this recipe on repeat to enjoy over and over again.

Prep Time

Servings

12

1 1/3 cups hot water (325 mL)

2 Tbsp granulated sugar (30 mL)

2 1/4 tsp traditional active dry yeast (11mL)

1/4 cup canola oil (60 mL)

1 tsp salt (5 mL)

3 1/2 cups all-purpose flour (875 mL)

10 cups water (2.5 L)

5 Tbsp baking soda (75 mL)

Topping

1 large egg yolk (1)

2 Tbsp water (30 mL)

Everything Bagel Seasoning, Coarse Salt or Sesame Seeds

  1. In a large bowl, dissolve sugar into hot water. Sprinkle yeast over top and let stand for 5 minutes or until frothy.
  2. Whisk in canola oil and salt. Stir in 3 1/4 cups (810 mL) of the flour until a ragged dough forms. Turn dough out onto floured work surface and knead until smooth, adding more flour if sticky. Place dough in an oiled bowl, cover and let stand to rise for about 1 hour or until doubled in size.
  3. Meanwhile bring water and baking soda to boil. Reduce heat to a simmer.
  4. Preheat oven to 425ºF (220ºC). Line 2 large baking sheets with parchment paper.
  5. Cut dough equally into 12 portions. Roll each into about a 10 inch (25 cm) rope. Overlap ends together around your fingers. Roll your hand back and forth on work surface to seal and complete the circle. Repeat with remaining dough.
  6. Add about 2 dough rings at a time into gently simmering water for about 1 minute. Using a slotted spoon, remove and let drain well. Repeat with remaining dough, then place 6 on each prepared baking sheet.

Topping

  1. In a small bowl, whisk together egg yolk and water. Brush over top of pretzel bagels. Sprinkle with seasoning.
  2. Bake 1 sheet at a time in centre of oven for about 12 minutes or until deep golden brown.

Storage: Keep at room temperature for 2 days or freeze for up to 2 weeks.

Vegetable Herb Spread Recipe

Ingredients

1 1/3 cups hot water (325 mL)

2 Tbsp granulated sugar (30 mL)

2 1/4 tsp traditional active dry yeast (11mL)

1/4 cup canola oil (60 mL)

1 tsp salt (5 mL)

3 1/2 cups all-purpose flour (875 mL)

10 cups water (2.5 L)

5 Tbsp baking soda (75 mL)

Topping

1 large egg yolk (1)

2 Tbsp water (30 mL)

Everything Bagel Seasoning, Coarse Salt or Sesame Seeds

Did you know?

Did you know?

Directions

  1. In a large bowl, dissolve sugar into hot water. Sprinkle yeast over top and let stand for 5 minutes or until frothy.
  2. Whisk in canola oil and salt. Stir in 3 1/4 cups (810 mL) of the flour until a ragged dough forms. Turn dough out onto floured work surface and knead until smooth, adding more flour if sticky. Place dough in an oiled bowl, cover and let stand to rise for about 1 hour or until doubled in size.
  3. Meanwhile bring water and baking soda to boil. Reduce heat to a simmer.
  4. Preheat oven to 425ºF (220ºC). Line 2 large baking sheets with parchment paper.
  5. Cut dough equally into 12 portions. Roll each into about a 10 inch (25 cm) rope. Overlap ends together around your fingers. Roll your hand back and forth on work surface to seal and complete the circle. Repeat with remaining dough.
  6. Add about 2 dough rings at a time into gently simmering water for about 1 minute. Using a slotted spoon, remove and let drain well. Repeat with remaining dough, then place 6 on each prepared baking sheet.

Topping

  1. In a small bowl, whisk together egg yolk and water. Brush over top of pretzel bagels. Sprinkle with seasoning.
  2. Bake 1 sheet at a time in centre of oven for about 12 minutes or until deep golden brown.

Storage: Keep at room temperature for 2 days or freeze for up to 2 weeks.

Vegetable Herb Spread Recipe

Nutritional Analysis

Calories

200

Total Fat

6.1 g

Saturated Fat

0.6 g

Cholesterol

17 mg

Sodium

520 mg

Carbohydrates

30.4 g

Fiber

1.1 g

Sugar

2.3 g

Protein

3.8 g

Potassium

51 mg

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