soft pretzel bagels


Standard mall eats when I was younger.  The ideal eats when you’re on that carb kick.  So soft and yummy.

I served with a homemade dip of mustard, honey and mayo.

Recipe slightly adapted from my favorite chef… Akis Petretzikis’ website


  • 1 packet rapid rise yeast
  • 1/2 cup WARM water
  • 2 tbs sugar
  • 2 tsp salt
  • 1 cup bread flour
  • 2 cups all purpose flour
  • 1 large egg, beaten
  • 1 tbs water


In the mixing bowl from your mixer, combine the water, yeast, sugar and salt; allow to sit for 8 minutes or until foamy.

Add the flours and using your stand mixer’s hook attachment, beat them on medium speed for 12 minutes, allowing the hook to knead the dough.

Cover the dough with a warm towel and let rise for at least 30 minutes or until doubled in size.

Preheat oven to 400 F.  Line a rimmed baking sheet with parchment paper.

Divide the dough into 10 equal pieces.  On a clean, floured surface, roll each piece into a long rope – about 16 inches.  Then, shape into a U.  Fold over the end of the U over each other to achieve pretzel shape.

Place them on the parchment paper.  Brush each pretzel with the egg wash (the beaten egg + water combined).  You can also add salt here if you like.

Bake for 13-15 minutes or until tops are golden brown.

…delicious happens

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