{"id":7034190,"date":"2026-08-08T21:39:09","date_gmt":"2026-08-08T21:39:09","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/pretzel-bagels-karens-kitchen-stories\/"},"modified":"2026-08-08T21:39:09","modified_gmt":"2026-08-08T21:39:09","slug":"pretzel-bagels-karens-kitchen-stories","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7034190","title":{"rendered":"Pretzel Bagels | Karen’s Kitchen Stories"},"content":{"rendered":"


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Pretzel bagels – The flavor of pretzels in bagel form. These bagels have the flavor of soft pretzels on the outside and they are slightly softer than standard bagels on the inside.\u00a0<\/p>\n

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These bagels are tender and soft fresh from the oven with a thin crispy crust. Unlike standard bagels, they are made with all purpose flour rather than bread flour and the dough includes some butter.\u00a0<\/p>\n

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You shape them as you would standard bagel and then you boil them in sweetened boiling water. What turns them into pretzels is you then dip them in a water bath that includes baking soda. This is what gives he bagels their “pretzel-ness.”<\/p>\n

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Ingredients:<\/h2>\n

Flour: Use unbleached all-purpose flour.\u00a0<\/p>\n

Water.<\/p>\n

Instant Yeast.<\/p>\n

Butter: Melted.<\/p>\n

Salt: I used kosher salt. If you use table salt, you will use less by volume but the same by weight.\u00a0<\/p>\n

Brown Sugar.<\/p>\n

Pretzel Salt: For finishing. You could also substitute Everyhing Bagel seasoning or kosher salt.\u00a0<\/p>\n

For Boiling and Dipping: Water, baking soda, and barley malt syrup. You will bake the baking soda in a low oven to increase the alkaline level.\u00a0<\/p>\n

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Procedure to Make These Bagels:<\/h2>\n

First, knead together the dough ingredients. While the dough is rising, bake the baking soda in a low oven. This step helps the baking soda become more alkaline so that you can use it in a cold water bath.\u00a0<\/p>\n

Next, when the dough has risen, divide it into eight equal pieces and shape them into bagels. Then, let them chill in the refrigerator before dipping.\u00a0<\/p>\n

While the shaped dough is chilling, bring water to a boil in a pan along with a tablespoon of barley malt syrup. In another container, combine cold water and the baking soda and stir until it’s completely dissolved.\u00a0<\/p>\n

After that, boil the bagels for 30 seconds per side, and then dip them in the soda bath for about 30 seconds. Sprinkle them with pretzel salt.\u00a0<\/p>\n

Finally, bake the bagels for about 20 minutes, until a deep brown.\u00a0<\/p>\n

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Storage:<\/h3>\n

These bagels are best the day they are made. To store them, wrap them individually in plastic wrap and place them in a freezer bag in the freezer.\u00a0<\/p>\n

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Sunday Funday – Bagels:<\/h3>\n

This week, the Sunday Funday group is sharing bagel recipes!\u00a0<\/p>\n

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Pretzel Bagels<\/h3>\n