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These are the bagels you’ll toast, butter, and devour—then immediately plan a second batch. A mix between a soft, buttery, salty pretzel and a slightly chewy bagel. They’re airy, perfectly salted, and every last bite is oh so buttery…the best of both worlds. These bagels are made using only pantry staples, require very little prep work, and are truly easier than heading out to your local bagel shop.
Why you’ll love this recipe
- Buttery, salty pretzel top with classic bagel chew.
- Pantry-friendly dough; no fancy equipment.
- Great bake for game day, snow days, or weekend brunch.
Ingredient notes
- Flour: Bread flour will be chewier; all-purpose works for a slightly softer pretzel.
- Yeast: Instant keeps things easy; if using active dry, proof first.
- Sweetener: Molasses or honey supports browning and that pretzel vibe.
- Salt: Pretzel salt is ideal; kosher or flaky sea salt also works (different crystal sizes = different “saltiness”).
- Butter: Brush mid-bake (your method) for that signature buttery finish.
- Optional color boost: A baking-soda boil deepens color and pretzel flavor
Recipe Inspiration
I think the one thing we can all agree on right now is that a good project is just what we need. Not that these bagels are difficult by any means, but they are bagels. They require using your hands, your focus, and they’re sure to distract your mind from any anxiety you might have. Even if it’s only for an hour or so. Some days (maybe more than others) just call for a good baking distraction.
Sure, watching TV is great, but the returns from baking are far more delicious, especially when the baked goods are salty, buttery, pretzel bagels.
In all seriousness, I made these bagels over the weekend after contemplating making them for weeks. I wasn’t really sure how you all would feel about baking homemade bagels. But I also knew a homemade pretzel bagel had the potential to be incredible, and truthfully, I was stressed. I needed the distraction myself. So, I decided to give them a try, and after just one test, I knew this was a recipe that needed to be shared. These aren’t your average bagels…they’re BETTER, and super easy too!
Fair warning, the butter plus salt combination does make these bagels a little bit addicting…
Step by Step Details
If you’ve never made bagels, I know they can be intimidating, but the truth is, they’re really pretty simple. Especially with this recipe.
Mix & knead
- Start by mixing the dough, then let it rise. This takes anywhere from one to two hours, it just depends how warm your kitchen is.
- Mix until dough is smooth and slightly tacky, not sticky.
- Knead to elastic—it should stretch thin (windowpane) without tearing.
- First rise: Dough should puff and feel lighter; a gentle finger dent should slowly spring back.
Shape like a bagel
- Divide evenly; keep pieces covered so they don’t dry out.
- Once the dough has doubled in size, shape the dough into bagels. Meaning, roll into balls, punch a hole through the center of each ball, and create a bagel shape. EASY.
- Shape tight balls → poke a hole → stretch to 1–1½-inch opening (it’ll shrink as it rests).
- Second rise: Rings should look slightly puffy yet hold their shape.
Boil
The trickiest part about bagels is the boiling process, which actually isn’t tricky at all. Simply drop the bagels, a few at a time, into the boiling water and boil until they float. Boiling the bagels before baking gives them that chew factor, and that classic “bagel” taste. Pretzels are cooked in the same way.
- Simmer, don’t violently boil (helps keep shapes neat).
- Bagels should float within seconds; if they sink and stay, give them a few more minutes of proof.
- Let excess water drip off so toppings stick.
- Optional: Use a mild baking-soda bath for a deeper bronze pretzel crust.
Bake & finish (your signature butter + salt)
- Brush each bagel with a beaten egg. This will give them a nice golden color.
- Mid-bake: This is KEY. Bake the bagels, but about halfway through cooking, remove them from the oven and brush each generously with melted butter, and then sprinkle the salt. That’s the “pretzel” portion…and honestly? It’s the best part.
- Return the bagels to the oven and minutes later you’ll have hot, buttery, salty pretzel bagels all ready to be eaten. And yes, your kitchen will smell better than your local bagel shop, trust me. Hints of butter, soft bread baking, and somehow you can almost smell the salt in the air.
- Doneness cues: Deep golden-brown, firm shell, and they sound hollow when tapped on the bottom. Cool on a rack to keep tops crisp.
- Oh! And one last idea, if you’re looking for something on the sweeter side, do this. Slice your pretzel bagel in half, toast it, butter it (be generous), and then sprinkle with cinnamon sugar.
Recipe Tips
- My trick is to use instant yeast, which makes mixing up the dough easy and keeps the rising time very minimal. What’s really awesome is that these bagels require no fancy ingredients. Just water, yeast, molasses or honey, flour, salt, and butter.
- I will say that using pretzel salt can elevate your bagels just a smidge. But of course, you can also use a good Kosher salt or flaky sea salt. They’re all salt, just different sizes, so it all works!
- These bagels disappear quickly. If you want to have leftovers to freeze, I’d recommend doubling the recipe. Make a dozen for the week and a dozen to freeze and have ready at a moment’s notices.
- These bagels are insanely delicious right out of the oven served with additional butter or a smear of cream cheese. They’re also great toasted and enjoyed for breakfast. Or use them to make your favorite sandwich. You can even serve them alongside dinner. The salt makes them perfect for just about any time of day.
- I highly recommend freezing any bagels that aren’t eaten right away. The salt on top can cause the bagels to get soggy while being stored. Still perfectly good to eat, just not as enjoyable as when they are frozen and then toasted.
Do I need bread flour for pretzel bagels?
Bread flour gives the chewiest bite, but all-purpose works..the pretzel will just be softer.
Can I skip pretzel salt?
Yes—use kosher or flaky sea salt. Crystal size varies, so start light and adjust to taste.
How do I keep the tops from getting soggy?
Cool completely on a rack, then freeze what you won’t eat the same day. Toast to serve so the crust re-crispens.
Can I make the dough the night before?
Yes. Shape, cover, and refrigerate overnight; boil and bake straight from the fridge for great flavor and easy morning baking.
If you make these easy homemade pretzel bagels, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Pretzel Bagels
Servings: 10 bagels
Calories Per Serving: 364 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups warm water
- 1 packet instant yeast (2 1/4 teaspoons + see notes)
- 1 tablespoon molasses or honey
- 5 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 6 tablespoons salted butter, at room temperature
- 1/4 cup baking soda
- 1 egg, beaten
- pretzel salt or flaky sea salt
Instructions
- 1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, molasses, flour, salt, and 2 tablespoons softened butter. Knead until the dough comes together, about 1-2 minutes. Cover and let sit in a warm place for 1-2 hours, until doubled in size.2. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.3. Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls. Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 1/2-1 inch big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet with a damp kitchen towel and let the bagels rise for about 15 minutes.4. Bring a large pot of water to a boil and add the baking soda. Lower 2-3 bagels at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1-2 additional minutes. Using a slotted spoon, remove the bagels from the pot letting the water drain. Transfer to a parchment paper lined baking sheet. Repeat until you've boiled all of the bagels.5. Brush each bagel with the beaten egg. Make sure there is no water piled up next to the bagels. Transfer to the oven and bake 10 minutes. Remove from the oven and brush the remaining 4 tablespoons melted butter over each of the bagels. Generously sprinkle each bagel with salt. Return to the oven for another 10-15 minutes, or until the bagels are golden brown. Let cool. Slice, toast, eat whole, slathered with butter or cream cheese!
Notes
Storing: Bagels will keep for 4-5 days in a sealed storage bag. But you may prefer to freeze them, as the salt on the bagels will begin to make them soggy.
Freezing: Bagels can be frozen for up to 4 months in a freezer safe container.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm water and honey/molasses. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
This post was originally published on March 24, 2020
Hi,
Can I replace oil for butter?
I have all the ingredients except for margarine or butter ?
HI! Yes, you can use a little oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Looking forward to making these! We can’t get eggs anywhere at the moment, would they still be okay without the egg wash before baking?
Hey Karen! Yes, that will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! Do you have any tips for halving the recipe? Or making it a smaller batch?
Hey Kate! You can simply just cut the recipe in half. That works really well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’m trying this recipe tomorrow. I’m not much of a baker so I have what might seem like a silly question. I have what’s called I rapid yeast where I can just use it in the dry ingredients. Will this work and do I use the same 2 1/4 teaspoons?
Hi Tamara! Yes, that is exactly what you need to use and the exact amount. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! Do you have any advice for making these with regular active yeast instead of instant yeast? Can’t seem to find instant yeast at any of my grocery stores due to the pandemic. Hoping to make these while social distancing!
Thanks!
HI! You can use active yeast. The directions ate listed at the bottom of this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! I’m a huge fan of HBH, thank you for all you do! Quick question- am I able to use whole wheat flour instead?
HI! The bagels will be a bit more dense, but I think they will still turn out great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Oh my goodness these are good! I made a half batch this morning just to give them a whirl and I’m pleased with the results. The got quite a bit bigger in my water bath (4 qrt sauce pan held 2 at a time). I tried to make my own “Everything Bagel” seasoning and I’d advise anyone else that tries that to go easy on the salt. Thank you so much for the great idea for day 9 of my staycation!
Haha I am so glad you enjoyed these, Michele! And also, love the word staycation… so positive! Thank you! xTieghan
uuuugggg. feel like an idiot for asking about the baking soda before reading the comments. Sorry about that!!
Excited to try the bagels but not clear from the recipe what to do with the baking soda. Perhaps part of the boiling solution, but could be diluted and brushed on before baking as with pretzels. Hope to hear back from you on this one!
Hi Betsy! The baking soda goes in with the water! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
Edit: I just made these! They didn’t turn out.
Are the baking times off? I followed the recipe, I’ve made your classic pretzel recipe a dozen times and I reduced the first bake to 13 minutes. During the second bake they were burnt to a crisp after 8 minutes and totally inedible! I took them out when I smelled something burning!
Hey Jessica! So sorry you had trouble. There is no reason the bagels should be brunt to a crisp, that’s odd. I just double checked everything and the recipe is correct. How long did you bake? Is it possible your oven runs hot and was at a higher temp? If you would like to try again, try baking at 400 for 20-25 minutes total. Hoping this helps!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
If you don’t have a stand mixer, how long would you knead the dough for?
HI! I would knead for 5 minutes by hand. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’m going to make these today! Thank you! What’s the best way to enjoy these after freezing? Should I thaw/defrost and then stick into a toaster to warm up?
Hi Marilu! I slice the bagel in half before I freeze, then just throw straight in the toaster when you want to make it! Please let me know if you have any other questions! xTieghan
Sounds good. But yeast is not a pantry staple for our household. And unless I’d brought sea salt home as a souvenir a couple years ago, I wouldn’t have that on hand either. Otherwise, if I can find the yeast (it’s been flying off grocery shelves), I’ll try the recipe. How do you be sure about getting that characteristic dark brown for the crust of this pretzel bagel?
Hi Amy! I hope you do find some yeast to make these with! Please let me know if you make this! Also, to be sure to get the dark brown, it is super important to brush with egg wash and butter before baking! xTieghan
What do you do with the 1/4 cup of baking soda?
Hi Beth! It gets added to the water! The recipe is all fixed… sorry about that! I hope you love these bagels! xTieghan
Hi, very low on flour. If I have the recipe, do I simply cut everything in half? Thank you.
Hi Lori! Yes, I would suggest cutting it all in half! I hope you love these! Please let me know if you have any other questions! xTieghan