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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
These are delicious!! Made them today with Trader Joe’s everything but the bagel seasoning- Another great recipe!!?
Thank you so much Debbie! xTieghan
Hey there! Is there anyway to make this a two day project? Like make the dough, refrigerate overnight and cook in the morning? If so, at what step would you suggest putting in the fridge? Thanks!
Hi Kacie,
I would just leave the dough to rise overnight covered in the fridge. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Pretzel bagel is the perfect description for these!! They are SO good! I ended up putting everything but the bagel seasoning on some of these and they were delicious.
One thing I’d like to add: when dropping the bagels into the water, they stretched out SO BIG and the structure fell apart. The dough was also pretty sticky so they did not come out smooth looking but rather choppy. So I definitely had some difficulty in that area.
With that being said, the taste of these are addicting and I ate way too many in one sitting. Lol.
Thanks for the recipe!!
Hi Chrissy! I am so glad this turned out so well for you! Thank you so much for trying these! xTieghan
Will an overnight rise make them acidic? Or if my kitchen is kinda cold will it be ok?
Hi Amy,
Allowing them to rise should not make them acidic, just be sure to cover with a dish towel. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Mine turned out really soggy and slimy on the outside. I followed the instructions and they were the right color. The inside tastes good but I had to take off the slimy outside coating first. What happened?
Hi Ashley,
So sorry about this! Next time I would recommend dabbing the bagels after boiling them to ensure all of the excess water is off and then brush with egg wash. I hope this helps! Thanks for trying the recipe! xTieghan
Hey I was wondering what the equivalent is of the 6 tablespoons of butter in grams?
Hi Moonisah! It is 85.05 grams! I hope you love this recipe! Please let me know how it turns out for you! xTieghan
Ooooh…these look SO delicious, luckily my kids are home and gave me a much needed tutorial on what “find in profile” means on instagram ? I spent a good amount of time clicking in circles!!
QUESTION: I have been grinding my own flour the last few months and as part of my “shelter in place” prepping I ordered a variety of wheat/spelt berries that I’m excited to incorporate into my baked goods. Like others have mentioned APF is in short supply at our markets. Do you have any tips for subbing in some whole wheat (hard red), whole wheat (hard white), whole wheat (soft) or spelt? Once ground my flour looks virtually identical to whole wheat flour I’ve purchased in the past. I know the hard red wheat is most similar to bagged 100% WW flour with the red being more robust and the white WW being lighter and more mild in flavor but with similar performance/ gluten content AND soft WW being most similar to WW pastry flour (so lower in protein.)
I’m curious if you or anyone on this thread have any suggestions for using all my own fresh flour (perhaps by adding some vital wheat gluten?) I’m fairly new to baking and pretty much have jumped in with both feet!!
I’m having a tricky time finding resources that give tips for subbing types of flour & so far I’ve found the greatest direction in the comments on recipes. So grateful for the people who take the time to share! ❤️ I’m so happy I found your site!
Hi Tara,
I don’t see why this wouldn’t work, I would give it a try! I hope you love the recipe, please let me know if you have any other questions. xTieghan
Omg where does the baking soda go? The recipe calls for it, but when? Ps I’m making the bagel pretzels.
Hi Angie! It goes in the water when boiling in step 4! I hope you love this recipe! xTieghan
These are absolutely amazing!!! Mine did not look as pretty but the taste is there! I used to buy pretzel bagels from Russ and Daughters a Jewish bakery in Manhattan, NY! These taste identical. Never buying again. Only thing I struggled with was shaping then. Some came out to thin. What kind of flour did you use? Even your pics before you baked them had a different color then mine.
Hi Talitha! I am so glad this turned out so well for you! And so amazing you can make these instead of buying now! I used all purpose flour for this recipe. Are there any questions I could help you with? xTieghan
Can I use whole wheat flour instead of all purpose?
Hi Cecilia,
Yes whole wheat flour will work here. Enjoy the recipe! xTieghan
Absolutely loved these Tieghan! Thanks for the recipe. My first attempt at any type of bagel, and a lot easier than I would have thought.
Thank you Jessica! I am so glad this turned out so well for you and so glad you decided to try these!! xTieghan
I made these with one to one gluten free flour & they turned out not like they should have 🙁 Any idea on what I could have messed up on? I’m sure it was baker error 🙂 I just don’t know what could have helped? They were very crumbly after mixing the dough, maybe I needed more liquid? They look amazing & I will try again with regular flour just thought I would ask & see what you think? Thanks so much!
Hi Michelle,
So sorry you had issues with the bagels. Unfortunately GF flour doesn’t always work like all purpose flour. I hope they turn out better for you next time around! xTieghan
Hello, a few mistakes:
One I didn’t read the note about the yeast and just added it with all other ingredients. Should I just give up now and start over?
number two screw up: I didn’t add 2 T butter but all the butter to the dough. OY!
help! still waiting for it to rise….
Hi Arbella,
If you are using instant yeast you will be fine adding it all to the dry ingredients. If you used active yeast you will need to start over and proof the yeast in water first. The butter should be added to the dough as well. Please let me know if you have any other questions. xTieghan
Just starting my second batch. They are a huge hit in my house. Helpful note: To bake/rotate with two sheet pans, I switched top to bottom and front to back halfway through the bake (during the butter application) with the shelves equally distant from top/bottom and the center.
Thank you so much Beth! I am so glad your family is enjoying these bagels! xTieghan
Can I use gluten free flour for this recipe?
Hi Nicole! I have not tried it, so I do not feel comfortable recommending any.. Many people have had success with cup4cup brand flour though! xTieghan