Everything Bagel Pretzels!
because this is what ex-new yorkers do.
everything bagels have been a religion to me since childhood.
when id give my grandpa my bagel order he’d say “it’s got everything but the kitchen sink! they put spoons and plates and everything you could imagine in those” and i genuinely believed him. convinced that the inclusivity was part of their magic.
anyone who has loved and left a life new york knows the agonizing pain of trying to find a good bagel elsewhere on the planet. it’s a quest that rarely fruitful.
after spending several years in southern california bagel-less i decided it was time to take matters into my own hands and learn how to make new york style bagels. it was quite the successful endeavor actually (see below for some results) but boy, let me tell you it’s a laborious task. bagels require hours of proofing, shaping, batch baking. they are a labor of love and that is felt deeply. but i am a modern woman. instant gratification is my love language. when i want a bagel, i want it now–or at least in the new few hours.
born into this world out of a lack of patience, meet the everything bagel pretzel.
she’s easy, she’s breezy, and she tastes so much like her muse you might just forget all about the original!!!! ready in under 2 hours, your serotonin levels will rise quickly as your curb that bagel craving without getting onto a plane (or stepping foot in a bodega if you’re in nyc and happen to be making this recipe despite proximity i see u and i appreciate u and i love u)
ingredients
for the dough
500g all purpose flour or 250g bread flour + 250g ap flour
1 packet active dry yeast
1/2 tsp granulated sugar or sweetener of choice to activate yeast
1/4 cup lukewarm water for yeast activation
2 tsp kosher salt
1 1/4 cup lukewarm water for dough
for the bath
4 cups water
2 tbsp baking soda
topping
1/2 cup everything bagel seasoning (i prefer simply organic brand)
method
activate the yeast. combine lukewarm water with yeast and sugar. let sit until foamy and doubled in size.
in the bowl of a stand mixer add the flour and salt. pour in the yeast and additional water.
fit the mixer with a dough hook attachment and mix on medium-low for 5-6 minutes or until the dough is elastic and pulls away from the bowl.
lightly oil a large mixing bowl and transfer dough to the bowl forming a ball shape. cover with a kitchen towel and leave in on the counter to proof until the dough has doubled in size, about 1hr-1.5hr depending on the temperature of your house.
preheat your oven to 425F
punch the air out of the dough and transfer to a lightly floured surface. cut the dough into 8 equal pieces.
line a baking sheet with parchment paper
roll each piece into ropes about 18-24 inch long. make a U shape with the rope. cross the ends of the U to overlap. cross the end strands again and flip over the curve of the U. place each pretzel on the baking sheet.
fill a plate with the everything seasoning.
prepare your baking soda bath. add water & baking soda to a heavy bottom pot and bring to a gentle simmer.
add each pretzel in, i like to do 3 at a time. let them cook for 30 seconds on each side. remove from the bath with a slotted spoon and place in the seasoning. coat well and set on a wire rack.
transfer the pretzels to the lined baking tray and bake for 12-16 minutes depending how brown you like yours and your ovens temperament.
enjoy warm with scallion cream cheese. they are best enjoyed within the first two days and can be frozen for up to two months. place in the oven to reheat and ensure crusty exterior!
if you make these pls DM me and lmk if they scratch your everything bagel itch!