Everything Bagel Pretzels Recipe

Warm water: Used to activate the yeast and create the dough.

Active dry yeast: Helps the dough rise and gives it a light, airy texture.

Sugar: Feeds the yeast and adds a touch of sweetness to the dough.

All-purpose flour: The main structure of the pretzel dough.

Salt: Enhances the flavor of the pretzels.

Baking soda: Used in the boiling step to give the pretzels their characteristic chewy texture.

Everything bagel seasoning: A blend of sesame seeds, poppy seeds, dried garlic, dried onion, and salt that gives the pretzels their unique flavor.

When shaping the pretzels, ensure that the dough ropes are of even thickness to promote uniform baking. To achieve this, start rolling from the center and work your way outwards, applying gentle pressure. This helps in creating a consistent texture and appearance.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pretzels healthier.

• Sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and adds a subtle depth of flavor.

• Everything bagel seasoning - Substitute with homemade seasoning mix: You can create your own mix using sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt for a fresh and customizable option.

• Baking soda - Substitute with baking powder: Baking powder can be used in a pinch, though it may slightly alter the texture.

• Allow your freshly baked pretzels to cool completely on a wire rack. This prevents condensation and sogginess when storing.
• For short-term storage, place the pretzels in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.
• If you want to keep them longer, wrap each pretzel individually in plastic wrap or aluminum foil. This helps maintain their moisture and texture.
• Place the wrapped pretzels in a large freezer-safe bag or container. Label with the date to keep track of their freshness.
• When you're ready to enjoy a frozen pretzel, remove it from the freezer and let it thaw at room temperature for about an hour.
• For a warm, freshly baked taste, reheat thawed pretzels in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through.
• You can also use a microwave for a quick reheat. Wrap the pretzel in a damp paper towel and microwave on high for 20-30 seconds.
• If you prefer a crispy exterior, lightly brush the pretzels with a bit of olive oil before reheating in the oven.
• Avoid storing pretzels in the refrigerator, as this can cause them to dry out and become stale more quickly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each pretzel in aluminum foil to prevent them from drying out.
  3. Place the wrapped pretzels on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until they are warmed through.

• Microwave Method:

  1. Place a damp paper towel over the pretzel to keep it moist.
  2. Microwave on medium power for 20-30 seconds.
  3. Check if the pretzel is warm enough; if not, continue to heat in 10-second intervals.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pretzels directly on the toaster oven rack.
  3. Heat for about 5-7 minutes, or until they are warmed through and slightly crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the pretzel in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, or until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pretzels in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook.

• Oven: Used to bake the pretzels at 450°F (230°C) until they are golden brown.

• Mixing bowl: Used to mix the warm water, yeast, and sugar, and later to combine the flour and salt with the yeast mixture.

• Measuring cups: Used to measure the warm water, flour, and baking soda accurately.

• Measuring spoons: Used to measure the sugar, salt, and everything bagel seasoning.

• Whisk: Used to mix the yeast, warm water, and sugar together.

• Large pot: Used to boil water and baking soda for boiling the pretzels.

• Slotted spoon: Used to remove the pretzels from the boiling water.

• Baking sheet: Used to place the boiled pretzels on before baking.

• Parchment paper: Used to line the baking sheet to prevent the pretzels from sticking.

• Knife: Used to divide the dough into 8 pieces.

• Rolling surface: Used to roll each piece of dough into a rope.

• Kitchen timer: Used to time the boiling and baking processes accurately.

Prepare ingredients in advance: Measure out flour, sugar, and everything bagel seasoning before starting to streamline the process.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Shape pretzels quickly: Roll and shape all pretzels at once before boiling to maintain a smooth workflow.

Boil in batches: Boil multiple pretzels at the same time to reduce overall cooking time.

Preheat the oven early: Ensure the oven is ready by preheating it as you start shaping the pretzels.