How to make pretzel bagels

Ingredients

1 package instant yeast

1½ cups warm water

1 tbsp honey

4 cups bread flour

2 tsp kosher salt

Vegetable oil, to coat the bowl

For water bath

9-10 cups water

1/3 cup baking soda

2 tbsp honey

1 large egg, whisked

1 tbsp water

2 tbsp Pretzel salt, or large flake salt

For egg wash

1 large egg, whisked

1 tbsp water

2 tbsp pretzel salt, or large flake salt

Tip: Can’t find pretzel salt? Top these bagels with large flake salt, everything bagel seasoning or sesame seeds for an equally delicious treat.

Directions

1. Combine the yeast, water, and honey in the bowl of a stand mixer fitted with a dough hook. Cover, and let sit for 5 minutes. If the yeast mixture is slightly foamy, bubbly, and/or fragrant, your yeast is active. If not, you may need to get fresher yeast.

2. Add the bread flour and salt. Beat on medium for 2 minutes and continue kneading for 4-5 minutes on medium-low speed. If your mixer is struggling, knead it on a lightly floured surface for 6-7 minutes, or until elastic.

3. Grease a large bowl with oil. Add the dough to the bowl, and cover with a clean kitchen towel or plastic wrap. Let rise for 45-90 minutes at room temperature, or until doubled. To test if the dough has proofed, poke the dough with your finger. If it springs back immediately, it needs more time. If it slowly returns to its shape, with a slight indentation, it is ready to go!

4. Divide the dough into 8 equal pieces. Cupping your hand over each dough, Roll each piece into a ball, and place onto a lined baking sheet. Let rest for 5 minutes.

5. While resting, prepare the water bath and preheat the oven to 220°C. Add the water, baking soda, and honey to a large pot. Bring to a gentle boil.

6. Use your index and middle finger to poke a hole in the centre of each dough ball, stretching until it is 1-2 inches in diameter. Return to the baking sheet.

7. Add 2-3 bagels into the simmer water bath, cooking for 1 minute on each side.

8. Remove from the bath and return to the baking sheet.

9. Repeat with remaining bagels.

10. Brush each bagel with the egg wash, and sprinkle with salt.

11. Bake for 20-25 minutes, or until deep brown, turning the tray halfway through.

12. Let cool before serving.

Recipe by Micah Siva for The Nosher, myjewishlearning.com/the-nosher