Sourdough Pretzel Bagels
If you can't decide between a bagel and a soft pretzel, these sourdough pretzel bagels (or should we call them bretzels??) give you the best of both. They have the chewy texture of a sourdough bagel with the dark, salty crust of a soft pretzel, thanks to a strong baking soda bath before baking. They're compact enough for sandwiches, great toasted with butter or cream cheese, and freeze well for easy breakfasts throughout the week.
For some reason, these are great to chew on without any spreads or sides. That comes in handy when we need a snack on the go or I know we won't have tme for complicated breakfasts or snacks. Since they freeze well, I like to bake a batch and save some by freezing them.
Since I'm a big fan of bagels, I have several recipes here on the site, including sourdough bagels using sweet levain, sourdough blueberry bagels, sundried tomato sourdough bagels and many others!
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 45 minutes
- Bulk Fermentation: 5-7 hours
- Final Proof: 1½-2 hours
- Cook Time: 25 minutes
- Total Time: Approximately 8-10 hours
- Servings: 6 bagels
- Difficulty: Intermediate
- Baking Method: Oven
- Best For: Breakfast, brunch, sandwiches, meal prep
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Pretzel Bagels
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Sourdough Pretzel Bagels
- Other Sourdough Recipes
- Sourdough Pretzel Bagels
- Need Help Tweaking This Recipe?
- Other Sourdough Bread You'll Love
- Neapolitan-Style Sourdough Pizza Dough
- Italian Semolina Sourdough Bread
- Sourdough Picnic Rolls (Pull-Apart Bread Rolls)
Important Ingredients
- Bread Flour gives these bagels their classic chewy texture and helps them hold their shape during fermentation.
- Active Sourdough Starter use an active, bubbly starter that has recently peaked. A strong starter helps create light, flavorful bagels.
- Baking Soda the baking soda bath is what creates the pretzel-like crust and dark brown color after baking.
- Whole Milk adds some richness and also creates a softer crumb than water-based doughs.
- Honey adds some sweetness that balances the taste of the sourdough without overpowering the pretzel flavor.
See recipe card for quantities.
Substitutions & Variations
- Replace whole milk with water for a more traditional bagel texture.
- Swap honey with maple syrup or brown sugar.
- Sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, or flaky salt instead of pretzel salt if you'd like.
- Add shredded cheddar and jalapeños for a savory variation.
- Skip the butter topping for a more traditional pretzel finish.
How to Make Sourdough Pretzel Bagels
Step 1: In a large bowl, combine the flour, milk, sourdough starter, butter, honey, salt, and egg. Mix until no dry flour remains. Cover and let the dough rest for 30 minutes, then knead until smooth and elastic, about 8-10 minutes in a stand mixer (Image 1) or 10-15 minutes by hand.
Step 2: Place the dough in a lightly greased bowl, cover, and let it ferment for 5-7 hours at about 75°F (24°C). If you have time, perform 2 sets of stretch and folds during the first 2 hours of bulk fermentation - it will make the bagels a bit lighter. But you'll get great results even if you skip the stretch and folds. By the end of fermentation, the dough should feel airy and slightly puffy (Image 2).
Step 3: Divide and shape the dough (highly recommend watching the video for the shaping process!). Divide the dough into 6 equal pieces and roll them up to get elongated mini logs (Image 3). Flatten each log into a long rectangle with a rolling pin. Starting from the top of the long edge, roll the dough tightly toward the center with one hand. At the same time, repeat the same with the other hand, from the bottom edge so the two rolled edges meet in the middle. Bring the ends together to form a ring and pinch the seam firmly to seal. Place the shaped bagels on a parchment-lined baking sheet.
Step 4: Cover the bagels and let them proof for 1½-2 hours, or until they look puffy (Image 4). Toward the end of their proofing time, bring the water to a simmer in a wide saucepan. Whisk in the baking soda. Reduce the heat to low so the water stays hot but doesn't boil vigorously.
Step 5: Working one at a time, lower each bagel into the baking soda bath using a slotted spoon. Let it sit for about 30-40 seconds per side (Image 5). I usually do 3 pretzel bagels at a time, so 2 rounds total. After you lift them out, allow the excess liquid to drain for a few seconds, and place it back onto the parchment-lined baking sheet.
Step 6: Sprinkle generously with coarse salt or pretzel salt (Image 6) if you happen to have it (I don't). Bake in a preheated 400°F (205°C) oven for 24-28 minutes, until the bagels are a deep mahogany brown and the internal temperature reaches about 200°F (93°C).
Step 7: Brush the warm bagels with melted butter, if you want to. Let them cool for about 20 minutes before eating so the crumb can set!
Hint: You'll have to get the second proof right with these. The bagels should look slightly puffy before they go into the baking soda bath. If they're underproofed, they'll be dense. If they're overproofed, they can lose their shape when you dip them. A finger poke should leave an indentation that slowly springs back.
Baking Schedule
- 9:00 AM: Mix the dough.
- 9:30 AM: Knead until smooth and elastic.
- 9:45 AM - 3:45 PM: Bulk ferment the dough. Perform 2 sets of stretch and folds during the first 2 hours if desired.
- 3:45 PM: Divide and shape the bagels.
- 4:00 PM - 5:30 PM: Final proof until puffy.
- 5:15 PM: Prepare the baking soda bath.
- 5:30 PM: Dip the bagels in the baking soda bath.
- 5:40 PM: Sprinkle with coarse salt and bake.
- 6:10 PM: Cool for at least 20 minutes before serving.
💭Crucial Success Tips
Seal the seam well when shaping. If the ends aren't pinched together firmly, the bagels can come apart in the baking soda bath.
Recipe FAQs
Yes. After shaping the bagels, cover them and refrigerate them overnight instead of proofing at room temperature. The next day, let them sit at room temperature for 30 to 60 minutes while you preheat the oven and prepare the baking soda bath. Then continue with the recipe as written.
The baking soda bath raises the pH of the dough's surface. This helps the bagels develop their dark brown crust and gives them the flavor and texture that make pretzels different from regular bagels.
You can, but the texture will be softer and less chewy. Bread flour has a higher protein content, which creates stronger gluten and gives bagels their characteristic chew.
How To Store Sourdough Pretzel Bagels
Store cooled bagels in an airtight container or bread bag at room temperature for up to 3 days.
For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature and toast before serving for the best texture.
Other Sourdough Recipes
- Sourdough Pretzel Bagels
- Neapolitan-Style Sourdough Pizza Dough
- Italian Semolina Sourdough Bread
- Sourdough Picnic Rolls (Pull-Apart Bread Rolls)
If you tried these sourdough pretzel bagels or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Sourdough Pretzel Bagels
Ingredients
Dough
- 500 g bread flour
- 250 g whole milk room temperature
- 100 g active sourdough starter 100% hydration
- 50 g unsalted butter softened
- 25 g honey
- 10 g salt
- 1 egg large
Baking Soda Bath
- 2 liters water
- 60 g baking soda
Topping
- salt Coarse pretzel
- 1 tablespoon butter melted, optional, for brushing after baking
Instructions
- In a large bowl, combine the flour, milk, sourdough starter, butter, honey, salt, and egg. Mix until no dry flour remains. Cover and let the dough rest for 30 minutes, then knead until smooth and elastic, about 8-10 minutes in a stand mixer or 10-15 minutes by hand.
- Place the dough in a lightly greased bowl, cover, and let it ferment for 5-7 hours at about 75°F (24°C). If you have time, perform 2 sets of stretch and folds during the first 2 hours of bulk fermentation - it will make the bagels a bit lighter. But you'll get great results even if you skip the stretch and folds. By the end of fermentation, the dough should feel airy and slightly puffy.
- Divide and shape the dough (highly recommend watching the video for the shaping process!). Divide the dough into 6 equal pieces and roll them up to get elongated mini logs. Flatten each log into a long rectangle with a rolling pin. Starting from the top of the long edge, roll the dough tightly toward the center with one hand. At the same time, repeat the same with the other hand, from the bottom edge so the two rolled edges meet in the middle. Bring the ends together to form a ring and pinch the seam firmly to seal. Place the shaped bagels on a parchment-lined baking sheet.
- Cover the bagels and let them proof for 1½-2 hours, or until they look puffy. Toward the end of their proofing time, bring the water to a simmer in a wide saucepan. Whisk in the baking soda. Reduce the heat to low so the water stays hot but doesn't boil vigorously.
- Working one at a time, lower each bagel into the baking soda bath using a slotted spoon. Let it sit for about 30-40 seconds per side. I usually do 3 pretzel bagels at a time, so 2 rounds total. After you lift them out, allow the excess liquid to drain for a few seconds, and place it back onto the parchment-lined baking sheet.
- Sprinkle generously with coarse salt or pretzel salt if you happen to have it (I don't). Bake in a preheated 400°F (205°C) oven for 24-28 minutes, until the bagels are a deep mahogany brown and the internal temperature reaches about 200°F (93°C).
- Brush the warm bagels with melted butter, if you want to. Let them cool for about 20 minutes before eating so the crumb can set!
