Pretzel bagels are the ultimate fusion of my popular German pretzel recipe and my authentic bagel recipe - and oh, they’re addictive! (I love ANYTHING pretzel!) These bagels take everything you love about classic, chewy homemade bagels and add the deep brown crust and unmistakable flavor of a German pretzel. They’re the perfect way to make a breakfast extra special.
Bagels themselves have a fascinating history, originating in Jewish communities in Poland before becoming a staple in American bakeries. The process of boiling and baking gives them their signature chewy texture, and over time, variations like everything bagels and pretzel bagels have emerged.
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Ingredients
Before we start, let’s talk about the ingredients that make these bagels so special. Each one plays a crucial role in achieving that chewy yet soft texture and deep, golden-brown crust. For exact ingredient amounts, see the recipe card below.
- Active dry yeast. This little packet is the key to giving the bagels their rise and creating that perfect airy texture inside.
- Brown sugar adds a touch of sweetness and deeper flavor and feeds the yeast.
- Flour. I use all-purpose flour in most of my baking recipes including this one. It works perfectly in this bagel recipe.
- Butter. Because what's more irresistible than a butter note in a pretzel?
- Salt. Essential for balancing flavors and strengthening the dough.
- Food-grade lye. This is what gives pretzels their deep brown color and the authentic pretzel taste. (Always handle it with care!)
- Toppings. Optionally sprinkle your pretzels with pretzel salt. My favorite however is to roll them in pumpkin seeds (or sunflower seeds or a mix of seeds) are my favorite. Feel free to customize them in whichever way you like.
How to make pretzel bagels
Making homemade bagels may sound intimidating, but I promise it’s easier than you think. With a little patience and a few simple steps, you’ll have fresh, bakery-style pretzel bagels in no time! Let me give you a quick overview. For detailed step-by-step instructions, skip to the recipe card below.
Check out this short video showing you how to make pretzel bagels.
Step 1: Make the Dough
Activate the yeast with warm water and brown sugar. Then mix in flour, butter, and salt. Knead until smooth, cover, and let rise until doubled in size.
Step 2: Shape the Bagels
Divide the dough into 8 pieces, roll into logs, and form rings. Place on a lined baking sheet and let rest for 30 minutes or refrigerate overnight.
Step 3: Dip in Lye
For that classic pretzel flavor, carefully dip each bagel in a lye solution for 10 seconds. Return to the baking sheet.
Step 4: Bake
Preheat the oven to 350°F (180°C) convection or 375°F (190°C) standard. Sprinkle with salt or seeds, bake for 12–15 minutes until golden, then cool on a rack.
Serving and storage tips
Brezelbagels (how I would call them in German) are a perfect addition to an Oktoberfest-inspired brunch. I like to serve them fresh out of the oven or toasted with a generous smear of my Obatzda cheese spread and a side of Weißwurst, or even topped with traditional German liverwurst (like my new favorite - the Iberico pork pâté by Schaller & Weber) for a hearty, Bavarian-style breakfast.
Their crispy crust and soft interior make them irresistible, especially when paired with butter or cream cheese. For a more filling meal, try using them as the base for an Oktoberfest breakfast sandwich with bratwurst and mustard.
And leftovers can be stored in an airtight container at room temperature for up to two days.
Or slice, freeze and reheat your bagels by popping them directly in your toaster to bring back that fresh-baked taste.
The secret to authentic pretzel bagels
What makes this pretzel bagel recipe special is its combination of traditional techniques from both German pretzels and classic homemade bagels. Instead of using a baking soda solution, which is common in many bagel recipes, this version takes the traditional German approach by dipping the dough rings in a lye bath.
This creates the signature deep brown crust and authentic pretzel flavor that sets these bagels apart. The dough itself is kept simple, without too much added sugar, allowing the iconic pretzel taste to shine through.
Pro tip: Letting the dough rest overnight enhances both the texture and flavor, making these pretzel bagels a unique twist on a beloved classic.
More German recipes you’ll love
Did my pretzel bagels inspire you to try some more authentic German food? Try more pretzel recipes if you're in love with this one and join the waitlist for my German pretzel school to learn step-by-step how to create perfectly golden, chewy pretzels just like from the best German bakeries!
Looking for the ultimate Oktoberfest spread? Find more inspiration in my Oktoberfest recipe collection.
Pretzel Bagels Recipe
Ingredients
Brezel Bagel Dough
- 500 grams all-purpose flour
- 7 grams active dry yeast 1 little pouch
- 15 grams brown sugar
- 30 grams butter
- 10 grams salt
- 275 milliliter water luke warm
Lye Solution (For Dipping)
- 500 milliliter cold water
- 20 grams lye
Toppings
- 1 egg white size US large
- pretzel salt Mix it up and use seeds, cheese or anything else your mind can come up with! One of my favorite combinations is pretzels and sunflower seeds or pumpkin seeds.
Instructions
Make the Brezel Bagel Dough
- Combine yeast, warm water and brown sugar in a small bowl and allow to sit and bubble up for 5 to 10 minutes.Add remaining ingredients and knead either by hand or using a dough hook attachment of your mixer for about 7 minutes. You should have a smooth and elastic dough. Cover and allow to rest at room temperature until doubled in size about an hour. If your oven has a proofing mode, set it to 100 degrees Fahrenheit, which should reduce the proofing time to 30 minutes.500 grams all-purpose flour, 7 grams active dry yeast, 15 grams brown sugar, 30 grams butter, 10 grams salt, 275 milliliter water
Shape the Bagels
- Roll the dough into a log and cut into 8 equal pieces. Roll each piece into a 12 inch log, overlap the ends, and place on a parchment paper covered baking sheet. Cover air tight and allow to rest for either 30 minutes or ideally overnight in your fridge (the ladder helps develop better texture and deeper flavor of the dough).
Boil the Bagels
- Bring a large pot of water to a simmering boil. Using a skimmer, lower the bagels into the boiling water and boil for about 1 to 2 minutes per side, using your skimmer to help you flip your bagels (the longer the bagel boils, the chewier the texture will be). Don’t boil more bagels than will fit the surface of your pot. You will work in batches. Remove the bagels using a skimmer and place on a baking sheet covered in parchment paper, leaving an inch between the bagels, as they will rise some more during the baking process.
Dip the Bagels in Lye
- Add the cold water for the lye solution to a stainless steel or glass bowl. Add the lye and whisk until completely dissolved. Carefully, using a skimmer, dip the bagels, one after the other, in the lye solution, for about 10 seconds each. Transfer back to the parchment paper.500 milliliter cold water, 20 grams lye
Egg Wash & Top Your Bagels
- Beat together an egg white with some cold water and brush the surface of the boiled bagels with it. This will help the bagels appear shiny once baked and will double as a glue to hold your toppings. Sprinkle or roll your bagels in the pumpkin seeds (feel free to use any other topping of choice instead or in addition).1 egg white, pretzel salt
Bake Your Bagels
- Turn your oven to 430 degrees Fahrenheit on the convection setting and bake for 12 to 15 minutes or until golden brown. Carefully transfer to a cooling rack and allow to sit for 5 to 10 minutes before slicing. Serve with Obatzda cheese for an Oktoberfest-style brunch.
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I hope you love my pretzel bagel recipe as much as we do! If you try it, please leave a comment below!