Hello Lovelies, do you love everything pretzel as much as I do? Maybe it's because I used to life in Munich for some years and there you really can get the best pretzels ever! I can't resist a good pretzel, or pretzel bun or "Zopf" - you name it! And every time I'm back in Munich it's one of the first things I have to get. And I have a similar love story with bagels. I tried them for the first time on one of our US trips and ever since I always looking forward to return and eat bagels again. No matter if you enjoy them savory or sweet- a fresh toasted bagel is hard to resist. So since there isn't a trip to Munich planned and also our next trip to the US is not until April, I needed to have the best of both worlds right now.

So I made some delicious pretzel bagels and I'm sharing the recipe with you today. The bagels are quickly prepared, don't need many fancy ingredients and after a bath in baking soda (and water) they will get their typical golden brown color and that crispy crust. And they are the perfect models, don't you think? I had so much fun photographing them :-).

Here is the recipe:

5 from 1 vote

Pretzel bagel

drucken pinnen

Ingredients

350 ml oat milk or other milk
1/2 cube fresh yeast or 1 pack dry yeast
1 Tbsp maple syrup
60 gr vegan butter
600 gr flour I used spelt
2-3 tsp salt
*
1 l water
100 gr baking soda
1 Tbsp salt

Instructions

Mix the milk, butter, yeast and maple syrup and warm up until everything is dissolved
Add flour and salt to the mixture and kneed into a dough
Cover and let rise for 1-2 hours in a warm place
Put the dough on a well-floured work surface and kneed again.
Part into 12 pieces and form balls
Flatten them a bit and then take the back of a wooden spoon to form the whole in the middle
Let re bagels rise again and in the meantime:
Preheat the oven to 180 degree
In a pan bring 1 liter of water mixed with the natron and salt to a boil, remove the pan from the stove and add the bagels (2-3 at a time)
Let them sit in the water bath for 30 seconds and make sure every side is covered
Take them out, drip off any excess water and put them on a baking tray
Sprinkle with salt, sesame or any seeds you like
Bake for 20-25 minutes (I usually bake them for 20 minutes, then turn them and bake for another 5 minutes)

I made them twice in one week and everyone loved them. For the first batch I used fresh yeast and for the second one I had dried yeast and they turned out even better and more fluffy. On the pictures below you can see how to make the whole in the middle of the bagel. Use a wooden spoon, dip it in some flour, poke into the dough balls and widen the whole with the spoon (a bit like hula hoop).

I put some of the bagels in the freezer and whenever I need them, I just get them out in the evening and put in the toaster in the morning and you have fresh and crispy bagels ready. But of course they are best fresh out of the oven. We enjoyed them as breakfast burger with with scrambled tofu, roasted fennel and eggplant, spinach, red cabbage and vegan cheese - so so good. I was just transported to NYC a bit while eating it.

I really hope you love everything pretzel as much as we do and will the the recipe. I also have a recipe for mini pretzel balls here - they make the perfect party food or are also a good choice for kids lunch boxes.

Love Verena

If you are on Pinterest, you can find me here and pin this picture: