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5 from 1 vote

Pretzel bagel


  • 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


  • 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)