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For the Soft Pretzels. In a large mixing bowl, stir together the warm water, yeast, and brown sugar. Let sit 8-10 minutes until foamy/frothy on top. Add melted butter and stir. Add flour and salt. Mix together with a fork until the dough comes together in a ball.
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Arrange the boiled pretzel bites on the prepared sheet pan. Brush the tops with egg wash, then dip the egg washed side in a small bowl of everything bagel seasoning. Sprinkle with pretzel salt, if desired. Bake 10-12 minutes at 450°F until deeply golden brown.
Dinner rolls (PreGels) A combination between bagels and pretzels
Give your pretzel bagels a baking soda bath before cooking them. Use a water to baking soda ration of 1 ½ teaspoons of baking soda for 3 cups of water. If you use more than that, your bagel will have a bitter tang to it. After the bath, go ahead and bake according to your pretzel recipe directions.
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The next step, the baking soda bath, will give the bagels the characteristic chewy pretzel exterior. Once the bagels are done rising, you'll boil water then add baking soda to the water. Boil 2-3 bagels at a time for roughly 10 seconds per side, then remove and place on parchment paper lined baking sheet.
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Preheat oven to 450°F. Make the bagel boil by combining the water, baking soda, and brown sugar in a wide, deep pan. Bring to a boil and lower the heat to a simmer. Poke your index finger down through the center of each dough ball to the counter.
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Preheat oven to 425 degrees, line a baking sheet with parchment paper or a silicone baking mat, set aside. In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle yeast and allow it to dissolve for 6 minutes. Add sugar and mix for 15 seconds.
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Let the bagel dough float in the mixture for about 30 seconds, then add directly to your air fryer basket. Brush the tops of the pretzel dough with a little bit of melted butter, then sprinkle some pretzel salt, or coarse kosher salt, over the top. Air fry the pretzel bagels for 10 minutes at 350 degrees F.
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How to make Pretzel Bagels at home. In a small bowl, mix warm water, dry active yeast, and brown sugar. Stir and set aside to allow the mixture to become bubbly and foamy. In a large bowl or the bowl of a stand mixer, combine 4 1/2 cups of bread flour and salt. Add the foamy yeast mixture to the flour mixture.
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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, 50 grams lye.
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Add 2-3 bagels into the simmer water bath, cooking for 1 minute on each side. Remove from the bath and return to the baking sheet. Repeat with remaining bagels. Brush each bagel with the egg wash, and sprinkle with salt. Bake for 20-25 minutes, or until deep brown, turning the tray halfway through. Let cool before serving.
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Bagels made from whole grains offer more fiber and nutrients compared to those made from refined flour. Opting for toppings like avocado, smoked salmon, or veggies instead of sugary spreads can boost the nutritional value of your bagel. Pretzels, on the other hand, tend to be lower in calories and fat than bagels.
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Instructions. 1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, molasses, flour, salt, and 2 tablespoons softened butter. Knead until the dough comes together, about 1-2 minutes. Cover and let sit in a warm place for 1-2 hours, until doubled in size. 2.
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Place on a lightly floured surface, cover, and let rest for 20 minutes. While dough rests, pour 10 cups of water into a stock pot. Add 1/2 cup baking soda, stir, then bring the water to a boil. Reduce heat to med-low. Preheat oven to 375 degrees. Boil 3-4 bagels at a time for 30-60 seconds on each side.
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Spread the baking soda on a foil-lined sheet pan and set aside. In the bowl of a stand mixer with a dough hook, combine flour, yeast, brown sugar, and butter. In a separate bowl or measuring cup, whisk the salt into the water until dissolved. With the mixer running on low, pour the salt water into the mixer bowl.
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It's made of pretzel AND it's a bagel!!! Genius! Andrew Licari: Pretzel roll w/ honey almond smear was very tasty. Much softer than a regular bagel. 6. Shug's Bagels. 8.1. 3020 Mockingbird Ln, Dallas, TX. Bagel Shop · 4 tips and reviews. David Weinert: Native New Yorker here, one of the best bagels I've ever had. A bit pricey though.
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Line two baking sheets with parchment paper and grease them with vegetable oil. In a large pot, whisk together the water and baking soda. Bring the mixture to a rolling boil. While the mixture is coming to a boil, uncover the dough, transfer it to your work surface and divide it into 12 equal portions.