📌 Recipe Pretzel Bagels
Makes: 8
Prep time: 60 min
Resting time: 14 hrs
Bake time: 25 min
Per bagel: approx. 230 kcal, 7 g protein, 2 g fat, 45 g carbs
For the pre-dough
75 g bread flour (Type 550)
1.5 g fresh yeast
120 g cold water
For the main dough
400 g bread flour (Type 550)
10 g fresh yeast
10 g salt
15 g honey
130 g lukewarm water
You’ll also need
Extra flour for shaping
50 g baking soda
1 tbsp coarse salt or 2 tbsp sesame seeds, for topping
How to make it:
Put the flour, 120 g cold water and yeast into a bowl and mix well.
Cover with plastic wrap and let rise at room temperature for 8–12 hours.
Add the flour, crumbled yeast, pre-dough, salt, honey and 130 g lukewarm water to a mixing bowl.
Knead with a stand mixer for 5 minutes on low speed, then 5 minutes on the next speed up.
Cover and let rise at room temperature for about 1 hour.
Turn the dough onto a lightly floured surface and shape it into a log. Divide into 8 equal pieces.
Shape each piece into a smooth ball by cupping your hand over it and moving it in circles on the work surface.
Use your finger to poke a hole through the center of each ball, then gently widen it by rotating the dough around your finger.
Cover the shaped bagels and let them rise again for 1 hour.
Preheat the oven to 200°C. Line a baking tray with parchment paper.
Bring 1 liter of water and the baking soda to a boil, then reduce the heat.
Once the bagels have finished rising, place them into the simmering water one by one and let them poach for 1 minute, turning once after 30 seconds.
Lift the bagels out with a slotted spoon, let them drain briefly, then place them on the tray.
Sprinkle with coarse salt or sesame seeds.
Bake on the lower-middle rack for about 25 minutes, until deeply golden brown and crisp.
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