Everything Bagel Pretzels Recipe

Warm water: Helps activate the yeast and bring the dough together.

Active dry yeast: A key ingredient that makes the dough rise and become fluffy.

Sugar: Feeds the yeast and adds a touch of sweetness.

All-purpose flour: The main ingredient that forms the dough.

Salt: Adds flavor to the dough.

Baking soda: Used in boiling the pretzels to give them their classic chewy crust.

Everything bagel seasoning: A mix of sesame seeds, poppy seeds, garlic, onion, and salt that gives the pretzels their signature flavor.

Egg: Brushed on top to help the seasoning stick and give the pretzels a shiny finish.

One of the coolest parts of making these Everything Bagel Pretzels is the step where you boil the shaped dough in water with baking soda before baking. This might sound a little strange, but it’s what gives pretzels their chewy texture and that beautiful golden crust.

Here’s how to do it right:

1. Fill a large pot with about 10 cups of water and add the baking soda.
2. Bring the water to a rolling boil on the stove.
3. Carefully drop each pretzel into the boiling water one at a time.
4. Let each pretzel boil for about 30 seconds. You’ll notice they puff up a bit.
5. Use a slotted spoon or spatula to lift the pretzel out and place it on your baking sheet.

Boiling the dough in baking soda water changes the surface of the pretzel. It helps the outside get that perfect chewy crust and deep brown color when baked. Without this step, your pretzels might turn out more like regular bread rolls—still tasty, but missing that classic pretzel bite.

When I first tried this, I was nervous about dropping the dough into boiling water. I worried it would fall apart or stick to the pot. But as long as you don’t overcrowd the pot and handle the pretzels gently, it’s pretty simple. Plus, boiling them one at a time means you can keep an eye on each one and make sure they’re ready for the oven.

If you want to save time, you can boil a couple of pretzels at once, but just be careful not to let them touch each other or the pot’s sides. This step might feel a little unusual, but it’s definitely worth it for that authentic pretzel flavor and texture everyone loves.

• warm water - Substitute with warm milk: Warm milk can help activate the yeast and add a richer flavor to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing in water.

• sugar - Substitute with honey: Honey adds a slight floral note and helps with yeast activation.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the pretzels a chewier texture.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavor of the pretzels.

• baking soda - Substitute with baked baking soda: Baked baking soda (baking soda that has been baked at 250°F for an hour) can give a stronger alkaline solution, which helps achieve a more traditional pretzel crust.

• everything bagel seasoning - Substitute with sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt: This combination replicates the flavor profile of everything bagel seasoning.

• egg - Substitute with milk: Milk can be used as an egg wash alternative to give a similar golden-brown finish.

• Allow the pretzels to cool completely on a wire rack before storing. This helps prevent condensation, which can make them soggy.

• Store the pretzels in an airtight container or a resealable plastic bag. This keeps them fresh and prevents them from drying out. If you have a bread box, that's a great option too.

• For short-term storage, keep the pretzels at room temperature. They will stay fresh for up to 2 days. If you plan to eat them within this time frame, there's no need to refrigerate.

• If you want to keep them longer, consider freezing. Wrap each pretzel individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them from sticking together.

• Place the wrapped pretzels in a resealable freezer bag or an airtight container. Label with the date so you can keep track of their freshness.

• When you're ready to enjoy a frozen pretzel, let it thaw at room temperature for about 30 minutes. For a quicker option, you can microwave it for 20-30 seconds or warm it in a preheated oven at 350°F (175°C) for about 5-7 minutes.

• If you notice the pretzels have lost some of their crispiness, you can refresh them by placing them in a preheated oven at 350°F (175°C) for a few minutes until they regain their texture.

• Avoid refrigerating the pretzels, as this can make them stale faster. Room temperature or freezing are the best options for maintaining their quality.

• For an extra touch of freshness, you can brush the thawed pretzels with a bit of melted butter and sprinkle some additional everything bagel seasoning before reheating. This will enhance their flavor and make them taste just like they were freshly baked.

• Preheat your oven to 350°F (175°C). Place the everything bagel pretzels on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are warmed through and slightly crispy.

• For a quick reheat, use a microwave. Wrap each pretzel in a damp paper towel and microwave on high for 20-30 seconds. This method will keep them soft and chewy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pretzels in the basket in a single layer and heat for 3-4 minutes. This will give them a nice, crispy exterior.

• To reheat on the stovetop, use a non-stick skillet. Heat the skillet over medium heat and add the pretzels. Cover with a lid and heat for about 2-3 minutes on each side, until warmed through.

• For a toaster oven, preheat to 350°F (175°C). Place the pretzels directly on the rack or on a baking sheet. Heat for 5-7 minutes until they are warm and slightly crispy.

• Large bowl: for combining the warm water, yeast, and sugar, and later mixing in the flour and salt to form the dough.

• Measuring cups: to measure the warm water and flour accurately.

• Measuring spoons: to measure the yeast, sugar, salt, and baking soda.

• Whisk: to mix the yeast, water, and sugar until frothy.

• Wooden spoon: for mixing the dough ingredients together.

• Floured surface: to knead the dough until smooth and elastic.

• Knife: to divide the dough into 8 equal pieces.

• Baking sheet: to place the pretzels on for baking.

• Parchment paper: to line the baking sheet and prevent sticking.

• Large pot: to boil water and baking soda for boiling the pretzels.

• Slotted spoon: to remove the pretzels from the boiling water.

• Pastry brush: to brush the pretzels with the beaten egg.

• Wire rack: to cool the pretzels after baking.

Prepare ingredients in advance: Measure out flour, salt, and everything bagel seasoning ahead of time to streamline the process.

Use a stand mixer: Mix the dough using a stand mixer with a dough hook to save time and effort.

Preheat while kneading: Start preheating your oven while you knead the dough to save waiting time.

Boil water early: Begin boiling the water and baking soda mixture while shaping the pretzels to cut down on idle time.

Batch boil: Boil multiple pretzels at once to speed up the process.