Add some fun to your day with these Everything Bagel Pretzels. Soft, chewy pretzels, topped with Everything But the Bagel seasoning that comes together in 35 minutes!
These Everything Bagel Pretzels are the perfect mash-up of two irresistible favorites, combining the soft, chewy texture of classic pretzels with the bold, savory flavor of everything bagel seasoning. Each bite delivers a delicious mix of garlic, onion, sesame seeds, and poppy seeds, balanced with a hint of salt for that signature bakery-style finish. Whether served warm with a side of cream cheese dip or enjoyed on their own as a snack, these pretzels are comforting, flavorful, and hard to resist.
For other fun bread recipes you have to try my Strawberry Bread, Brazilian Cheese Bread, and Soft Baked Pretzels.
Table of Contents
Why We Love Bagel Pretzels
- Deliciously satisfying with a golden crust and fluffy interior.
- A fun recipe for kids to help shape and top the pretzels.
- No water bath or long rise time needed, making it stress-free.
Recipe Ingredients
Everything Bagel Seasoning – I used Trader Joe’s Everything but the Bagel seasoning, but you can use your favorite brand or try the homemade blend mentioned in the notes.
Melted Butter –Adds richness to the dough and gives the crust a subtle, buttery flavor.
Egg – Used in the egg wash to help the pretzels turn golden brown and to hold the seasoning.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cheese-Stuffed Pretzels – Add small cubes of cheese inside the pretzel dough before shaping. Cheddar or mozzarella works well, creating a gooey, cheesy center when baked.
Spicy Everything Seasoning – Mix in crushed red pepper flakes or cayenne pepper with your everything bagel seasoning for a spicy twist. This gives the pretzels a kick that pairs well with creamy dips.
How to Make Everything Bagel Pretzels
Step 1: Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius), line a baking sheet with parchment paper or a silicone baking mat, and set aside.
Step 2: 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. With mixing speed on low, add salt, then the flour a half cup at a time into the yeast mixture.
Step 3: Switch to the dough hook attachment (or place dough onto a lightly floured surface and knead for 4 minutes). Mix on low for 4 minutes or until the dough is smooth and elastic.
Step 4: Divide dough into 4 or 6 equal-sized pieces. Roll each ball into a long rope, about 18-22 inches in length. Take the ends of the rope and bring them together to form a circle. Twist the ends together once and bring them down to the bottom of the circle. Press ends into the dough so they stick. Place onto prepared baking sheets.
Step 5: Using a pastry brush, coat each pretzel with egg/butter wash. Sprinkle with seasoning and salt.
Step 6: Place in the oven and bake for 12-15 minutes. Remove from the oven and allow to cool on the pan for 5 minutes before serving.
FAQs
For a classic chewy texture, knead the dough until it’s smooth and elastic. This step is key to creating that deliciously soft and chewy bite!
Pair these with a savory dip like classic cheese sauce, spicy mustard, garlic aioli, or creamy ranch. A raspberry honey mustard pretzel dip is also a delicious option.
Storage Information
STORE leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, FREEZE them for up to 3 months.
REHEAT in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed.
More Pretzel Recipes To Love
Everything Bagel Pretzels Recipe
Ingredients
- 2 c. all-purpose flour
- ¾ c. warm water
- 2 tsp. sugar
- 1 tsp. active dry yeast
- ¼ tsp. salt
For the Egg Wash
- 1 egg - lightly beaten
- 1 tbsp. unsalted butter - melted
For the Topping
- 2 tbsp. everything bagel seasoning
- 1/4 tsp. coarse kosher sea salt
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius), line a baking sheet with parchment paper or a silicone baking mat, and 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. With mixing speed on low, add salt, then the flour a half cup at a time into the yeast mixture.
- Switch to the dough hook attachment (or place dough onto a lightly floured surface and knead for 4 minutes). Mix on low for 4 minutes or until the dough is smooth and elastic.
- Divide dough into 4 or 6 equal-sized pieces. Roll each ball into a long rope, about 18-22 inches in length. Take the ends of the rope and bring them together to form a circle. Twist the ends together once and bring them down to the bottom of the circle. Press ends into the dough so they stick. Place onto prepared baking sheets.
- Using a pastry brush, coat each pretzel with egg/butter wash. Sprinkle with seasoning and salt.
- Place in the oven and bake for 12-15 minutes. Remove from the oven and allow to cool on the pan for 5 minutes before serving.
NOTES
- 1 ½ tbsp. sesame seeds
- 2 tsp. black sesame seeds
- 1 tsp. poppy seeds
- 1 tsp. onion flakes
- ½ tsp. garlic flakes
- ¼ tsp. coarse sea salt
These pretzels tasted really good, crunchy and salty with all that everything bagel seasoning!
Will surely make this again! Super easy to make and tasted really delicious! Highly recommended!
This really is the easiest bagel pretzel recipe ever! I love the seasoning too!