Everything Bagel Pretzels Recipe
These foolproof everything bagel pretzels are going to be your go-to snack. Quick, easy and practically effortless. No rise or water bath needed!
Servings: 4 XL large or 6 large pretzels
- 2 c. all-purpose flour
- ¾ c. warm water
- 2 tsp. sugar
- 1 tsp. active dry yeast
- ¼ tsp. salt
For the 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
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. With mixing speed on low add salt, then the flour a half cup at a time.
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 size pieces. Roll each ball into a long rope, about 18-22 inches in length. Take the ends of the “rope” and bring together to form a circle. Twist the ends together once and bring down to the bottom of the circle. Press ends into the dough so that they will 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 oven and allow to cool on pan for 5 minutes before serving.
Calories: 486kcal | Carbohydrates: 93g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 860mg | Potassium: 155mg | Fiber: 4g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 6mg