This post is dedicated to Michael- king of the pretzels, giver of ideas, and love of my life!
I won’t be shy. I’m really proud of how these bagel-pretzel hybrids turned out. Aesthetically? A+. (In my humble opinion) Taste? A++. It’s soft and just so much better than grocery store bagels. Yesterday was a big day- anyone else freak out over the Netflix Gilmore Girls revival? (don’t worry, no spoilers) In between episodes, my stomach growled uncontrollably, and I realized why. The Gilmore Girls eat like there’s no tomorrow.
Hello, if you’re watching Gilmore Girls, here’s what you need:
1. Mountains of breakfast food and coffee. So, bagels, eggs, and turkey bacon are all a must.
2. Coffee in an IV
3. The ability to listen carefully as people talk really, really fast.
So these bretzels; they take a little work, but you’ll have breakfast for days. You see that beautiful golden-brown shine? It’s due to the 1) Egg wash and 2) Baking Soda bath.
If you are a true connoisseur of freshly baked bread, you know that nothing compares to making it at home. The effort is well worth it. Bread is one thing I will happily eat without worrying about how many carbs I’m ingesting.
Some things in life are just worth the carbs.
As promised, I’ll show you how to get twistin’:
Forming your Bretzel
Step 1: After dividing the bretzel dough into ten pieces, roll each piece out into a rope with your palms.
Step 2: Twist the rope together
Step 3: Connect the two ends of the twisted rope and press the ends together firmly
- 1½ cups warm water
- 1 tablespoon brown sugar
- 2 teaspoon salt
- 2¼ tsp or 1 envelope instant yeast
- 4¼ cups flour
- ¼ cup butter, melted
- 1 pot of water
- ½ cup baking soda
- 1 egg, lightly beaten
- 4 teaspoon poppy seeds
- 4 teaspoon sesame seeds
- 1 teaspoon minced garlic
- 1 teaspoon salt
- Preheat the oven to 200 degrees
- In a medium sized bowl, combine the warm water, yeast, salt and brown sugar and mix. Set aside for 5 minutes and let the yeast bloom
- In a large bowl combine flour and melted butter and mix with a rubber spatula until crumbly. Add in yeast mixture and mix into a elastic dough
- Knead for 15 minutes (elbow grease!!)
- Oil the same large bowl, and put the dough in and cover with aluminum foil
- Turn off the oven, and let the dough rise in the warmth for 45 minutes (it'll double in size, like magic!)
- Boil a pot of water and dissolve baking soda in the boiling water
- Take out the dough and punch it down. Knead dough for another minute and divide into 10 parts
- Roll and twist the dough as seen in the tutorial above
- Using a spatula, drop each twisted bretzel into the boiling water for 22 seconds, flip over, and boil for another 23 seconds
- Preheat the oven to 425 degrees
- Lay boiled bretzel on a parchment lined baking sheet. Repeat for all ten bretzels
- Brush beaten egg liberally over each bretzel with a pastry brush making sure to brush in all the crevices of the bretzel
- Mix together poppy seeds, sesame seeds, minced garlic, and 1 teaspoon of salt
- Top each bagel with the seeds
- Bake the bagels for 12 minutes in the preheated oven
- Freeze the bagels and take out and bake in 200 degree oven before eating!