Soft, chewy, yet slightly crisp. Perfect for spreads or sandwiches. A staple breakfast item in many parts of the world.

What Is A Bagel?

A bagel is a type of bread shaped like a ring, which has a dense, chewy interior and a slightly crisp, golden crust. The key to a bagel’s chewy texture and shiny crust is boiling before baking. This boiling step is a distinguishing feature of bagels, and sets them apart from other types of bread. After boiling, bagels can be topped with seeds (like sesame or poppy), dried minced onion, cinnamon sugar, or other ingredients before being baked. Bagels are often sliced horizontally and eaten with various spreads, such as cream cheese, or used as a base for sandwiches.

A Brief History Of Bagels

Bagels originated in the Jewish communities of Poland in the 17th century, first mentioned in 1610 as a gift for women after childbirth. They likely evolved from the Polish bread obwarzanek and were named from the Yiddish word “beygl,” meaning “bracelet” or “ring.” Eastern European Jewish immigrants brought bagels to North America in the late 19th and early 20th centuries, where they became popular, particularly in New York City. The mass production of bagels began in the mid-20th century with the invention of automated bagel-making machines, making them widely available. Today, bagels are a global food staple, enjoyed with various toppings and fillings.

What I Love About This Recipe

This recipe lands the perfect combination of crispy and chewy. The crust gives a light, but present, crisp, while the interior of the bagel has a beautifully soft texture – every bite boasting a delightful chew. As always, I have taken consideration to each and every ingredient in the recipe and created an incredible balance. Even the addition of sugar in the dough is incredibly specific with a defined purpose (and it is not to sweeten). They can be topped with anything your heart desires and are the perfect companion to any breakfast or sandwich fillings.

The “Why” Behind The Starter Build

Why Build A Starter (Levain) For This Recipe?

Though this is not a sweet bread recipe, I chose to utilize a sweet stiff starter anyway. A sweet stiff starter works to reduce the overall sour flavor in sourdough bread products. The specific percentage of sugar (around 10-15%) creates what is called “osmotic stress,” which limits bacterial cell regeneration. Together with the additional flour in the starter, it is possible to virtually eliminate the sour flavor in a recipe, which is what I have done here. Read more about sweet stiff starter here.

Stiff Starter

By giving the yeast more food (this means they can continue to eat, multiply, and produce CO2) and reducing the amount of water (bacteria favor wet climates), we can effectively reduce the amount of acidity in our starter at the same percentage of rise as a starter made with equal amounts of flour and water.

Sugar

This is one of the most important components of this levain – do not skip it! Sugar is a powerful tool. Added in low amounts, it feeds the yeast and speeds up fermentation. Added in high amounts, it dehydrates yeast cells and potentially stops fermentation altogether. Added in just the right amount, the yeast still thrive, but the bacteria suffer. 10-15% sugar in a recipe or levain creates something called “osmotic stress.” This stress to the bacteria limits their ability to reproduce, which limits acid buildup, thereby limiting overall sourness coming from the starter.

Temperature

In order to favor the yeast, I aim to keep this levain between 70-75 F (21-24 C) and use it when it has approximately doubled in size. Yeast produce most abundantly in these temperatures, while the bacteria in your starter (there are two types – lactic and acetic) favor temperatures both higher and lower than this. This specific temperature helps provide balance to the starter, which translates to how efficiently the starter ferments the bread and how mild the overall sour flavor is.

Optional Kneading

Have you ever heard of developing gluten in your starter? While it is not essential, kneading this starter for just a few minutes will help trap air, introducing oxygen and stimulating yeast growth. It also provides structure (by creating a slightly more elastic gluten network), which helps the levain rise and maintain peak more efficiently. 

The “Why” Behind The Dough and Process

Bread Flour

When working with stiff doughs like this one, gluten has a tougher time forming. This is because the decreased amount of water limits the mobility of gluten proteins, hindering the dough’s ability to form a strong network. Bread flour contains a higher percentage of protein, which aids in the bread’s ability to form gluten. I use King Arthur Bread Flour for its solid protein content, which is above 12%.

Salt

Salt helps bring out flavor (without salt, bread would taste almost like nothing), but also has notable effects on the dough. Salt is a tightening agent, meaning it helps create a more elastic (strong) dough. It does slow fermentation, as well as gluten development, but these are things we must account for in the recipe because we cannot have a recipe without salt. It is important to use just the right amount, enough to bring out the flavor, but not so much that the loaf cannot ferment or come together. I use the standard – 2% salt – in all my recipes, unless otherwise noted.

Barley Malt In The Dough

In my trials, I found the actual type of sugar used does not matter, but chose barley malt because it is the classic sweetener many swear by for bagels. While the use of barley malt in a commercial yeast-leavened bagel is to aid in fermentation, the purpose in a sourdough bagel is a little different. The specific amount used in this recipe is around 10% of the total flour, which is the amount needed to create osmotic stress on the bacteria in your starter. This specific percentage, combined with the low hydration of the dough, works together with the sweet stiff starter to reduce the overall sour flavor of the bagel.

In essence, barley malt is not intended to add sweetness to the dough, but rather reduce sourness. The end result is a mild, “normal” tasting bagel. The only time you should consider removing the barley malt is if you are intentionally going for a “sour” bagel. Other options/substitutions for the barley malt that yield the same effect include: white sugar, honey, and molasses. You could also try this recipe with maple syrup. 

Vital Wheat Gluten

I usually recommend vital wheat gluten for flours that are low in gluten, as it helps build necessary strength in the dough. But, for this dough, I found vital wheat gluten to be incredibly helpful in creating a bagel that rises taller in the oven. Because this dough is low in hydration, it gives even the good bread flour an exceptional boost. If you do not own vital wheat gluten, you can skip it. But, I do think the use of it is well worth it in this recipe. See the image below for a visual comparison of a bagel made with vital wheat gluten versus the same recipe made without it.

Low Hydration

Low hydration simply means “less water.” This is a stiff dough, and intentionally so. The stiff dough makes for a softer, denser bread. The “chew” of a bagel comes from the water bath, rather than the hydration itself, meaning that these bagels receive the perfect balance of soft crumb (from the low hydration) and chewy texture.

The low hydration of the dough also has one other bonus – reduced sourness. Stiff doughs (and starters, for that matter) do not encourage the reproduction of bacteria that release acids resulting in a sour flavor. In other words, the dough’s consistency works together with the barley malt to really hinder acid production, giving the bread a neutral flavor.

Mixing

For this recipe, we just need the dough to form a gluten network. This can be a difficult task in stiff doughs due to the lack of water (which makes it harder for gluten to form). Without enough gluten-binding proteins, the dough may struggle to form a gluten window, which allows opportunity for air to escape. This decreases the dough’s ability to rise to its fullest potential, resulting in a denser crumb and texture. Gluten must be developed through kneading and time; the more help it can get, the better.

Because of the low hydration, a low speed (speed two on a KitchenAid or two to three o’clock on an Ankarsrum) is all that is necessary, and the dough should be ready to rise in ten to fifteen minutes. Alternatively, the dough can be turned out onto the counter and kneaded by hand for the same amount of time.

Flour choice and vital wheat gluten also work together to aid in the development of gluten. Be sure to consider these factors when making your dough.

Bulk Fermentation

Letting the dough rise as much as possible, but not too much, contributes to the airiest of loaves. In an attempt to favor the yeast and reduce sourness, I recommend keeping the dough temperature between 70-75 F (21-24 C). Watch the dough and ferment until it doubles in size (at least; eight to twelve hours). Then, you can shape it and let it double again. Though I favor an overnight method for this dough, use your knowledge of your environment to bulk ferment this dough appropriately.

Shaping

I use a pre-shape and a final shape for this recipe. The pre-shape gathers the sections of dough into a nice round, as well as tightens the outer skin so that it is smooth and even. After this is done, the gluten is tight, and needs a second to relax so that the dough can be stretched into a “ring” – the traditional bagel shape. The final shape does just this – it simply stretches the dough to the desired size of “ring” for that classic bagel look.

No Cold Proof

I found several recipes online that called for cold proofing bagels before boiling. Though I do this in my soft pretzel recipe, I did not find the results desirable in this bagel recipe. The bagels perform best and yield the most ideal flavor when they are left at room temperature to ferment. A cold dough will sink in the water bath, and may even stick to the bottom of your pot. The bagels may not expand properly and will be denser with an uglier final appearance. If you need to place your dough in the fridge to help with your baking timeline, do so just before or right after shaping. Then, let the bagels come to room temperature on the counter for at least one hour before boiling.

Water Bath

This step is essential to achieving the classic bagel chew. Bagels can be boiled anywhere from thirty seconds to two minutes per side – a longer boil creating a more pronounced chew in the bagel. I aim for forty seconds, but up to a minute, per side as my personal preference.

Barley Malt In The Water Bath

I include barley malt in the water bath, as I found it significantly improves the exterior color and shine on the finished bagel. It is not essential to include barley malt in the water bath for a good bagel, but makes for a noticeable improvement in the final look and even taste of the bagel. I tested honey as well, with the exact same results. Altogether, you can skip this addition if you prefer and still find yourself with a good bagel. Or, you can substitute the barley malt for honey, or even molasses, for similar results.

How To Top The Bagels With Anything

You can top and bake these bagels with anything you like! Common bagel toppings include: everything seasoning, sesame seeds, poppy seeds, dried minced onion, garlic, cinnamon sugar, and more.

When the bagels come out of the oven, they are nice and wet, which is a great time to dunk them in their topping. If you find that your topping just isn’t sticking with the moisture from the boiled bagel, you can whisk together one egg white with one tablespoon of water until frothy, then brush it all over the outside of the bagel before dunking (or sprinkling) the bagel into (with) your topping of choice.

For peppers and cheese, you’ll want to dice up the pepper and pile it in the center, then top with sliced or shredded cheese. Note that if you add the cheese in the beginning, it will get dark and crispy during the twenty-five minute baking time. If you want it melty and gooey, add the cheese in the last five minutes of baking instead.

Baking Method

I tried several baking methods, including various temperatures and steaming methods. I found 425 F (220 C) with no steam to be the perfect sweet spot. Because the bagels were boiled, there is plenty of moisture on the exterior of the bagel to help it expand properly in the oven, meaning it is not essential to add steam. 425 F (220 C) gives a perfectly light crisp to the exterior, one that is not too pronounced or overbearing.

Suggested Timeline

Daytime Timeline

Overnight Timeline

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

If bread could dance, it would twist itself into a pretzel. It’s one of those treats meant for fun times, where memories are made with people galore. That’s why I just can’t – not – have a good soft pretzel recipe. A simple one; one that doesn’t require any fancy ingredients. Serve these alongside any occasion, or even just for yourself. From classic mustard dips to creative sweet glazes, soft pretzels are more than just twisted dough—they’re a blank canvas for your imagination.

What Is A Soft Pretzel?

A soft pretzel is a popular snack often enjoyed at sporting events, movie theaters, and amusement parks. They are made from a simple dough and characterized by a chewy and tender texture throughout. Their unique color comes from a bath in baking soda (or lye). Soft pretzels can be served plain or with a variety of toppings and dips, such as coarse salt, cinnamon sugar, cheese sauce, mustard, or caramel.

Why No Lye?

I wanted to make a pretzel recipe without lye for those of us who either: a) don’t keep lye in the house, but still want to make pretzels on a whim, b) have children and don’t want to worry about the hazard of working with lye while they’re around, or c) are completely freaked out by the idea of using lye in food.

Pretzels made with a baking soda bath have a soft, slightly chewy texture and a gentler exterior. The baking soda provides some alkalinity, which helps create the classic golden-brown crust, but the surface tends to be less crisp and less deeply browned compared to lye-bathed pretzels. These pretzels are milder in taste, making them an approachable option for those new to pretzel-making. The texture leans toward pillowy, with a less distinct snap when you bite into the crust.

Pretzels made with lye are absolute gold; however, these are a close second. One day, I will post a real German pretzel recipe. For now, though, I have little babies running around my house while I bake, and this recipe works just as well.

What I Love About This Recipe

Pretzels are so simple. They’re made from a basic dough with only five ingredients: flour, water, salt, starter, and a little butter. Not only are they fun to work with, they can also be the base for all of your pretzel dreams. Shape them however, coat them with whatever – your imagination is the limit. The dough is easy to make, easy to ferment, and easy to handle, and the golden brown-color is absolutely stunning.

All The “Why’s”

Bread Flour

Bread flour absorbs more moisture, so you’ll find that if you substitute this ingredient with all-purpose flour, the dough will be wetter and you may need to add more flour. I prefer bread flour in my stiff doughs because of its higher protein content, which helps the gluten bind. This is especially important in stiff doughs because the lack of water makes it more difficult for gluten to come together. Without gluten, the dough will not be able to trap air, and it will not rise properly. I use King Arthur Bread Flour, protein content about 12.7%, in any recipe that calls for bread flour (unless otherwise noted). Alternatively, you could use all-purpose flour and one to two tablespoons of vital wheat gluten in a pinch.

Salt

Salt helps bring out flavor (without salt, bread would taste almost like nothing), but also has notable effects on the dough. Salt is a tightening agent, meaning it helps create a more elastic (strong) dough. It does slow fermentation, as well as gluten development, but these are things we must account for in the recipe because we cannot have a recipe without salt. It is important to use just the right amount, enough to bring out the flavor, but not so much that the loaf cannot ferment or come together. I use the standard – 2% salt – in all my recipes, unless otherwise noted.

Butter

Butter (any kind of fat, really) is a tenderizer; it makes the dough fragile and soft. In this recipe, I only use a small amount, which is meant to keep the bread soft in the oven and after baking.

Low Hydration

The term “low hydration” simply means this is not a wet and sticky dough; it does not include as much moisture as other recipes. The approximate hydration is 60%. At this hydration, you’ll find the dough is soft, smooth, and firm (but still pliable). It may be slightly sticky but should not stick to the bowl of the stand mixer when kneading.

This consistency of the dough contributes a lot to the characteristics of the pretzel. For one, it allows the dough to be twisted and turned, then remain in a defined pretzel shape. It also contributes to a finer crumb and a softer, more tender texture.

The low hydration of the dough also has one other bonus – reduced sourness. Stiff doughs (and starters, for that matter) do not encourage the reproduction of bacteria that release acids resulting in a sour flavor.

Mixing

For this recipe, we just need the dough to form a gluten network. This can be a difficult task in stiff doughs due to the lack of water (which makes it harder for gluten to form). Without enough gluten-binding proteins, the dough may struggle to form a gluten window, which allows opportunity for air to escape. This decreases the dough’s ability to rise to its fullest potential, resulting in a denser crumb and texture. Gluten must be developed through kneading and time; the more help it can get, the better. Using a flour with a high protein content can be helpful. Ten to twelve minutes in a stand mixer or by hand should do, and if your flour is good, time will do the rest. Follow your stand mixer’s directions for a stiff dough, generally a low speed is all you need, and you will be on your way! This recipe does not require any folds.

Bulk Fermentation

Letting the dough rise as much as possible, but not too much, contributes to the airiest of loaves. In an attempt to favor the yeast and reduce sourness, I recommend keeping the dough temperature between 70-75 F (21-24 C). Watch the dough and ferment until it doubles in size (at least; eight to twelve hours). Then, you can shape it and let it double again. Though I favor an overnight method for this dough, use your knowledge of your environment to bulk ferment this dough appropriately.

Shaping

I use a pre-shape and a final shape for this recipe. As the pretzels are being rolled out, the gluten begins to tighten. By letting the dough rest after rolling into a long cylinder, the gluten is given a chance to relax and the pretzels are much easier to form into their final shape. 

Cold Proof

I place the shaped pretzels in the refrigerator for at least 30-60 minutes before boiling and baking. The reason for this is two-fold. First, they become incredibly easy to handle when it comes time for the baking soda bath. Second, they do not become as puffy and have, in my opinion, a more beautiful oven spring and final appearance.

Baking Soda Bath

Instead of a lye bath, I give these pretzels a baking soda bath to achieve the classic golden-brown color and “pretzel” taste. Let’s talk about each element of the bath:

Baking Soda

Baking soda is the ingredient that gives these pretzels their unique color and taste. It’s an alkali, similar to lye, only not as strong, meaning the pretzels will be a more toned-down version of a pretzel made with lye (not quite as dark, not quite as deep of a flavor, not quite the same texture). I use a lot of baking soda, which I find necessary to get the best color, texture, and flavor. (Just a few teaspoons isn’t going to do much for us.)

Baking soda can be a little bit messy. Be sure to add it to the water before the honey, otherwise it will boil over your pot. Also, be sure not to leave the pretzels in the bath for too long, otherwise you’ll notice they start to taste metallic-y. Thirty seconds seems to be the sweet spot.

Honey

I include a small amount of honey in the pot with the baking soda. This ingredient is optional; however, it also contributes to browning on the exterior of the pretzels.

Simmering Water

For this recipe, I use simmering water, which helps the baking soda/honey dissolve and works with the baking soda to give the pretzels a their subtly chewy exterior.

Coarse Salt

A coarse salt not only adds a visual appeal to the pretzels, but also creates a stark contrast in texture and enhances the deep flavor of the pretzels.

Baking Method

I use a compromise of high and low temperatures to achieve the best oven spring, color, and texture. The higher temperature ensures a beautiful oven spring, while the lower temperature finishes cooking the pretzels all the way through.

I do want to note that we don’t need to use steam. The main purpose of steam is to soften the dough, allowing for a full expansion in the oven. However, we have enough moisture leftover from the baking soda bath to ensure the pretzels rise properly without the help of anything extra.

Suggested Timelines

Daytime Timeline

Overnight Timeline

Work Day Timeline

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

This is a simple loaf of bread packed full of inclusions that breaks so many sourdough “rules.”

I am very much a different baker than I was when I first started making this recipe. I question myself, now, as I update all the “why’s” for you. But, the truth is, it works. The method used here is simple, yet efficient. It’s the way I learned to make bread back in the very beginning, and it’s the way I made bread for quite a while. However, it’s very different from the way I make bread now.

Despite my change and growth as a baker, this is a recipe people ask for again and again. What is it about soft and tender bread, packed with the bacon-jalapeño-cheddar triage? There must be something, because it seems to be one recipe that disappears every single time I make it.

What I Love About This Recipe

Flavor, flavor, flavor. This loaf has an absolutely divine flavor. Why stop at jalapeño-cheddar when adding bacon makes it that much better? Look, I know what you’re thinking, but as a Texas gal, bacon is prized. It’s a common delicacy. We put it in everything. So, of course we have to have it in our bread, too. This loaf has been a winner with everyone that has had the pleasure of tasting it; I hope you love it as much as we Texas folks do.

All The “Why’s”

Bread Flour

Bread flour absorbs more moisture, so you’ll find that if you substitute this ingredient with all-purpose flour, the dough will be wetter and you may need to add more flour. I prefer bread flour in my stiff doughs because of its higher protein content, which helps the gluten bind. This is especially important in stiff doughs because the lack of water makes it more difficult for gluten to come together. Without gluten, the dough will not be able to trap air, and it will not rise properly. I use King Arthur Bread Flour, protein content about 12.7%, in any recipe that calls for bread flour (unless otherwise noted).

Salt

Salt helps bring out flavor (without salt, bread would taste almost like nothing), but also has notable effects on the dough. Salt is a tightening agent, meaning it helps create a more elastic (strong) dough. It does slow fermentation, as well as gluten development, but these are things we must account for in the recipe because we cannot have a recipe without salt. It is important to use just the right amount, enough to bring out the flavor, but not so much that the loaf cannot ferment or come together. I use the standard – 2% salt – in all my recipes, unless otherwise noted.

Water

Water is the main source of hydration in this recipe, bringing the dough together as well as activating enzymes that provide food for yeast. This is a stiff dough, so we need just enough of it to bring the dough together, but not so much that the dough is a sticky mess. It may be a good idea to hold a little of the water back if this is your first time making this recipe. A stiff dough is necessary to hold the defined shape of the braid.

Milk

Milk adds softness, density, and a subtle creamy flavor. I find a touch of it in this recipe to pair well with the richness of the bacon and the bite of the jalapeño.

Sourdough Starter

You need more active starter than usual in this recipe. That’s because jalapeño and yeast don’t mix. As of this moment, I am not sure of the exact reason why, but it’s likely the same reason why you don’t want to rub your eyes after dicing the jalapeño. It burns! By adding more starter, we can keep this dough moving as it needs to.

At one point, I did try to ferment this dough in a warm environment in order to speed things up and I do NOT recommend this! In warm temperatures (80’s) homofermentative lactic acid bacteria (LAB) are favored, a kind of bacteria that breaks down flour and creates extensibility. Though the acid they release is neutral tasting (that is, until there’s an abundance of it), this extensibility will make the braid hard to shape, as you’ll find the braid wants to seep into itself and lose its form. These homofermentative LAB also break down the gluten structure and reproduce faster than yeast in their ideal climate, leading for a bread that’s more likely to overproof before it’s fully proofed.

Inclusions

I use a LOT of inclusions in this recipe. Flavor is absolutely my goal here. Bacon, diced jalapeños, and cheddar cheese create the epitome of Southern taste.

Low Hydration

The term “low hydration” simply means this is not a wet and sticky dough; it does not include as much moisture as other recipes. The approximate hydration is 65%. At this hydration, you’ll find the dough is soft, smooth, and firm (but still pliable). It may be slightly sticky but should not stick to your hands or the counter when kneading.

This consistency allows the dough to hold its shape without help, necessary for a braided loaf. It also contributes to a finer crumb and a softer, more tender texture, while holding all the inclusions in place (no leaking out the bottom of the bread).

The low hydration of the dough also has one other bonus – reduced sourness. Stiff doughs (and starters, for that matter) do not encourage the reproduction of bacteria that release acids resulting in a sour flavor. In other words, the dough’s consistency helps give the bread a neutral flavor.

Mixing

For this recipe, we just need the dough to form a gluten network. This can be a difficult task in stiff doughs due to the lack of water (which makes it harder for gluten to form). Without enough gluten-binding proteins, the dough may struggle to form a gluten window, which allows opportunity for air to escape. This decreases the dough’s ability to rise to its fullest potential, resulting in a denser crumb and texture. Gluten must be developed through kneading and time; the more help it can get, the better. Using a flour with a high protein content can be helpful.

I generally develop this dough by hand, spending about twenty-five minutes kneading it. Alternatively, you can use a stand mixer on a low speed to mix and knead this dough. Follow your stand mixer’s directions for a stiff dough, generally a low speed is all you need, and you will be on your way! Due to the stiff nature of the dough, it cannot be stretched (maybe one time an hour or two into bulk fermentation), meaning that kneading like this is a must. This recipe does not require any folds.

Bulk Fermentation

Letting the dough rise as much as possible, but not too much, contributes to the airiest of loaves. In an attempt to favor the yeast and reduce sourness, I recommend keeping the dough temperature between 70-75 F (21-24 C). Watch the dough and ferment until it doubles in size (at least; eight to twelve hours). Then, you can shape it and let it double again. Though I favor an overnight method for this dough, use your knowledge of your environment to bulk ferment this dough appropriately.

Shaping

Shaping is done all in one fell-swoop. I divide the dough, roll it out, and braid it. If the dough was fermented appropriately (not too hot) it should be stiff enough that it will not mesh into itself. If the gluten begins to tighten, a twenty minute rest will relax it enough that you should be able to finish the job.

Egg Wash

This helps give the loaf its beautiful golden brown color. Without the egg wash, the loaf would be lacking in color and shine.

Baking Method

The temperature of 425 F (220 C) allows for a beautiful oven spring and exterior browning, while also perfectly cooking the interior, melting the cheese, and softening the jalapeños.

Suggested Timeline

Daytime Timeline

Overnight Timeline

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.