Super soft pretzel bagels – Life in the South

Super soft pretzel bagels are just what I need today. It’s been a pretty long winter and since the festive season, I have been thinking of these gorgeous beauties that I ate almost every day with my son at the markets. Bread has become such comfort and solace for me and nothing beats a freshly baked pretzel.

The weather has lightened every slightly in our petite village, even though the flu season is still raging on the sun creeps out every afternoon lightening up our day. Even though it stays misty and overcast mostly every morning, I have something to look forward to. It has been a long couple weeks since Christmas and it’s so weird to think that it is in fact 2019. A lot of families I know have had a pretty rough start to the nouvel année. Our little munchkin has been sick a lot and I have been home with him couped up, almost going insane with cabin fever. Still, I know, I have so much to be thankful for.

We are healthy, we have heating, food, clothes, and a comfortable bed. So many start the new year sans all these things that we sometimes take for granted. And even though life overseas isn’t always easy, it beats sleeping outside in the cold, the sacrifices are def worth it. I just want my family to be happy, healthy, safe and fed. I think that is what every mother wants, that and a couple hours of peace and quiet.

I have been really trying to downsize my social scrolling activity, just because I have been having problems with my eyes lately and another reason’s of course too. Scrolling on a screen all day is no good for anybody and I want to creep out of this bubble that I find myself in so many times. Shake off the anxiety and dance. I mean is it an actual reality, or is just my reality sometimes that I create by what I see. So stepping away and taking a break is always good, just think off all the free time you’ll have? I mean I am sometimes envious of people that don’t have an insta account or social media anything.

I think balance is key and finding the right balance is to each their own. I guess I’ve just realized I need more la vie this year. I just want to be in the real-life you know and enjoy the small things like a cup of jo and a really good pretzel bagel. This hybrid is my wake-up call for those days where I just need a reality check. They are crunchy on the outside and super soft on the inside. Every bit makes you want more doughy deliciousness and what’s even better is that they are made with the good stuff, that is if you eat only one, but who can stop there?

Recipe

Prep Time

Cook Time

4 - 6 People

Serves 4

Beginner

Difficulty 0

Ingredients

2 1/4 packet of active dry yeast
1 cup warm water
1 tbsp coconut oil or vegan butter melted
1 tbsp honey
1 tsp salt
1 1/2 cup all-purpose flour (more if you need)
1 1/2 cup spelt flour or any other alternative gluten-free like rye, gluten-free oat flour should work well too.

Baking powder water

2 cups of water
4 tbsp baking soda
1 tsp salt

Other

Melted butter
Sesame and poppy seeds

Method

Preheat oven to 220 degrees Celcius and line the baking tray with parchment paper.
You can use a mixer with a dough hook attachment or your hands/wooden spoon.
Combine the yeast with the water and the sugar and let it sit for a few minutes until frothy.
Stir in the salt and one tbsp of the melted butter/coconut oil, gradually add 1 cup of flour at a time with your mixer on medium until the dough comes together or knead by hand until the dough comes together, add more flour until the dough isn’t sticky anymore.
Form the dough into a ball and place back in an oiled bowl, let it rise for 15 minutes, whilst you prepare the water bath.
Place the water, baking soda and salt in a saucepan and let it come to boil gradually.
Remove the dough and divide into 5-6 same size balls, roll out into sausages and then into a pretzel shape (see how here).
Gently lower each bagel into the bath to boil around 30 seconds on each time, remove with a slotted spoon and then sprinkle on the seeds.
Bake the pretzel bagels for 9-12 minutes until golden on top, brush with the extra butter for extra glossiness.
Serve these pretzel bagels fresh with some vegan cheese dip or fresh butter and cream cheese.
The pretzel bagels freeze pretty well, if you’d like to have a fresh pretzel every now and again.

Notes:

These pretzel bagels flour can be subbed with all-purpose flour.

Adding some nutritional yeast to the dough will make them more cheezy.

For the vegan cheezy sauce click here.

Photo Gallery