Pretzel Bagels

Well my friends, we've done it.

We've combined two of the best bread products into one. It is as miraculous as you'd expect. It is also much easier than you might think, and that is pretty great too!

Pretzel Bagels. I don't know if there is much more to say (...that won't stop me from gushing about these beauties, of course). Deep, golden brown crusts with a sprinkle of pretzel salt, soft and chewy centers. The taste of soft pretzels in a bagel suit. Ugh, yes. This is what dreams are made of.

In order to make this breakfast dream a reality, there are a few key things we need. First, for the bagel part of it all: yeast, flour, and patience. Yeast will get activated in a bit of warm water with some sugar. This will bring our bagels to life, allowing them to puff up in a hot oven. Although bread flour is more commonly used in bagels because of its higher protein content, all-purpose flour is perfect for our needs in this recipe. It will create a crumb that is a little softer than a classic bagel and more reminiscent of a traditional soft pretzel. The dough won't be as lofty, but that's OK.

For the pretzel parts, we need a good bit of baking soda, an egg wash and pretzel salt. The bagels will take a quick dip in a pot of boiling water combined with baking soda. The baking soda changes the pH of the water and helps speed up the cooking process, creating that deep brown color on the outside of the pretzel bagels. The egg wash will create a sheen on the outside, and also act as the glue that keeps that irresistible salt on top. It's science!

So now that we know we can in fact make pretzel bagels, what on earth should we do with them? Here are a few ideas:

--Eat them warm, straight, right out of the oven
--Cut 'em in half and smear a bit of cream cheese all over, with a sprinkle of garlic and chives for good measure
--Make a breakfast sandwich, heavy on the cheese
--Whip up a batch of tuna salad and pile it high

The options are endless, but the good thing is, there ARE options. Lots of 'em. No matter how to slice it, they're sure to impress

Homemade Soft Pretzel Sticks

Have you seen those Sonic commercials with the two guys in the car...the one guy has a notebook of all the times his mind has been blown?

Well, my mind isn't usually blown at Sonic but there are a few stick-out mind blowing moments in my life.

No moment was as mind blowing as the first time I made these homemade soft pretzel sticks. I expected complete failure and a prompt trip to the mall for some Auntie Anne's. Boy, was I (happily) wrong.

When they came out of the oven, I think I almost cried tears of joy. They are lovely golden brown, puffy pillows of soft pretzel bliss.

I think the worst part of this recipe is the waiting...waiting for the yeast to activate, waiting for the dough to rise, waiting for them to bake.

The best part is the eating. These pretzels are so delicious I actually had to hide the leftovers from myself. I knew that I couldn't be trusted to not sit on the couch and eat the whole batch. It's good I know myself so well.

Ok, let's talk pretzel.

Start by combining a package of dry active yeast to the bowl of your brand spanking new Kitchenaide mixer along with brown sugar, melted butter and warm water. Mix it with a dough hook and let it rest.

Once activated, it will look something like this:

After 5 minutes, add in the salt and the flour, in batches. The dough will start to pull away from the bowl.

Knead the dough into a ball and place it in a bowl greased with canola oil. Cover it with a clean towel. This is when the first treacherous waiting period begins...1 hour. Let it rise.

Just before the hour is up, a large stockpot is filled with 3 quarts of water and 3/4 cups of baking soda and brought to a boil.

Now is the fun part. Cut your dough in half and gently tear off large pieces. Roll them between your hands to create evenly sized logs. Try to be as precise as possible, but because we are humans a little bit of error is fine.

Or get crazy and make actual pretzels. I had a giggle fit after I made this...

Each of the sticks go for a bath in the pot of water and baking soda, for no longer than 30 seconds!

Transfer to a parchment paper lined baking sheet. Brush each pretzel with an egg wash...sprinkle on some salt.

To a 400 degree oven they go!

And then...2 tablespoons of melted butter...mixed with garlic powder, onion powder, and a little more salt. The hot hot hot pretzels get brushed with butter.

Your knees will probably go weak at this point.

These are best served immediately hot and fresh out of the oven. You can serve them as is or alongside some good Dijon or honey mustard. However, leftovers will last well wrapped for about three days. I recommend giving them a quick heat-up in a 200 degree oven!

If you want to be the star of your Super Bowl party, these pretzels are a wonderful option. They are soft yet crunchy, salty and buttery and totally swoon worthy.