Easy Soft Pretzel Bagels

In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and salt. Sprinkle the yeast on top and allow it to sit for 5 minutes until it begins to foam.

Add the flour and melted butter to the bowl and mix on low speed until the dough begins to form, then increase the speed to medium and knead the dough until it pulls away from the sides of the bowl, 2 to 3 minutes. Remove the dough from the bowl then grease the bowl with vegetable oil and return the dough to it. Cover it with plastic wrap and set it in a dark, warm place to proof until it doubles in size, about 1 hour. (See Kelly’s Notes.)

Preheat the oven to 450ºF. Line two baking sheets with parchment paper and grease them with vegetable oil.

In a large pot, whisk together the water and baking soda. Bring the mixture to a rolling boil. While the mixture is coming to a boil, uncover the dough, transfer it to your work surface and divide it into 12 equal portions. (See Kelly’s Notes.) Cupping your hand over each piece of dough, roll it into a ball then press your thumb through the center and stretch the dough to form a 2-inch hole in the center.

Working in batches, boil the bagels in the baking soda mixture for 30 seconds, flipping them once. Using a slotted spoon or spider, transfer the bagels onto the lined baking sheets, spacing them a few inches apart.

Brush the tops of the bagels with the egg wash then sprinkle them with salt. (See Kelly’s Notes.)

Bake the bagels until they are deep-golden brown in color, rotating the pans halfway through, for a total of 12 to 15 minutes. Remove the bagels from the oven and let them cool slightly before serving.