Sourdough Pretzel Bagels

by Erin

Not just any kind of bagel, and not just sourdough either, but sourdough pretzel bagels! The flavor of sourdough, the exterior of a pretzel, and the shape of a bagel all in one.

Sourdough Pretzel Bagels 1

Jump to recipe

In addition to April bring National grilled cheese month, it is also soft pretzel month. Soft pretzels have always been a classic favorite but these days they seem to be everywhere from burger buns, to pizzas, and even dessert versions and I’m not going to stop it from spreading.

In fact I am promoting this trend by bringing pretzels to your breakfast table. Yes I know I am throwing food genres all out of whack this week with breakfast grilled cheese, dessert grilled cheese, and now pretzels for breakfast, but I have a feeling none of you are complaining.

I actually had an obsession with salt bagels as a child and would often get one on the way to or from my weekend art sessions from a bagel bakery next door – always the salt bagel toasted with lots of butter. Such memories are what I lingered upon when digging into these pretzel bagels. While they were not nearly as salty as the salt bagels of my youth, there was still no denying its presence.

These pretzels were also made with a sourdough starter which I’ve been maintaining ever since I made the sourdough blueberry muffins. Sourdough is such a great flavor for pretzels and bagels alike so it was a no brainer to use it in the combination of the two.

Pretzel Perfection!

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Sourdough Pretzel Bagels 2

One year ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Two years ago: Spring Salsa

Four years ago: Funfetti Month Recipe Round-Up


Yield: 1 dozen Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1-1/4 cups warm water
  • 1 tsp active dry yeast*
  • 1 cup "fed" sourdough starter**
  • 4 cups bread flour
  • 1-3/4 tsp salt
  • Water
  • 1 Tbsp brown sugar
  • Coarsesea salt


  1. In a large bowl, stir together the water and yeast and let sit until it gets foamy, about 5 minutes*. Add the sourdough starter, flour, and salt and either knead—by hand or use the dough hook on a stand mixer to form a stiff but slightly sticky dough. Place the dough in a lightly greased bowl, cover, and set it aside to rise for 1 hour (or let rise in fridge overnight). Gently deflate the dough, and let it rise for another 30 minutes.
  2. Transfer the dough to a lightly floured work surface, and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
  3. While the dough is resting, prepare the water bath by bringing the water and sugar to a very gentle boil in a wide-diameter saute pan. Preheat oven to 450°F and line a large baking sheet with parchment paper or a silicone baking mat.
  4. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter (whole bagel about 3-1/2"). Place each bagel on the prepared baking sheet, and repeat with the remaining pieces of dough.
  5. Transfer the bagels four at a time into the simmering water. Cook the bagels for 2 minutes, flip, and cook 1 minute more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Immediately sprinkle with coarse sea salt. Repeat with the remaining bagels.
  6. Bake the bagels for about 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a rack. Best when eaten within 24 hours as the salt will dissolve over time.


*Don't have yeast? Skip the blooming step and use equal parts baking soda and lemon. **If you don't want to deal with sourdough, add another 1/2 cup flour and 1/2 cup warm water instead

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from King Arthur Flour.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

You may also like


Christie April 30, 2023 - 8:58 am

Two of my favorites in one recipe. LOVE IT! These look so delicious.

Alton Brown's Soft Pretzels - Hezzi-D's Books and Cooks April 22, 2023 - 10:04 pm

[…] Sourdough Pretzel Bagels from The Spiffy Cookie […]

Homemade Soft Pretzel Bites with Cheese Dip April 22, 2023 - 4:24 pm

[…] Sourdough Pretzel Bagels from The Spiffy Cookie […]

Mini Pumpkin Everything Bagels September 2, 2020 - 11:42 am

[…] last week. She was about-to-burst-preggo and had been craving homemade bagels since I made the pretzel bagels for another lab meeting months ago (along with the spinach artichoke cheese ball which she also […]

Ala April 29, 2015 - 12:30 pm

Whoaaa, I had no idea it was also soft pretzel month! Good thing I read this post, otherwise I would have been missing out. Whoo for this recipe, looks divine!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More