Pretzel Bagels With Cheddar Mustard Dip
  1. Knead dough and proof for 1 hour

  2. Divide dough into 12 pieces

  3. Shape into bagels

  4. Proof for 1 hour

  5. Prepare lye bath with 900g water and 30g lye

  6. Dip bagels in lye bath

  7. Bake at 220°C for 15-20 minutes

  8. Melt butter for dip

  9. Whisk in flour

  10. Add milk slowly

  11. Stir in shredded cheddar until smooth

  12. Finish with Dijon mustard and honey

Course🥨Snack

Diets🥕Vegetarian...

Category🥯Bagels

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 2h

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