I jokingly call my boyfriend “the everything bagel bandit” because he leaves a trail of everything bagel toppings wherever he goes. Small piles of dried garlic and poppy seeds form in the rubber lining of the fridge door. They settle into the driver’s seat of his car and somehow find their way onto our couch’s throw pillows. I can’t blame him for his fondness. If I had the kind of metabolism that could support eating a half a loaf of bread’s worth of carbohydrates a day I would be all over that shit. Garlic, onion, salt, sesame and poppy seeds? Yes please. Never one to miss out I keep a jar of “everything bagel spice” on hand at all times. It’s a simple mix that takes a mere minute to throw together. It is amazing on popcorn (blend it up in a spice grinder first lest the pieces fall off), or on light toast with cream cheese, or as a topping on today’s project: bagel pretzels/pretzel bagels.
I avoid making really serious breads because my KitchenAid is jacked at the moment. The metal on the mixing bowl is dented which means the bowl doesn’t lock in. I have to hold onto the bowl with both arms and my chest in a full body hug that makes it look as if the mixer and I are about to tandem base jump. In fact the only reason I attempted this was because my refrigerator was being threatened with a hostile takeover from the sourdough starter I grew this week. Since my man likes to have his “daily bagel” this is one of the best ways for me to use up the portions of starter dough that would normally meet their end in the trash. I HATE to waste anything, if you haven’t gathered that by now.
This recipe is heavier than a pretzel but lighter than a bagel. It’s full of wonderful flavors and has a healthy amount of chew. They’re also thankfully smaller than a deli bagel.