High-Temperature Baking Pretzel Bagel

We crafted “Pretzel Bagel” to deliver the best of both worlds: the signature pretzel-style lye character and the satisfying chew of a bagel. Before baking, each piece is immersed in a lye bath for more than 30 seconds, allowing the surface to develop the right structure and setting the stage for flavor to bloom in the oven. We then bake at high temperature to drive a full Maillard reaction, creating a deep, glossy brown crust that looks unmistakably premium and releases an immediately appetizing savory aroma when it comes out.
Texture is where this product truly stands out. The first bite meets a lightly crisp yet resilient lye crust, offering a clean, salty-savory snap that quickly gives way to a rich, wheat-forward fragrance. That toasted grain aroma lingers, adding depth without being overpowering. In production, we pay close attention to the balance between sheen and dryness on the crust, ensuring it stays pleasantly crisp and elastic—never tough, never dull—so every batch delivers a consistent, recognizable bite.
From a supplier’s perspective, we position Pretzel Bagel as a dependable, scalable signature item that fits multiple use cases. It can anchor a storefront as a standout classic with its glossy pretzel crust and savory wheat notes, or serve as a versatile base for spreads and sandwich builds while still keeping its distinctive pretzel character and crust integrity.