I used my favorite bagel recipe. I divided the dough in half and portioned the dough into 3 1/2 ounce rolls. I smoothed and benched them so they were nice and smooth. I made the bagels like I always do and cut a cross into the tops of the pretzel rolls. I had two pans of water going, one with 8 cups of water plus 1/3 cup sugar and the other with 8 cups of water and 1/3 cup of baking soda. I poached the rolls for 1 minute on each side - the bagels in the sugar/water solution and the pretzels in the water/soda solution.
It is really interesting how bread made from the same dough turns out so different depending what they are cooked in. I used an egg wash and put them on parchment paper to bake them (after I set them on a clean towel to dry for a moment).
Bake them for 10-15 minutes or until nice and brown. The pretzels cooked faster.
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