Pickle Flavored Bagels

Pickle Flavored Bagels

There is a pickle seasoning at Trader Joes that I have been sort of obsessed with. I had no idea what to do with it, but I wanted to make EVERYTHING with it! Speaking of “everything” it’s time for a new bagel flavor. THERE IT IS! pickle bagels!

I love making bagels and have done some pretty weird flavors before, but pickle bagels just make sense!

In a world filled with predictable flavors and ordinary combinations, it’s time to embark on a journey to discover the unexpected. Picture this: a warm, toasted bagel, perfectly crispy on the outside, yet soft and chewy on the inside. Now, imagine a tangy burst of pickle flavor dancing on your taste buds, mingling with the subtle sweetness of the dough. That’s the extraordinary creation that is the pickle bagel.

How to make pickle bagels at home

Like I mentioned, the original idea for this came from the Trader Joes pickle seasoning. Because of that, I had to wait until the summer to make them, cause that’s the only time they carry the spice! I grabbed some the first day it came out this year to finally make these bagels.

I wanted a nice pickle topping for these bagels so I strained out a pickle jar. 1 cup of pickle juice went into the bagel dough, then the random garlic, spices, and pickles got chopped up for the topping. I dried these out in the oven first, then mixed in some pickle seasoning to add extra punch.

Shape the bagels after the dough rises, then boil them in a water, honey, and baking soda mixture.

Next, dip them into the pickle topping mix.

The unique flavor of pickle bagels

What sets the pickle bagel apart from its traditional counterparts is its distinctive flavor profile. The combination of the briny, tart pickle and the hearty, slightly sweet bagel creates a harmonious contrast that is both surprising and delightful. The tanginess of the pickle cuts through the richness of the bagel, infusing each bite with a burst of zesty flavor.

Creative ways you can enjoy a pickle bagel

While pickle bagels are delicious on their own, they also lend themselves to countless creative interpretations. Here are a few ideas to inspire your culinary adventures with this unique delicacy:

1. **Pickle Bagel Sandwich**: Layer your favorite deli meats, cheeses, and condiments between two halves of a pickle bagel for a mouthwatering sandwich that takes lunchtime to a whole new level.

2. **Pickle Bagel Pizza**: Top a halved pickle bagel with pizza sauce, cheese, and your favorite toppings. Bake until the cheese is melted and bubbly for a quick and easy snack that will satisfy your pizza cravings.

3. **Pickle Bagel Bruschetta**: Slice a pickle bagel into thin rounds and toast them until crispy. Top each round with a mixture of diced tomatoes, fresh basil, and a drizzle of balsamic glaze for a delicious twist on the classic Italian appetizer.

4. **Pickle Bagel Sliders**: Slice pickle bagels into smaller, bite-sized portions and fill them with mini burger patties, cheese, and your favorite toppings. Serve as a crowd-pleasing appetizer or a fun addition to your next backyard barbecue.

This recipe is adapted from the bagel recipe at Sally’s Baking Addiction with lots of pickle action added.

Pickle Flavored Bagels

These bagels are made with pickle juice and pickle seasoning and pack a pickle punch in every bite
Prep Time30 minutes
Cook Time20 minutes
Rise2 hours
Total Time2 hours 50 minutes
Course: Breakfast, Brunch
Cuisine: American, Jewish
Servings: 8 bagels
Calories: 242kcal


  • a jar of pickles
  • 2 tablespoons pickle seasoning
  • 1/2 cup warm water
  • 2 3/4 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 4 cups bread flour
  • 1 teaspoon salt
  • olive oil
  • water for boiling
  • baking soda and honey for boil


Make the topping

  • Preheat oven to 200
  • Use a mesh strainer to collect the pickle juice from the jar. You need 1 cup of pickle juice. Return the rest of the juice to the jar.
  • Keep the dill and garlic and spices from the strained pickle juice and place it on a cutting board along with 2 or 3 pickles. Chop everything very finely.
  • Lightly grease a baking sheet and bake the pickle mixture at 200 for an hour. Stir and repeat until the mixture is mostly dried out, this will take about 3 hours. You could alternatively use a dehydrator for this step.
  • Pour the dehydrated pickle mixture into a bowl and stir in 1 tablespoon of the pickle seasoning. Set aside

Make the bagels

  • Stir the warm water together with the yeast and sugar. Set aside for 10 minutes until frothy.
  • In a large bowl, stir together the flour, salt, and 1 tablespoon of the pickle seasoning. Pour the reserved cup of pickle juice and yeast mixture into the bowl and stir to form the dough.
  • Pour the dough onto a counter and knead for 12 minutes.
  • Add the dough to a lightly greased bowl and cover. Allow to rise for an hour and a half or until doubled in size.
  • Line a baking sheet with parchment paper and preheat the oven to 425
  • Split the dough into 8 pieces. Roll each piece into a log and connect the ends into a circle. Repeat with each piece of dough. Allow these to rest for 15 minutes.
  • Bring a wide and shallow pot of water to a boil. Drizzle in some honey and stir in a few tablespoons of baking soda.
  • One or two at a time, boil the bagels for about 30 seconds a side. Remove from the water and dip immediately into the dehydrated pickle topping. Place them with the topping side up onto the parchment lined baking sheet.
  • bake about 20 minutes until browned on the edges and cooked through.
  • Serve with cream cheese.


Calories: 242kcal | Carbohydrates: 48g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 750mg | Potassium: 136mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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