348. Bagels, Wafers, Other Types of Bread

48:5 Dough that was kneaded with water but has a soft consistency, if it was baked in an oven – or even in a pan without water, or with oil greasing the pan to keep the dough from burning – is not considered having been cooked in liquid, so it is considered bread. If one eats even an olive-sized piece of such bread, he must wash and bentch. If the dough was actually cooked in a liquid, then it’s not considered bread even if one eats his fill of it. Thin wafers that are baked under pressure between two griddles are not considered bread; one says mezonos and al hamichya even if he eats his fill of them. A very soft dough, made by stirring water and flour in a pot with a spoon, that is then poured over a vegetable and baked, is considered pas haba’ah b’kisnin. (Mishnah Brurah 168:37 clarifies that this only refers to this case, in which the dough is especially thin and soft.)

Dough that was first cooked and then baked, such bagels and soft pretzels, is considered bread so long as it was cooked thoroughly. (Consult your rabbi regarding what bracha to recite on a hot pretzel.)