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Homemade Soft Pretzels Recipe

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4 from 75 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 8 soft pretzels 1x

Description

These homemade soft pretzels are delightfully chewy with a golden-brown crust, offering a perfect balance of salty and buttery flavors. Made from scratch using simple ingredients, the pretzels are boiled in a baking soda solution before baking to achieve their iconic texture and appearance. Serve them fresh with mustard or cheese dip for an irresistible snack or appetizer.

Ingredients

Scale

Dough Ingredients

  • 1 1/2 cups warm water (110°F/43°C)
  • 1 packet active dry yeast (2 1/4 tsp)
  • 1 tbsp granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp salt
  • 2 tbsp unsalted butter, melted

Boiling Solution

  • 10 cups water
  • 2/3 cup baking soda

Topping

  • 1 egg, beaten (for egg wash)
  • Coarse sea salt (for sprinkling)

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active and ready.
  2. Make the Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the melted unsalted butter and the foamy yeast mixture. Stir until a dough starts to form, then knead by hand or use a stand mixer fitted with a dough hook for about 5-7 minutes until the dough is smooth and elastic.
  3. Let the Dough Rise: Lightly grease a bowl and place the dough inside. Cover it with a clean kitchen towel and allow it to rise at room temperature for about 1 hour, or until it has doubled in size.
  4. Preheat the Oven: While the dough is rising, preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper to prepare for the pretzels.
  5. Shape the Pretzels: Once risen, punch down the dough to release the air. Divide it into 8 equal portions. Roll each portion into a 24-inch rope. Form each rope into a classic pretzel shape by creating a U, crossing the ends over each other, and folding them back toward the bottom of the U.
  6. Boil the Pretzels: Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda to the boiling water. Drop 1-2 pretzels at a time into the baking soda water for 30 seconds. Use a slotted spoon to remove them and transfer them onto the prepared baking sheets.
  7. Bake the Pretzels: Brush each pretzel generously with the beaten egg wash and sprinkle coarse sea salt on top. Bake in the preheated oven for 12-15 minutes or until the pretzels turn golden brown and develop a shiny crust.
  8. Serve: Allow the pretzels to cool slightly for a few minutes before serving. Enjoy them warm as they are or with dips like mustard or cheese for extra flavor.

Notes

  • Ensure the water used to activate the yeast is not too hot or it may kill the yeast; 110°F (43°C) is ideal.
  • Kneading the dough sufficiently helps develop gluten, which gives pretzels their chewy texture.
  • Boiling in baking soda water is essential to get the pretzel’s characteristic crust and flavor.
  • Use coarse sea salt for the authentic finishing touch and crunch.
  • For extra flavor variations, sprinkle cinnamon sugar or sesame seeds instead of salt after boiling.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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Find it online: https://restaurantrecipesbook.com/homemade-soft-pretzels-recipe/