Warm, golden-brown, and perfectly chewy, these homemade soft pretzels are a delightful treat with a buttery finish and a touch of coarse salt—delicious on their own or with your favorite dipping sauce.
Soft Pretzels
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
12
Prep Time
1 hour
Cook Time
12 minutes
I decided to make whole pretzels and pretzel bites. You choose how you want to share this recipe. I love my pretzels with mustard or a cheese fondue goes great too.
Author:Audra Reddy
Ingredients
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1 ½ cups warm water
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1 packet active dry yeast (if using instant yeast you won’t need to proof your yeast)
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1 tablespoon granulated sugar
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1 teaspoon salt
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2 tablespoons unsalted butter, melted
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4 cups of all purpose flour
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Course salt for sprinkling
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9 cups water
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½ cup baking soda
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1 egg for egg wash
Boiling
Directions
In your stand mixer bowl, add warm water, yeast and sugar. Stir gently to combine. Let sit for 5 minutes until bubbly.
Add salt, melted butter and 2 cups of flour, 1 cup at a time and mix with a spatula in between adding your flour.
Attach a dough hook and add the remaining flour 1 cup at a time with your mixer on low speed. When flour is incorporated, turn mixer to medium speed and continuing mixing for 3 minutes. Your dough should bounce back when pressed lightly with your finger. If it is still too sticky, add ¼ cup more flour.
Transfer mixture to a lightly floured surface and kneed for about 4 minutes until smooth.
Lightly oil your mixing bowl and place the smooth dough into the bowl. Cover with plastic wrap and set aside in a warm space to rise for approximately 45 minutes - 1 hour. Dough will nearly double in size.
Once dough has risen, remove from bowl and remove to countertop. Divide your dough into 12 pieces. Roll out each piece into a long rope about 20 inches long. With the rope, form a U shape, twist the two ends together and then pull the ends up to the top of the pretzel to create a pretzel shape. Press gently to seal. Repeat for the remaining dough. You can also divide the dough into smaller bite size pieces and roll them into small balls. I use a scale to make sure the pieces all weigh the same amount.
Preheat oven to 450 degrees and line two baking sheets with parchment paper.
Boiling
Bring water and baking soda to a full boil. Add pretzels one at a time into the water for 30 seconds each. Remove pretzels from water bath and place on lined baking sheets.
Brush each pretzel with beaten egg mixed with 1 teaspoon of water. Sprinkle lightly with coarse salt.
Bake in oven for 12 minutes or until golden brown.
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