Soft Pretzels
ID: 9f4828dc...
Classic homemade soft pretzels that are tender on the inside, chewy on the outside, and beautifully golden brown. Boiled in baking soda water before baking to develop that signature pretzel flavor and deep color.
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🍳 Cooking Flow
Prepare the dough, knead until elastic, and let it rise covered for 90 minutes. → Divide the dough into 12 portions, roll into ropes, and shape into pretzels. → Let the pretzels rise for 20 minutes, then boil in baking soda water for 90 seconds. → Brush with egg wash, sprinkle with coarse salt, and bake at 350°F (180°C) for 20-25 minutes.
Cooking Steps
Brief Cooking Order
Prepare the dough, knead until elastic, and let it rise covered for 90 minutes. → Divide the dough into 12 portions, roll into ropes, and shape into pretzels. → Let the pretzels rise for 20 minutes, then boil in baking soda water for 90 seconds. → Brush with egg wash, sprinkle with coarse salt, and bake at 350°F (180°C) for 20-25 minutes.
Introduction
Classic homemade soft pretzels that are tender on the inside, chewy on the outside, and beautifully golden brown. Boiled in baking soda water before baking to develop that signature pretzel flavor and deep color.
Step 1
Combine hot tap water and milk in a measuring cup to reach the ideal temperature of about 110-115°F, then pour into a large mixing bowl.
Step 2
Add the melted butter to the liquid mixture.
Step 3
Weigh and add the yeast and sugar to the bowl.
Step 4
Add the all-purpose flour and fine salt.
Step 5
Stir with a wooden spoon until the dough becomes too dense to mix.
Ingredients List
Important Notes
The liquid temperature is crucial; it should be around 110-115°F (just above body temperature) to activate the yeast without killing it.
Always use non-reactive or coated baking trays and pots (like stainless steel) when working with baking soda to avoid a metallic taste in your pretzels.
Do not skip the boiling step; the baking soda water is what gives the pretzels their distinct chewy texture and characteristic dark color.
These pretzels are highly recommended to be eaten on the day they are made for the best texture.
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