Homemade Soft Pretzels
ID: 7edf3a43...
A simple and delicious recipe for making warm, buttery, and chewy soft pretzels from scratch. With a quick 30-minute rise time, these classic pretzels are boiled in a baking soda bath and baked to golden-brown perfection.
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🍳 Cooking Flow
Mix the bread flour, sugar, yeast, salt, melted butter, and hot water to form a smooth dough. → Let the dough rise for 30 minutes in a warm place, then divide and shape into pretzels. → Boil each pretzel in a baking soda bath for 30 seconds per side. → Brush with egg wash, sprinkle with coarse salt, and bake at 450°F (230°C) until golden brown.
Cooking Steps
Brief Cooking Order
Mix the bread flour, sugar, yeast, salt, melted butter, and hot water to form a smooth dough. → Let the dough rise for 30 minutes in a warm place, then divide and shape into pretzels. → Boil each pretzel in a baking soda bath for 30 seconds per side. → Brush with egg wash, sprinkle with coarse salt, and bake at 450°F (230°C) until golden brown.
Introduction
A simple and delicious recipe for making warm, buttery, and chewy soft pretzels from scratch. With a quick 30-minute rise time, these classic pretzels are boiled in a baking soda bath and baked to golden-brown perfection.
Step 1
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, packed brown sugar, instant yeast, and salt. Stir until combined.
Step 2
Add the hot water (110-115°F) and melted unsalted butter to the bowl. Mix on low-to-medium speed until a smooth, elastic, and slightly tacky dough forms that pulls away from the sides of the bowl.
Step 3
Coat a separate large bowl with a drizzle of olive oil. Transfer the dough ball to this greased bowl, cover tightly with plastic wrap, and let it rise in a warm place for 30 minutes or until doubled in size. Meanwhile, preheat your oven to 450°F (230°C).
Step 4
Transfer the risen dough to a lightly floured surface and divide it into 10 even pieces.
Step 5
Roll each piece of dough into a long rope (about 20-24 inches). Twist into a classic pretzel shape by forming a U-shape, crossing the ends over each other twice, and folding them back down. Place shaped pretzels on a parchment-lined baking sheet.
Ingredients List
Important Notes
Bread flour is highly recommended over all-purpose flour because it gives the soft pretzels their authentic chewy texture.
Make sure the hot water is within the temperature range of 110-115°F (43-46°C) to activate the yeast without killing it.
Do not skip the baking soda bath; it is key to achieving the distinctive pretzel flavor, chewiness, and deep golden-brown crust.
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