Homemade Soft Pretzels
ID: 0d50f7d2...
These delicious homemade soft pretzels are incredibly easy to make, offering a perfect chewy, golden crust from a quick baking soda bath and a wonderfully soft interior. They can be enjoyed savory with coarse sea salt or sweet with a cinnamon-sugar coating.
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🍳 Cooking Flow
Activate the yeast in warm water with brown sugar, then knead with melted butter, salt, and flour into a soft dough. → Let the dough proof inside a warm environment until it doubles in size, then portion and roll into 24-inch ropes to shape into pretzels. → Parboil the shaped pretzels in a boiling baking soda water bath for 25-30 seconds, then drain and place on a baking sheet. → Brush with egg wash, sprinkle with coarse salt, and bake at 450°F for 12-15 minutes until golden brown. → Optionally brush with melted butter and coat in cinnamon sugar for a sweet version, then serve with mustard.
Cooking Steps
Brief Cooking Order
Activate the yeast in warm water with brown sugar, then knead with melted butter, salt, and flour into a soft dough. → Let the dough proof inside a warm environment until it doubles in size, then portion and roll into 24-inch ropes to shape into pretzels. → Parboil the shaped pretzels in a boiling baking soda water bath for 25-30 seconds, then drain and place on a baking sheet. → Brush with egg wash, sprinkle with coarse salt, and bake at 450°F for 12-15 minutes until golden brown. → Optionally brush with melted butter and coat in cinnamon sugar for a sweet version, then serve with mustard.
Introduction
These delicious homemade soft pretzels are incredibly easy to make, offering a perfect chewy, golden crust from a quick baking soda bath and a wonderfully soft interior. They can be enjoyed savory with coarse sea salt or sweet with a cinnamon-sugar coating.
Step 1
Pour warm water (ideally 115°F - 118°F) into a stand mixer bowl, add brown sugar, and sprinkle yeast on top. Whisk together and let sit for 5 to 7 minutes until a foamy raft forms on top.
Step 2
Attach the dough hook to the stand mixer, turn the speed to low, and add the melted butter and sea salt.
Step 3
Gradually add the flour one cup at a time. Mix on low-medium speed, kneading the dough for about 5 minutes. If the dough remains sticky, add up to an extra 1/4 cup of flour.
Step 4
Grease a large proofing container with 1 tablespoon of oil. Transfer the dough to the container, cover, and place in an oven with the oven light turned on. Let it rest for 1 hour or until doubled in size.
Step 5
About 10 minutes before the dough is done rising, combine 1 gallon of water and 3/4 cup of baking soda in a large pot. Bring it to a boil.
Ingredients List
Important Notes
When adding water to the cold stand mixer bowl, heat it slightly warmer (115°F - 118°F) than normal, as the cold glass/metal bowl will drop the temperature by a few degrees.
Proofing the dough in a closed oven with only the oven light turned on creates the ideal warm, draft-free proofing environment.
Do not use flour on the countertop when rolling out the pretzel ropes, as the oil from the proofing container helps prevent sticking while providing traction for rolling.
The baking soda bath is crucial as it gelatinizes the starches, giving the pretzels their signature dark brown color, chewy crust, and distinct flavor.
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