Homemade Soft Pretzels
ID: 7a94a02a...
These classic homemade soft pretzels are beautifully golden brown on the outside, soft and chewy on the inside, and incredibly delicious. They are surprisingly easy to make at home and perfect for dipping in mustard or brushing with melted butter.
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🍳 Cooking Flow
Prepare the yeast mixture with warm water, sugar, and yeast, and let it bloom until foamy. → Mix in the melted butter, flour, and salt, then knead the dough until smooth and let it rise for 40 minutes. → Divide the dough into 8 pieces, roll into long ropes, and shape them into pretzels. → Boil the pretzels in baking soda water for 30 seconds, then arrange them on a lined baking sheet. → Brush with egg wash, sprinkle with coarse sea salt, and bake at 450°F for 12 minutes.
Cooking Steps
Brief Cooking Order
Prepare the yeast mixture with warm water, sugar, and yeast, and let it bloom until foamy. → Mix in the melted butter, flour, and salt, then knead the dough until smooth and let it rise for 40 minutes. → Divide the dough into 8 pieces, roll into long ropes, and shape them into pretzels. → Boil the pretzels in baking soda water for 30 seconds, then arrange them on a lined baking sheet. → Brush with egg wash, sprinkle with coarse sea salt, and bake at 450°F for 12 minutes.
Introduction
These classic homemade soft pretzels are beautifully golden brown on the outside, soft and chewy on the inside, and incredibly delicious. They are surprisingly easy to make at home and perfect for dipping in mustard or brushing with melted butter.
Step 1
Swirl warm water in your mixer bowl to warm it up, then dump it out to prevent the cold bowl from shocking the yeast.
Step 2
Add 1 1/2 cups of warm water (110°F) and 1 tablespoon of granulated sugar to the bowl, then stir in 1 packet of yeast.
Step 3
Let the yeast mixture sit for about 5 minutes until it becomes nice and foamy.
Step 4
Melt 2 tablespoons of unsalted butter and set aside to cool slightly. In a separate bowl, mix 4 cups of all-purpose flour and 1 teaspoon of salt.
Step 5
Whisk 2 cups of the flour mixture and the melted butter into the yeast mixture to form a smooth slurry.
Ingredients List
Important Notes
Ensure the water is warm (around 110°F/43°C) but not scalding hot, as excessive heat will kill the yeast.
The baking soda bath is a crucial step that gives the pretzels their iconic dark brown crust, shine, and unique pretzel flavor.
Avoid leaving the pretzels in the boiling water for longer than 30 seconds, or they will develop a metallic baking soda taste.
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