These homemade soft pretzels offer the perfect balance of a crisp, salty exterior and a tender, chewy interior. Achieving that authentic bakery texture relies on a brief boil in baking soda water before baking, which gelatinizes the dough surface for a deep golden color. The dough is simple to mix and knead, requiring just yeast, flour, sugar, and salt. They are incredibly versatile, serving as a satisfying snack on their own or as the perfect vehicle for mustard, cheese sauce, or chocolate. Ideal for game day gatherings, family movie nights, or as a comforting weekend baking project, these pretzels bring the taste of a German bakery straight to your kitchen table.
Soft Pretzels
Description
These homemade soft pretzels offer the perfect balance of a crisp, salty exterior and a tender, chewy interior. Achieving that authentic bakery texture relies on a brief boil in baking soda water before baking, which gelatinizes the dough surface for a deep golden color. The dough is simple to mix and knead, requiring just yeast, flour, sugar, and salt. They are incredibly versatile, serving as a satisfying snack on their own or as the perfect vehicle for mustard, cheese sauce, or chocolate. Ideal for game day gatherings, family movie nights, or as a comforting weekend baking project, these pretzels bring the taste of a German bakery straight to your kitchen table.Ingredients
Directions
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Dissolve the yeast in 1/4 cup of the warm water in a small bowl. Let stand for 5 minutes until foamy.
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Stir in the remaining warm water and the sugar until dissolved.
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Pour the yeast mixture into a large mixing bowl. Add the salt.
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Beat in the flour gradually, mixing until a stiff dough forms and it is too stiff to stir.
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Turn the dough out onto a lightly floured surface. Knead for 10 minutes, adding more flour if necessary, until the dough is smooth and elastic.
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Place the dough in a bowl coated with butter. Turn the dough to coat the top with butter.
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Cover the bowl and let the dough rise in a warm place for 45 minutes, or until it has doubled in size.
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Punch down the dough. Divide the dough into 12 equal pieces.
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Roll each piece into a rope about 18 inches long, tapering the ends slightly.
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Shape each rope into a pretzel by bending it into a U-shape, crossing the ends over each other twice, and pressing the tips onto the bottom curve.
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Bring 4 cups of water and the baking soda to a rolling boil in a large pot.
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Drop 3 pretzels into the boiling water at a time. Boil for 1 minute, or until they float to the surface.
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Remove the pretzels with a slotted spoon and drain briefly. Place them on baking sheets lined with parchment paper or greased lightly with butter.
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Brush the tops of the pretzels with melted butter and sprinkle generously with coarse salt.
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Bake in a preheated oven at 475&# 194;°F (245ðC) for 12 minutes, or until deep golden brown.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 4.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9750.0mg407%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.0g0%
- Sugars 1.2g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For crispier pretzels, you can place them in a warm oven (200ðF) for up to 2 hours after baking, but they are best served fresh.
Ensure the water is hot enough when dissolving the yeast (about 110ðF-115ðF), but not boiling, to avoid killing the yeast.
The baking soda boil is crucial for the authentic pretzel crust and color. Do not skip this step.
Leftover pretzels can be stored in an airtight container at room temperature for 2 days. Reheat in a 350ðF oven for 5 minutes to restore crispness.
