Soft Pretzels

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Servings: 20 Difficulty: Advanced
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Classic German-style soft pretzels with a chewy interior and crisp, salty crust
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Soft Pretzels

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 20 Calories: 69.0

Description

These homemade soft pretzels capture the authentic taste of a traditional German bakery. The dough is rich and elastic, yielding a tender, chewy interior that contrasts beautifully with the distinctive dark, glossy, and slightly crispy exterior. Achieved through a quick boil in water before baking, these pretzels are perfect for dipping in mustard or cheese sauce. They are ideal for game day gatherings, family dinners, or as a comforting snack. While they require some hands-on shaping, the results are well worth the effort, offering a fresh-from-the-oven experience that store-bought versions simply cannot match.

Ingredients

Directions

  1. Scald milk and cool to lukewarm.
  2. In a large bowl, sprinkle yeast over 1/2 cup very warm water to dissolve.
  3. Add sugar, cooled milk, baking powder, lite salt, and oil to the yeast mixture.
  4. Add 3 cups flour and mix until combined.
  5. Cover the bowl and let the dough rise until double in size, about 45 minutes.
  6. Stir down the batter, add the remaining flour, and knead for about 10 minutes on a lightly floured board.
  7. Punch down the dough.
  8. Cut the dough into 20 pieces and let rest for 10 minutes.
  9. Roll each piece into a thin, rope-like strand about 24 inches long.
  10. To form a pretzel, grasp each end of the dough to form a horseshoe shape with the curved part away from you.
  11. Twist the ends once around each other and press them firmly onto the loop of dough beneath them.
  12. Set the shaped pretzels aside on a lightly floured surface, covered, to rest for 10 minutes.
  13. Preheat the oven to 450 degrees Fahrenheit (232C).
  14. Dust a baking sheet with cornmeal.
  15. In a large, deep pan, bring 1 quart of water to a simmer.
  16. Poach pretzels 2-3 at a time for about 30 seconds, removing them gently with a slotted spoon.
  17. Pat the pretzels dry with paper towels and place them on the prepared baking sheet.
  18. Mix egg white with 1 tablespoon of water to create a glaze.
  19. Brush each pretzel with the egg white glaze.
  20. Bake until golden brown, 12-15 minutes.
  21. Serve warm with mustard.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 69.0kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1073.7mg45%
Total Carbohydrate 14.8g5%
Dietary Fiber 0.7g3%
Sugars 7.2g
Protein 2.0g4%

* 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 crustier pretzels, place under the broiler for 30 seconds after baking, watching closely to prevent burning.

The dough will be elastic and may retract somewhat after stretching; allow it to rest briefly if it resists shaping.

Store leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in a 350F oven for 5-10 minutes to restore crispness.

Traditional pretzels are often boiled in water with baking soda instead of plain water for a deeper color and distinct flavor, but this recipe uses plain water for simplicity.

Keywords: pretzels, german, soft, bread, yeast, baking, dough, mustard, snack, homemade, chewy, salty, boiled, party, comfort, classic, deli, oven, flour, rising
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