Philadelphian Soft Bread Pretzels

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Servings: 6 Difficulty: Intermediate
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Chewy, golden-brown pretzels with a soft, airy interior and classic salted crust
Philadelphian Soft Bread Pretzels recipe image
Philadelphian Soft Bread Pretzels recipe image
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Philadelphian Soft Bread Pretzels

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 999.3

Description

These Philadelphian-style soft pretzels offer the perfect balance of a crisp, shiny exterior and a tender, bread-like crumb. Unlike hard snack pretzels, these are substantial enough to serve as a side dish or sandwich base. The dough is simple, relying on basic pantry staples like flour, yeast, and sugar to develop a rich, malty flavor profile. Achieving that signature dark golden color requires a quick dip in boiling water before baking, a traditional technique that gelatinizes the starches for the ideal crust. They are best enjoyed warm, fresh from the oven, perhaps with mustard or cheese sauce. This recipe yields large, hearty pretzels that are perfect for casual gatherings, game days, or a cozy weekend breakfast.

Ingredients

Directions

  1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until the mixture is foamy and the yeast has dissolved.
  2. Add the all-purpose flour to the yeast mixture. Stir until a shaggy dough forms, then knead by hand or in a stand mixer for 7-8 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
  4. Preheat the oven to 475&# 194;°F (245ðC). Line a large baking sheet with parchment paper.
  5. Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 6 equal portions.
  6. Roll each portion into a long rope, about 24 inches long. Twist into a pretzel shape: fold the rope in half, cross the ends once, then fold down and press the ends onto the bottom curve.
  7. Bring a large pot of water to a boil. Carefully drop each pretzel into the boiling water for 30 seconds per side, then remove with a slotted spoon.
  8. Place the boiled pretzels on the prepared baking sheet. Brush generously with an egg wash (1 egg yolk diluted with 1-2 tbsp water or milk) and sprinkle immediately with coarse salt.
  9. Bake for 10-12 minutes, or until deep golden brown.
  10. Remove from the oven and let cool on a wire rack for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 999.3kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 28.8mg2%
Total Carbohydrate 208.7g70%
Dietary Fiber 7.6g31%
Sugars 1.5g
Protein 27.4g55%

* 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

The egg wash is crucial for achieving the shiny, dark golden crust typical of authentic pretzels. If you prefer a vegan option, you can use a solution of baking soda and water for the boil, and brush with water or plant-based milk after boiling, though the color will be lighter.

Do not skip the boiling step (parboiling). This gelatinizes the surface starches, preventing the pretzels from rising too much in the oven and giving them their characteristic chewy texture and dark color.

Pretzels are best eaten fresh. If storing, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. Reheat in a 350ðF oven for 5-10 minutes to restore crispness.

For a sweeter variation, brush with sugar glaze after baking or add a tablespoon of honey to the dough.

Keywords: pretzels, soft pretzels, german bread, homemade pretzels, yeast dough, baking, salty snack, comfort food, game day, artisan bread, kneading, proofing, coarse salt, golden brown, chewy texture, easy bread, vegetarian, comforting, traditional
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