Hot Pretzels

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Servings: 12 Difficulty: Advanced
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Classic German-style soft pretzels with a shiny, crispy crust and chewy interior
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Hot Pretzels

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 748.6

Description

Crispy on the outside and soft on the inside, these homemade hot pretzels capture the authentic taste of a traditional German bakery. The secret lies in the quick boil in baking soda water before baking, which creates that signature deep golden-brown crust and glossy finish. Perfectly paired with mustard, cheese sauce, or butter, they are an ideal snack for game days, parties, or a cozy weekend brunch. Simple ingredients come together to make a comforting, indulgent treat that rivals any store-bought version.

Ingredients

Directions

  1. In a large bowl, combine warm water and yeast.
  2. Add 1 1/2 cups flour, softened butter, salt, and sugar.
  3. Beat the mixture for at least 3 minutes until smooth.
  4. Add the remaining 1 1/4 cups flour and knead until the dough is smooth and no longer sticky.
  5. Place dough in a greased bowl and let rise until doubled in size.
  6. Punch down the dough and divide it into twelve equal pieces.
  7. Roll each piece into an 18-inch long stick with tapered ends.
  8. Fold each stick into a pretzel shape and seal the ends against the baking sheet.
  9. Let the shaped pretzels rise on a greased baking sheet until doubled.
  10. Preheat the oven to 475 degrees F (246&# 194;°C).
  11. Bring 4 cups of water and baking soda to a boil in a non-aluminum pot.
  12. Carefully lower each pretzel into the boiling water for about 1 minute or until they float.
  13. Remove pretzels with a slotted spoon and return them to the greased baking sheet.
  14. Sprinkle generously with coarse salt.
  15. Bake for about 12 minutes until crispy and deep golden brown.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 748.6kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 4.3g22%
Cholesterol 16.1mg6%
Sodium 2621.4mg110%
Total Carbohydrate 145.3g49%
Dietary Fiber 5.9g24%
Sugars 4.4g
Protein 19.1g39%

* 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

Do not use an aluminum pan for boiling the pretzels, as the baking soda can react with the metal.

Pretzels are best eaten immediately after baking for the crispiest texture.

Leftovers can be cooled and stored for up to a week, though they are best reheated briefly to restore crispness.

If you are unsure of the pretzel shape, refer to a commercial pretzel or image for guidance while shaping.

Keywords: pretzels, german, bread, soft pretzels, homemade, baking, yeast dough, snack, party food, comfort food, vegetarian, carbohydrate, boiled dough, game day, bakery style, crispy crust, chewy, mustard dip, savory, hot pretzels
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