Pretzels
Description
Crisp, dark brown crust giving way to a tender, chewy interior, these homemade soft pretzels capture the authentic taste of a German bakery. The secret lies in the quick boil in baking soda water before baking, which creates that signature glossy finish and deep flavor. Perfectly paired with warm mustard or cheese sauce, they make an irresistible snack for game days, parties, or a cozy weekend treat. While the process requires a bit of patience for rising and shaping, the result is far superior to store-bought versions. Enjoy them fresh from the oven for the best texture.Ingredients
Directions
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Dissolve yeast in 1/2 cup of the warm water in a small bowl; let stand until foamy, about 5 minutes.
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In a large mixing bowl, combine 2 cups flour, salt, and sugar.
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Add the yeast mixture and remaining 1 cup warm water to the dry ingredients.
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Beat vigorously with a whisk or spoon for 2 minutes until smooth.
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Gradually add the remaining flour, 1/4 cup at a time, until a soft, slightly sticky dough forms.
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Turn the dough out onto a lightly floured surface.
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Knead the dough for 8-10 minutes until smooth and elastic, adding only enough flour to prevent sticking.
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Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
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Punch down the dough to release air bubbles.
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Divide the dough into 12 equal portions.
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Roll each portion into an 18-20 inch rope, tapering the ends slightly.
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If the dough is too elastic, let it rest for 10 minutes before rolling again.
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Fold each rope into a U-shape, then twist the ends twice around each other.
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Pinch the twisted ends together and press down into the base of the U to form a pretzel shape.
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Place shaped pretzels on parchment-lined baking sheets, cover with a towel, and let rest for 20 minutes.
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Preheat oven to 375&# 194;°F (190ðC).
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Bring 6 cups water, baking soda, and 1/3 cup salt to a boil in a large shallow pan.
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Gently lower pretzels into the boiling water, one or two at a time.
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Boil for 2 minutes on one side, then flip and boil for 2 minutes on the other side.
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Remove pretzels with a slotted spatula and place on a wire rack to drain briefly.
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Brush the tops of the pretzels with an egg white wash (1 egg white mixed with 1 tablespoon water) for a shiny finish.
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Sprinkle generously with coarse salt.
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Bake on greased or foil-lined baking sheets for 15-20 minutes, or until deep golden brown.
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Remove from oven and let cool on wire racks for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 424.0kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 9752.3mg407%
- Total Carbohydrate 89.2g30%
- Dietary Fiber 3.0g12%
- Sugars 4.1g
- Protein 11.2g23%
* 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 boiling step is crucial for achieving the signature dark crust and chewy texture. Ensure the water is actively boiling when you add the pretzels.
For a vegan option, omit the egg white wash. The pretzels will still brown nicely due to the baking soda bath, though they may be slightly less glossy.
Coarse sea salt or pretzel salt works best for topping as it adheres well and provides a satisfying crunch.
Pretzels are best eaten fresh. If storing, keep in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for 5-10 minutes to restore crispness.
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