Description
Learn how to make delicious homemade soft pretzels with this easy recipe. These pretzels are perfectly soft on the inside, golden brown on the outside, and sprinkled with coarse salt. They are made with simple ingredients, boiled briefly in a baking soda water bath to achieve the classic pretzel texture, and baked to perfection in the oven.
Ingredients
Scale
Dough Ingredients
- 1 ⅓ cups warm water (110 ℉)
- 3 ½ teaspoons active dry yeast
- 1 teaspoon sugar
- 2 tablespoons melted butter (divided)
- 3 ½ cups all purpose flour (up to ¼ cup additional flour may be needed)
- ¼ cup brown sugar
- 1 teaspoon table salt
Soda Bath
- 2 ¼ cups water
- ¼ cup baking soda
Topping
- ½ tablespoon coarse salt
- Additional melted butter for brushing
Instructions
- Activate Yeast: In a small bowl or measuring cup, dissolve yeast and 1 teaspoon sugar in warm water and let sit for 5 minutes until frothy.
- Mix Dough: In a mixer, combine flour, brown sugar, and table salt. Add the yeast mixture and one tablespoon of melted butter, then stir with the dough hook attachment.
- Knead Dough: Gradually add up to ¼ cup of additional flour, one tablespoon at a time, until the dough no longer sticks to your fingers. Knead the dough on low speed with the mixer for 8 minutes until smooth and elastic.
- First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp tea towel and let it rise in a warm place for about one hour, or until doubled in size.
- Prepare Soda Bath: While the dough rises, mix 2 ¼ cups water and baking soda in a small saucepan and bring to a boil. Reduce heat to low to maintain a simmer when ready to use.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400 ℉. Line baking sheets with parchment paper and lightly spray with cooking oil.
- Shape Pretzels: Punch down the risen dough and form it into a ball. Cut into 16 equal pieces. Keep unused pieces covered with the damp towel to prevent drying. Roll each piece into a 24 inch long ‘snake’ and twist into the traditional pretzel shape.
- Boil Pretzels: One at a time, place each pretzel into the simmering baking soda bath for 30 seconds. Remove with a slotted spatula and gently blot excess water off on a tea towel.
- Bake Pretzels: Place the pretzels on the prepared baking sheets. Brush each with the remaining melted butter and sprinkle with coarse salt. Bake at 400 ℉ for 8-10 minutes, or until golden brown.
Notes
- Make sure the water for activating yeast is not too hot or it may kill the yeast; 110 ℉ is ideal.
- You can adjust the amount of salt sprinkled on top according to your taste.
- If dough is too sticky during kneading, add flour gradually to reach the right consistency.
- Ensure the baking soda bath is simmering but not violently boiling to avoid breaking the pretzels.
- Pretzels are best enjoyed fresh and warm but can be stored in an airtight container for 1-2 days.
- For a twist, try adding cinnamon sugar instead of coarse salt after baking for a sweet version.
