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Soft Pretzels Recipe

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4.2 from 14 reviews

Soft Pretzels are a classic snack with a delightfully chewy texture and a crisp, salty crust. This recipe guides you through making them from scratch, including a baking soda water bath for that signature pretzel flavor and texture. Perfect for serving warm with mustard, these homemade pretzels are satisfying and impressive treats.

Ingredients

Dough Ingredients

  • 1/2 cup light brown sugar
  • 2 cups warm water, plus more for alkaline solution
  • 2 envelopes active dry yeast (about 4 1/2 teaspoons)
  • 1/4 cup vegetable oil
  • 1 tablespoon kosher salt
  • 5 3/4 cups all-purpose flour, divided, plus more for kneading

For Boiling and Finishing

  • Unsalted butter, for greasing
  • 3/4 cup baking soda
  • 1 large egg, beaten with 1 tablespoon of water (egg wash)
  • Flaky salt, such as Maldon, for sprinkling
  • Yellow mustard, for serving

Instructions

  1. Activate the Yeast: In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let it stand until foamy, about 5 minutes, indicating that the yeast is active.
  2. Mix Dough Ingredients: Stir in the vegetable oil, 1 tablespoon kosher salt, and 3 cups of flour into the yeast mixture. Then knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky at this point.
  3. Knead the Dough: Transfer the dough to a floured work surface and knead until silky and smooth, about 3 minutes. If the dough remains very sticky, knead in up to 1/4 cup more flour, taking care not to dry out the dough.
  4. First Proof: Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rest at room temperature until doubled in size, approximately 45 minutes.
  5. Prepare Baking Sheets and Oven: Preheat the oven to 450°F (230°C) and position a rack in the center. Grease four large baking sheets with softened butter or cooking spray. Line them with parchment paper and grease the parchment paper as well.
  6. Shape Pretzels: Punch down the risen dough and turn it out onto a floured surface. Flatten slightly and divide into 24 equal pieces. Roll each piece into a 9-inch long stick approximately 1/2-inch thick. Arrange sticks on the prepared baking sheets, spacing at least 2 inches apart. Let them rest uncovered until puffed up, about 25 minutes.
  7. Prepare Alkaline Boiling Solution: In a large, high-sided skillet or wide pot, bring 2 quarts of water and 3/4 cup baking soda to a simmer over high heat, then reduce heat to maintain a gentle simmer.
  8. Boil Pretzels: Using two spatulas, carefully lower six pretzel sticks at a time into the simmering baking soda water. Boil for 30 seconds, turning once halfway through. After the second batch, add about 1 cup of additional hot water to maintain the boiling level if needed.
  9. Drain and Arrange: Transfer boiled pretzels to a rack-lined baking sheet to drain. Then return them to the parchment-lined baking sheets, spacing evenly.
  10. Apply Egg Wash and Salt: Brush each pretzel generously with the egg wash (beaten egg and water mixture) and sprinkle with flaky salt.
  11. Bake: Bake pretzels one sheet at a time on the center oven rack until they turn a deep golden brown, roughly 8 to 10 minutes.
  12. Serve: Allow to cool slightly and serve warm or at room temperature with yellow mustard for dipping.

Notes

  • The baking soda boiling step is essential for giving the pretzels their characteristic chewy crust and deep brown color.
  • If the dough is too sticky to shape, add flour sparingly while kneading to avoid a tough texture.
  • Use flaky salt like Maldon to enhance the texture and flavor of the pretzel crust without overwhelming saltiness.
  • You can substitute yellow mustard with spicy brown mustard or cheese sauce for serving.
  • Ensure water used for yeast activation and boiling is warm but not hot to avoid killing the yeast or losing boiling efficiency.

Find it online: https://flavorspath.com/soft-pretzels-recipe/