8 INGREDIENTS • 13 STEPS • 2HRS

Soft Pretzels

Name: Soft Pretzels
Total time: PT7200.0S
Yield: 8
Ingredients: 1 1/2 cup Water; 1 package Active Dry Yeast; 2 1/2 teaspoon Kosher Salt; 6 tablespoon Unsalted Butter; 4 1/2 cup All-Purpose Flour; 2/3 cup Baking Soda; 1 Egg; to taste Sea Salt

Recipe

4.8

5 ratings

Homemade Soft Pretzels make a perfect snack or a great sandwich! I have made these pretzels for many parties and get-togethers, and they’re always the first thing to go. So much fun to make and so delicious!

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Homemade Soft Pretzels make a perfect snack or a great sandwich! I have made these pretzels for many parties and get-togethers, and they’re always the first thing to go. So much fun to make and so delicious!

Hapa Nom Nom

Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.

http://www.hapanom.com

2HRS

Total Time

$0.83

Cost Per Serving

Ingredients

Servings

8

us / metric

1 1/2 cups

Warm Water

110 -115 degrees F

1 pckg

Active Dry Yeast

2 tsp

Kosher Salt

1/3 cup

Unsalted Butter, melted

4 1/2 cups

All-Purpose Flour

2/3 cup

Baking Soda

1

Author's Notes

If you would like to make a pretzel bun for bratwursts, simply shape the portioned dough into a bun, make shallow-diagonal slits in the top and cook as you would the rest of the pretzels.

Cooking InstructionsHide images

step 1

Combine the Water (1 1/2 cups), Kosher Salt (2 tsp) and Unsalted Butter (1/3 cup) in the bowl of a stand-up mixer and sprinkle the Active Dry Yeast (1 pckg) on top. Let stand for 10 minutes, or until the yeast begins to foam.

step 2

Add the All-Purpose Flour (4 1/2 cups), using the dough hook, mix on low speed until fully incorporated. If the dough is too wet, add more flour one tablespoon at a time.

step 3

Increase mixer speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4-5 minutes.

step 4

Transfer the dough to a large oiled bowl and cover with a moist tea towel. Let it sit in a warm place for 1 hour.

step 5

Preheat oven to 425 degrees F (220 degrees C) and line 2 half-sheet pans with parchment paper.

step 6

Bring a large pot of water and the Baking Soda (2/3 cup) to a rolling boil in a wide-mouth saucepan or roasting pan.

step 7

In the meantime, remove the dough from the bowl and place on a clean counter. If your dough is still a little sticky, lightly flour the surface. On the flip-side, if your dough is slightly dry, you may lightly oil the work surface.

step 8

Divide the dough into 8 equal pieces. With a moist tea towel, cover any dough you are not immediately working with.

step 9

Take one ball of dough, roll it out into a 22-inch rope using your hands. Making a U-shape with the dough, cross the right side over to the left, and left over to the right. Gently press the ends into the bottom of the U.

step 10

Transfer the pretzel to the parchment-lined baking sheet and cover with a damp tea towel while you work on the remaining pretzels.

step 11

Place the pretzels, 2 at a time, into the boiling water for 30 seconds, splashing the tops with a spoon. Carefully remove with a wide spatula or spider and return to the parchment-lined baking sheet to rest.

step 12

Beat Eggland's Best Classic Egg (1) yolk with 1 tablespoon of water. Brush each pretzel with the egg wash. Sprinkle with Sea Salt (to taste) just before transferring them to the oven. Place in the oven and bake for 15 to 18 minutes.

step 13

Transfer to a cooling rack for at least 5 minutes before serving.