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RECIPE
8 INGREDIENTS13 STEPS2hr

Soft Pretzels

4.7
3 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!
Soft Pretzels Recipe | SideChef
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
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
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Fulfilled by
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
2hr
Total Time
1hr
Active Time
$0.83
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1 1/2 cups
Warm  Water
110 -115 degrees F
1 pckg
Active Dry Yeast
1 Tbsp
1/3 cup
4 1/2 cups
2/3 cup
Baking Soda
1
Egg , separated
yolk only
to taste
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Nutrition Per Serving

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CALORIES
323
FAT
9.5 g
PROTEIN
7.8 g
CARBS
49.8 g

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 Instructions

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Step 1
Combine the Water (1 1/2 cups) , Kosher Salt (1 Tbsp) 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 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.
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Nutrition Per Serving
Calories
323
% Daily Value*
Fat
9.5 g
12%
Saturated Fat
5.6 g
28%
Trans Fat
0.0 g
--
Cholesterol
45.4 mg
15%
Carbohydrates
49.8 g
18%
Fiber
1.8 g
6%
Sugars
0.2 g
--
Protein
7.8 g
16%
Sodium
5808.1 mg
253%
Vitamin D
0.1 µg
0%
Calcium
17.6 mg
1%
Iron
3.1 mg
17%
Potassium
77.7 mg
2%
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