Description
A warm, buttery soft pretzel with a golden, chewy crust and tender interior.
Ingredients
Scale
- 4 cups strong white bread flour or all-purpose flour (substitute up to 25% with whole wheat)
- 1 packet active dry yeast (or instant yeast)
- 1 1/2 cups warm water (100-110°F)
- 2 tablespoons granulated sugar or honey
- 1 tablespoon salt (plus coarse salt for finishing)
- 2/3 cup baking soda
- 4 tablespoons unsalted butter, melted (for brushing)
- Optional: chopped rosemary, flaky sea salt, poppy or sesame seeds, or coarse ground mustard for dipping
Instructions
- Dissolve sugar in warm water and sprinkle the yeast on top. Wait for 5-7 minutes until frothy.
- Combine flour and salt in a large bowl, then add the yeast mixture and mix until a shaggy dough forms. Add 1 tablespoon of olive oil.
- Knead on a floured surface for 8-10 minutes until smooth and elastic (or use a stand mixer for 6-7 minutes on medium speed).
- Place dough in an oiled bowl, cover, and let rise until doubled in size (1 to 1.5 hours).
- Punch down the dough, divide into 8 pieces, and roll each into a 20-inch rope. Shape into pretzels.
- Bring 10 cups of water to a simmer, adding baking soda carefully. Boil each pretzel for 30 seconds on each side.
- Transfer to a baking sheet, brush with egg wash, sprinkle with salt/herbs, and bake at 425°F (220°C) for 12-15 minutes until golden brown.
- Brush with melted butter immediately after baking and serve warm.
Notes
For a more pronounced pretzel flavor, increase the baking soda in the bath slightly. Cool pretzels on a rack to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: soft pretzel, baking, party snack, easy recipe, comfort food