Buttery Soft Pretzels
User Reviews
5
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Prep Time
2 hrs
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Cook Time
12 mins
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Total Time
2 hrs 12 mins
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Servings
6
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Course
Bread
Buttery Soft Pretzels
Description
The recipe starts by activating active dry yeast in warm water, sweetened slightly with honey. After mixing with bread flour and salt, the dough is kneaded until smooth and left to rise until doubled in size. Following a punch-down and second rise, the dough is divided and rolled into long ropes, then shaped into pretzels.
Pretzels are boiled in a baking soda bath for about 45 seconds to create their characteristic chewy crust and tan color upon baking. After draining and placing on a baking sheet lined with silicone or parchment, the dough is brushed with beaten egg to promote browning and finished with coarse salt.
Baking at high heat develops the pretzels' golden exterior while keeping the crumb soft and buttery. These soft pretzels are well suited to be served warm as a snack or accompaniment at any time.
Ingredients
- 1 active dry yeast 2 1/4 teaspoons, package
- 1 cup water about 110 degrees, warm
- 1/4 cup honey
- 3 cups bread flour
- 1 1/4 teaspoon salt
- water
- 3 Tablespoons baking soda
- 1 egg beaten
- 6 Tablespoons butter
- salt coarse
Instructions
- In a small bowl, mix together yeast and warm water. Let start to work and activate for 10 minutes. Stir in honey.
- In a large mixing bowl, add flour and salt. Stir in activated yeast mixture. Using a dough hook, knead for about 5-6 minutes.
- Place dough in a lightly oiled large bowl. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours. After it has doubled in size, punch the dough and let rise again for 45 minutes.
- Heat oven to 450 degrees.
- Pour 6 cups of water into the 12-inch skillet and add baking soda. Bring to a boil over high heat.
- Divide the dough into 6 or 8 pieces, depending on how large you want your pretzels to be. Roll each piece into a 20-inch long rope. Shape each rope into a pretzel shape.
- Using a slotted spoon, gently place the pretzels into the boiling water for 45 seconds.
- Remove the pretzels with a slotted spoon and drain well. Place onto the Silpat or parchment paper lined baking sheet.
- In a small bowl, beat egg to make an egg wash.
- Brush egg wash over pretzels. Sprinkle with coarse salt.
- Bake for 11-15 minutes, or until the pretzels are golden brown.
- Generously brush with melted butter on all sides.
User Reviews
Overall Rating
5
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