Chewy Soft Pretzels
User Reviews
4.6
Chewy Soft Pretzels
Description
This recipe starts by mixing all-purpose flour, salt, sugar, and instant yeast with warm water to form a soft, smooth dough. The dough is kneaded briefly and rested in a plastic bag, allowing it to rise and become pliable. The dough is divided and shaped into pretzel forms. Pretzels are then briefly boiled in warm water mixed with baking soda, which helps develop a distinctive chewy crust and color during baking.
After boiling, the pretzels are placed on baking sheets and baked in a 500°F oven until golden brown. Once baked, melted butter is brushed on top, and coarse salt may be sprinkled for additional flavor and texture. The result is a pretzel with a soft, chewy interior and a slightly crisp, golden crust.
Consistent flour measurement is critical as dough texture can vary due to humidity or temperature; judge dough softness rather than relying strictly on weight. This recipe yields eight pretzels that can be enjoyed fresh or stored. It’s recommended to allow the dough adequate resting and shaping time to achieve optimal texture.
Ingredients
Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 2 ¼ teaspoons instant yeast
- 1 cup water very warm
Topping:
- ½ cup water warm
- 2 tablespoons baking soda
- salt optional, coarse
- 3 tablespoons butter melted
Instructions
- In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes (see pictures below).
- Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.
- Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
- Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
- Bake the pretzels for 7 to 9 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
- Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.
Notes
- Adjust flour quantity based on dough texture rather than strictly measuring, as conditions affect hydration needs.
- Use a kitchen scale if available for more consistent dough weighing and shaping.
- Avoid overly sticky dough to facilitate shaping while maintaining softness in final pretzels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pretzels
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1 Pretzel | |
| Calories | 193kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 1007mg | 42% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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