Easy Soft Pretzel Recipe
User Reviews
5
Easy Soft Pretzel Recipe
Description
The dough combines warm water, sugar, salt, active dry yeast, flour, and melted butter, kneaded until smooth and elastic, then left to rise until doubled. Baking soda bath at boiling water helps develop a unique chewy texture and the classic pretzel crust before baking at a high temperature.
Pretzels are shaped by rolling dough into ropes and forming the traditional twisted shape. Optional toppings such as sea salt, sesame seeds, Parmesan cheese, or cinnamon sugar offer flavor variations after baking. They are best served fresh and warm but can be stored in airtight containers for a limited time.
The recipe notes that leftover pretzels freeze well when properly cooled and stored, and reheating can be done briefly in the microwave wrapped with a damp towel to maintain softness. Many flavor options exist, enabling customization for different tastes.
Ingredients
- 1 ½ cups water 110-115F, warm
- 2 TB granulated sugar
- 1 ½ tsp table salt
- ¼ oz active dry yeast fresh
- 4 ½ cups all-purpose flour
- ¾ tick butter melted, salted
- canola oil olive, or vegetable oil
- ⅔ cup baking soda mixed in 10 cups of water
- 2 egg beaten with 1 TB water, yolk
- sea salt optional toppings, flaky, warm butter
- sesame seeds
- Parmesan Cheese
- cinnamon sugar
- butter
Instructions
- Combine first 4 ingredients in large bowl, mixing it in a little. Let sit until mixture foams. Add flour and butter. Mix until combined, by hand or stand mixer.
- Knead until dough is smooth and no longer sticks to bowl (about 5 min). Put dough into well oiled bowl and turn dough so it is oiled on all surface areas.
- Cover with damp towel and set in warm place for 1 hour, or until doubled in size.The actual time it takes to double depends, of course, on the temperature. If the room is cool, I set my dough in the oven, with only the light turned on. If you do that, just make sure you remove the dough before preheating oven.
- Preheat oven to 450F. Line cookie sheets with parchment paper, and grease paper with oil.
- Bring baking soda and 10-cup water mixture to a boil in large pan.
- Divide dough into 8 equal pieces. Roll out each one into a 1 1/2 - 2 ft rope. Lightly oil working surface if needed.
- Making a U-shape with rope, cross the ends over each other and form pretzel shape. Press ends tightly in, so they don't come apart while baking.
- One at a time, carefully lift and place each pretzel into boiling water for just 30 seconds. This gives it that wonderful outer texture.
- Return to parchment-lined pan. Brush tops of pretzels with egg/water mixture. If desired, sprinkle lightly with coarse salt. Bake 9-10 minor until golden brown.
- Remove from oven and brush with butter, if desired. Sprinkle desired toppings onto pretzels. Cool on rack a few minutes before taking a bite.
Notes
- Store leftover pretzels at room temperature in an airtight container for up to two days or freeze completely cooled pretzels for longer storage.
- To reheat frozen pretzels, thaw at room temperature first, then microwave briefly covered with a damp cloth to retain softness.
- Experiment with toppings beyond sea salt such as sesame seeds, Parmesan, or cinnamon sugar for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 343mg | 14% |
| Potassium | 16mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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