Everything Soft Pretzels

Name: Everything Soft Pretzels
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 8 Pretzels
Ingredients: 2 teaspoons white sesame seeds; 2 teaspoons black sesame seeds; 2 teaspoons poppy seeds; 2 teaspoons garlic flakes; 2 teaspoons onion flakes; 1 teaspoon large flaked sea salt; 1 1/2 cups water; 2 tablespoons honey; 2 teaspoons fine sea salt; 1 scant tablespoon active dry yeast; 4 1/2 cups all-purpose flour; 2 teaspoons vegetable or olive oil; 4 tablespoons unsalted butter; 8 cups water; 1/2 cup baking soda; 1 large egg yolk beaten with 1 tablespoon milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 25 mins
Servings
8 Pretzels
Course
Breakfast, Appetizer, Snacks
Cuisine
American

Everything Soft Pretzels

Griffin Phillips

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

Everything topping:

2 teaspoons white sesame seeds
2 teaspoons black sesame seeds
2 teaspoons poppy seeds
2 teaspoons garlic flakes
2 teaspoons onion flakes
1 teaspoon large flaked sea salt such as Maldon

Soft Pretzels:

1 1/2 cups water
2 tablespoons honey
2 teaspoons fine sea salt
1 scant tablespoon active dry yeast from one packet or 7g or 1/4 ounce
4 1/2 cups all-purpose flour
2 teaspoons vegetable or olive oil
4 tablespoons unsalted butter
8 cups water
1/2 cup baking soda

Egg Wash:

1 large egg yolk beaten with 1 tablespoon milk in a small bowl

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Instructions

To make the everything mixture, add all of the everything ingredients to a small bowl and mix. Set aside.
In a medium saucepan, set over medium high heat, combine the water, honey and salt; stir until the honey has dissolved and the water reads a temperature of 110 degrees F (if you don’t have a thermometer, the water should be warm to the touch—not hot!). Turn off the heat and sprinkle the active dry yeast atop the water mixture and allow to stand until foamy, about 5 to 7 minutes.
Pour the yeast mixture into the bowl of a stand-up mixer with the dough hook attached. With the mixer running, pour in the melted butter and slowly add the flour, about 1 cup at a time (you can eye ball this), until combined. Turn the mixer to medium speed and knead the dough until it’s smooth and pulls away from the side of the bowl, about 3 to 5 minutes. Rub the inside of a clean bowl with a teaspoon of oil. Transfer the dough to the oiled bowl and cover with a damp clean kitchen towel. Allow the dough to rise for about 1 hour, until it’s doubled in size.
In a dutch oven or large pot, pour in the 8 cups of water and baking soda; bring the water to a rolling boil and then immediately turn it down to medium low heat.
Meanwhile, let’s shape the dough. Turn the dough out onto a lightly floured work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 22-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Reference the photos in the post for some additional help. Place onto a parchment-lined baking sheet.
Preheat the oven to 350 degrees F. Drop the pretzels into the boiling water, 1 by 1, for about 30 seconds each. Remove from the water using a spider strainer or a large flat spatula. Return the pretzels to the baking sheet. Brush the top of each pretzel with the egg wash and sprinkle with the everything mixture. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack to cool slightly and serve. I love a warm pretzel!

Notes

If you're LA-based, you can find onion flakes and garlic flakes at The Spice Station. If you're having trouble finding them, you can always add garlic powder and onion powder.
Pretzel dough recipe adapted from Alton Brown's.