Homemade Soft Pretzels
User Reviews
5
Homemade Soft Pretzels
Description
Homemade Soft Pretzels are prepared with a yeast dough that combines flour, salt, sugar, melted butter, and activated dry yeast. After the dough rises to double size, it is shaped into pretzels and briefly boiled in a baking soda solution, which promotes the iconic crackly crust when baked. This process produces pretzels that are soft inside yet have a satisfyingly caramelized exterior.
The recipe includes heating water to activate yeast and a detailed approach to mixing, kneading, and proofing the dough. Baking occurs at a high temperature (450°F) for a short time to set the crust and interior texture. Kosher salt or coarse salt is sprinkled atop the pretzels for flavor and visual appeal.
Alongside the pretzels, a homemade cheese sauce made from cheddar cheese, cornstarch, evaporated milk, and seasonings is prepared by blending and heating ingredients to a smooth, creamy consistency. This sauce serves as a warm dip, enhancing the enjoyment of the pretzels.
Leftover pretzels may be stored at room temperature for up to two days to maintain freshness, or frozen for one month, with instructions provided for reheating. The cheese sauce can be kept warm in a slow cooker or substituted with store-bought sauce if desired.
Ingredients
For the pretzels:
- 1 1/4 cup plus 2 quarts water divided
- 2 tablespoons plus 1 teaspoon granulated sugar divided
- 1 packet active dry yeast (2 1/4 teaspoons)
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 3 tablespoons butter melted and cooled
- 1/2 cup baking soda (see note 1)
- 1 egg + 1 tablespoon water, yolk
- kosher salt or other coarse salt, for sprinkling
For the cheese sauce (see note 2):
- 2 cups cheddar cheese shredded
- 1 tablespoon corn starch
- 1 (12 ounce) can evaporated milk
- salt freshly ground
- black pepper freshly ground
Instructions
To make the pretzels:
- In a small saucepan, heat 1 ¼ cups water to 110 degrees. Stir in 1 teaspoon sugar until dissolved and remove from heat. Pour yeast over the top and set aside to bloom until foamy, about 5 to 10 minutes.
- Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine flour, salt, and remaining 2 tablespoons sugar.
- Add melted butter and bloomed yeast mixture. Stir until the dough just comes together, pulling away from the sides of the bowl but clinging to the bottom.
- Coat a large bowl lightly with oil or nonstick spray. Transfer dough to the oiled bowl and cover loosely with plastic wrap coated with nonstick spray. Let rise in a warm place until doubled in size, about 1 hour (see note 2).
- Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper or a silicone mat. In a 3-quart saucepan, bring remaining 2 quarts (8 cups) water and baking soda to a boil. In a small bowl, whisk together yolk and water.
- Turn out dough on to a lightly floured surface and shape into an 8-inch round disc and cut the disc into quarters. Then, cut each quarter into thirds so you have 12 pieces.
- Shape each piece of dough into a long rope and lay each rope in a horseshoe shape. Twist the ends together once or twice, then bring the ends towards you. Separate the ends and fold them down, using water or milk to make them stick to the dough. Repeat with remaining pieces of dough.
- Working with one pretzel at a time, drop a pretzel in the boiling baking soda water for 30 seconds. Remove and transfer to a prepared baking sheet. Immediately brush with the egg yolk wash and sprinkle with coarse salt. Repeat with remaining pretzels.
- Bakeuntil the pretzels are dark brown, crackly, and fragrant, about 8 to 10 minutes. Remove from the oven and serve with Homemade Cheese Sauce.
To make the cheese sauce:
- In a small saucepan, add cheddar cheese and cornstarch and toss until cheese is evenly coated.
- Stir in evaporated milk and salt and pepper to taste (I like 1 teaspoon salt, and ¼ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
Notes
- Boiling pretzels in baking soda water before baking gives the crust a traditional crackly texture and deep color.
- The homemade cheddar cheese sauce can be kept warm in a slow cooker or replaced with store-bought sauce.
- The recipe yields 12 pretzels and approximately 2 cups of cheese sauce.
- Store leftover pretzels wrapped individually at room temperature for up to two days; avoid refrigeration to prevent faster staling.
- For longer storage, freeze pretzels wrapped tightly; reheat from frozen in a 350°F oven for 10-15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1pretzel | |
| Calories | 158kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 1517mg | 63% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 109IU | 2% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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