Homemade Soft Pretzels
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5.0
3 reviews
Excellent
Homemade Soft Pretzels
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Skip the mall and make homemade soft pretzels in ONE HOUR with this EASY to follow recipe and step-by-step photos!
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Ingredients
- 12 ounces warm beer or warm water (100-110°F)
- 1 packet active dry yeast 2 1/4 teaspoons or 1/4-ounce
- 4 & 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 3 cups hot tap water
- ½ cup baking soda
- 4 tablespoons unsalted butter or vegan buttery spread, very soft* (See Notes)
- 1 tablespoon Pretzel salt or coarse or Kosher salt, to taste
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Instructions
- Preheat oven to 450F, line two baking sheets with parchment paper; set aside. Even though the dough needs to rest, still go ahead and preheat your oven to 450F since it's a very hot oven and it can take awhile for ovens to fully come up to that temperature.
- To the bowl of a stand mixer fitted with the paddle attachment, or large mixing bowl, add the beer or water (take the temperature with a food thermometer; don't guess because too cold and the yeast won't activate and too hot you'll kill it), sprinkle the yeast over the top, stir, wait 5 minutes, and make sure it's bubbly and foamy. If it's not, your yeast is dead or bad, and you need to start over. Don't move on if it's not foamy because your pretzels will never turn out.
- Add the flour, sugar, and kosher salt to the bowl.
- If using a stand mixer, using the hook attachment, stir the mixture on low. Once a dough starts to form, scrape down the sides and turn the speed on medium-high and start to knead the dough for 2 minutes. The dough will clean the sides of the bowl but the bottom may still stick which is okay. If the sides do not clean, add 1 tablespoon more of flour at a time until it does. Don't over-flour the dough because the pretzels will be denser and tougher.
- If mixing by hand, stir the ingredients with a wooden spoon until a dough starts to form. Knead the dough with your hands in the bowl for 5 minutes until a smooth dough forms, the dough may be a little sticky and that’s okay; again don't over-flour the dough.
- Lightly spray a medium-sized bowl with cooking spray, add the dough to the bowl and roll it around so it’s coated in the oil, cover with plastic wrap, and let it rest for 20 minutes; it will rise.
- To a separate large bowl, add the water, baking soda, and whisk together until the baking soda has dissolved. If it all doesn’t dissolve fully, it's okay; set aside.
- After 20 minutes and your dough has risen, lightly flour your countertop or a clean work surface, place the dough on it, and divide it into 6 sections.
- Roll out one section at a time into a long rope about 30 inches long.
- Make a U shape with the bottom of the U facing you.
- Criss-cross the rope twice and fold it over itself to make a pretzel shape.
- Secure the ends of the pretzels by pressing the ends into the bottom of the U shape so it sticks together.
- Very gently place the pretzel into the baking soda water, noting it will not hold its shape completely and that's okay.
- Place the pretzel onto the prepared baking sheet and maneuver the pretzel into whatever final shape you want.
- Repeat with the remaining dough, placing the pretzels about 2 inches apart on the baking sheets.
- Bake for 8-10 minutes, or until as golden browned or as dark as desired. I suggest rotating your baking sheets once halfway through baking since all ovens have hot spots and the hotter the oven, the more noticeable this is. If possible, bake one sheet at a time rather than two at a time.
- Immediately brush with the butter and then sprinkle with pretzel salt, as desired.
- Alternatively, for cinnamon-sugar pretzels, in a large shallow bowl, mix together 1 cup granulated sugar with 2 to 3 tablespoons cinnamon, stir, and dredge pretzels in it.
- Let cool slightly momentarily and serve with a dipping sauce of your choice** (See Notes).
Notes
- *You can also melt butter, and dip them fully (briefly submerge) into melted butter. You use more butter this way, they will be greasier, but in my opinion, probably even better. You only live once!
- **Dipping sauce ideas: If you're into a more savory dip like a cheese sauce, this Beef Queso Dip, 5-Minute Chili Cheese Dip, or Spicy Chorizo Queso are all great options.
- If you'd like to make a Cinnamon Sugar Dipping Sauce, whisk together 3 cups confectioners' sugar (sift if it's lumpy), 3 tablespoons milk (2%, whole, or half-and-half recommended), 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon.
- Storage: Pretzels are best warm and fresh but will keep airtight at room temp for up to 3 days. Reheat for a few seconds in the microwave to soften them slightly, if desired.
Nutrition Information
Show Details
Serving
1
Calories
275kcal
(14%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
20mg
(7%)
Sodium
5359mg
(223%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 275kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 20mg | 7% |
| Sodium | 5359mg | 223% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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