Homemade Soft Pretzels (No Knead, No Machine Recipe)
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
9
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Calories
152 kcal
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Cuisine
American
Homemade Soft Pretzels (No Knead, No Machine Recipe)
Description
This recipe creates soft pretzels by mixing bread flour with active dried yeast, salt, and sugar, then adding water to form a dough without kneading. The dough ferments at room temperature for 12 to 18 hours, developing flavor and a bubbly texture.
To shape, the dough is rolled out into long ropes and twisted into pretzel shapes. Before baking, the pretzels are briefly poached in a baking soda water bath, which helps develop a slightly crisp and chewy crust. After baking until golden, melted butter is brushed on to enhance flavor and softness.
These pretzels offer a traditional balance of soft interior and distinctive browned crust. The no knead method simplifies preparation while the overnight fermentation improves taste. The pretzels are enjoyable fresh and can be served as a snack or accompaniment to meals.
Points for weight watchers indicate moderate portion sizes. The recipe avoids salt contact with yeast during mixing to ensure proper rising.
Ingredients
- 3 cups bread flour aka strong flour
- 1 ½ tsp salt
- ¼ tsp yeast (I used active dried yeast)
- 1 tbsp sugar
- 10 ½ ounces water
- To poach the pretzels : 6 cups (1 1/2 litre) water
- 6 tsp (2 level tablespoons) baking soda
- egg wash
- salt
- butter to brush pretzels, melted
Notes
- Do not add salt directly on top of yeast to avoid deactivating it and ensuring proper dough rise.
- Allow the dough to ferment at room temperature for 12 to 18 hours for best flavor development.
- After shaping, poach pretzels in baking soda water before baking to achieve a classic chewy crust.
User Reviews
Overall Rating
4.6
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