Oven Baked Soft Pretzel
User Reviews
4.8
Oven Baked Soft Pretzel
Description
Oven Baked Soft Pretzel starts with a yeast-leavened dough made from warm water, sugar, salt, flour, and melted butter. After mixing and kneading, the dough is allowed to rise until doubled, giving the pretzels a light texture. The shaping step forms each portion of dough into the iconic pretzel shape by rolling into ropes and folding into the familiar "U" with crossed ends.
The pretzels are then boiled shortly in a water bath with baking soda, which develops the crust’s texture and color during baking. An egg wash including yolk is brushed on, and kosher salt sprinkled for flavor and crunch. The oven baking at a high temperature crisps the outside while maintaining a soft interior.
This recipe delivers pretzels with a golden crust and tender crumb, excellent as a snack or served alongside dips. Variations in egg wash can adjust crust crispness, and toppings like sesame seeds or cinnamon sugar can be used.
Using active dry yeast and ensuring it’s fresh supports proper rising. For those without a stand mixer, kneading by hand yields similar results though requires more time. Pretzel bites can be made by cutting rolled dough before boiling. Careful handling during boiling with a spatula and slotted spoon protects the pretzels’ shape and texture.
Ingredients
Dough
- 1 ½ cups water warm
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 ½ teaspoons active dry yeast 1 package
- 4 cups all-purpose flour
- 2 ounces butter melted
Water Bath
- 10 cups water
- ⅔ cup baking soda
Topping
- 1 large egg beaten with 1 tablespoon water, yolk
- kosher salt
Instructions
- In a stand mixer, combine water, sugar, salt, and yeast. Let sit for 5-10 minutes or until foamy.
- Add 2 cups flour and melted butter to the yeast mixture. Mix on low with a dough hook. Gradually add more until the dough is combined.
- Knead the dough with a dough hook in the mixer until the dough is smooth, about 5 minutes or knead by hand on the counter for 10 minutes.
- Place the dough in an oiled bowl, cover, and set in a warm place to rise for 60 minutes, or until the dough has doubled in size.
- Preheat the oven to 450°F and line baking pans with parchment paper. In a large pot, bring water and baking soda to a boil.
- Divide dough into 8 equal pieces and roll each piece into a 24-inch rope. Shape each rope into a pretzel by forming a "U" shape and crossing the two ends over each other, then folding them down to the bottom of the "U". Repeat with the remaining dough.
- Gently place the pretzels on a large spatula and lower them into the boiling water. Boil for 10-15 seconds, then gently lift them out of the water and let excess drip off. Place the pretzels on the prepared baking pans, leaving at least 2-inches between them.
- Brush the pretzels with the egg wash, then sprinkle with kosher salt (or toppings as desired).
- Bake for 12-14 minutes or until the pretzels are golden.
Notes
- Use active dry yeast and check expiration for effective dough rising.
- If no stand mixer is available, knead dough by hand for about 10 minutes.
- To make pretzel bites, cut dough ropes into small pieces before boiling and bake them until golden.
- Use a large spatula to lower pretzels into boiling water and a slotted spoon to remove them gently.
- Egg wash with yolk produces a softer crust; egg white with water makes a crisper crust.
- Try toppings like sesame seeds, everything bagel seasoning, cinnamon sugar, or cheese with jalapenos for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pretzels
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304 | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 3384mg | 141% |
| Potassium | 107mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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