Pretzel
User Reviews
4.6
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
12 servings
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Calories
183 kcal
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Course
Bread
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Cuisine
International
Pretzel
Description
The Pretzel recipe involves dissolving dry yeast in warm water and mixing with sugar, melted butter, salt, and flour to form a sticky dough. After kneading to smoothness, the dough rises until doubled. The shaped pretzels are then dipped briefly in boiling water with baking soda, a step that helps to develop the distinctive pretzel crust and flavor. Applying an egg yolk wash before baking enhances the color and sheen. The baking process yields pretzels that are golden and slightly firm on the outside while staying tender inside, with a balance of savory saltiness when coarse salt is added.
This recipe yields 12 pretzels, making it practical for sharing or serving as a snack or appetizer. The precise shaping and boiling steps are key to achieving authentic texture and appearance. These pretzels can be enjoyed plain or accompanied by mustard, cheese dips, or other condiments according to preference.
For best results, a well-greased baking sheet ensures easy removal and even baking. Monitoring the baking time is important to avoid over-browning. The dough is somewhat sticky, so handling with floured hands or surface is helpful during shaping.
Ingredients
- 1/4 oz. (10g) dry yeast active, packet
- 1 1/2 cups water 110°F to 115°F/37°C to 47°C, warm
- 2 tablespoons sugar
- 2 tablespoons butter melted
- 1 1/2 teaspoons salt
- 4 - 4 1/2 cups all-purpose flour
- 8 cups water
- 1/2 cup baking soda
- 1 egg yolk
- 1 tablespoon water cold
- salt optional, coarse
Instructions
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a large saucepan, bring 8 cups of water and baking soda to a boil. Punch the dough down and divide it into 12 portions. Roll each portion into a log and shape into a traditional pretzel. Add the pretzels to the boiling water, a few at a time, and cook for 30 seconds. Remove with a slotted spoon and drain on paper towels.
- Place the pretzels on greased baking sheets. In a small bowl, lightly beat the egg yolk and cold water, then brush the mixture over the pretzels. Sprinkle with salt. Bake at 425°F (218°C) for 9-11 minutes or until golden brown. Remove from the pans and transfer to wire racks to cool. Serve warm.
Notes
- Use a well-greased baking sheet to prevent sticking and ensure even baking.
- Carefully shape each pretzel log to maintain traditional pretzel form before boiling.
- Boil pretzels in baking soda water in small batches for best crust development.
- Brush pretzels with egg yolk wash immediately before baking for a rich golden color.
- Sprinkle coarse salt after egg wash to add characteristic savory flavor; adjust amount to taste.
- Bake until pretzels are golden brown, usually 9-11 minutes at 425°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 183kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 20mg | 7% |
| Sodium | 2855mg | 119% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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