Soft Homemade Pretzels
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5
4 reviews
Excellent
Soft Homemade Pretzels
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This soft pretzel recipe creates delightfully chewy and golden-brown pretzels with a perfect sprinkle of coarse salt, ideal for a snack or treat.
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Ingredients
- ¾ cup water lukewarm
- ¼ teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 2-3 teaspoons light olive oil or vegetable oil
- 2¼ cups flour
- ½ teaspoon salt
PRETZEL BOIL
- 3 tablespoons baking soda
- 4-5 cups water
EXTRAS
- 1 large egg beaten
- ½ tablespoon salt coarse
- 1-2 tablespoons butter melted
Instructions
- In the bowl of the stand up mixer add the lukewarm water and sugar, mix together, sprinkle the yeast on top, let sit 5-10 minutes then mix together.
- Add the oil, flour and salt to the yeast mixture and start to knead with the dough hook. Knead on speed #2 for approximately 4-5 minutes, until you have a firm smooth dough.
- Move the dough to a lightly floured flat surface and knead into a smooth ball. Place the dough into a lightly oiled bowl turning the dough to oil the lightly oil the top. Cover the bowl with plastic wrap and place in a warm draft free area until doubled in bulk, about 1-2 hours.
- Punch the dough down and cut into 5 pieces. On a lightly floured flat surface roll each piece into a 16-18 inch (50cm) long rope. Form into pretzels (see photos). Place on a parchment paper lined cookie sheet, cover with plastic wrap and let rise 30-45 minutes.
- Pre-heat oven to 425F/220C.
- In a large pot add the water and baking soda, bring to a boil and boil the pretzels one or two at a time, turning once with a slotted spoon for about 45 seconds. Move the pretzels to the wire rack to dry then place on the parchment paper lined cookie sheet, brush with beaten egg and sprinkle with coarse salt.
- Bake for approximately 15-20 minutes or until golden brown. Move immediately to a wire rack to cool or best eaten warm. Brush with melted butter before serving if desired. Enjoy!
Notes
- Can I use instant yeast instead of active dry yeast?
- Yes, you can use instant yeast in place of active dry yeast. The ratio is 1 for 1, but keep in mind that instant yeast doesn't need to be proofed in lukewarm water first.
- Yes! You can make the dough in advance, let the soft pretzel dough do the initial first rise then store in the refrigerator for up to one day. When ready to bake, shape into pretzels, allow to puff up during a second rise then proceed with baking. You can also freeze the dough in the freezer for up to two months, thaw in the refrigerator then proceed with the recipe.
- Cool completely then store in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave. If you plan to store longer, freeze for up to two months.
- Yes! It’s easy to do, just bake then cool completely. Wrap each pretzel in plastic wrap then in foil to prevent freezer burn and place in a freeze safe container. Keep frozen for up to 2 months. To reheat, place in the oven at 300°F / 150C for about 8 minutes until thawed and warm.
Nutrition Information
Show Details
Calories
242kcal
(12%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
43mg
(14%)
Sodium
2945mg
(123%)
Potassium
81mg
(2%)
Fiber
2g
(8%)
Sugar
0.4g
(1%)
Vitamin A
124IU
(2%)
Vitamin C
0.002mg
(0%)
Calcium
22mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5pretzels
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 2945mg | 123% |
| Potassium | 81mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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