Soft Pretzel Recipe
User Reviews
4.9
Soft Pretzel Recipe
Description
The Soft Pretzel dough begins by activating yeast in warm water with sugar, then mixing in salt, melted butter, and flour to form a smooth, elastic dough. Kneading develops gluten, confirmed with a windowpane test to ensure proper texture. The dough rises until doubled in a warm, draft-free environment.
After shaping, pretzels are briefly boiled in a baking soda water solution, which promotes their signature chewy crust and brown color during baking. Sea salt is sprinkled on top before baking results in a shiny, golden finish with a soft interior and slight crunch on the outside.
This recipe makes 12 pretzels and can easily be adapted into pretzel bites by cutting dough before shaping. Finished pretzels can be reheated in an oven or microwave to restore warmth. Homemade or store-bought frozen dough can be used, and flour is best measured by weight for accuracy.
Both raw and baked pretzels freeze well up to three months, making this recipe convenient for advance preparation. The recipe notes provide detailed tips for yeast activation, dough kneading, and handling for better results.
Ingredients
For the Pretzels
- 1 1/2 cups water 360mL) at 110F, warm
- 1 packet active dry yeast 2 and 1/4 teaspoons, or instant yeast
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 2 Tablespoons butter melted and slightly cool, unsalted
- 4 cups all-purpose flour 480g, plus more for sprinkling on counter
- sea salt flaked or coarse, coarse, for sprinkling
For the Boiling:
- 2/3 cup baking soda
- 10 cups water
Instructions
- Combine warm water, sugar and yeast in a large bowl or the bowl of your stand mixer. Mix together and set aside for 4 minutes or until it begins to bubble.
- Add, salt, melted butter, and two cups of flour a cup at a time mixing with a spatula or wooden spoon in between.
- Attach dough hook to your stand mixer (or electric hand mixer). Add the remaining flour a cup at a time while mixing on a medium speed. Mix for about 3 minutes or until the dough comes together and bounces back when pressed lightly with your clean finger. If your dough is still quite sticky you can mix in a ¼ cup of flour.
- Transfer to a lightly floured counter and knead for about 4 minutes or until smooth and bouncy.
- Important note - See my tips section below on how to do the windowpane test if you are unsure whether your dough has been kneaded enough or not.
- Transfer dough to a large, lightly oiled bowl then cover with plastic and place in a warm place to rise for 40 minutes or until roughly doubled in size.
- Divide dough into 8 pieces then roll into 20-24 inch ropes. Form a U shape with the dough then twist the two ends together at the top leaving about an inch and a half free. Loop the twisted portion down to form a pretzel shape. Repeat for the remaining ropes.
- Preheat oven to 450F
- Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and the baking soda to a rolling boil then add the pretzels in one at a time for 30 seconds, remove with a slotted spoon, and place on your lined baking sheet.
- Brush with the beaten egg and a teaspoon of water then sprinkle with coarse salt. Bake for about 12 minutes or until golden brown.
Notes
- Warm water activates the yeast effectively but should not be hot to avoid killing it.
- The windowpane test helps determine if the dough has been kneaded sufficiently to develop gluten.
- Use a kitchen scale for flour measurement to ensure consistent dough texture.
- Raw or baked pretzels can be frozen for up to three months; baked pretzels keep for 3-4 days in an airtight container.
- Brushing pretzels with melted butter before and after baking adds flavor similar to popular pretzel brands.
- Pretzels reheat well in a hot oven or microwave to regain softness and warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pretzels
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 3046mg | 127% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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