Soft Pretzels
User Reviews
4.6
Soft Pretzels
Description
The process begins with activating yeast in warm water and mixing it into a flour mixture containing salt and sugar, combined with lukewarm milk for richness. After kneading to a non-sticky consistency, the dough rises until doubled in size, usually about an hour. The risen dough is divided into equal portions, rolled into long ropes, and shaped into pretzels.
A distinctive feature is the brief boil in a baking soda solution, which is critical for the crust's signature chewiness and flavor. After boiling, the pretzels are sprinkled with coarse sea salt and brushed with butter to enhance taste and appearance, then baked until golden brown.
These pretzels are large and best baked two to three at a time on parchment-lined sheets. They can also be adapted into bites or sticks by altering the shaping. Proper cooling and storage in airtight conditions help maintain their texture, as they are best eaten fresh but can be refrigerated or frozen for longer keeping.
Ingredients
- 1½ cups water lukewarm
- 1 tablespoon active dry yeast
- 2 teaspoon salt
- 1 teaspoon sugar
- 4½ to 5 cups all-purpose flour
- ½ cup milk lukewarm
- 5 tablespoon baking soda
- butter for brushing
- salt for sprinkling, sea salt
Instructions
- Make the dough: In the bowl of your mixer, combine the warm water with the yeast and lightly stir. Let this mixture rest for about 10 minutes until the yeast dissolves. In another large bowl, mix the salt, sugar and flour together. When the yeast dissolves, add the flour mixture and the warm milk to the mixer bowl. Using the dough attachment, mix everything until the dough comes together and is no longer sticky, about 5 minutes.
- Let the dough rise until doubled in size: Let the dough rise until it doubles in size in a greased bowl, and covered with a damp towel or plastic wrap. It should take about an hour but it depends on your environment and your yeast.
- Form into pretzels: Punch down the dough and divide it into 9 equal pieces. Take each piece and roll it into a long rope, about 3 to 4 feet long and about 1 inch in diameter. Shape each rope into a pretzel shape and place them onto baking sheets lined with parchment paper. Allow the pretzels to rise again for another 15 minutes.
- Prep the oven: Preheat oven to 500°F.
- Boil the pretzels: In a large pot, make a bath with the baking soda and boiling water. Using a large spoon, lower each pretzel into the water and leave in for about 30 seconds to a minute. You don't have to wait until they float. Return the pretzels to the baking sheet using a large spatula. Brush them with melted butter and sprinkle them generously with the sea salt.
- Bake: Transfer the baking sheet to the oven on the middle rack and bake until golden brown, about 10 to 12 minutes. When you take them out of the oven you can brush them again with butter and serve them hot and/or with mustard or your favorite dipping sauce.
Notes
- Boil pretzels in baking soda water to create their characteristic chewy crust and flavor.
- These large pretzels fit 2 or 3 per baking sheet; recipe scaling is easy by adjusting ingredient amounts.
- Cool completely before storing to avoid sogginess; wrap in a cloth and place in an airtight container.
- Salt can be omitted to prevent pretzels from becoming soggy during storage.
- Pretzels keep at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1pretzel | |
| Calories | 239kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 2350mg | 98% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
