Description
Soft Pretzels are a warm, salty, and satisfying treat that are perfect for snacking or enjoying with a cold beverage. These iconic golden-brown, chewy pretzels are coated with coarse salt, giving them a delightful crunch on the outside while remaining soft and pillowy on the inside. Whether served plain, with mustard, or with a cheese dip, Soft Pretzels are sure to be a hit at any gathering. With just a few simple ingredients, you can make these homemade pretzels that rival those from your favorite bakery.
Ingredients
Scale
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 ½ cups warm water (about 110°F or 43°C)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda
- Coarse sea salt (for topping)
Ingredient Highlights
- Yeast: Active dry yeast gives the dough its rise, making the pretzels light and airy.
- Flour: All-purpose flour forms the base of the dough, providing structure and texture.
- Butter: Butter adds flavor and moisture to the dough, enhancing the overall taste and texture of the pretzels.
- Baking Soda: The boiling water with baking soda creates the classic pretzel crust that is golden-brown and chewy.
- Coarse Sea Salt: The salt topping is essential for that traditional salty flavor and crunchy bite.
Instructions
Prepare the Dough:
- Activate the Yeast: In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes until it becomes foamy.
- Mix the Dough: In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and melted butter. Stir until the dough starts to come together, then knead on a lightly floured surface for about 5-7 minutes until the dough is smooth and elastic.
- Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for about 1 hour, or until it doubles in size.
Shape and Boil the Pretzels:
- Preheat the Oven: Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper or silicone mats.
- Prepare the Boiling Water: In a large pot, bring 10 cups of water to a boil. Once boiling, stir in the baking soda until dissolved. Reduce the heat to a simmer.
- Shape the Pretzels: Punch down the dough and divide it into 8-10 equal portions. Roll each portion into a long rope, about 18 inches long. Form each rope into a U-shape, then twist the ends over to form the classic pretzel shape.
- Boil the Pretzels: Carefully drop each pretzel into the simmering water one at a time, boiling for 30 seconds. Use a slotted spoon to remove the pretzel and place it on the prepared baking sheets.
Bake the Pretzels:
- Bake the Pretzels: Brush each pretzel with a little melted butter and sprinkle generously with coarse sea salt. Bake in the preheated oven for 12-15 minutes or until the pretzels are golden brown and crispy on the outside.
- Cool: Let the pretzels cool on a wire rack for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 2g
- Carbohydrates: 45g
- Protein: 7g