Description
Salty homemade soft pretzels will delight taste buds with their warm, golden-brown exterior and chewy interior. German-inspired treats provide comfort and satisfaction for snack enthusiasts seeking authentic bakery-style goodness.
Ingredients
- 4 cups (960 ml) all-purpose flour
- 1 ½ cups (360 ml) warm water (110°F/45°C)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- ⅔ cup (160 ml) baking soda
- 10 cups (2.4 l) water
- 3 tbsps melted butter
- Coarse salt (for sprinkling)
Instructions
- Yeast Activation: Dissolve yeast in warm water with sugar, waiting until the surface becomes frothy and bubbly, signaling the yeast’s awakening.
- Dough Formation: Craft a flour and salt base in a large mixing bowl, creating a central well for the yeast mixture and melted butter. Blend ingredients thoroughly until a unified, smooth dough develops.
- Kneading and Resting: Transfer the dough to a flour-dusted surface, massaging and stretching with rhythmic motions for 5-7 minutes to develop gluten structure. Place in a lightly oiled bowl, cover with a clean cloth, and allow to rise in a warm spot for about an hour, anticipating a volume doubling.
- Pretzel Shaping: Preheat the oven to 450F (230C). Deflate the risen dough and divide into eight equal portions. Stretch each piece into an 18-inch rope, then shape into the classic pretzel form by creating a U-shape, crossing the ends, and twisting into a distinctive knot.
- Boiling and Preparation: Bring a large pot of water to a rolling boil, adding baking soda. Submerge each pretzel for 30 seconds, then remove with a slotted utensil and arrange on a parchment-lined baking sheet.
- Finishing Touches: Brush pretzels with melted butter and generously sprinkle coarse sea salt across the surface. Bake until achieving a rich golden-brown color and crisp exterior, approximately 12-15 minutes.
- Serving: Allow pretzels a brief cooling period before serving. Pair with tangy mustard or creamy cheese dip for an indulgent culinary experience.
Notes
Activate Yeast Precisely: Ensure water temperature is between 100-110°F to activate yeast without killing it, creating the perfect frothy base for soft, fluffy pretzels.
Knead with Confidence: Develop gluten structure by kneading consistently for 5-7 minutes, creating elasticity that gives pretzels their signature chewy texture and prevents dense, heavy results.
Master the Baking Soda Bath: Submerge pretzels exactly 30 seconds in boiling baking soda water, which creates the iconic pretzel shine, deep brown color, and distinctive slightly tangy crust that sets them apart from regular bread.
Customize Flavor Creatively: Experiment with toppings like everything bagel seasoning, cinnamon sugar, or herbs to transform the classic recipe and match personal taste preferences while maintaining the pretzels’ fundamental delicious structure.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 9
- Calories: 210
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 7 mg