Description
These homemade soft pretzels are a delicious, chewy treat with a golden-brown crust and a fluffy interior. Perfect for snacking or serving at parties, they are easy to make with simple ingredients and a quick preparation process. The classic salty topping and egg wash give these pretzels their signature shiny and flavorful finish.
Ingredients
Scale
Dough
- 1 tablespoon instant yeast
- 1.5 cups warm water (Ensure it’s warm but not hot.)
- 1 tablespoon honey (or sugar)
- 1 tablespoon salt
- 4 cups flour (Add more if dough is sticky.)
Topping
- 1 unit egg (for wash) (Don’t skip this step.)
- Salt for sprinkling (Kosher salt is best, as needed)
Instructions
- Activate yeast: In a bowl, combine 1.5 cups of warm water with 1 tablespoon of honey and 1 tablespoon of instant yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Prepare dough: In a large mixing bowl, combine 4 cups of flour and 1 tablespoon of salt. Pour in the yeast mixture gradually and mix until a dough forms. If the dough is sticky, add more flour a little at a time until it becomes manageable but still soft.
- Knead dough: Turn the dough onto a floured surface and knead it for about 8-10 minutes until smooth and elastic. This develops the gluten for the right pretzel texture.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape pretzels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel form by crossing the ends and pressing them onto the bottom of the loop.
- Egg wash: Beat one egg and brush it generously over each pretzel to promote browning and add a shiny finish.
- Add salt: Sprinkle Kosher salt over the egg-washed pretzels for the classic salty flavor.
- Bake pretzels: Preheat the oven to 425°F (220°C). Place the pretzels on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until they are a deep golden brown.
- Cool and serve: Remove from the oven and let the pretzels cool slightly on a wire rack before serving warm for the best flavor and texture.
Notes
- Ensure the water is warm but not hot when activating yeast to avoid killing it.
- Use Kosher salt for topping, as regular table salt can be too fine and overpowering.
- If dough is too sticky, add flour gradually to avoid dry pretzels.
- For a chewier crust, brush pretzels with baking soda water before egg wash (optional step).
- These pretzels are best eaten fresh but can be reheated in the oven for a few minutes.
