Description
Learn how to make soft, homemade pretzels with a golden crust and chewy interior. This classic American snack uses a simple yeast dough, boiled in baking soda water, then baked to perfection and topped with coarse salt. Perfect for an afternoon treat or party snack.
Ingredients
Scale
Dough Ingredients
- 1 ½ cups warm water (110°F)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons unsalted butter (melted)
Baking Ingredients
- â…” cup baking soda
- 1 large egg (beaten with 1 tablespoon water for egg wash)
- Coarse salt for topping
Instructions
- Activate Yeast: In a large bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough: Stir in salt, sugar, and melted butter into the yeast mixture. Gradually add the flour, one cup at a time, mixing continuously until a soft dough forms.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic, which helps develop gluten.
- First Rise: Place the kneaded dough into a lightly oiled bowl. Cover it and allow it to rise in a warm area for about 1 hour or until it doubles in size, ensuring a light texture.
- Preheat and Prepare Baking Sheets: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Boil Baking Soda Water: In a large pot, bring 10 cups of water and the baking soda to a rolling boil, which will give the pretzels their characteristic crust.
- Shape Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a 20–24 inch rope and shape into the classic pretzel form.
- Bake Preparation: Carefully dip each shaped pretzel into the boiling baking soda water for 20–30 seconds, remove with a slotted spoon and place on the prepared baking sheets.
- Egg Wash and Salt: Brush each pretzel with the beaten egg wash to give them a shiny golden crust. Sprinkle with coarse salt to taste.
- Bake: Bake the pretzels for 12–14 minutes or until they turn golden brown and develop a crisp outer crust.
- Cool and Serve: Remove from the oven and let the pretzels cool slightly before serving to enjoy their perfect texture and flavor.
Notes
- You can substitute bread flour for a chewier texture in the pretzels.
- For a sweet twist, skip the salt topping and brush pretzels with melted butter and cinnamon sugar immediately after baking.
- These pretzels freeze well once baked; simply thaw and warm before serving.
