Homemade Soft Pretzels

Ingredients

• 1.5 cup Warm water (110–115°F)
• 1 tbsp Sugar
• 2 tsp Kosher salt (For the dough)
• 1 package Active dry yeast (Approximately 2 1/4 teaspoons or 7 g)
• 22 oz All-purpose flour (Approximately 4 1/2 cups)
• 2 oz Unsalted butter (Melted)
• Vegetable oil (For oiling the bowl, work surface, and parchment-lined pans)
• 10 cup Water (For the baking-soda bath)
• 0.667 cup Baking soda (For the boiling bath)
• 1 large Egg yolk (Beaten with 1 tablespoon water)
• 1 tbsp Water (Beaten with the egg yolk for the wash)
• Pretzel salt (For sprinkling)

Steps

1. 1

   Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer. Sprinkle the active dry yeast over the surface and let the mixture stand for about 5 minutes, until it begins to foam.

2. 2

   Add the flour and melted butter to the yeast mixture. Using the dough-hook attachment, mix on low speed until the ingredients are well combined.

3. 3

   Increase the mixer to medium speed and knead for approximately 4–5 minutes, until the dough is smooth and pulls away from the sides of the bowl.

4. 4

   Remove the dough from the bowl. Clean the bowl, then coat it well with vegetable oil.

5. 5

   Return the dough to the oiled bowl, cover it with plastic wrap, and place it in a warm area for approximately 50–55 minutes, or until it has doubled in size.

6. 6

   Preheat the oven to 450°F. Line two half-sheet pans with parchment paper and lightly brush the parchment with vegetable oil. Set the pans aside.

7. 7

   Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

8. 8

   While the water heats, turn the risen dough onto a slightly oiled work surface and divide it into 8 equal pieces.

9. 9

   Roll each piece into a rope approximately 24 inches long.

10. 10

    Shape each rope into a U. Hold the two ends, cross them over one another, and press the ends onto the bottom of the U to form a pretzel. Place each shaped pretzel on a parchment-lined sheet pan.

11. 11

    Place the pretzels into the boiling baking-soda bath one at a time and boil each for 30 seconds.

12. 12

    Remove each pretzel from the bath with a large flat spatula and return it to the sheet pan.

13. 13

    Brush the top of each pretzel with the beaten egg-yolk and water mixture.

14. 14

    Sprinkle the pretzels with pretzel salt.

15. 15

    Bake for approximately 12–14 minutes, until the pretzels are dark golden brown.

16. 16

    Transfer the pretzels to a cooling rack and let them cool for at least 5 minutes before serving.

Notes

The recipe includes approximately 1 hour of inactive rising time. Use caution when transferring pretzels into and out of the boiling baking-soda bath.

Nutrition per serving

• bread
• snack
• side dish
• baked
• vegetarian
• European
• fair food
• recipes for a crowd