What, no such thing exists? Such a shame. While the dough is a fairly standard one - flour, water, yeast, salt and sugar - the magic comes when you drop your little knots into a bath of boiling water and baking soda, as the second the little roll hits the bubbles, your kitchen will smell like a pretzelrie. It’s a little more time-consuming than your standard loaf, but given the dismally dry, flavorless state of pretzel stands these days, so incredibly more worth your time. And that would be terrible.īecause making pretzels at home is such a fun weekend project. This easy soft pretzel recipe is delicious as is, but you can also pair it with so many sauces, dips, and toppings.Now, I know it has been barely two years since I told you about making miniature soft pretzels at home but according to my calculations, at least three-quarters of you weren’t around back then and that means you might be missing out. Be sure to keep a close eye on them so they don’t burn! Transfer the pretzels to a baking sheet, brush with melted butter, and sprinkle with coarse sea salt. Bake for about 10 minutes, then broil for 2 to 3 minutes or until the tops are brown. 20 seconds (10 seconds each side) is all they need! Don’t leave the pretzels in the baking soda bath for too long, otherwise they can have a very strong metallic taste. Create a U-shape, twist the ends around each other, then press them onto the bottom of the U in order to form a pretzel shape.Īfter the dough has been shaped, use a slotted spoon to dip each pretzel into the baking soda-boiling water mixture. Divide the dough into eight equal-sized pieces, then roll into 20- to 22-inch ropes. Once the dough has rested for 10 minutes, shape the pretzels. This is what gives them their classic pretzel taste! Baking soda: The baking soda is combined with water to create a baking soda bath.This prevents you from accidentally measuring out too much. All-purpose flour: Spoon and level the flour when measuring it.Butter: I recommend using unsalted butter since there’s already salt incorporated into the dough and sprinkled on top.Salt: Table salt flavors the pretzel dough, and coarse sea salt is sprinkled on top just before baking.If your yeast doesn’t become foamy, it’s not good and you’ll need to start over. Active dry yeast: The yeast will need to sit in a mixture of warm water and sugar until it becomes foamy.sits in the warm water and becomes foamy). Granulated sugar: You need just 1 tablespoon of sugar so the yeast has something to “eat” while it proofs (i.e.You don’t want it to be too hot or it can kill the yeast. Water: Should be between 105☏ to 115☏.
Let’s take a quick look at the ingredients list so you know what to expect from this recipe. This is a yeast pretzel recipe, but that’s the only special ingredient you’ll need. This soft pretzel recipe calls for simple ingredients you may have on hand already.
These pretzels make a great snack or appetizer and would be delicious dunked into your favorite game day dips as well, just saying!
#SOFT PRETZEL HOW TO#
Lucky for you, I’ve shared step-by-step photos in this post to show you how to shape the pretzel dough so your pretzels turn out perfectly every time. The only “hard” part about making homemade pretzels is shaping the dough, but once you’ve practiced it a few times you’ll get the hang of it.
And believe it or not, making soft pretzels at home isn’t difficult whatsoever! You know, the ones they keep warm under a heat lamp? No shame here!īut as with most good things in life, homemade soft pretzels are so much better than the ones you get at the mall. I’m a total sucker for those soft pretzels you get at the mall. Not sure if making homemade soft pretzels is doable? It absolutely is! This soft pretzel recipe calls for a handful of basic ingredients, and I walk you through the process of shaping them step by step.