Homemade Soft Pretzels
Salty, Buttery Cravable Pretzels Made in YOUR Kitchen
Kiss the pretzel-wielding auntie at your local mall goodbye, sorry auntie!
This recipe is easier than you think. The perfect game day snack, break these out to feed a crowd. Pair them with your favorite dipping sauce or gobble them up just as they are, delicious!
Crisp, buttery, dark & salty on the outside; soft and chewy inside- these pretzels taste just as they should.
Homemade Soft Pretzels
For the Dough:
1 cup plus 2 tablespoons Warm Water
2 1/4 teaspoons Active. Dry Yeast
1 teaspoon Sugar
3 cups + 1 teaspoon Flour
1 teaspoon Kosher Salt
5 tablespoons Unsalted Butter, melted
Coarse Salt, for sprinkling
Egg Wash* (1 egg whisked with water)
Oil, to grease bowl
For the Boiling Solution:
1/4C Baking Soda
2 T Brown Sugar
* If you are avoiding egg in your diet, use melted butter instead. Works just as well for browning the rolls, but salt won't stick as good as it does with egg wash.
Make the Dough:
Combine the yeast, sugar & warm water in the bowl of an electric mixer. Using the dough hook attachment, mix on low until just combined.
Let mix sit at room temperature for 10 minutes.
Add flour, salt & 3T melted butter- mix till combined.
Kneed the dough on a floured surface for about 4 minutes. The dough may be too wet to kneed. If so, add a little flour. Form the dough into a ball.
Place dough ball in a lightly oiled bowl and flip dough so both sides are oiled. Cover the bowl with a towel and let it sit in a warm place for 1 hour. The dough will double in size.
Punch the dough down and turn it out onto the floured surface.
Shape the Pretzels
Divide dough into 6-8 pieces.
Roll dough pieces into long ropes.
Once you decide, shape the pretzels.
For nuggets: cut ropes into pieces, about an inch long.
Pretzelize the Dough:
Preheat oven to 400 degrees.
Bring water to a boil in a large pot.
Add baking soda & sugar.
Add a few pretzels at a time into the boiling liquid.
Stay close to the timer! Boil for 30 seconds on the first side, then flip them and boil for 30 seconds on the other side.
Remove the pretzels from the water with a spider or slotted spoon.
Gently pat away any residual foam or water from rolls with a paper towel.
Place rolls on two baking sheets lined with parchment paper or slip mats.
Using pastry brush, brush a thin layer of egg wash on the pretzels.
Sprinkle coarse salt generously over the pretzels.
Bake until golden brown. Bake for 15 minutes, rotate the pans & bake for another 5-10 minutes.
Let the pretzels cool a bit on a wire rack before njoying...I know this is the most difficult step of the recipe!