Homemade Soft Pretzel
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s
s that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you’ve ever had!
Ingredient notes:
Baking soda: Dunking the knots into a boiling baking soda bath before baking gives you that crackly brown outside on your pretzel.
Step-by-step instructions:
Bloom the yeast in a mixture of warm water (110 degrees) and dissolved sugar until foamy, about 5 to 10 minutes.
In the bowl of a standing mixer with the dough hook attached, combine flour, salt, and remaining 2 tablespoons sugar. Add melted butter and bloomed yeast mixture. Stir until the dough just comes together, pulling away from the sides of the bowl but clinging to the bottom.
Coat a large bowl lightly with oil or nonstick spray. Transfer dough to the coiled bowl and cover loosely with plastic wrap coated with nonstick spray.
Let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper. Prepare the baking soda bath. In a small bowl, whisk together yolk and water.
Turn out dough on to a lightly floured surface and shape into an 8-inch round disc and cut the disc into quarters. Then, cut each quarter into thirds so you have 12 pieces. Shape each piece of dough into a long rope and lay each rope in a horseshoe shape. Twist the ends together, then wrap under the knot and pull the ends through the loop. Repeat with remaining pieces of dough.
Working with one pretzel at a time, drop a pretzel in the boiling baking soda water for 30 seconds. Remove and transfer to a prepared baking sheet. Immediately brush with the egg yolk wash and sprinkle with coarse salt. Repeat with remaining pretzels. Bake for 8 to 10 minutes, until the pretzels are dark brown, crackly, and fragrant.
Recipe tips and variations:
Proofing the dough: Turn your oven on to the lowest temperature it will go, usually 200 degrees. Once it reaches 110 degrees, turn the oven off. Place the dough in the oven and close the door. Opening the oven door will lower the heat a bit, and that’s okay (you’re aiming for 75 to 85 degrees).
Knotted up: I went with a less traditional knot shape, but you can twist the dough any way you see fit.
Serving suggestion: Serve with my favorite Homemade Cheese Sauce.
More baking recipes:
How to make bagels
Homemade challah
Soft yeast dinner rolls
Homemade crescent rolls
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s
s that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you've ever had!
Course Appetizer, Snack
Cuisine American, German
Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 158kcal
Author Meggan Hill
Ingredients
1 ¼ cup + 2 quarts water divided
2 tablespoons + 1 teaspoon sugar divided
2 ¼ teaspoons (1 packet) active dry yeast
3 cups all-purpose flour
¾ teaspoon Salt
3 tablespoons unsalted butter melted and cooled
½ cup baking soda (see note 1)
1 egg yolk + 1 tablespoon water
Kosher salt for sprinkling
Homemade Cheese Sauce for serving
US Customary - Metric
Instructions
In a small saucepan, heat 1 ¼ cups water to 110 degrees F. Stir in 1 teaspoon sugar until dissolved and remove from heat. Pour yeast over the top and set aside to bloom until foamy, about 5 to 10 minutes.
Meanwhile, in the bowl of a standing mixer with the dough hook attached, combine flour, salt, and remaining 2 tablespoons sugar.
Add melted butter and bloomed yeast mixture. Stir until the dough just comes together, pulling away from the sides of the bowl but clinging to the bottom.
Coat a large bowl lightly with oil or nonstick spray. Transfer dough to the oiled bowl and cover loosely with plastic wrap coated with nonstick spray. Let rise in a warm place until doubled in size, about 1 hour (see note 2).
Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper or a silicone mat. In a 3-quart saucepan, bring remaining 2 quarts (8 cups) water and baking soda to a boil. In a small bowl, whisk together yolk and water.
Turn out dough on to a lightly floured surface and shape into an 8-inch round disc. Using a bench scraper, pizza cutter, or butter knife, cut the disc into quarters. Then, cut each quarter into thirds so you have 12 pieces.
Shape each piece of dough into a long rope and lay each rope in a horseshoe shape. Twist the ends together, then wrap under the knot and pull the ends through the loop (see note 3). Repeat with remaining pieces of dough.
Working with one pretzel at a time, drop a pretzel in the boiling baking soda water for 30 seconds. Remove and transfer to a prepared baking sheet. Immediately brush with the egg yolk wash and sprinkle with coarse salt. Repeat with remaining pretzels.
Bake for 8 to 10 minutes, until the pretzels are dark brown, crackly, and fragrant. Remove from the oven and serve with Homemade Cheese Sauce.
Notes
Baking soda: Dunking the knots into a boiling baking soda bath before baking gives you that crackly brown outside on your pretzel.
Proofing the dough: Turn your oven on to the lowest temperature it will go, usually 200 degrees. Once it reaches 110 degrees, turn the oven off. Place the dough in the oven and close the door. Opening the oven door will lower the heat a bit, and that's okay (you're aiming for 75 to 85 degrees).
Knotted up: I went with a less traditional knot shape, but you can twist the dough any way you see fit.
Serving suggestion: Serve with my favorite Homemade Cheese Sauce.
Nutrition
Serving: 1pretzel | Calories: 158kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 1517mg | Potassium: 42mg | Fiber: 1g | Sugar: 3g | Vitamin A: 109IU | Calcium: 7mg | Iron: 2mg
READ: s
#Meggan'sFavoriteRecipes #Eggs #Flour #Eats #Yeast
s that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you’ve ever had!
Ingredient notes:
Baking soda: Dunking the knots into a boiling baking soda bath before baking gives you that crackly brown outside on your pretzel.
Step-by-step instructions:
Bloom the yeast in a mixture of warm water (110 degrees) and dissolved sugar until foamy, about 5 to 10 minutes.
In the bowl of a standing mixer with the dough hook attached, combine flour, salt, and remaining 2 tablespoons sugar. Add melted butter and bloomed yeast mixture. Stir until the dough just comes together, pulling away from the sides of the bowl but clinging to the bottom.
Coat a large bowl lightly with oil or nonstick spray. Transfer dough to the coiled bowl and cover loosely with plastic wrap coated with nonstick spray.
Let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper. Prepare the baking soda bath. In a small bowl, whisk together yolk and water.
Turn out dough on to a lightly floured surface and shape into an 8-inch round disc and cut the disc into quarters. Then, cut each quarter into thirds so you have 12 pieces. Shape each piece of dough into a long rope and lay each rope in a horseshoe shape. Twist the ends together, then wrap under the knot and pull the ends through the loop. Repeat with remaining pieces of dough.
Working with one pretzel at a time, drop a pretzel in the boiling baking soda water for 30 seconds. Remove and transfer to a prepared baking sheet. Immediately brush with the egg yolk wash and sprinkle with coarse salt. Repeat with remaining pretzels. Bake for 8 to 10 minutes, until the pretzels are dark brown, crackly, and fragrant.
Recipe tips and variations:
Proofing the dough: Turn your oven on to the lowest temperature it will go, usually 200 degrees. Once it reaches 110 degrees, turn the oven off. Place the dough in the oven and close the door. Opening the oven door will lower the heat a bit, and that’s okay (you’re aiming for 75 to 85 degrees).
Knotted up: I went with a less traditional knot shape, but you can twist the dough any way you see fit.
Serving suggestion: Serve with my favorite Homemade Cheese Sauce.
More baking recipes:
How to make bagels
Homemade challah
Soft yeast dinner rolls
Homemade crescent rolls
s
s that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you've ever had!
Course Appetizer, Snack
Cuisine American, German
Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 158kcal
Author Meggan Hill
Ingredients
1 ¼ cup + 2 quarts water divided
2 tablespoons + 1 teaspoon sugar divided
2 ¼ teaspoons (1 packet) active dry yeast
3 cups all-purpose flour
¾ teaspoon Salt
3 tablespoons unsalted butter melted and cooled
½ cup baking soda (see note 1)
1 egg yolk + 1 tablespoon water
Kosher salt for sprinkling
Homemade Cheese Sauce for serving
US Customary - Metric
Instructions
In a small saucepan, heat 1 ¼ cups water to 110 degrees F. Stir in 1 teaspoon sugar until dissolved and remove from heat. Pour yeast over the top and set aside to bloom until foamy, about 5 to 10 minutes.
Meanwhile, in the bowl of a standing mixer with the dough hook attached, combine flour, salt, and remaining 2 tablespoons sugar.
Add melted butter and bloomed yeast mixture. Stir until the dough just comes together, pulling away from the sides of the bowl but clinging to the bottom.
Coat a large bowl lightly with oil or nonstick spray. Transfer dough to the oiled bowl and cover loosely with plastic wrap coated with nonstick spray. Let rise in a warm place until doubled in size, about 1 hour (see note 2).
Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper or a silicone mat. In a 3-quart saucepan, bring remaining 2 quarts (8 cups) water and baking soda to a boil. In a small bowl, whisk together yolk and water.
Turn out dough on to a lightly floured surface and shape into an 8-inch round disc. Using a bench scraper, pizza cutter, or butter knife, cut the disc into quarters. Then, cut each quarter into thirds so you have 12 pieces.
Shape each piece of dough into a long rope and lay each rope in a horseshoe shape. Twist the ends together, then wrap under the knot and pull the ends through the loop (see note 3). Repeat with remaining pieces of dough.
Working with one pretzel at a time, drop a pretzel in the boiling baking soda water for 30 seconds. Remove and transfer to a prepared baking sheet. Immediately brush with the egg yolk wash and sprinkle with coarse salt. Repeat with remaining pretzels.
Bake for 8 to 10 minutes, until the pretzels are dark brown, crackly, and fragrant. Remove from the oven and serve with Homemade Cheese Sauce.
Notes
Baking soda: Dunking the knots into a boiling baking soda bath before baking gives you that crackly brown outside on your pretzel.
Proofing the dough: Turn your oven on to the lowest temperature it will go, usually 200 degrees. Once it reaches 110 degrees, turn the oven off. Place the dough in the oven and close the door. Opening the oven door will lower the heat a bit, and that's okay (you're aiming for 75 to 85 degrees).
Knotted up: I went with a less traditional knot shape, but you can twist the dough any way you see fit.
Serving suggestion: Serve with my favorite Homemade Cheese Sauce.
Nutrition
Serving: 1pretzel | Calories: 158kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 1517mg | Potassium: 42mg | Fiber: 1g | Sugar: 3g | Vitamin A: 109IU | Calcium: 7mg | Iron: 2mg
READ: s
#Meggan'sFavoriteRecipes #Eggs #Flour #Eats #Yeast