Homemade Soft Pretzels
300kcal
Ingredients
- 2 1/4 teaspoons instant or active dry yeast 1 standard packet
- 1 tablespoon brown sugar or granulated sugar
- 1 1/2 cups warm water around 100°F/38°C
- 1 tablespoon unsalted butter melted and slightly cooled
- 1 teaspoon salt
- 3 3/4–4 cups all-purpose flour spooned & leveled, plus more as needed
- 2-3 tablespoons Everything Bagel Seasoning for topping (optional)
- 1/2 cup baking soda
- 9 cups water for baking soda bath
Method
- Whisk the yeast and sugar into the warm water and cover; let sit for 1 minute.
- Whisk in the melted butter and salt. Add 3 cups of flour and mix until combined.
- Add 3/4 cup more flour until the dough is slightly tacky and pulls away from the sides of the bowl; if still very sticky, add up to 1/4 cup more.
- Knead the dough for 3–5 minutes by hand or in a mixer until it is soft and slightly tacky.
- Shape the dough into a ball, cover lightly, and let rest for 10–30 minutes.
- Preheat the oven to 400°F (204°C) and line baking sheets with parchment or silicone mats.
- Cut the dough into 12 equal pieces (about 75 g each). Roll each piece into a 20–22 inch rope and form into pretzel shapes.
- Bring the baking soda and 9 cups of water to a boil.
- Working with 1–2 pretzels at a time, drop them into the boiling baking soda bath for 20–30 seconds, remove with a slotted spatula and let excess water drip off.
- Place pretzels on prepared baking sheets, sprinkle with coarse salt and/or Everything Bagel Seasoning, and bake for 12–15 minutes or until dark golden brown.
- Remove from the oven and serve warm. Pretzels are best the same day; baked pretzels can be frozen and reheated in a hot oven for best texture.
Nutrition
Calories300kcalCarbohydrates52gProtein8gFat6gSaturated Fat2gCholesterol10mgSodium800mgPotassium120mgFiber2gSugar4gVitamin A80IUCalcium30mgIron2.8mg
Notes
Dough can rest up to 30 minutes before shaping. Baked pretzels can be frozen and reheated; for best texture, reheat in a hot oven rather than a microwave. Best served the same day.