Description
These Buttery Soft Pretzels are a homemade classic, featuring a chewy interior and a golden, slightly crispy crust. Perfectly boiled in a baking soda bath to achieve that signature texture, then brushed with egg wash and sprinkled with coarse salt for the ultimate snack or appetizer.
Ingredients
Scale
Dough
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
Boiling Solution
- 1/4 cup baking soda
- 8 cups water
Topping
- 1 egg, beaten
- Coarse salt, for sprinkling
Instructions
- Activate Yeast: In a large mixing bowl, combine 1 1/2 cups warm water, 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar. Let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active and ready for baking.
- Mix Dough: Add 4 cups all-purpose flour, 1 tsp salt, and 4 tbsp melted unsalted butter to the yeast mixture. Stir until a dough starts to form.
- Knead Dough: Transfer the dough onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic, which helps develop gluten and gives the pretzels their texture.
- First Rise: Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel or plastic wrap, then let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat Oven: About 10 minutes before the dough is ready, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to prepare for baking.
- Shape Pretzels: Punch down the risen dough to release air. Divide it into 8 equal pieces. Roll each piece into a rope and twist into the classic pretzel shape.
- Boil Pretzels: In a large pot, bring 8 cups of water to a boil and add 1/4 cup baking soda. Boil each pretzel in this solution for about 30 seconds. This step creates the chewy crust typical of soft pretzels.
- Prepare for Baking: Remove pretzels from the boiling water and place them on the prepared baking sheet. Brush each pretzel with the beaten egg for a shiny, golden finish. Sprinkle coarse salt over the top according to taste.
- Bake: Bake the pretzels in the preheated oven for 10-12 minutes until they turn golden brown and develop a slightly crispy crust.
Notes
- Ensure water for yeast is warm but not hot, ideally around 110°F (45°C), to activate the yeast without killing it.
- Kneading the dough properly is essential for good texture—avoid under or over-kneading.
- The baking soda bath is crucial for that authentic pretzel crust and flavor.
- Use coarse salt generously on top for that classic salty bite.
- For extra flavor, you can brush the pretzels with melted butter right after baking.
- Store leftover pretzels in an airtight container and gently reheat before serving.
