Homemade Soft Pretzels
These Traditional Soft Pretzels are soft and chewy, with a golden brown crust and a deliciously tender inside.
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Ingredients
For the Dough
- 1 cup water 230g
- 2 teaspoon yeast 7g
- 1 tablespoon light brown sugar 11g
- 2 teaspoon salt 15g
- 3 ½ cups bread flour 550g
- 4 tablespoon melted butter 60g
For the Boiling Bath
- ⅔ cup baking soda 340g
- ½ cup warm water 100g
For the Toppings
- 1 egg Whisked for egg wash
- 2 tablespoon kosher salt 20g
Instructions
Activate the Yeast:
- Activate the yeast in 1 cup of warm water with 1 tablespoon of brown sugar. Let it sit for 5-10 minutes until bubbly.
Mix the Dough:
- In the bowl of a stand mixer, combine the yeast mixture, salt, bread flour, brown sugar, and melted butter. Mix on low speed for 2 minutes, then on medium speed for 5 minutes until a smooth dough forms.
Proof the Dough:
- Place the dough in a lightly oiled large bowl, cover with plastic wrap, and allow it to proof in a warm place for 1-2 hours, or until nearly doubled in size.
Shape the Dough:
- Divide the dough into 4-ounce portions for pretzels or 2-ounce portions for pretzel sticks. Roll each piece into a long rope (about 24 inches) and shape into pretzels.
Boiling Bath:
- Bring a large stockpot of water to a boil and add ⅔ cup of baking soda. Boil each pretzel for 30 seconds until they float. Remove with a large slotted spoon and place on a parchment-lined baking sheet.
Bake the Pretzels:
- Preheat your oven to 400°F. Brush with egg wash and sprinkle with kosher salt. (omit salt if freezing after baking) Bake for approximately 12 minutes, checking every few minutes to avoid over-browning. Allow the pretzels to cool fully before serving of freezing.
