Description
Salty, twisted German-style “Soft Pretzels” deliver classic comfort with golden-brown edges and chewy centers. Warm, freshly baked pretzels invite you to savor each delectable bite of authentic bakery magic.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups warm water (110°F/45°C)
- 1 packet active dry yeast (2 ¼ teaspoons)
Flavoring and Binding Ingredients:
- 1 tablespoon sugar
- 1 teaspoon salt
Preparation and Topping Ingredients:
- ⅔ cup baking soda
- 10 cups water
- Coarse salt (for sprinkling)
Optional Brushing Ingredient:
- 3 tablespoons melted butter
Instructions
- Gently dissolve yeast in warm water mixed with sugar, waiting until the surface becomes frothy and bubbling with activity.
- Create a flour and salt foundation in a spacious mixing vessel, forming a central crater to welcome the yeast mixture and melted butter. Blend ingredients until a cohesive dough emerges.
- Transfer the soft dough onto a flour-dusted work surface. Massage and stretch the dough with rhythmic kneading motions for 5-7 minutes, developing elasticity. Incorporate additional flour sparingly if the texture remains overly adhesive.
- Nestle the dough in a lightly oiled bowl, draping with a clean cloth. Allow the dough to rest and expand in a warm environment for approximately one hour, anticipating it to double in volume.
- Heat the oven to 450F (230C). Deflate the risen dough and partition into eight uniform segments. Elongate each portion into an 18-inch rope, then craft the classic pretzel silhouette by forming a U-shape, intersecting the ends, and twisting into a distinctive knot.
- Initiate a large water pot to a rolling boil, incorporating baking soda. Carefully submerse each pretzel, allowing 30 seconds of bath time. Extract with a slotted utensil and arrange on a parchment-lined baking sheet.
- Lavish the pretzels with melted butter and generously scatter coarse sea salt across their surface. Bake until achieving a rich golden-brown complexion and crisp exterior, approximately 12-15 minutes.
- Permit the pretzels a brief cooling interlude before serving. Present alongside complementary condiments like tangy mustard or creamy cheese dip for an indulgent experience.
Notes
- Ensure water temperature is between 100-110°F for yeast activation to prevent killing the yeast or slow rising.
- Use bread flour for chewier texture and higher protein content that helps develop better gluten structure.
- Keep dough covered during rising to prevent surface from drying out and create smooth, consistent pretzel texture.
- Experiment with alternative toppings like everything bagel seasoning, cinnamon sugar, or garlic powder for flavor variations.
- Cold-proof dough overnight in refrigerator for deeper, more developed flavor profile and enhanced texture.
- Handle dough gently during shaping to maintain air pockets and prevent dense, tough pretzels.
- Baking soda bath creates signature pretzel dark brown color and distinctive crispy exterior with soft inside.
- For gluten-free option, substitute wheat flour with cup-for-cup gluten-free flour blend and add xanthan gum for better binding.
- Prep Time: 20 minutes
- Cook Time: 1012 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg