Homemade Soft Pretzels
Soft, warm pretzels with a chewy interior and golden-brown crust, perfect for any occasion.
Ingredients
Dough Ingredients
- 1 cup lukewarm water Activates the yeast.
- 1 tbsp granulated sugar Feeds the yeast.
- 2 tbsp active dry yeast Essential for leavening.
- 2 tbsp light olive oil or vegetable oil Adds moisture.
- 4 cups flour The foundation of the dough.
- 1 tbsp salt Enhances flavor.
- 1 tbsp baking soda Helps create the pretzel crust.
- 1 large egg For brushing before baking.
- 2 tbsp coarse salt For sprinkling on top.
- 2 tbsp butter For brushing post-baking.
Boiling Ingredients
- 10 cups water Needed for boiling.
Instructions
Preparation
- In a stand mixer bowl, combine lukewarm water and sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes.
- Add oil, flour, and salt to the yeast mixture. Knead with a dough hook on speed 2 for 4-5 minutes until firm and smooth.
- Transfer the dough to a lightly floured surface, knead into a smooth ball, and place in an oiled bowl. Cover with plastic wrap and let rise in a warm area for 1-2 hours or until doubled in size.
Cooking
- Punch down the dough and cut it into 5 pieces. Roll each piece into a 16-18 inch rope and shape into pretzels. Place on a parchment-lined cookie sheet, cover, and let rise for 30-45 minutes.
- Preheat the oven to 425°F (220°C).
- In a large pot, bring water and baking soda to a boil. Boil the pretzels one or two at a time for about 45 seconds, turning once.
- Move the boiled pretzels to a wire rack to dry, then place them on a parchment-lined cookie sheet. Brush with beaten egg and sprinkle with coarse salt.
- Bake the pretzels for 15-20 minutes until golden brown. Move to a wire rack to cool or serve warm, brushing with melted butter if desired.
Notes
Ensure yeast is fresh for a good rise. Experiment with different toppings!