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Soft Pretzels

Soft Pretzels
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This easy soft pretzels recipe delivers warm, chewy, bakery-quality pretzels with a perfectly golden crust. Using simple pantry ingredients and straightforward steps, these pretzels offer authentic flavor and texture, customizable variations, and a fun, hands-on baking experience for all ages.

Ingredients

Scale

Basic Ingredients

  • 4 cups all-purpose flour (or substitute half with whole wheat flour for variation)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 cups warm water (100°F to 110°F)
  • 1 tablespoon sugar
  • 2/3 cup baking soda (for boiling bath)
  • 1 teaspoon salt (for dough)
  • Coarse salt (for sprinkling on pretzels)
  • 2 tablespoons melted butter (for dough and brushing after baking)

Instructions

  1. Activate the Yeast: Combine warm water, sugar, and active dry yeast in a bowl. Let it rest for about 5 minutes until frothy to ensure the yeast is active and ready.
  2. Make the Dough: In a large mixing bowl, whisk together the flour and salt. Gradually add the yeast mixture and melted butter. Stir until a sticky dough forms, then knead on a floured surface for 8 to 10 minutes until smooth and elastic.
  3. Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
  4. Shape the Pretzels: Punch down the dough and divide into 8 to 10 equal portions. Roll each piece into a long rope, then twist into traditional pretzel shapes by forming a U, crossing the ends, and pressing them down onto the base of the U.
  5. Prepare the Baking Soda Bath: Bring a large pot of water to a gentle boil. Carefully add the baking soda. Boil each pretzel for about 30 seconds on each side to create the classic chewy crust and golden color.
  6. Add Salt and Bake: Place boiled pretzels on a parchment-lined baking sheet. Sprinkle generously with coarse salt. Bake in a preheated oven at 450°F (230°C) for 12 to 15 minutes until golden brown and fragrant.
  7. Brush with Butter: Remove pretzels from the oven and immediately brush with melted butter to add richness and a glossy finish that keeps them soft.

Notes

  • Use warm water between 100°F and 110°F to activate yeast without killing it.
  • Allow dough to fully double in size for the softest texture.
  • Boiling pretzels in baking soda bath is essential for characteristic crust and color.
  • Use coarse salt for authentic pretzel crunch and flavor.
  • Place boiled pretzels on baking sheet promptly to prevent sticking or drying.
  • Customize toppings with sesame seeds, poppy seeds, garlic butter, or seasoning blends.
  • Let pretzels cool a couple of minutes before serving for best chewiness.

Nutrition

Keywords: soft pretzels, homemade pretzels, baking, snacks, party appetizer, chewy pretzels, pretzel recipe, easy pretzels

Find it online: https://mealsbylina.com/soft-pretzels/