Soft Pretzels
Soft pretzels are a delightful snack with a soft, chewy texture and golden-brown crust, perfect for sharing at parties, game days, or family movie nights.
Ingredients
Dough ingredients
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup warm water about 110°F for activating yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
Boiling solution
- ¼ cup baking soda
- 4 cups water
Toppings
- 1 egg for egg wash
- Coarse sea salt for topping
Instructions
Preparation
- In a small bowl, dissolve the yeast and sugar in warm water and let sit for about 5 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Place the dough in an oiled bowl, cover, and let rise for about 1 hour until doubled in size.
Cooking
- Preheat the oven to 450°F (230°C).
- In a pot, bring 4 cups of water and baking soda to a boil.
- Divide the dough into 8 pieces and roll each into a long rope. Twist into a pretzel shape.
- Boil each pretzel in the baking soda water for about 30 seconds. Remove and place on a baking sheet lined with parchment paper.
- Brush each pretzel with egg wash and sprinkle with coarse salt.
- Bake for 12-15 minutes until golden brown.
- Let cool slightly before serving. Enjoy!
Notes
Soft pretzels are best enjoyed warm. You can serve them with mustard, cheese dip, or even a sweet cream cheese dip for an extra treat. To store leftover pretzels, let them cool completely, then place them in an airtight container. They can be kept at room temperature for 1-2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the oven to restore their soft texture. Ensure your water temperature is just right (about 110°F) for activating the yeast. Don’t skip the boiling step; it’s crucial for creating the signature pretzel crust. Experiment with toppings! Try adding garlic powder, sesame seeds, or everything bagel seasoning for a tasty twist.