Soft pretzels are a nice treat generally found at the mall or even the airport. It is good to be able to make your own (the aroma very similar to fresh baked bread is wonderful). This recipe sure does beat the frozen variety available at most supermarkets.
Treat yourself to a batch of freshly baked pretzels...great for a party or just a fun snack!
This recipe was compiled from many different sources.
(Not recommended to mix by hand or with a hand mixer. Cali's Cuisine is a HUGE proponent of using a stand mixer or bread machine to mix the dough.)
- 2 1/4 teaspoons (one envelope) active dry yeast
- 1 tablespoon sugar
- 1 cup warm (105 - 115F) water
- 3 cups unbleached all purpose flour
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon Kosher salt
- 12 cups boiling water (in Dutch oven or similar sized pot)
- 2 tablespoons baking soda (optional)
- 1 egg, beaten
- Topping (such as salt, Parmesan cheese, sesame seeds, cinnamon sugar)
- Combine yeast, sugar and water in bowl utilized with stand mixer. Let stand 10 minutes.
- Add flour, unsalted butter and 1 teaspoon Kosher salt. Mix on first speed until well blended. Mix on medium speed until smooth, elastic dough is achieved (approximately 3-5 minutes).
- Let dough rise until double in bulk, approximately 1 hour.
- Heat oven to 450F.
- Bring water and baking soda to boil. (NOTE: If you do not like the 'soapy' characteristic flavor of pretzels, omit the baking soda.)
- Divide dough into 12 equal pieces, form into 12-inch rope, form into pretzel shape and place on parchment lined cookie sheet or baking tray.
- When all the pretzels have been formed, place upside down in boiling water for one minute, flip with a slotted spatula (pretzels will then be right side up) and boil an additional minute. Remove from boiling water and place on parchment lined cookie sheet.
- Brush pretzels with beaten egg and sprinkle with topping of choice.
- Bake 12 minutes (check after 10 minutes), rotating trays half through the baking cycle.
Enjoy with dipping sauce of choice.