Description
Enjoy the irresistible aroma and flavor of homemade soft pretzels, perfectly golden brown and delightfully chewy, ideal for any occasion.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 ½ cups warm water (110°F/43°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 1 tbsp salt
- ⅔ cup baking soda (for boiling)
- Coarse salt (for topping)
- 4 tbsp melted butter (for brushing)
Instructions
- Activate Your Yeast: In a large mixing bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let sit for about five minutes until frothy.
- Mix Your Dough: Add all-purpose flour and salt to the yeast mixture. Mix until combined, then knead on a floured surface for about five minutes until smooth and elastic.
- Let It Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about one hour or until doubled in size.
- Shape Your Pretzels: Punch down the risen dough and divide it into eight equal pieces. Roll each piece into long ropes (approximately 24 inches) and twist into classic pretzel shapes.
- Prepare Your Baking Soda Bath: Preheat your oven to 450°F (232°C). In a large pot, bring water to boil and add baking soda. Boil each shaped pretzel for about 30 seconds.
- Bake Away!: Transfer boiled pretzels onto parchment-lined baking sheets. Brush with melted butter and sprinkle with coarse salt before baking for 12-15 minutes or until golden brown.
Nutrition
- Serving Size: 1 pretzel (100g)
- Calories: 270
- Sugar: 1g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Keywords: For variety, consider toppings like garlic powder or everything bagel seasoning. Store leftovers in an airtight container at room temperature for up to two days; reheat in the oven.