Soft pretzels are chewy, odd-shaped, salty, and crunchy snacks. Soft pretzels are often available at pastry shops, but you can also make them at home. This guide will show you how to make soft pretzels.
Ingredients
- 1 and a half cups warm water
- 1 tablespoon salt
- 2 tablespoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups flour
- 2 tablespoons melted butter
- 10 cups of water
- Vegetable oil
- 2/3 cup baking soda
- 2 beaten eggs
- Salt and pepper or kosher salt
Make the Dough
Pour 1 1/2 cups warm water into a large bowl and add the sugar and kosher salt. Then open the yeast package and pour it into the mixture. Wait until the yeast starts to foam, this should take about 5 minutes.
Add butter and flour. When the yeast begins to foam, pour in the melted butter, followed by 4 and a half cups of flour. Then use a wooden spoon to mix the batter evenly. Increase the mixing speed, stir in circular motions, and stir if necessary, until the batter becomes fine and does not stick to the sides of the bowl.
- If you have a stand mixer, you can use the whisk to mix the batter.
- It takes about 10 minutes to mix by hand, but only about 5 minutes if you use a stand mixer.
Let the dough rise. Pour a layer of oil into a large bowl, roll the dough into a ball, and place it in the oiled bowl. Seal the bowl with plastic wrap and place it in a warm area of the kitchen until the dough doubles in size. This process should take about 1 hour.
- If you want to use the bowl you just kneaded to hold the rising dough, you must first clean out the original batter, then add oil and add the dough.
- You can leave the dough in the refrigerator overnight to let it rise.
Make Soft Pretzels
Divide dough into equal portions. Depending on the size of the soft pretzels you want, you can divide the dough into 8-12 portions. The larger the soft pretzel, the softer the inside, while the smaller pretzel will be harder and crispier.
Roll the dough into strips. Take a small piece of dough and place it on the chopping board, press the dough with your palms, and roll it into a 50 cm long noodle. Do the same with other dough.
- The exact length of noodles can be determined by personal preference. If you like thinner noodles and larger hollows in your pretzels, roll the noodles a little longer.
- If you like your pretzels plumper, roll them out to about 45cm long.
Form the noodles into pretzels. Place a noodle on the chopping board in front of you and arrange it in a U shape. Cross the two ends of the noodle together, then press the two ends at the bottom of the U-shape and press with your fingers to make sure it doesn’t come loose. Do the same with other noodles.
Boiling and Baking
Prepare baked pretzels. Preheat the oven to 232 degrees Celsius, line a baking sheet with a layer or two of parchment paper, and pour a little oil to prevent sticking. Next, pour 10 cups of water into a large saucepan, add the baking soda, and bring to a boil.
Make egg wash. Crack the eggs into a bowl and stir gently.
Cook the pretzels. Cook the pretzels in the boiling water for 30 seconds, then remove with tongs and place on a parchment-lined baking sheet. Cook other pretzels this way too.
Brush pretzels with egg wash and sprinkle with salt. Use a pastry brush to lightly brush the surface of the pretzels with egg wash and sprinkle with salt and pepper or kosher salt. You can also sprinkle with garlic salt, sesame seeds, black pepper, and any other seasonings you like.
Baked pretzels. Place the pretzels in the oven and bake for about 15 minutes, until golden brown on top. If you prefer firmer pretzels, lower the oven temperature to 177 degrees Celsius and bake for 15 minutes longer.
Eat pretzels. Soft pretzels taste best dipped in honey mustard sauce or cheese, but they’re also good eaten as they are. Eat the soft pretzels while they are hot. If you can’t finish them, put them in the refrigerator and reheat them the next time you take them out.
Tips
- Don’t make too much batter for one pretzel or it will affect the texture.
- Kosher salt (ie kosher salt) is generally available in supermarkets.