Description
These Buttery Soft Pretzels are perfectly golden, chewy, and flavored with a rich buttery finish. Made from scratch with simple ingredients, they are boiled in a baking soda solution to achieve the classic pretzel crust and baked to a delicious golden brown. Ideal for a snack or party treat, these pretzels are soft inside with a slightly crisp exterior sprinkled with coarse salt.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
Boiling Solution
- 1/4 cup baking soda
- 8 cups water
Topping
- 1 egg, beaten
- Coarse salt, for sprinkling
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let this mixture sit untouched for 5-10 minutes until it becomes frothy, indicating that the yeast is active and ready.
- Make Dough: Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix well until a rough dough forms that starts pulling away from the sides of the bowl.
- Knead Dough: Turn the dough onto a lightly floured surface and knead it for 5-7 minutes until the dough becomes smooth and elastic. This develops the gluten for the perfect pretzel texture.
- Proof Dough: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size. This process is critical for a light and airy pretzel.
- Preheat Oven: While the dough is rising, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Pretzels: Punch down the risen dough to release air bubbles and divide it into 8 equal pieces. Roll each piece into a rope approximately 20-24 inches long, then twist into the classic pretzel shape.
- Prepare Baking Soda Bath: In a large pot, bring 8 cups of water to a boil. Carefully add 1/4 cup of baking soda, which will help create the pretzel’s distinctive crust during boiling.
- Boil Pretzels: Gently drop each pretzel into the boiling baking soda bath for 30 seconds, flipping once to ensure even coverage. Then, remove with a slotted spoon and place on the prepared baking sheet.
- Add Toppings: Brush each boiled pretzel generously with the beaten egg wash, then sprinkle with coarse salt to add flavor and crunch.
- Bake Pretzels: Bake the pretzels in the preheated oven for 10-12 minutes or until they develop a deep golden brown color. Remove from oven and allow to cool slightly before serving.
Notes
- Ensure the water used for activating yeast is warm, not hot, to avoid killing the yeast.
- The baking soda bath is essential for that authentic pretzel crust and flavor.
- Use parchment paper or a silicone baking mat to prevent sticking while baking.
- Brush with egg wash right after boiling for a shiny, golden crust.
- Store leftover pretzels in an airtight container and reheat in the oven for best texture.
