Homemade Soft Pretzels

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Fresh hot Soft Pretzels in your own kitchen!

Course: Appetizer, Snack

Cuisine: American

Keyword: pretzel

Servings:

Calories: 320kcal

Author: Tricia

Ingredients

1 ½ cups warm water 110°F to 115°F
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 ½ cups all-purpose flour
4 tablespoons unsalted butter melted and cooled slightly
vegetable oil for pan
10 cups water
⅔ cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Additional kosher salt for sprinkling

Instructions

Combine 1 ½ cups warm water, 1 tablespoon sugar and 2 teaspoons kosher salt in the mixing bowl of a stand mixer. Stir until the sugar and salt are dissolved. Sprinkle the yeast on top and allow it to sit until it begins to bloom, about 5 minutes. Stir in melted butter and flour. Using the dough hook attachment, mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl and set aside. Coat the bowl with vegetable oil then return the dough to the mixing bowl. Cover with plastic wrap and sit in a warm place for about an hour or until the dough has doubled in size.
Preheat the oven to 450°F. Line 2 baking sheets with parchment paper and lightly brush with vegetable oil. Set aside.
Boil 10 cups of water mixed with baking soda. While the water is heating, turn out the dough onto a slightly oiled work surface. Divide the dough into 8 equal pieces. Roll each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the end of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on the parchment lined baking sheet.
Place the pretzels, one at a time, in the boiling water. Cook for 30 seconds and remove with a large slotted spatula. Place the boiled pretzels back on the baking sheet and brush each with the egg/water mixture. Sprinkle with kosher salt and bake until golden brown, about 12 to 14 minutes. Cool for at least 5 minutes before serving.

Notes

(adapted from a recipe by Alton Brown, 2007 on www.foodnetwork.com)

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition