Description
This recipe for Buttery Soft Pretzels yields tender, golden-brown pretzels with a perfectly chewy texture and a rich buttery flavor. The dough is gently boiled in a baking soda bath before baking, giving the pretzels their signature glossy crust. Perfect for snacking or serving at parties, these homemade soft pretzels are easy to make and delightfully satisfying.
Ingredients
Scale
For the Dough
- 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
For Boiling & Baking
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse salt, for sprinkling
Instructions
- Activate the Yeast: In a large mixing bowl, combine 1 1/2 cups of warm water (110°F/45°C), 2 1/4 teaspoons active dry yeast, and 1 tablespoon granulated sugar. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Dough: Add 4 cups all-purpose flour, 1 teaspoon salt, and 4 tablespoons melted unsalted butter to the yeast mixture. Stir until a dough begins to form and the ingredients are fully combined.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for 5-7 minutes until it becomes smooth and elastic.
- First Rise: Place the 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 doubles in size.
- Preheat the Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for baking.
- Shape the Pretzels: Punch down the risen dough to release air. Divide it into 8 equal pieces. Roll each piece into a rope and shape into the classic pretzel form.
- Baking Soda Bath: In a large pot, bring 8 cups of water to a boil and add 1/4 cup baking soda. Boil each pretzel in the solution for 30 seconds to develop the signature texture and color of the crust. Remove the pretzels carefully and place them on the prepared baking sheet.
- Egg Wash and Salt: Brush each pretzel with the beaten egg to help achieve a shiny golden crust. Sprinkle coarse salt on top to taste.
- Bake: Bake the pretzels in the preheated oven for 10-12 minutes or until they turn a lovely golden brown. Remove from the oven and allow to cool slightly before serving.
Notes
- Ensure the water used to activate the yeast is warm but not hot, as temperatures above 120°F can kill the yeast.
- Boiling the pretzels in baking soda water is key to achieving their chewy texture and deep brown color.
- You can substitute coarse salt with sesame seeds or poppy seeds for variety.
- Store the baked pretzels in an airtight container at room temperature for up to two days or freeze for longer storage.
- For a softer crust, brush melted butter over warm pretzels just after baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
