Description
These buttery soft pretzels are a classic homemade treat with a golden, chewy crust and a soft, tender interior. Perfectly boiled in baking soda water for that authentic pretzel flavor, then brushed with egg wash and sprinkled with coarse salt for a delicious finish. Ideal for a snack or party appetizer.
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
For Boiling and Topping
- 1/4 cup baking soda
- 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. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dough: Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix together until a rough dough forms.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough into a greased bowl, covering it with a clean towel or plastic wrap. Let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat Oven and Prepare Sheet: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape Pretzels: Punch down the risen dough to release any air. Divide it into 8 equal pieces. Roll each piece into a rope about 20 inches long and shape each rope into a classic pretzel shape.
- Boil Pretzels: In a large pot, bring 8 cups of water to a boil and carefully add the baking soda. Boil each pretzel for 30 seconds, then use a slotted spoon to transfer them to the prepared baking sheet.
- Egg Wash and Salt: Brush each boiled pretzel with the beaten egg to give it a shiny golden crust. Sprinkle coarse salt liberally over the top.
- Bake: Bake in the preheated oven for 10-12 minutes or until the pretzels are deep golden brown.
Notes
- Make sure the water is warm, not hot, to properly activate the yeast without killing it.
- Boiling pretzels in baking soda water is essential for their characteristic chewy crust and color.
- You can customize toppings by adding cinnamon sugar, sesame seeds, or garlic salt instead of coarse salt.
- For softer pretzels, brush with melted butter immediately after baking.
- Allow pretzels to cool slightly before serving for best flavor and texture.
