Soft Pretzels

Yeast Breads / Recipe
Jump to Recipe Print Recipe
Print Recipe

Soft Pretzels

Ingredients

Dough:

  • 3 cups bread flour
  • 1 teaspoon kosher salt
  • 1 tablespoon dark brown sugar
  • 2 ¼ teaspoons instant active yeast
  • 1 ½ cups warm water approximately 110° Fahrenheit
  • 1 tablespoon olive oil
  • Extra olive oil to lightly grease the work surface

Baking Soda Solution:

  • 9 cups water
  • ½ cup baking soda
  • ¼ cup dark brown sugar

Assembly:

  • Pretzel salt for sprinkling

Instructions

Make Dough:

  • In the bowl of an electric mixer, whisk together flour, salt, brown sugar and yeast until well blended.
  • In a liquid measuring cup, measure out water (approximately 110° Fahrenheit). Add the oil to the water.
  • Using the hook attachment on medium speed, add water and oil to the dry ingredients.
  • Knead the mixture for approximately 3 minutes on medium speed until all ingredients are well combined and a moist dough forms. Stop the mixer occasionally to remove any dough bits or dry ingredients that may be attached to the hook or stuck on the bottom of the bowl. Mix them back into the dough.
  • Place the dough onto a lightly greased work surface and knead it using a bench scraper as a guide. Knead for approximately 5 minutes. Try not to use any more flour.
  • Form the dough into a ball and cover it with the electric mixing bowl. Allow it to rest for approximately 10-15 minutes.

Make Baking Soda Solution:

  • While the dough is resting, whisk together the water, baking soda and brown sugar in a large deep soup pot.
  • Bring the mixture to a boil.

Make the Pretzels:

  • While the baking soda solution is coming to a boil, remove the bowl covering the dough.
  • Using a dough cutter, cut the dough into quarters and then cut each quarter into thirds to create 12 equal sized balls.
  • Line 2 large sheet pans with parchment paper. Spray parchment paper with nonstick cooking spray.
  • Preheat oven to 400° Fahrenheit.
  • Roll each piece of dough into a 12 inch long rope.
  • Form a “U” shape with the dough. Bring the ends together and twist them 2 times. Bring the ends to the opposite sides of the dough pressing the dough pressing down gently to adhere.
  • Gently place each pretzel, a few at a time, into the baking soda solution.
  • Boil each pretzel for approximately 30 seconds. Using a slotted spoon or spider, flip pretzel over after 15 seconds. Drain well and place pretzels onto the prepared sheet pan.
  • Repeat shaping remaining pieces of dough into 11 more pretzels, boiling them, draining and placing them onto the sheet pans. You should have 6 pretzels per sheet pan leaving an inch or two between each.
  • Sprinkle each pretzel with some pretzel salt.
  • Bake for 12-15 minutes or until nice and brown.
  • Allow to cool somewhat.
  • Serve warm with mustard.

Notes

Makes 1 dozen