Imagine biting into a warm, golden-brown soft pretzel with a crispy exterior and a pillowy soft interior that melts in your mouth. Alton Brown's legendary soft pretzel recipe is about to transform your home baking game, bringing the irresistible aroma of freshly baked pretzels straight from a professional bakery into your very own kitchen. Whether you're a baking novice or a seasoned pro, these pretzels will have everyone asking, "Did you really make these from scratch?"
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 pretzels
Ingredients
- 1 1/2 cups warm water (110°F to 115°F)
- 1 packet active dry yeast
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup baking soda
- 1 egg, beaten
- Coarse sea salt for sprinkling
Instructions
- In a large mixing bowl, combine 1 1/2 cups of warm water (between 110°F and 115°F), 1 packet of active dry yeast, and 1 tablespoon of sugar. Stir gently to combine and let it sit for about 5 minutes, or until the mixture becomes frothy. This indicates that the yeast is active.
- In a separate bowl, mix together 4 cups of all-purpose flour and 1 teaspoon of salt. Once the yeast mixture is frothy, gradually add the flour mixture to the yeast mixture, stirring with a wooden spoon or spatula until a dough begins to form.
- Once the dough starts to come together, transfer it to a lightly floured surface. Knead the dough for about 5 to 7 minutes, or until it is smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 20 minutes, or until it has doubled in size.
- While the dough is rising, preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. In a large pot, bring 8 cups of water to a boil and add 1/2 cup of baking soda to the boiling water. Be careful, as the mixture will bubble up.
- Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 24 inches long, and then shape each rope into a pretzel shape by forming a U, crossing the ends over each other, and then twisting them before folding the ends down to the bottom of the U.
- Carefully place each shaped pretzel into the boiling baking soda water for about 30 seconds. Use a slotted spoon to remove them and place them back on the prepared baking sheet.
- Brush each pretzel with the beaten egg to give them a nice golden color when baked. Sprinkle coarse sea salt over the top of each pretzel for added flavor.
- Bake the pretzels in the preheated oven for about 20 minutes, or until they are deep golden brown. Keep an eye on them to avoid burning.
- Once baked, remove the pretzels from the oven and let them cool slightly on a wire rack. Serve warm, and enjoy your homemade soft pretzels!
Tips
- Water Temperature Matters: Ensure your water is precisely between 110°F and 115°F when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading is Key: Take your time kneading the dough to develop gluten, which gives pretzels their signature chewy texture. Don't rush this step!
- Baking Soda Bath Secret: The boiling baking soda water is crucial for that classic pretzel color and flavor. It creates the distinctive brown, glossy exterior.
- Shaping Technique: When forming pretzel shapes, make your rope longer and thinner than you might think. This ensures even cooking and a more traditional pretzel look.
- Egg Wash Brilliance: A thorough egg wash will give your pretzels that beautiful golden-brown sheen that looks professionally made.
- Salt Wisely: Sprinkle coarse sea salt immediately after the egg wash for maximum flavor and adherence.
- Serve Fresh: These pretzels are best enjoyed warm, right out of the oven. If you have leftovers, reheat briefly in the oven to restore their crispy exterior.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 7g
Fat: 3g
Saturated Fat: g
Cholesterol: 25mg
