Imagine pulling golden-brown, perfectly twisted pretzels out of your oven, their irresistible aroma filling your home with the warmth of freshly baked goodness. These aren't just any pretzels - these are homemade masterpieces that will make you feel like a professional baker with minimal effort. Whether you're a baking novice or a seasoned pro, this foolproof recipe will transform your kitchen into a soft pretzel paradise, guaranteed to impress family and friends with every deliciously crispy, salt-sprinkled bite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Baking
Serves: 8 pretzels
Ingredients
- 1 1/2 cups warm water
- 2 tablespoons sugar
- 1 packet active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup baking soda
- 1 egg (for egg wash)
- Coarse salt (for topping)
Instructions
- In a large mixing bowl, combine warm water (110-115°F) and sugar. Sprinkle active dry yeast over the mixture and let sit for 5-7 minutes until the yeast becomes foamy and activated.
- In a separate large bowl, whisk together all-purpose flour and salt. Create a well in the center and pour in the activated yeast mixture.
- Mix the ingredients using a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until the dough has doubled in size.
- Preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper or silicone mats.
- Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope, about 18-20 inches long.
- Shape each rope into a traditional pretzel shape by forming a U-shape, crossing the ends, and pressing them onto the bottom of the U.
- In a large pot, bring 8 cups of water and 1/4 cup baking soda to a gentle boil. Carefully drop pretzels into the water, one or two at a time, for 30 seconds on each side.
- Remove pretzels with a slotted spoon, letting excess water drain, and place them on the prepared baking sheets.
- Brush each pretzel with beaten egg wash and sprinkle generously with coarse salt.
- Bake in the preheated oven for 12-15 minutes, or until the pretzels are deep golden brown and crispy on the outside.
- Remove from the oven and let cool on a wire rack for 5-10 minutes before serving. Best enjoyed warm with mustard or cheese dip.
Tips
- Water Temperature Matters: Ensure your water is between 110-115°F when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: When kneading the dough, aim for a smooth, elastic texture. Don't rush this step - good kneading develops gluten and ensures a soft, chewy pretzel.
- Baking Soda Bath Secret: The baking soda bath is crucial for that classic pretzel color and flavor. Make sure the water is gently boiling and don't leave pretzels in too long.
- Egg Wash Trick: For a shiny, deep golden-brown finish, brush the pretzels thoroughly with egg wash and sprinkle coarse salt immediately before baking.
- Serving Suggestion: These pretzels are best served warm. Pair with mustard, cheese dip, or enjoy them plain for a truly authentic experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 7g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 20mg
