Get ready to transform your kitchen into a German culinary stadium with these mouthwatering soft pretzels that are guaranteed to be a crowd-pleaser! Whether you're a soccer fan or a food enthusiast, these golden-brown, perfectly twisted pretzels will have everyone cheering. Imagine biting into a warm, soft pretzel with a crispy exterior and a pillowy inside – it's like winning the flavor World Cup right in your own home!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: German
Serves: 8 pretzels
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 1/2 cups warm water
- 1/4 cup baking soda
- Coarse salt, for sprinkling
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm water (around 110°F) and let it sit for 5 minutes until it becomes foamy and activated.
- Gradually add the all-purpose flour to the yeast mixture, stirring continuously to form a smooth, elastic dough. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes soft and stretchy.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Once risen, punch down the 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 to create the classic pretzel twist.
- Preheat the oven to 450°F (230°C) and prepare a baking sheet lined with parchment paper.
- In a large pot, bring water to a boil and add 1/4 cup of baking soda. This alkaline bath will give the pretzels their signature golden-brown color and chewy exterior.
- Carefully drop each pretzel into the boiling baking soda water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
- Sprinkle each pretzel generously with coarse salt immediately after removing from the water.
- Bake the pretzels in the preheated oven for 12-15 minutes, or until they turn a deep golden-brown color.
- 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 precisely around 110°F when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading is Key: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your pretzels that signature chewy texture.
- Baking Soda Bath Secret: The baking soda water bath is crucial! It creates that classic pretzel color and gives the exterior its distinctive chewy crust.
- Salt Timing: Sprinkle the coarse salt immediately after the baking soda bath for maximum flavor adherence.
- Serving Suggestion: These pretzels are best served warm with traditional German mustard or a rich cheese dip for an authentic experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 7g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
