Description
These homemade baked soft pretzels are a delightful treat, offering a chewy interior and a golden-brown exterior sprinkled with coarse salt. Perfect for snacking, game days, or as a fun baking project, this recipe guides you through creating pretzels that rival your favorite bakery versions. Served with a creamy cheese dip, they’re irresistible!
Ingredients:
- 1 cup warm water (105-115°F)
- 2 teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon vegetable oil, plus more for greasing the bowl
- 2 cups hot water
- ¼ cup baking soda
- Coarse pretzel salt, for topping
- Cheese dip, for serving (optional, but highly recommended)
Preparation:
Step 1: Activate the Yeast: In the bowl of a stand mixer, combine 1 cup warm water and 2 teaspoons active dry yeast. Let it stand for 5-10 minutes until the yeast is foamy and bubbly. This indicates that the yeast is active and ready to use.
Step 2: Combine Dry Ingredients: Using the dough hook attachment, add ¼ cup granulated sugar, 1 teaspoon salt, and 3 cups all-purpose flour to the yeast mixture. Add the flour gradually, one cup at a time, mixing on low speed.
Step 3: Adjust Dough Consistency: If the dough appears too dry and isn’t coming together, add 1 tablespoon of water at a time until it forms a cohesive ball. Be careful not to add too much water, as the dough should be slightly tacky but not sticky.
Step 4: Knead the Dough: Remove the dough from the bowl and knead it briefly on a lightly floured surface until it’s smooth and elastic. This should take about 3-5 minutes.
Step 5: First Rise: Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning to coat it with the oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Step 6: Preheat Oven: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper.
Step 7: Divide and Shape the Dough: Punch down the risen dough to release the air. Divide the dough into 6 equal pieces. Roll each piece into a long rope, about 24-30 inches long. Shape each rope into a pretzel: form a U-shape, cross the ends over each other, and press them onto the bottom of the U.
Step 8: Baking Soda Bath: In a medium-sized bowl, combine 2 cups hot water and ¼ cup baking soda. This bath gives the pretzels their characteristic chewy texture and dark color.
Step 9: Dip and Arrange: Dip each pretzel into the baking soda mixture for about 15-20 seconds. Remove the pretzel and place it on the prepared baking sheet.
Step 10: Add Salt: Sprinkle the tops of the pretzels generously with coarse pretzel salt.
Step 11: Bake: Bake for 8-10 minutes, or until the pretzels are golden brown.
Step 12: Cool and Serve: Remove the pretzels from the oven and let them cool slightly on the baking sheets before serving.
Why You’ll Love This Recipe
These baked soft pretzels are incredibly satisfying to make and eat. The process of kneading, shaping, and baking them is therapeutic, and the end result is a delicious, homemade treat that’s far superior to store-bought versions. Plus, the baking soda bath gives them that authentic pretzel taste and texture that you can’t resist.
Serving Suggestions:
- Serve warm with a side of homemade cheese dip, mustard, or honey mustard.
- Enjoy them as a snack, appetizer, or even a light meal.
- Pair them with your favorite beer for a perfect game-day snack.
Tips:
- Make sure your yeast is fresh and active for the best results.
- Don’t skip the baking soda bath – it’s essential for the pretzel’s texture and flavor.
- For a richer flavor, brush the pretzels with melted butter before adding the salt.
Preparation Time: 30 minutes (plus 1 hour for rising) Cook Time: 8-10 minutes Total Time: 1 hour 40 minutes
Nutrition Information: (per pretzel, approximate)
- Calories: 250
- Protein: 7g
- Sodium: 500mg (depending on salt added)
Conclusion
Making your own baked soft pretzels is a rewarding experience. With this recipe, you can enjoy fresh, chewy, and delicious pretzels anytime you want. Whether you’re hosting a party or simply craving a tasty snack, these homemade pretzels are sure to be a hit. Enjoy!
Questions and Answers About This Recipe:
- Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. You can add it directly to the flour mixture without proofing it in water first. - Q: Can I make the dough ahead of time and bake the pretzels later?
A: Yes, you can prepare the dough, let it rise, and then refrigerate it for up to 24 hours. When you’re ready to bake, let the dough come to room temperature before shaping and baking. - Q: What can I use instead of pretzel salt?
A: If you don’t have pretzel salt, you can use coarse sea salt or kosher salt as a substitute. - Q: Can I freeze the baked pretzels?
A: Yes, you can freeze the baked pretzels. Let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. Reheat them in the oven or microwave before serving. - Q: Why do I need to use a baking soda bath?
A: The baking soda bath is crucial because it helps to gelatinize the starches on the surface of the dough, giving the pretzels their characteristic chewy texture and dark, golden-brown color. It also contributes to the unique flavor of pretzels.
