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Homemade Pretzels

Homemade Pretzels

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These homemade pretzels are a pure delight! They are soft, a tad salty and bring all those street vendor memories back! Serve with a homemade honey mustard dip. See the recipe below.

Ingredients

Units Scale
  • 2 1/2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water plus 1 1/4 cups warm water, separated
  • 2 teaspoons vegetable oil
  • 33 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons baking soda

For the Topping

  • 1 egg beaten
  • 2 teaspoons flaked sea salt

Instructions

  1. In a large bowl add yeast, sugar and ¼ cup warm water. Let sit for approx. 10 minutes or until mixture is frothy.
  2. Stir in the remaining warm water (1¼ cups) and the oil.
  3. Add the 3 cups of the flour and salt to make a sticky dough.
  4. Turn out onto a lightly floured surface and knead dough until smooth and elastic, about 10 minutes (add the 1/2 cup of the reserved flour if the dough is too sticky to handle).
  5. Place dough in a greased bowl, cover with plastic wrap and let rest until doubled in size; approx. 1 hour.
  6. Line a baking sheet with parchment paper.
  7. Once dough is doubled in size press the dough flat and cut into 8 equal pieces.
  8. Roll each piece into approx. 18 inch ropes. Form ropes into pretzel shapes; make a ‘U’ shape with the rope and cross the top ends over each other. Now, cross them one more time to make a twist, then fold the twist back down to form a pretzel shape. Stretch out the dough as needed (use images above for a reference). Place pretzels on prepared baking sheet. Cover with a clean tea towel (or plastic wrap) and let rest for 15-20 minutes in a warm place.
  9. Meanwhile, bring water to a boil in a large pot. Add baking soda.
  10. Carefully add 1- 2 pretzels to the boiling water. Boil for about 30-60 seconds turning over once until they are puffy (don’t over boil them or they will go soggy). Use a slotted spatula to carefully remove the pretzels. Transfer the pretzels to a wired rack or place them back on the prepared baking sheet.
  11. Once all pretzels have been boiled and are cooled transfer them back to the baking sheet.
  12. Preheat oven to 400˚F.
  13. Make an egg wash to brush the tops of the pretzels; in a small bowl add egg and mix approx. 2-3 teaspoons of water and whisk together. Brush the tops of the pretzels with the egg wash and sprinkle salt on top.
  14. Bake for 25-30 minutes until golden brown and pretzels sound hollow when tapped.
  15. Serve warm.

Notes

Pretzels are best enjoyed the same day.  To store leftover pretzels place them in a large airtight container with space between the pretzels. The moisture from the salt will evaporate so don’t be disappointed when you reach for a pretzel and the salt is gone. Re-heat pretzels in the oven at 350˚F for approx. 8 minutes. 

Nutrition

Keywords: Pretzels, Bread, Yeast

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