Description
Homemade buttery soft pretzels from Germany combine classic bakery techniques with simple ingredients. Warm, golden twists offer comfort with each delicious bite you’ll savor.
Ingredients
Scale
- 1 ½ cups warm water (110°F or 45°C)
- 2 ¼ tsps (1 packet) active dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 2 tbsps unsalted butter, melted
- 8 cups water
- ½ cup baking soda
- 4 tbsps unsalted butter, melted (for brushing)
- Coarse salt or pretzel salt
Instructions
- Yeast Activation: Combine warm water, yeast, and sugar in a large mixing bowl, allowing the mixture to become frothy for 5-10 minutes.
- Dough Formation: Integrate salt, melted butter, and flour into the yeast mixture, kneading until a smooth, elastic dough develops. Use a stand mixer with a dough hook for efficient mixing.
- First Rise: Transfer dough to a greased bowl, cover with a towel, and let rise in a warm spot until doubled in volume, roughly 1 hour.
- Pretzel Shaping: Punch down the dough and divide into 8 equal portions. Roll each piece into a 24-inch rope and form traditional pretzel shapes.
- Alkaline Bath Preparation: Bring water to a boil and add baking soda. Quickly dip each pretzel in the solution for 15 seconds to achieve a golden crust.
- Baking Process: Preheat oven to 450°F (230°C). Arrange pretzels on a parchment-lined baking sheet, sprinkle with coarse salt, and bake until deep golden-brown, 12-15 minutes.
- Finishing Touch: Immediately brush baked pretzels with melted butter and serve warm with preferred dipping sauces like cheese, mustard, or cinnamon sugar.
Notes
- Manage Yeast Activation: Use lukewarm water (110-115°F) to activate yeast effectively; water that’s too hot or cold can kill the yeast or prevent proper rising.
- Develop Perfect Dough Texture: Knead thoroughly until the dough becomes smooth and elastic, which helps develop gluten and ensures a soft, chewy pretzel structure.
- Control Rising Environment: Place dough in a draft-free, warm spot (around 80-85°F) to promote optimal rising; a slightly warm oven or sunny kitchen counter works well.
- Master Boiling Technique: Brief 15-second baking soda bath creates signature pretzel shine and distinctive brown crust; ensure even coating for consistent appearance and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 9
- Calories: 240
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 10 mg