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There's something magical about making soft pretzels at home. The aroma fills the kitchen, and the taste is unbeatable. This recipe is straightforward, and the results are deliciously satisfying. Perfect for a snack or a party, these pretzels will impress everyone. Let's dive into the process and create some golden-brown goodness!
Soft Pretzels Recipe
Ingredients:
- 1 1/2 cups warm water
- 1 packet active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2 tsp salt
- 1/4 cup baking soda
- 1 large beaten egg
- to taste coarse salt
Instructions:
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add flour and salt to the yeast mixture. Mix until a dough forms.
- Knead the dough for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- Preheat oven to 450°F (230°C). Bring a large pot of water to a boil and add baking soda.
- Divide dough into 8 pieces. Roll each piece into a rope and shape into a pretzel.
- Boil each pretzel in the baking soda water for 30 seconds. Remove and place on a baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse salt.
- Bake for 12-15 minutes until golden brown. Let cool slightly before serving.
What You Will Need
Read more: Pretzel Casserole Recipe
What you will need to make soft pretzels
- Warm water: Activates the yeast, creating the dough's rise and giving pretzels their soft, fluffy texture.
- Active dry yeast: Essential for fermentation, it helps the dough rise and develop its characteristic flavor.
- Granulated sugar: Feeds the yeast, aiding in fermentation and adding a touch of sweetness to the dough.
- All-purpose flour: Forms the dough's structure, providing the necessary gluten for elasticity and chewiness.
- Baking soda: Used in the boiling step, it gives pretzels their distinctive brown crust and slight tang.
- Beaten egg: Brushed on before baking, it gives pretzels a shiny, golden finish and helps the salt stick.
- Coarse salt: Sprinkled on top, it adds a burst of flavor and the classic pretzel look.
Tools and Instruments Required
What tools/instruments will be needed to make Soft Pretzels Recipe
- Mixing bowl: Essential for combining ingredients and allowing the dough to rise properly.
- Measuring cups: Ensures accurate ingredient proportions for consistent results.
- Wooden spoon: Useful for mixing dough before kneading.
- Baking sheet: Needed for baking pretzels evenly in the oven.
- Large pot: Required for boiling pretzels in baking soda water.
- Slotted spoon: Helps remove pretzels from boiling water without excess liquid.
- Pastry brush: Used to apply beaten egg for a golden crust.
- Cooling rack: Allows pretzels to cool evenly without becoming soggy.
Soft Pretzels Recipe
Homemade soft pretzels, perfect for snacking.
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Ingredients:
Pretzel Dough
- 1 1/2 cups warm water
- 1 packet active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2 tsp salt
- 1/4 cup baking soda
- 1 large egg beaten
- to taste coarse salt
Instructions:
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add flour and salt to the yeast mixture. Mix until a dough forms.
- Knead the dough for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- Preheat oven to 450°F (230°C). Bring a large pot of water to a boil and add baking soda.
- Divide dough into 8 pieces. Roll each piece into a rope and shape into a pretzel.
- Boil each pretzel in the baking soda water for 30 seconds. Remove and place on a baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse salt.
- Bake for 12-15 minutes until golden brown. Let cool slightly before serving.
Notes:
Best enjoyed fresh out of the oven.
Read more: Soft Food Casserole Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 40gProtein: 6gFat: 2gSaturated Fat: 0.5gCholesterol: 20mgSodium: 800mgPotassium: 50mgFiber: 2gSugar: 1gVitamin A: 10IUCalcium: 20mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough as directed.
- After kneading, cover and refrigerate up to 24 hours.
- Let dough come to room temperature before shaping.
Freezing Instructions
- Shape pretzels, then freeze on a baking sheet.
- Once frozen, transfer to a zip-top bag.
- When ready to bake, boil directly from frozen, then bake as directed.
For an extra chewy texture, let the pretzel dough rest in the fridge overnight before boiling and baking.
Frequently Asked Questions
FAQ:
How long does it take for the dough to rise?
About 1 hour.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast.
Do I need to boil the pretzels before baking?
Yes, boiling in baking soda water is essential.
How do I store leftover pretzels?
Store in an airtight container for up to 2 days.
Can I freeze the pretzels?
Yes, freeze them after baking and cooling.
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