Description
These Buttery Soft Pretzels are warm, chewy, and golden-brown with a crispy salted crust. Perfectly boiled in baking soda water before baking, they deliver the classic pretzel taste and texture, finished with a buttery richness that makes them irresistible for snack time or gatherings.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
Boiling Solution
- 1/4 cup baking soda
- 8 cups water
Topping
- 1 egg, beaten
- Coarse salt, for sprinkling
Instructions
- Activate Yeast: In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Make Dough: Add flour, salt, and melted butter to the yeast mixture. Mix well until the dough starts to come together.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead it for 5-7 minutes until it becomes smooth and elastic in texture.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for baking.
- Shape Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope and shape into traditional pretzels.
- Boil Pretzels: In a large pot, bring 8 cups of water and 1/4 cup of baking soda to a boil. Boil each pretzel individually for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
- Apply Egg Wash and Salt: Brush each boiled pretzel with the beaten egg and sprinkle generously with coarse salt for that classic pretzel finish.
- Bake: Bake the pretzels in the preheated oven for 10-12 minutes or until they turn golden brown and crisp on the outside.
Notes
- Make sure the water for activating yeast is warm but not hot to avoid killing the yeast.
- Boiling in baking soda solution is crucial to develop the characteristic chewy crust of pretzels.
- Use coarse salt for the authentic pretzel flavor and crunch.
- You can substitute melted unsalted butter with oil if preferred, but butter adds richness.
- For extra flavor, try brushing the baked pretzels with additional melted butter right after baking.
