Description
Soft, chewy-on-the-inside and crispy-on-the-outside homemade pretzels made with pantry staples and a baking soda bath for authentic flavor.
Ingredients
- 1 ¼ tablespoons sugar
- 1 ½ teaspoons kosher salt
- 1 package instant yeast
- 4 ½ cups all-purpose flour
- 1 ½ cups warm water (about 110 °F)
- ¼ cup salted butter, melted
- 8 cups water
- ½ cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Instructions
- In a large bowl or stand mixer, whisk together sugar, kosher salt, instant yeast, and flour.
- Add warm water and melted butter; mix until a dough forms.
- Knead by hand or use a dough hook on medium speed for about 5 minutes, until smooth.
- Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 50–55 minutes.
- Preheat oven to 450°F. Line two baking sheets with parchment or silicone mats and coat with cooking spray.
- Boil 8 cups of water with baking soda in a large pot.
- Divide dough into 12 equal pieces and roll each into a 16–18 inch rope.
- Shape each rope into a pretzel and place on prepared baking sheets.
- Boil each pretzel for 30 seconds, then return to the baking sheet.
- Brush with egg wash and sprinkle with pretzel salt.
- Bake for 12–14 minutes until golden brown and puffy.
- Cool on a rack for 5 minutes before serving.
Notes
- To make cinnamon sugar pretzels, skip salt and coat with butter and cinnamon sugar after baking.
- Great with dips like spicy mustard, blue cheese, or beer cheese.
- Can be shaped into nuggets for smaller servings.
- Store at room temperature in an airtight container for up to 2 days or freeze for longer storage.
- Reheat in a 350°F oven for 2–3 minutes to restore crispness.
Nutrition
- Serving Size: 1 pretzel
- Calories: 220
- Sugar: 1g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
