There’s not many things more enjoyable than a warm soft pretzel with mustard and whiz. (That’s Philly talk for “cheese”) I don’t know about you, but after living in New York for 4 years, I actually found that I was always disappointed by the soft pretzels you get on the streets. Philly however, does have pretty good soft pretzels…at least, when they’re warm, they’re really good. But overall, soft pretzels are something that are actually hard to get a good one unless it’s Auntie Anne’s and smothered in their artificial butter. (Drooling just thinking about them!) But I thought, why not try to make some homemade soft pretzels as good as Auntie Anne’s that are less calories, less butter, less “junky” feeling. And so I began….
These are best served right out of the oven. They are a little more labor intensive than some of my other recipes but not difficult. I promise! Just follow the steps.
Homemade Soft Pretzels
Ingredients
- 4 tsp active dry yeast two packets
- 2 tbsp sugar
- 1 1/2 cup warm water temp should be between 105-110 degrees F
- 3 tbsp olive oil
- 3 3/4 cup flour
- 1 tsp kosher salt
- 5 cups water
- 1/3 cup baking soda
- 1 egg
- 1 tsp water
- 3 tbsp salted butter, melted
- 3-4 tbsp kosher salt, for topping pretzels
Instructions
- In a large measuring cup, whisk yeast, sugar and 1 1/2 cup warm water. Please pay attention to the temperature of the water. That's what controls the yeast and helps it multiply. Temp should be between 105-110 degrees F. Let stand for 8-10 minutes until foamy and creamy. Then add oil, mix and set aside.
- In a stand mixer using the hook attachment, combine your flour and 1 tsp salt. Slowly add your yeast mixture while stirring on low speed. Let mix for 10 minutes. In the meantime, lightly oil a large bowl.
- Place dough in oiled bowl, turning to coat. Cover with plastic wrap and let rise for at least an hour until double in size. I let mine rise for about an hour and 15 minutes.
- When risen, turn dough out onto a lightly floured surface, dividing dough into 8 pieces. Roll each piece into a rope. Starting at the center and moving your hands outward towards the ends. That will keep the whole 'rope' of even thickness. Twist into a pretzel shape.
- Preheat oven to 450 degrees. Place foil onto a baking sheet and spray well with nonstick spray.
- In a large sauce pan over medium heat, dissolve the baking soda in the 5 cups of water bringing it to a boil. Stir to dissolve. Let cool for 1 minute.
- Dip each pretzel into the baking soda solution and fully submerge for 10 seconds. I used a slotted spatula to help hold it under. Then, using the spatula, remove the pretzel and place on the baking sheet. You may need ot fix the shape a little here. Repeat until sheet is filled. About 4 pretzels per sheet.
- In a small bowl, beat the egg with 1 tbsp water until frothy. Brush over the top of each pretzel and sprinkle with salt.
- Bake 8-10 minutes until lightly golden brown. Once done, brush with melted butter and sprinkle with salt. Serve warm with mustard and pub cheese.
Like I said, a few more steps than usual. But don’t be intimidated by them! Follow them and you’ll be fine. 🙂
Xox
Tessa
