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homemade soft pretzels
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Homemade Soft Pretzels

Chewy and buttery. Just how they should be! 
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Servings: 8

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.