Are you tired of settling for stale, store-bought pretzels that lack that special something? Look no further! With this simple recipe, you'll be twisting your way to soft, buttery, and utterly addictive homemade mall-style soft pretzels in no time. Imagine the perfect combination of chewy, golden-brown goodness and the satisfaction of making it all from scratch. In just 45 minutes, you'll be indulging in a delicious treat that's sure to become a family favorite. So, what are you waiting for? Let's get started!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 pretzels
Ingredients
- 1 1/2 cups warm water
- 1 packet active dry yeast
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup baking soda
- Coarse sea salt for topping
- Butter for brushing
Instructions
- In a large mixing bowl, combine warm water (around 110°F) and active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is activated.
- Add granulated sugar and salt to the yeast mixture. Stir until completely dissolved.
- Gradually add all-purpose flour to the liquid mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Mix until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 7-8 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope, about 18-20 inches long.
- Shape each rope into a traditional pretzel shape by forming a U, crossing the ends, and pressing them onto the bottom of the U.
- In a large pot, bring 8 cups of water and 1/4 cup of baking soda to a gentle boil. This alkaline bath gives pretzels their distinctive flavor and golden-brown color.
- Carefully drop each pretzel into the boiling baking soda water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
- Sprinkle each pretzel generously with coarse sea salt before baking.
- Bake for 12-15 minutes or until the pretzels are deep golden brown and have a glossy appearance.
- Remove from the oven and immediately brush with melted butter for extra flavor and shine.
- Let the pretzels cool on a wire rack for 5-10 minutes before serving. Best enjoyed warm with mustard or cheese dip.
Tips
- * Make sure your yeast is activated by checking for foam after 5 minutes. This step is crucial for a light and airy texture. * Don't overmix the dough, as this can lead to tough pretzels. Stop mixing once a soft, slightly sticky dough forms. * Use a thermometer to ensure the water is at the right temperature (110°F) for yeast activation. * Don't skip the alkaline bath step, as this gives pretzels their distinctive flavor and golden-brown color. * For an extra crispy crust, brush the pretzels with melted butter immediately after baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 6g
Fat: 3g
Saturated Fat: g
Cholesterol: 5mg
