Homemade Soft Pretzel Recipe
These soft pretzels are chewy and delicious. Tuck one into a lunch bag along with a little container of mustard for dipping and you'll be someone's favorite person!
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Servings: 8 pretzels
Ingredients
- 1 cup water 100ºF
- 3 tablespoons brown sugar
- 3 cups all purpose flour
- 1 ½ teaspoon bread machine yeast or active dry yeast
For boiling and baking
- 8 cups water
- ½ cup baking soda
- Coarse kosher salt, everything seasoning, or topping of your choice
Instructions
In the Bread Machine:
- Add the ingredients to the bread machine in the order listed or according to your manufacturer’s instructions.
- Prepare using the dough setting. During the first kneading cycle, check to see if the dough has enough water. If more water is needed, add 1 to 2 tablespoons of warm water.
- When the dough cycle has completed, punch down the dough and flip out onto a lightly floured surface.
To Use a Stand Mixer
- Combine 1 cup water and yeast. Allow to sit for a minute or two, then stir to dissolve the yeast. Add brown sugar and flour. Turn mixer on low and allow to knead for 6 to 8 minutes.1 cup water, 3 tablespoons brown sugar, 1 ½ teaspoon bread machine yeast , 3 cups all purpose flour
- Transfer dough to an oiled bowl, cover loosely with a towel and allow to rise in a warm place for an hour.
To Knead by Hand
- Combine 1 cup water and yeast. Allow to sit for a minute or two, then stir to dissolve the yeast. Add brown sugar and flour. Use a sturdy wooden spoon to stir into a shaggy dough.
- Turn dough out onto a floured surface and knead for 6-8 minutes, until dough is soft and smooth.
Boiling and Baking the Soft Pretzels:
- Divide the dough into 8 equal parts. Roll each piece of dough into long even strands, approximately 20 inches long. Twist into a pretzel shape.
- Preheat the oven to 425 degrees. Prepare a large baking sheet with parchment paper or a silicone baking mat. Brush lightly with oil.
- [Optional step - see notes] Bring 8 cups of water to a boil in a dutch oven or stock pot. Stir in the baking soda.8 cups water, ½ cup baking soda
- Gently drop the pretzels (no more than two at a time) into the boiling water. Boil for 10 to 15 seconds and then remove from the water using a slotted spatula. Place the pretzels on the prepared baking sheet and immediately sprinkle with desired topping.Coarse kosher salt, everything seasoning, or topping of your choice
- Bake the pretzels in the oven for 8 to 12 minutes or until lightly browned.
Notes
- Boiling the pretzels is an optional step, but it will result in a chewier pretzel.
- Freshly baked pretzels are like a blank canvas! Top them with coarse salt or specialized pretzel salt, "everything" seasoning, sesame seeds, poppy seeds, or whatever strikes your fancy.
Nutrition
Serving: 1pretzel | Calories: 191kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2068mg | Potassium: 65mg | Fiber: 2g | Sugar: 4g | Vitamin C: 0.003mg | Calcium: 19mg | Iron: 2mg
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