Description
These Buttery Soft Pretzels are a delightful homemade treat featuring a golden-brown crust and a tender, fluffy interior. Perfectly boiled in a baking soda bath before baking, they achieve the classic pretzel texture and flavor topped with coarse salt and brushed with buttery egg wash for a beautiful finish.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
Boiling Solution
- 1/4 cup baking soda
- 8 cups water (for boiling)
Topping
- 1 egg, beaten
- Coarse salt, for sprinkling
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready.
- Make Dough: Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix thoroughly until a dough begins to form.
- Knead Dough: On a lightly floured surface, knead the dough for 5-7 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat Oven: Set your oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for baking the pretzels.
- Shape Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope and carefully shape each rope into the traditional pretzel form.
- Boil Pretzels: In a large pot, bring 8 cups of water combined with the baking soda to a rolling boil. Boil each pretzel for 30 seconds to achieve the signature chewy crust, then remove them with a slotted spoon and place on the prepared baking sheet.
- Apply Toppings and Bake: Brush each pretzel with the beaten egg to give them a shiny, golden finish. Sprinkle coarse salt on top as desired. Bake in the preheated oven for 10-12 minutes or until the pretzels turn a beautiful golden brown.
Notes
- Ensure the water temperature is around 110°F/45°C to properly activate the yeast without killing it.
- Boiling pretzels in baking soda gives them their classic chewy texture and dark crust; don’t skip this step.
- Use coarse salt for authentic flavor and texture contrast on the pretzel surface.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blends designed for baking.
- Serve fresh and warm for the best taste, optionally with mustard or cheese dipping sauces.
