Pretzels are delicious salty snack that can be easily made at home. This iconic German bread knot is great with honey mustard or cheese sauce. This recipe is simple to make, and most of time is rising time for the yeast.
BAKING SODA BATH
Pretzels and other baked goods (like bagels) are briefly dipped in a baking soda bath. The baking soda bath prevents the pretzels from expanding fully, giving them their iconic chew. The alkaline solution also provides that “pretzel” flavour. If your pretzels, lose their shape once removed from the bath, do not worry, it’s normal. Gently reshape on the baking sheet, and the pretzels will bake into the perfect shape.
Mix together the water, sugar, and yeast. Set aside for 5-10 minutes until the yeast is activated.
In a small bowl, combine the flour and salt.
Mix in the yeast mixture, and knead until smooth.
Gradually add in the butter, and knead until the dough is elastic.
Place in a greased bowl, cover with plastic wrap, and let it rise for 1 hour in a warm place until doubled in size.
Divide the dough into 8, and roll into tapered logs. Cover and rest 5 minutes.
Roll the dough out to 2-feet long ropes, tapered at the ends.
Twist into a knot.
Fold over and press down the ends lightly.
Cover, and rest for 1 hour. Preheat your oven to 425ºF, and line a baking sheet with parchment paper.
Mix the water and baking soda in a bowl.
Dip each pretzel in the water for 10 seconds per side, and drain on a wire rack. *They may lose their shape, that is okay.
Transfer to a baking sheet, and brush with egg wash. Bake for 15-17 minutes until golden brown, rotating halfway.
Brush with butter while warm.
Cool on a wire rack briefly, and serve while warm.
Enjoy!
- 1 1/2 cups warm water (44ºC)
- 1 tbsp granulated sugar
- 2 1/4 tsp dry active yeast
- 4 cups bread flour
- 2 tsp salt
- 2 tbsp softened unsalted butter
- 4 cups hot water
- 3 tbsp baking soda
- 2 tbsp melted unsalted butter
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Mix together the water, sugar, and yeast. Set aside for 5-10 minutes until the yeast is activated.
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In a small bowl, combine the flour and salt.
-
Mix in the yeast mixture, and knead until smooth.
-
Gradually add in the butter, and knead until the dough is elastic.
-
Place in a greased bowl, cover with plastic wrap, and let it rise for 1 hour in a warm place.
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Divide the dough into 8, and roll into tapered logs.
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Cover and rest for 5 minutes.
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Roll the dough out to 2-feet long ropes, tapered at the ends.
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Twist the ends twice, and press the ends on the edge.
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Cover and rest for 1 hour.
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Preheat your oven to 425ºF.
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Mix the water, and baking soda in a bowl.
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Dip the pretzels in the water, for 10 seconds per side.
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Drain on a wire rack, and place on a parchment lined baking sheet.
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Brush with egg wash, and bake for 15-17 minutes until golden brown, rotating halfway.
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Brush each pretzel with butter.
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Cool on a wire rack, and serve while warm.
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Enjoy!