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Soft Pretzels Recipe

  • Author: Patty@brokenteepee.com
  • Prep Time: 45 mins
  • Cook Time: 8 mins
  • Total Time: 53 mins
  • Yield: 6-9 1x
  • Category: Bread
  • Cuisine: American

Description

A version of a soft pretzel


Scale

Ingredients

  • 1 1/2 cups warm water
  • 1 package active dry yeast ( 1 1/2 tsp)
  • 2 1/4 cups all purpose flour
  • 1/2 cup white whole wheat or whole wheat flour
  • 1/4 cup firmly packed brown sugar
  • 2 tsp molasses
  • 5 TBS vegetable oil, divided
  • 2 tsp salt
  • 4 TBS baking soda
  • 2 quarts water
  • pretzel salt
  • 4 TBS unsalted butter, melted

Instructions

  1. In the bowl of a stand mixer with the paddle attached add the warm water and sprinkle the yeast over top. Let sit until the yeast softens.
  2. Add the flours, sugar, molasses, salt and 1 TBS of the oil.
  3. Mix until the dough comes together. It will be a little stiff.
  4. Add the dough hook and knead until the dough just comes together OR pull the dough from the bowl and knead by hand until the dough just comes together.
  5. Place the dough in an oiled bowl. Cover and let sit until until doubles in volume – 30 to 45 minutes
  6. Cover two baking sheets with foil, shiny side down. Spray with cooking spray
  7. Remove dough from bowl and cut in three pieces and then each third into three pieces. If you have a scale weigh the pieces so they are of equal size
  8. Roll each piece into a rope about 24″ long.
  9. Take the rope and make a U
  10. Twist the ends together, twist again and then bring them down to form the classic pretzel shape.
  11. Place on the prepared baking sheet. Repeat with the remaining pieces of dough, cover and let rise for 30 to 45 minutes until doubled in size.
  12. About halfway through Preheat the oven to 450°
  13. Add the 2 quarts of water to a large pot and stir in the baking soda.
  14. Heat until just boiling and remove from heat.
  15. Melt the butter with the remaining 4 TBS vegetable oil and set aside.
  16. When the pretzels have finished their rise take them one at a time and drop into the water. Turn it over then remove with a slotted spoon and return to the baking sheet. Repeat with all of the pretzels.
  17. Sprinkle with the coarse salt.
  18. Bake in the preheated oven for 4 minutes and then rotate the baking sheets and bake for another 4 -6 minutes until the pretzels are golden brown.
  19. Let cool on the baking sheets for a short period.
  20. Dip the pretzels into the butter/oil mixture and cool completely on a wire rack

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