Homemade Soft Pretzels!! How to Make Pretzels Recipe
Learn how to make the best homemade soft pretzels right at home!! These are soft, salty, buttery and melt in your mouth. Absolute deliciousness! If you've never made homemade pretzels before, give them a try. They are so easy to make, there's no reason not to!
What you'll need:
1 cup milk
2 Tbsp white sugar
2 tsp instant dry yeast
2 Tbsp butter, softened
2 1/4 cups all-purpose (plain) flour plus more for kneading
1/2 tsp salt
1 cup water
1 1/2 Tbsp baking soda
2 Tbsp butter, melted
1 Tbsp pretzel salt or coarse grind salt
Heat milk to 100-110*F and pour into a large bowl. Add in sugar and sprinkle yeast on top. Let 'proof' for 10 minutes. Add in salt, softened butter and half the flour. Stir to make a batter. It does not need to be smooth, lumps are fine. Add in remaining flour and mix. Once it starts to come together, knead in the bowl for a minute or two to get everything into the ball of dough. Dust a working surface with flour and turn down out and knead an additional 2-3 minutes. Don't add too much flour to your bench. The dough will be and is supposed to be soft. Put dough into an oiled bowl, cover and let rise in a warm place for 1 hour or until doubled.
Meanwhile, heat water to a near boil, add to a small bowl and whisk in baking soda to dissolve. Set aside.
Once dough has doubled in size, turn out onto a work surface and cut into 6 equal pieces. Roll each into a 30 long rope. Shape into the classic pretzel shape and submerge into the baking soda solution for 10-15 seconds. Transfer to a greased or silicone baking mat lined cookie sheet. Sprinkle with pretzel salt and finish remaining dough.
Bake in a preheated 450*F oven for 9-11 minutes until golden brown. Remove from oven and brush with remaining melted butter. Serve immediately or store in an airtight container for later. Serve with cheese sauce or mustard. Makes 6 soft pretzels. Enjoy!!
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The Best Homemade Soft Pretzels
We love soft pretzels! This recipe has a warm, buttery, salty exterior and is delicious by itself, or dunked in your favorite cheese dip!
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✅Ingredients
PRETZELS:
• 1 ¼ cups water, lukewarm
• 1 tablespoon yeast
• ¼ cup brown sugar
• 3 ½ - 4 cups flour
DIPPING SOLUTION:
• ¼ cup baking soda
• 1 ½ cups hot water
TOPPING OPTIONS:
• Melted butter and Coarse Salt
• Cinnamon and Sugar
• Shredded cheddar cheese
✅Instructions
1️⃣ 00:00:13 - Dissolve the yeast and sugar into the warm water.
2️⃣ 00:00:33 - Add in the flour and mix until combined. No need to knead. Let the dough rise in a warm place until almost doubled which should only take about 20 minutes.
3️⃣ 00:01:21 - Divide the dough into golf ball sized lumps. Roll each ball into a snake or rope. Twist them into pretzel shapes (or whatever shape you'd like!).
4️⃣ 00:02:16 - In a small bowl or a liquid measuring cup, dissolve the baking soda in the hot water. Dip the pretzels into the solution and place on a well-greased cookie sheet or baking pan.
5️⃣ 00:02:44 - Bake for about 6 minutes at 500 degrees until they are golden brown.
6️⃣ 00:02:53 - Remove from the oven and dip the face of the pretzel in melted butter. Add your chosen toppings.
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Making Auntie Anne's Pretzels At Home | But Better
Both the cinnamon sugar and the classic salted pretzel is in question here... And we're going to make it completely from scratch with a homemade dough in a home oven.
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Full Recipe:
Ingredients Needed:
Dough:
2 cups (500ml) water @100f
1/3 cup (72g) brown sugar
3 1/4 teaspoon (14g) instant yeast
1/4 cup (60ml) neutral-tasting oil
5.5 cups (825g) all-purpose flour
1 teaspoon (6g) fine sea salt
Lye Bath:
-30g food-grade lye
-1000g filtered water
Salted topping:
-flakey salt for topping
-melted butter for brushing
Cinnamon Sugar:
-1 cup (225g) melted SALTED butter
-3/4 cup (155g) granulated sugar
-1/4 cup (55g) dark brown sugar
-2.5 teaspoons (7g) ground cinnamon
Bavarian soft pretzels (safely) bathed in caustic soda
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***RECIPE, MAKES FOUR BIG PRETZELS***
1.5 cups (355mL) water for the dough
1.5 teaspoons dry yeast
1-2 teaspoons sugar, honey, barley syrup, etc.
1-2 teaspoons coarse salt inside the dough
bread flour (about 650g, 4.5 cups, but I don't measure)
crunchy finishing salt for the top (I used Maldon smoked sea salt)
5 cups (1.2 liters) water for the lye bath
1/4 cup (70g) food-grade sodium hydroxide (buy it off the internet and be careful with it)
To make the dough, combine the water, yeast, sugar and salt with as much flour as you can stir in. Let it sit 15 minutes to autolyse, after which it will be much easier to knead in the remaining flour — enough to give you a dough that is just barely sticky. Cover and let rise in the refrigerator overnight (better flavor that way) or a couple hours on the counter.
Pull the risen dough out to a cutting board and cut it into four quarters. Smash each quarter down flat and roll it into a log. Cover and let rest for about 15 minutes to let the gluten relax and they'll be easier to shape. Now is when I would get the oven heating to 450ºF/230ºC.
On a clean, un-floured counter, roll each log out into a long, thin snake, leaving the center belly thick. Pull the ends toward you to make a U shape, fold the arms over each other twice, them back toward the belly and seal the tips on either side of the belly. (Just watch the video.) Once shaped, try to get them bathed and baked before they get a chance to puff up more.
To make the lye bath, pour the five cups (1.2mL) of water into a wide, heat-safe, chemically nonreactive vessel — I used a pyrex baking dish. (Not all dishes marketed as pyrex are heat-safe — get the ones that are sold for baking, not just storage.)
The sodium hydroxide is dangerously caustic, so put on latex gloves sold for use with caustic cleaning products — I get them from the cleaning section of the grocery store. Carefully measure out the hydroxide and slowly sprinkle it into the water while gently stirring — it tends to cake up if you pour it in too fast, plus you don't want to splash. As the hydroxide dissolves, there will be an exothermic reaction that creates heat — probably not much at this relatively low concentration, but you'll notice the water getting hot, and you might need to let it cool down a minute before you can touch it through your gloves.
Using your gloved hands, submerge the pretzels in the bath for about 10 seconds each. Drain thoroughly and transfer to baking sheets — two pretzels per sheet, probably. I find the easiest way to remove them from the bath without stretching them is to gather them up in both hands — they won't stick to themselves anymore after the lye gelatinizes the surface of the dough.
If you get a little lye on your skin, wash it off as soon as possible, but don't freak out — this is a relatively weak solution that will probably only cause minor skin irritation if you wash it off promptly. And if the instructions on your bottle of sodium hydroxide differ from anything I've told you, go with what the bottle says — I'm simply following the instructions on my bottle.
Once dipped and drained, sprinkle crunchy salt over the pretzels and use a knife to score the belly of each pretzel — this will look pretty and allow the belly to expand more in the oven and get fluffy. Bake until deep mahogany all over — mine took about 15 minutes. During the bathing and baking process, all of the hydroxide on the pretzels should react with the dough and atmosphere to become harmless.
To dispose of the lye bath, get your faucet running into your kitchen sink and slowly drizzle the lye down the drain — the fresh water from your tap will dilute the lye and make it safer. The lye is essentially weak drain cleaner.
This can all be a little scary, but remember that German grandmas have been doing this at home for generations. Be careful and you'll probably be fine.