This do-it-yourself tender pretzels recipe has been one among our favourite snacks for years! The pretzels are chewy, flavorful, and straightforward to make with 8 substances.
This simple tender pretzel recipe has been a favourite in our home for years now. These do-it-yourself tender pretzels have a scrumptious chewy texture and an ideal pretzel taste because of a fast baking soda boil. They’re a enjoyable cooking challenge anytime, however we particularly like to make them for events and recreation days—they’re at all times a crowd-pleasing snack!
Jack and I shared the primary model of this recipe manner again in 2014. We’ve since up to date it to yield a bigger batch (these pretzels go fast!) and a smoother dough that’s simpler to work with.
Whether or not you are taking your pretzels with melted butter, honey mustard, vegan cheese sauce, or plain, we predict you’ll love these. Hold studying for our greatest suggestions and step-by-step directions!
Components on this Pretzel Recipe
This tender pretzel recipe begins with 8 easy substances:
- All-purpose flour – As a result of flour is the primary ingredient on this recipe, measuring it precisely is necessary. No matter you do, don’t scoop your flour up instantly along with your measuring cup—you can by accident use an excessive amount of. As a substitute, weigh your flour (you’ll want 563 grams) or use the spoon and stage technique.
- Granulated sugar – It provides sweetness to the pretzel dough. Maple syrup works properly too.
- Lively dry yeast – It helps the dough rise. Immediate yeast additionally works right here, however I nonetheless suggest proofing it to ensure that it’s recent.
- Melted butter or impartial oil – It provides richness to the dough, making the pretzels chewy, moist, and flavorful.
- Water – You’ll add some to the dough for moisture and use the remaining for boiling the pretzels.
- Baking soda – You’ll add it to the boiling liquid to offer the pretzels their attribute golden colour and malt-y taste.
- And sea salt – Season the dough with nice sea salt and sprinkle coarse sea salt over the pretzels earlier than baking!
Discover the whole recipe with measurements beneath.
Methods to Make Mushy Pretzels
You could find the whole tender pretzel recipe with measurements on the backside of this submit. However first, right here’s an outline of the way it goes (step-by-step shaping pictures included!):
Begin by making the pretzel dough. Proof the yeast with the water and sugar, then mix the yeast combination with the flour, nice sea salt, and oil within the bowl of a stand mixer fitted with a dough hook. Combine on medium-low pace for five to six minutes, or till the dough is stretchy and pretty easy.
A pair suggestions:
- No stand mixer? It’s also possible to knead this dough by hand.
- Examine the dough after 3 minutes. If it appears very dry and isn’t coming collectively, knead in 1 tablespoon of water.
Subsequent, let the dough rise. Switch it to a evenly floured floor and knead briefly to type it into ball, then switch it to an oiled bowl. Cowl with plastic wrap or a moist towel and put aside to rise till nearly doubled in dimension, 60 to 90 minutes.
Methods to Form Pretzels
After the dough rises, you’re able to form the tender pretzels. I’ll admit, shaping pretzels can appear slightly difficult at first, however when you get the dangle of it, I promise it’s simple!
First, divide the dough into 8 equal items.
Subsequent, roll one right into a rope that’s 18 to twenty inches lengthy.
Then, type the rope right into a U-shape (pictured above).
To make the pretzel’s twist, cross the ends of the dough over one another, leaving a large loop of dough beneath them.
Twist the ends round one another once more.
Lastly, fold the twist down into the middle of the dough loop to create a pretzel form. Repeat the shaping course of with the remaining items of dough!
Boiling and Baking
You’ll spherical out this tender pretzel recipe by boiling and baking the pretzels.
Boiling the pretzels in a baking soda tub provides them their signature pretzel taste, golden brown colour, and seals in moisture within the dough. Right here’s how we do it:
Convey 6 cups of water and a pair of tablespoons baking soda to a boil in a big pot. Add 1 pretzel to the baking soda tub and cook dinner for 30 seconds.
Use a slotted spoon to switch the pretzel to a baking sheet lined with parchment paper. Sprinkle with coarse salt, then use a pointy knife to chop a 4-inch slit on the backside of the pretzel (this can enable steam to vent within the oven).
Repeat with the remaining pretzels.
Bake the pretzels at 450°F till golden brown and evenly crisp, 14 to 16 minutes. Get pleasure from!
Methods to Retailer Mushy Pretzels
We love these do-it-yourself tender pretzels heat from the oven, however they’re scrumptious left over too.
Enable to chill utterly, then seal the cooled pretzels in an hermetic container or bag.
Retailer at room temperature for as much as 2 days or freeze for as much as 3 months.
Extra Baking Recipes to Strive
When you love these do-it-yourself tender pretzels, attempt one among these simple baking recipes subsequent:
Selfmade Mushy Pretzels
Serves 8
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Put together the pretzel dough: In a small bowl, mix the sugar, yeast, and water. Put aside for five minutes, or till foamy. If the yeast doesn’t foam, discard the combination and begin once more with new yeast.
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Within the bowl of a stand mixer* fitted with a dough hook, place the flour, salt, oil, and the yeast combination. Combine on medium-low pace for five to six minutes, or till the dough is stretchy, pretty easy, and well-formed across the hook. If the dough may be very dry after 3 minutes, add 1 tablespoon of water.
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Switch the dough to a evenly floured floor and gently knead to type right into a ball. It’s okay if it’s barely sticky, but when it’s too sticky to deal with, knead in slightly extra flour. Frivolously brush a big bowl with oil and place the dough inside. Cowl with a moist towel or plastic wrap and put aside for 60 to 90 minutes, or till the dough has nearly doubled in dimension.
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Preheat the oven to 450°F and line a big baking sheet with parchment paper.
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Flip the dough out onto a clear (not floured) work floor and divide it into 8 equal items. Roll one piece of dough into an 18- to 20-inch rope. Seize the ends of the dough rope to make a U form. Cross one of many ends of the rope over the opposite, leaving a large loop of dough beneath them. Then, wrap the dough ends round one another once more to create the pretzel’s twist. Fold the twist in direction of you, into the middle of the dough loop, to make a pretzel form. (See step-by-step pictures above). Place it on the baking sheet and repeat with the remaining dough.
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Put together the poaching water: In a big pot, mix the water and baking soda and convey to a boil. Drop one pretzel at a time into the pot and boil for 30 seconds. Raise out utilizing a slotted spoon and place on the baking sheet. Whereas the dough remains to be moist, sprinkle with coarse salt. Use a pointy knife to chop a 4-inch slit alongside the underside of every pretzel to permit steam to vent because it bakes. Repeat with the remaining pretzels.Â
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Bake for 14 to 16 minutes, or till evenly crisp and golden brown.
*When you don’t have a stand mixer, use a picket spoon to combine the dough substances collectively, then knead by hand on a evenly floured floor for five to six minutes.
tailored from Alton Brown
