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Soft Pretzels.

Soft Pretzels

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  • Author: Cindy @mycountrytable
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hrs 15 minutes (includes inactive)
  • Yield: 8 pretzels 1x
  • Category: Appetizers
  • Method: Bake/Cook
  • Cuisine: American

Description

These pretzels are soft and chewy on the inside with golden brown, crispy exteriors, and so perfect for dipping in your favorite cheese dip or mustard. They are perfect for game day gatherings or parties.


Ingredients

Units Scale

For the pretzel dough:

  • 1 1/2 cups very warm water between 110 and 115 degrees F
  • 1 packet Rapid Rise or Active Dry yeast, 1/4 ounce
  • 2 teaspoons granulated sugar
  • 1 1/4 teaspoons salt
  • 4 tablespoons unsalted butter, melted
  • 4 cups all-purpose flour, plus more for work surface

For the boil:

  • 10 cups water
  • 3/4 cup baking soda

Egg Wash:

  • 1 egg, beaten
  • 1 tablespoon water

Topping:

  • 2 tablespoons melted butter
  • Coarse or flaked salt for sprinkling


Instructions

For the pretzel dough:

  1. Combine the warm water, yeast and sugar to the bowl of a stand mixer. Gently mix to ensure all the yeast is wet. Allow the mixture to stand for about 8 minutes or until it’s foamy and bubbly on top.
  2. Add the salt, melted butter about half of the flour. Mix with a spatula to lightly combine. Add the remaining flour. Attach the dough hook attachment. Knead on medium speed for about 8 to 10 minutes. The dough should form a shaggy looking ball and pull away from the sides of the bowl after just 1 minute or so. You want to keep kneading it after that. If you’re not sure if you’ve kneaded it long enough, do a window pane test, by tearing off a walnut size piece of dough, stretching it thin, and holding it up to a window. If you can see some light coming through the dough it’s ready.
  3. Transfer the dough to a lightly greased bowl. Turn the dough over once to grease the top.  Cover with a towel or plastic wrap and place in a warm place for approximately 1 hour or until doubled in size. See tips above on the perfect warm environment.
  4. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper, and set aside.
  5. For the boil: Go ahead and bring the water and baking soda to a boil over high heat. Reduce heat to medium while you shape the pretzel dough.
  6. Shaping the dough: Transfer the dough to a lightly floured work surface. Divide the dough into 8 equal pieces. Using the palm of your hands, roll each piece into a long rope, about 16 inches long. Form each rope into a U shape, then cross the ends over each other and pinch the ends into the bottom of the dough. Note: I shape 4 of the pretzels, dip them in the water and bake them. I shape the remaining 4 while the first ones are baking. 
  7. Make sure the water is boiling. Place the pretzels, one at a time, into the boiling water, allowing each one to cook for 30 seconds. Using a slotted spoon or spider, remove each pretzel, allowing any water to drain back into the pot, before transferring them to the prepared baking sheets.
  8. Brush the pretzels with egg wash, and sprinkle with salt. Bake the pretzels for 14 to 16 minutes, until they are golden brown on top. In my oven they took 14 minutes. However, all ovens vary. Allow the pretzels to cool for 5 minutes before serving.
  9. Serve with your favorite cheese dip. or mustard.
  10. Securely wrapped pretzels will stay fresh for up to 2 days.