Description
These Buttery Soft Pretzels are golden, chewy, and flavorful with a tender crumb and a shiny salted crust. Made from a simple yeast dough enriched with melted butter, then boiled briefly in baking soda water for the perfect texture before baking to a beautiful golden finish. Perfect as a snack or appetizer.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
Baking & Topping
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse salt, for sprinkling
Instructions
- Activate the yeast: In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy to ensure the yeast is active.
- Make the dough: Add flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Let the dough rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour or until it has doubled in size.
- Prepare for baking: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Shape the pretzels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope and shape into a classic pretzel form.
- Boil the pretzels: In a large pot, bring 8 cups of water and the baking soda to a boil. Boil each pretzel for 30 seconds, then transfer to the prepared baking sheet.
- Add topping and bake: Brush each pretzel with the beaten egg and sprinkle with coarse salt. Bake for 10-12 minutes or until pretzels are golden brown.
Notes
- Boiling pretzels in baking soda water gives them their distinctive chewy crust.
- Make sure water is warm, not hot, to activate yeast without killing it.
- You can substitute coarse salt with other toppings like sesame seeds or poppy seeds.
- For softer pretzels, brush with melted butter right after baking.
