Soft Pretzels

I think we’ve all had the experience of walking through the local mall, trying to shop and enjoy the day, when suddenly the aroma of yeast and salt and a little too much butter assails you.  Or you are enjoying a sunny summer baseball game when you are distracted by the inviting fragrance of warm soft pretzels.  Why not bring that experience home this season?

Soft Pretzels
Author: Joe the Baker
  • 3/4 cup warm water
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons active dry yeast
  • 11 ounces flour
  • 1 ounce butter melted
  • 5 cups water
  • 1/3 cup baking soda
  • Egg wash
  1. Start by placing the water, sugar, and salt into the bowl of a mixer and mix gently to combine.
  2. Sprinkle the yeast over the mixture and let activate for about 10 minutes.
  3. Add flour and melted butter and mix on a low speed with a dough hook attachment until the dough is smooth and combined thoroughly.
  4. Increase to medium speed and mix until the dough begins pulling away from the bowl.
  5. Fully scrape the dough from the bowl and hook, clean the bowl, and coat dough with oil or melted butter before returning to the bowl.
  6. Cover with plastic wrap and allow to proof in a warm place until doubled in size; about an hour.
  7. Heat the oven to 450F and line a pan with lightly greased parchment paper.
  8. Boil 5 cups of water with baking soda.
  9. Divide the dough into pieces, shape neatly, keeping in mind they will swell, and drop into the boiling water mixture.
  10. Allow to boil for about 45 seconds then turn them over and repeat. The dough will swell considerably.
  11. Remove the pretzels from bath and gently dry before placing them on your parchment lined tray.
  12. Brush with egg wash and sprinkle with toppings of your choice.
  13. Bake in the oven until you achieve a dark brown color, typically 15 minutes.
  14. Brush with more butter and allow to cool slightly.


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