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Fair Food at Home Week: Homemade Soft Pretzel Recipe

Author: Jen CIncyshopper

Ingredients

  • DOUGH:
  • 1 1/2 cup Warm Water
  • 1 tbsp Sugar
  • 2 tsp Salt
  • 2 1/2 tsp or 1 pkg Yeast
  • 4 cup Flour
  • 2 oz melted Butter
  • WATER BATH:
  • 10 cups water
  • 2/3 cup baking soda
  • EGG WASH:
  • 1 large egg yolk beaten with 1 tablespoon water
  • TOPPING:
  • Pretzel salt can substitute Kosher or Sea Salt

Instructions

  • Combine water, sugar and salt and yeast in the bowl of a stand mixer.
  • Wait 5 minutes or until it starts to foam.
  • Use dough hook attachment.
  • Add the flour and butter and mix on low speed until combined.
  • Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl(about 5 minutes).
  • Place the dough in an oiled bowl, cover with towel and sit in a warm place for about an hour or until the dough has doubled in size.
  • Preheat the oven to 450.
  • Line 2 baking sheets pans with parchment paper and lightly spray with cooking spray or brush with vegetable oil.
  • Bring the 10 cups of water and the baking soda to a boil in an large pan.
  • Lightly oil your work surface and turn out the dough and divide into 8 pieces.
  • Roll out each piece of dough into a 2 foot rope. Flip ends of the rope across each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the baking sheets.
  • Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
  • Place back on the baking sheet, brush the top of each pretzel with the egg wash and sprinkle with the pretzel salt.
  • Bake 12-14 minutes or until golden brown.
  • Transfer to a cooling rack.