Baked Soft Pretzels
Directions
- 1In a stand mixer, add 1 cup warm water and 2 teaspoons active dry yeast.
- 2Allow the yeast to proof and become bubbly for about 5 minutes.
- 3With the dough hook attached, mix in ¼ cup granulated sugar, 1 teaspoon salt, and 3 cups all-purpose flour one cup at a time.
- 4If the dough is too dry, add in 1 additional tablespoon of water.
- 5Remove the dough from the bowl and knead it into a ball.
- 6Place the dough into a large bowl and add 1 tablespoon vegetable oil on top.
- 7Cover the bowl with a towel and allow the dough to rise until doubled in size.
- 8Preheat the oven to 450 degrees Fahrenheit.
- 9Divide the dough into 6 equal pieces.
- 10Roll each piece into a long rope and then twist it into a pretzel shape.
- 11Line two baking sheets with parchment paper.
- 12Add 2 cups hot water and ¼ cup baking soda together in a medium-sized bowl.
- 13Dip each pretzel into the water mixture and place them onto the baking sheets.
- 14Sprinkle the top with coarse salt for topping.
- 15Bake for 8-10 minutes or until the tops are golden brown.
- 16Serve with homemade cheese sauce on the side.
Ingredients
- 1 cup warm water
- 2 teaspoons active dry yeast
- 0.25 cup granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 tablespoon vegetable oil
- 2 cups hot water
- 0.25 cup baking soda
- coarse salt for topping
- cheese dip for serving
Equipment
stand mixerdough hooklarge bowltowelparchment paperbaking sheetsmedium-sized bowl
Tips
- If the dough is too dry, add 1 additional tablespoon of water.
- If you skip the baking soda bath, set your oven to broil for the last 5 minutes of your bake time or use an egg wash of one beaten egg instead.
- For dessert pretzels, omit salt and brush with butter and cinnamon sugar after baking.
- Add pepperoni in the last few minutes of baking for a pepperoni pretzel.
- To store baked pretzels at room temperature, cover with a dish towel and keep in a storage container for up to 2 days.
- To refrigerate baked pretzels, store in the refrigerator for up to a week.
- To freeze baked pretzels, freeze for up to 1 month.
- To reheat baked pretzels, wet them slightly and heat in oven at 325 degrees Fahrenheit for 15-20 minutes or microwave for a few seconds at a time.
- To refrigerate pretzel dough, store in an airtight container for up to one day.
- To freeze pretzel dough, freeze for up to 3 months.
- To thaw frozen dough, place in the refrigerator overnight.
- After thawing frozen dough, allow it to sit for at least 10 minutes before continuing with the recipe.
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