Baked Soft Pretzels

30 mins
Serves 12
https://therecipecritic.com/pretzel-recipe/

Directions

  1. 1In a stand mixer, add 1 cup warm water and 2 teaspoons active dry yeast.
  2. 2In a stand mixer, add 1 cup warm water and 2 teaspoons active dry yeast.
  3. 3In a stand mixer, add 1 cup warm water and 2 teaspoons active dry yeast.
  4. 4Allow the yeast to proof and become bubbly for about 5 minutes.
  5. 5Allow the yeast to proof and become bubbly for about 5 minutes.
  6. 6Allow the yeast to proof and become bubbly for about 5 minutes.
  7. 7With the dough hook attached, mix in ¼ cup granulated sugar, 1 teaspoon salt, and 3 cups all-purpose flour one cup at a time.
  8. 8With the dough hook attached, mix in ¼ cup granulated sugar, 1 teaspoon salt, and 3 cups all-purpose flour one cup at a time.
  9. 9With the dough hook attached, mix in ¼ cup granulated sugar, 1 teaspoon salt, and 3 cups all-purpose flour one cup at a time.
  10. 10If the dough is too dry, add in 1 additional tablespoon of water.
  11. 11If the dough is too dry, add in 1 additional tablespoon of water.
  12. 12If the dough is too dry, add in 1 additional tablespoon of water.
  13. 13Remove the dough from the bowl and knead it into a ball.
  14. 14Remove the dough from the bowl and knead it into a ball.
  15. 15Remove the dough from the bowl and knead it into a ball.
  16. 16Place the dough into a large bowl and add 1 tablespoon vegetable oil on top.
  17. 17Place the dough into a large bowl and add 1 tablespoon vegetable oil on top.
  18. 18Place the dough into a large bowl and add 1 tablespoon vegetable oil on top.
  19. 19Cover the bowl with a towel and allow the dough to rise until doubled in size.
  20. 20Cover the bowl with a towel and allow the dough to rise until doubled in size.
  21. 21Cover the bowl with a towel and allow the dough to rise until doubled in size.
  22. 22Preheat the oven to 450 degrees Fahrenheit.
  23. 23Preheat the oven to 450 degrees Fahrenheit.
  24. 24Preheat the oven to 450 degrees Fahrenheit.
  25. 25Divide the dough into 6 equal pieces.
  26. 26Divide the dough into 6 equal pieces.
  27. 27Divide the dough into 6 equal pieces.
  28. 28Roll each piece into a long rope and then twist it into a pretzel shape.
  29. 29Roll each piece into a long rope and then twist it into a pretzel shape.
  30. 30Roll each piece into a long rope and then twist it into a pretzel shape.
  31. 31Line two baking sheets with parchment paper.
  32. 32Line two baking sheets with parchment paper.
  33. 33Line two baking sheets with parchment paper.
  34. 34Add 2 cups hot water and ¼ cup baking soda together in a medium-sized bowl.
  35. 35Add 2 cups hot water and ¼ cup baking soda together in a medium-sized bowl.
  36. 36Add 2 cups hot water and ¼ cup baking soda together in a medium-sized bowl.
  37. 37Dip each pretzel into the water mixture and place them onto the baking sheets.
  38. 38Dip each pretzel into the water mixture and place them onto the baking sheets.
  39. 39Dip each pretzel into the water mixture and place them onto the baking sheets.
  40. 40Sprinkle the top with coarse salt for topping.
  41. 41Sprinkle the top with coarse salt for topping.
  42. 42Sprinkle the top with coarse salt for topping.
  43. 43Bake for 8-10 minutes or until the tops are golden brown.
  44. 44Bake for 8-10 minutes or until the tops are golden brown.
  45. 45Bake for 8-10 minutes or until the tops are golden brown.
  46. 46Serve with homemade cheese sauce on the side.
  47. 47Serve with homemade cheese sauce on the side.
  48. 48Serve with homemade cheese sauce on the side.

Ingredients

  • 1 cup warm water
  • 1 cup warm water
  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 2 teaspoons active dry yeast
  • 2 teaspoons active dry yeast
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 2 cups hot water
  • 2 cups hot water
  • 2 cups hot water
  • 0.25 cup baking soda
  • 0.25 cup baking soda
  • 0.25 cup baking soda
  • coarse salt for topping
  • coarse salt for topping
  • coarse salt for topping
  • cheese dip for serving
  • cheese dip for serving
  • 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.