Soft Pretzels
Serves 1
Directions
- 1Combine 1 and 3/4 cups of water (between 100-110°F), two packets of active dry yeast, and one teaspoon of sugar in a stand mixer. Mix briefly and let sit for 5-10 minutes until frothy.
- 2Add one tablespoon of vegetable oil, half a cup of sugar, two teaspoons of salt, and five cups of all-purpose flour to the mixture.
- 3Mix on low to medium speed until the dough is sticky but doesn't stick to your fingers.
- 4Grease a clean bowl with vegetable oil using a paper towel.
- 5Form the dough into a ball and place it in the greased bowl.
- 6Cover the bowl with a warm, wet towel and let the dough rise in a warm, draft-free place for about an hour, or until doubled in size.
- 7Punch down the risen dough to release air bubbles.
- 8Cut the dough into even pieces.
- 9Roll out each piece of dough by applying light to medium pressure and moving your hands outward.
- 10Boil nine cups of water in a pot and add half a cup of baking soda.
- 11Form each dough rope into a U-shape, cross the ends over, twist once, and fold them back down to create a pretzel shape.
- 12Cover the formed pretzels and let them rise for another 5-10 minutes.
- 13Boil the pretzels in the baking soda bath for a maximum of 30 seconds, doing two at a time if preferred.
- 14Remove pretzels from the bath with a slotted spatula and place them on a baking pan.
- 15For salted pretzels, sprinkle coarse sea salt on them before baking.
- 16Preheat the oven to 425°F.
- 17Bake the pretzels for 8-10 minutes.
- 18Melt some butter and brush it onto the baked pretzels.
- 19For cinnamon sugar pretzels, sprinkle cinnamon sugar on top after buttering.
Ingredients
- 1.75 cup water between 100-110°F
- 2 packets active dry yeast
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 0.5 cup sugar
- 2 teaspoons salt
- 5 cups all-purpose flour
- 9 cups water
- 0.5 cup baking soda
- coarse sea salt
- butter
- cinnamon sugar
Equipment
stand mixerdough hook attachmentthermometerclean bowlpaper towelwarm watertowelpotslotted spatulaoven
Tips
- Use a thermometer to ensure water temperature is between 100-110°F to activate yeast without killing it.
- When rolling out the dough, apply light to medium pressure and move hands outward.
- Do not over-boil pretzels in the baking soda bath; keep them in for a maximum of 30 seconds.
- For salted pretzels, sprinkle coarse sea salt on them before baking.
- For cinnamon sugar pretzels, sprinkle cinnamon sugar on top after baking and buttering.
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