Homemade Soft Pretzels

Serves 1
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Directions

  1. 1Heat water to approximately 115 degrees Fahrenheit.
  2. 2Heat water to approximately 115 degrees Fahrenheit.
  3. 3Heat water to approximately 115 degrees Fahrenheit.
  4. 4Add 3 teaspoons of instant dry yeast to the warm water.
  5. 5Add 3 teaspoons of instant dry yeast to the warm water.
  6. 6Add 3 teaspoons of instant dry yeast to the warm water.
  7. 7Add 2 tablespoons of brown sugar to the yeast mixture.
  8. 8Add 2 tablespoons of brown sugar to the yeast mixture.
  9. 9Add 2 tablespoons of brown sugar to the yeast mixture.
  10. 10Stir the yeast mixture well and let it sit for about 6-7 minutes to activate.
  11. 11Stir the yeast mixture well and let it sit for about 6-7 minutes to activate.
  12. 12Stir the yeast mixture well and let it sit for about 6-7 minutes to activate.
  13. 13Combine 4 cups of flour, 2 tablespoons of melted butter, the yeast brown sugar mixture, and 2 teaspoons of salt.
  14. 14Combine 4 cups of flour, 2 tablespoons of melted butter, the yeast brown sugar mixture, and 2 teaspoons of salt.
  15. 15Combine 4 cups of flour, 2 tablespoons of melted butter, the yeast brown sugar mixture, and 2 teaspoons of salt.
  16. 16Gently fold the ingredients together, preferably using your hands, until a non-sticky pretzel dough forms.
  17. 17Gently fold the ingredients together, preferably using your hands, until a non-sticky pretzel dough forms.
  18. 18Gently fold the ingredients together, preferably using your hands, until a non-sticky pretzel dough forms.
  19. 19Place the dough in a slightly oiled bowl and let it rest and proof for about an hour.
  20. 20Place the dough in a slightly oiled bowl and let it rest and proof for about an hour.
  21. 21Place the dough in a slightly oiled bowl and let it rest and proof for about an hour.
  22. 22Separate the proofed dough into sections.
  23. 23Separate the proofed dough into sections.
  24. 24Separate the proofed dough into sections.
  25. 25Shape the dough into pretzels by folding them across, across again, and down.
  26. 26Shape the dough into pretzels by folding them across, across again, and down.
  27. 27Shape the dough into pretzels by folding them across, across again, and down.
  28. 28Transfer the formed pretzels to a baking sheet.
  29. 29Transfer the formed pretzels to a baking sheet.
  30. 30Transfer the formed pretzels to a baking sheet.
  31. 31Place the pretzels in the freezer for about 20 minutes to help them stay in place during baking.
  32. 32Place the pretzels in the freezer for about 20 minutes to help them stay in place during baking.
  33. 33Place the pretzels in the freezer for about 20 minutes to help them stay in place during baking.

Ingredients

  • water
  • water
  • water
  • 3 teaspoons instant dry yeast
  • 3 teaspoons instant dry yeast
  • 3 teaspoons instant dry yeast
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 4 cups flour
  • 4 cups flour
  • 4 cups flour
  • 2 tablespoons butter, melted
  • 2 tablespoons butter, melted
  • 2 tablespoons butter, melted
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt

Equipment

thermometerbowlbaking sheet

Tips

  • Ensure water is approximately 115 degrees for yeast activation; too hot will kill it, too cold will not activate it.
  • Use your hands to fold the dough as it's very easy to work with and should not be sticky.
  • Oil the bowl slightly before letting the dough rest and proof.
  • The video halves the recipe due to budget/portion requirements, so a full recipe is suggested.