Homemade Soft Pretzels

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Whisk the yeast and sugar into the warm water and let sit 1 minute.
2. Whisk in the melted butter and salt. Add 3 cups (375 g) flour and mix until combined. Add 3/4 cup (94 g) more flour until the dough is slightly tacky and pulls away from the bowl; if still sticky, add up to 1/4 cup (31 g) more flour, 1 tablespoon at a time.
3. Knead for 3 to 5 minutes (in a mixer or by hand), adding 1 teaspoon of flour at a time only if it gets too sticky. The dough should still feel a little soft and spring back slowly when poked. Check with a windowpane test: a golf-ball-sized piece stretched thin should let light through without tearing; if not, keep kneading.
4. Shape the dough into a ball, cover with a towel and rest 10 to 30 minutes.
5. Preheat the oven to 400°F (204°C). Line 2 baking sheets with parchment or silicone mats.
6. Cut the dough into 75 g pieces (about 1/3 cup each). Roll each into a 20 to 22 inch rope, form a circle, twist the ends together, and fold them down into a pretzel shape.
7. Bring the baking soda and 9 cups (2.13 L) water to a boil in a large pot. Dip 1 to 2 pretzels at a time for 20 to 30 seconds, lift out with a slotted spatula, let excess water drip off, and place on the prepared sheet.
8. Sprinkle the tops with coarse salt. Bake 12 to 15 minutes, until dark golden brown.
9. Cool slightly before serving warm if you like. Store leftovers at room temperature up to 3 days; reheat by microwaving a few seconds or baking at 350°F (177°C) for 5 minutes.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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