Homemade Soft Pretzels! Hilah Cooking

By Hilah Cooking · 120 min

Ingredients

Instructions

1. Preheat the oven to 250°F. Spread the baking soda on a foil-lined baking sheet and bake for one hour.
2. In a large bowl, combine the warm water and brown sugar and stir to dissolve. Sprinkle the yeast over it and let sit for 5 minutes until foamy.
3. Add the beer, butter and flour and mix until combined. Add the salt.
4. Knead on low speed for 5-7 minutes until a firm, elastic, moist but not sticky dough forms. If no ball forms after 1-2 minutes, add a tablespoon of water.
5. Rub a little butter over the dough, return it to the bowl, cover and rest for 30 minutes (or refrigerate covered overnight).
6. Line two baking sheets with parchment paper.
7. Cut the dough into 8 portions.
8. Roll each portion without flour into a tapered rope 24-28 inches long, with the middle about 50% thicker than the ends.
9. Twist the ends once, then lay them over the middle to form a pretzel shape. Place on parchment.
10. In a wide, deep non-reactive dish, dissolve the baked baking soda in the 4 cups of warm water, adding it gradually.
11. Dip each pretzel in the bath for 10 seconds per side, then lift out with a slotted spoon onto the lined sheets.
12. Sprinkle the wet pretzels with the coarse salt.
13. Let them rise for 30 minutes while the oven heats to 475°F, with racks in the middle and upper third.
14. Bake for 8-12 minutes until dark brown, rotating the pans halfway through.

Summarized from Hilah Cooking's video. Watch it for the details.

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