The Best Soft Pretzel Recipe

By Preppy Kitchen · 120 min

Ingredients

Instructions

1. In a large bowl or stand mixer bowl, combine the warm water, sugar and yeast. Add 1 cup (120 g) of flour, the melted butter and salt, and stir with a wooden spoon. Add another 1 cup (120 g) of flour and mix until combined.
2. Fit the dough hook and mix on medium-low speed, adding the remaining 2 cups (240 g) of flour about a cup at a time. Knead for about 10 minutes until the dough is elastic and only slightly tacky. If it is still loose, add up to 1/4 cup (60 g) more flour a tablespoon at a time, then mix 2 to 3 minutes more.
3. Knead the dough on a floured surface until smooth and bouncy. Put it in a lightly oiled bowl, turn to coat, cover and leave somewhere warm for 30 to 40 minutes, until roughly doubled.
4. Put 10 cups (2.4 L) of water in a large pot and bring to a boil over medium-high heat. Preheat the oven to 450°F.
5. Divide the dough into 8 pieces. Roll each into a 22 to 24 inch rope, form a U, cross the ends and twist once at the top, then fold the twist down onto the base of the U and press the ends to either side to form a pretzel.
6. Line two baking sheets with parchment or silicone mats. Carefully add the baking soda to the boiling water a few spoonfuls at a time. Boil 1 to 2 pretzels at a time for 30 seconds, lift out with a slotted spoon and place on the lined sheets.
7. If you want a browner finish, brush the pretzels lightly with egg wash. Sprinkle each with coarse salt.
8. Bake for about 12 minutes until golden brown. Cool on the pan for a few minutes and serve warm.

Summarized from Preppy Kitchen's video. Watch it for the details.

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