Description
These Buttery Soft Pretzels are golden, chewy, and deliciously buttery with a perfect crust sprinkled with coarse salt. Made from scratch with a simple yeast dough, boiled briefly in a baking soda bath for that classic pretzel texture, and baked to golden perfection, they’re an irresistible treat perfect for snacks or gatherings.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
For Boiling and Topping
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse salt, for sprinkling
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture sit undisturbed for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Make the dough: Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Stir everything together until a dough starts to form.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth and elastic.
- First rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare for baking: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Shape the pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope and twist into traditional pretzel shapes.
- Boil the pretzels: Bring 8 cups of water and the baking soda to a boil in a large pot. Carefully boil each pretzel for 30 seconds, then remove and place on the prepared baking sheet.
- Apply egg wash and salt: Brush each boiled pretzel with the beaten egg to give it a glossy finish, then sprinkle coarse salt over the top.
- Bake the pretzels: Bake the pretzels in the preheated oven for 10-12 minutes or until they are a deep golden brown color.
Notes
- Ensure the water temperature is around 110°F (45°C) to activate the yeast properly without killing it.
- If you don’t have coarse salt, kosher salt is a good substitute.
- Boiling the pretzels in baking soda is key to developing the traditional chewy crust.
- You can brush the pretzels with melted butter after baking for extra richness.
- For a softer pretzel, cover the pretzels with a clean kitchen towel for a few minutes after baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
