Soft Pretzels
Servings 10 pretzels
Soft Pretzels are such a comforting homemade appetizer, snack, or side that everyone will look forward to taking a bite of! Pair it with a homemade beer cheese dip for the ultimate game day food!
Ingredients
Pretzels:
- 1½ cups warm milk
- 2¼ teaspoons dry-active yeast 1 packet
- 1 Tablespoon light brown sugar packed
- 1 Tablespoon salted butter melted
- 1 teaspoon salt
- 4 cups all-purpose flour spoon in and then level
- 1 tablespoon vegetable oil
- 8 cups water
- ⅓ cup baking soda
- ¼ cup coarse sea salt
Instructions
- Heat the milk to 105-110°F in a large measuring cup or bowl.1½ cups warm milk
- Add the yeast to the milk and stir and allow this to sit for a few minutes so the yeast can bloom.2¼ teaspoons dry-active yeast
- Add the milk mixture to the bowl of a stand mixer along with the brown sugar, melted butter, and salt.1 Tablespoon light brown sugar, 1 Tablespoon salted butter, 1 teaspoon salt
- Add the flour to the milk mixture, 1 cup at a time, mixing with a dough hook between each addition until the dough is no longer sticky (you may not need to use all 4 cups). Then turn it out onto a floured surface and knead it for 5 minutes by hand.4 cups all-purpose flour
- Shape the dough into a ball and place it into a large lightly oiled bowl. Cover it with plastic wrap and allow it to rest for at least 10 minutes.1 tablespoon vegetable oil
- While the dough is resting, preheat the oven to 400°F, line 2 baking sheets with parchment paper and lightly spray the sheets with nonstick spray. Set aside.
- Bring the water and baking soda to a boil in a large pot.8 cups water, ⅓ cup baking soda
- Cut dough into 10 equal pieces (use a kitchen scale for accuracy) and shape each piece into 18-inch-long ropes. Shape the ropes into pretzels. Press the ends in to make sure they are stuck down. Here's a video showing how to twist pretzels.
- Use a slotted spoon to dip each pretzel in the baking soda water for about 30 seconds. Then allow the water to drip off of the pretzel and place it on the baking sheet lined with parchment paper. Repeat with each pretzel then sprinkle them with sea salt.¼ cup coarse sea salt
- Bake at 400°F for 15 minutes or until golden. While these are baking you could make our cheese dip recipe.
Notes
- Storage Instructions: To store leftovers, it is best to wrap them individually with plastic wrap. Store them for up to 2 days at room temperature or freeze for up to a month. They are best reheated in the oven at 350 degrees until heated through.
- I don’t have yeast in a packet - how much yeast is in a packet? There are 2 ¼ teaspoons of yeast in one packet.
- Is it really necessary to give the pretzels a baking soda bath? This makes a huge difference in the texture (chewier) and taste (more pretzelly) of the pretzels. It is worth the extra time.
- Could I use white sugar instead of brown sugar? Yes, just substitute the same amount.
- I don’t have Dijon mustard - what could I substitute? You could substitute yellow mustard or mustard powder.
- Can I use pre-shredded cheese? The flavor and texture will be better if you shred the cheese yourself. Pre shredded cheese has fillers added to keep it from clumping and it does not melt as nicely.
- I prefer sweet pretzels - are they made the same way? Yes, when the pretzels come out of the oven, brush them with melted butter and sprinkle them with cinnamon and sugar if you like.
Nutrition
Calories: 227kcal | Carbohydrates: 42g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 7mg | Sodium: 4191mg | Potassium: 137mg | Fiber: 2g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 0.01mg | Calcium: 62mg | Iron: 2mg
Find it online: www.sugarandsoul.co/soft-pretzels/