The Best Philadelphia Soft Pretzels Ever Recipes

HOMEMADE SOFT PRETZELS

Steps:

• Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
• Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

PAPA DREXLER'S BAVARIAN PRETZELS

Steps:

• In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
• Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
• Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
• Bake in the preheated oven until golden brown, 8 to 10 minutes.

THE BEST PHILADELPHIA SOFT PRETZELS EVER

Steps:

• In mixing bowl add warm water and yeast. Stir until the yeast is completely dissolved.
• Add the sugar. Stir. Gradually stir in the flour. The dough will become stiff and dry. That's what you want.
• Sprinkle some flour on the counter or on a board. Flour your hands, too. Knead the dough for about 5 minutes.
• Form the dough into a ball. Place the ball of dough back in the bowl and cover the bowl with a dish towel. Let the dough rise in a warm, dark place for at least 30 minutes, or until the dough has doubled in size.
• While the dough rises, heat the oven to 400F degrees. Grease or butter a cookie sheet.
• Fill a saucepan half full of water, add the baking soda, and bring the water to a slow boil.
• When the dough is finished rising, put it on a floured surface. Flour a rolling pin and roll the dough into a square shape, about 1/4-1/2 inch (6-10 mm) thick. Cut the dough into 1/2-inch (or so) wide strips. They don't have to be perfect.
• Twist each strip into a pretzel shape, pinching the ends so they don't fall apart. Be careful not to let the strips stretch too thin as you handle them.
• Place a pretzel on a spatula and lower it into the boiling water for 5-10 seconds. It will puff up and float. Use the spatula to remove the pretzel from the water. Place the pretzel on the greased cookie sheet. Repeat this with the other pretzels.
• In a small bowl, beat the egg for 1 minute. Use a pastry brush to coat the top of each pretzel with the egg. Sprinkle salt over the pretzels.
• Bake for about 12-15 minutes, or until golden brown.
• Serve with warmed mustard or melted cheese. YUM!

PHILLY STYLE SOFT PRETZELS

Steps:

• Dissolve yeast in warm water in large mixing bowl.
• Stir in teaspoon salt, sugar and 2-cups of flour.
• Beat until smooth. Stir in enough remaining flour t make dough easy to handle.
• Turn dough onto lightly floured surface; knead until smooth and elastic. (about 5-minutes).
• Place in greased bowl; turn greased side up. Cover: let rise until doubled (about 60-minutes). Dough is ready if an indentation remains when touched.
• Heat oven to 425°.
• Punch down dough and cut into 16-equal parts. Roll each part into a rope about 18� long. Twist each rope into a pretzel shape.
• Brush pretzels with beaten egg and sprinkle coarse salt. Bake until pretzels are golden brown (about 15-20 minutes).
• If using self-rising flour omit 1-teaspoon of salt.