Traditional Soft Pretzels 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.

AUTHENTIC GERMAN SOFT PRETZEL (LAUGENBREZELN)

Steps:

• Gather the ingredients.
• Proof the yeast by dissolving it in 1/4 cup warm water and sugar for 5 minutes.
• Measure the flour into a mixing bowl, add the salt, the proofed yeast, and 1 cup of warm water. Mix by hand or with a stand mixer with a dough hook attachment until flour mixture comes together into a stiff ball. Add more warm water as needed to form the dough.
• Knead for 5 minutes and let rest for a few minutes.
• Add the butter and knead for at least 5 more minutes or until butter is fully incorporated. At this time, the dough should be firm and velvety to the touch.
• Form into a ball, butter all surfaces, and let rise until double, about 1 hour, in a warm spot.
• Place wax paper on a baking sheet.
• De-gas ( punch down ) the dough.
• Divide it into 12 (2-ounce) pieces. Form the dough into balls.
• Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends.
• Take each strand and roll out again to form 2-foot strands.
• Twist into a pretzel shape, using a little water to make the ends stick to the loop. Experienced pretzel bakers can flip pretzels into shape in the air, but most people have to coax them.
• Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.
• Make sure that you put on gloves and safety glasses.
• Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl, and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER, not the other way around! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3 percent w/w.
• Remove pretzels from the refrigerator and dip each for 30 seconds in the lye solution.
• Remove with a slotted spoon and place on a greased or parchment-paper-lined baking sheet.
• Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lame. Let pretzels rest for 15 minutes.
• Heat oven to 375 F. Bake pretzels for 20 to 25 minutes or until deep golden brown.

TRADITIONAL SOFT PRETZELS RECIPE

Steps:

• Preheat the oven to 250°F. Spread the baking soda out on an aluminum-lined pie pan or a small rimmed baking sheet. Bake for 1 hour. Let cool completely. If not using right away, store it in an airtight container at room temperature.
• Sprinkle the yeast over the warm water in the bowl of a stand mixer or a large bowl. Add the brown sugar, stirring until dissolved. Allow the yeast to bloom until foamy, 5 to 7 minutes. Stir in the flour, beer, butter and salt and continue stirring to form a shaggy mass. Using the mixer's dough hook, knead on medium-low speed for about 1 minute, until a smooth ball forms. The dough should be quite firm and may be slightly tacky, but not sticky. (If sticky, add more flour, 1 tablespoon at a time, and knead until the dough is smooth. If the dough is too dry to come together, add more water, 1 teaspoon at a time.) Continue kneading the dough on medium-low speed until it is elastic, 5 to 7 minutes. You can also knead it by hand on an unfloured work surface.
• Choose a bowl that will be large enough to contain the dough after it has doubled in size, and grease it lightly with butter. Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Let the dough rise in the refrigerator for at least 8 hours, and up to 24 hours, for optimal flavor. (For quick pretzels, allow the dough to rise at room temperature, in a warm spot, until it has doubled in size, about 3½ hours.) 4. Line two 12-by-17-in rimmed baking sheets with parchment paper; set aside. Turn the dough out onto an unfloured work surface and firmly press it down to deflate. To form the classic pretzel shape, cut the dough into eight equal portions. Work with one piece of dough, keeping the rest covered with a damp, clean kitchen towel. Pat a piece of dough down with your fingertips to form a rough rectangle, about 3½ by 5½ inches. Beginning on a long side, roll the dough up tightly, forming it into a little loaf. Pinch the seam together. Shape the dough into a rope by rolling it against the work surface with your palms and applying mild pressure, working from the center of the dough out to the ends. If you need more friction, spread a few drops of water on the counter with your hand. Once you can feel that the dough rope doesn't want to stretch any further (usually when it is between 12 to 16 inches long), set it aside and repeat the process with the remaining pieces of dough.
• Return to the first dough rope and continue rolling it out to a length of 24 to 28 inches, leaving the center about 1 inch in diameter and tapering the ends thinly by applying a little more pressure as you work your way out. Position the dough rope into a U shape, with the ends pointing away from you. Holding an end in each hand, cross the ends about 3 inches from the tips and then cross them again. Fold the ends down and press them into the U at 4 and 8 o'clock, allowing about ¼ inch of the ends to overhang. Place the pretzel on one of the prepared baking sheets and cover it with a damp towel. Repeat this process with the remaining dough, spacing out the pretzels on the baking sheets at least 1 inch apart and covering them with a damp towel.
• Allow the covered pretzels to rise at warm room temperature until they have increased in size by about half, 20 to 30 minutes. (The pretzels can be refrigerated at this point, covered tightly with plastic wrap, for up to 8 hours before dipping and baking them.) 7. At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 500°F.
• Sift the baking soda. Fill a large (at least a fingers width wider than the pretzels) tall, non-reactive pot with 8 cups of water. Stir the baking soda into the water and bring to a simmer over medium-high heat. Once the baking soda dissolves, reduce the heat to medium to gently simmer.
• Use a large skimmer or spider to gently dip the pretzels in the baked baking soda solution, one or two at a time. Leave them in the solution for about 20 seconds, carefully turning once after 10 seconds. Remove the pretzels from the liquid, drain, and return them to the baking sheets, spacing them at least 1 inch apart. If the ends come detached, reposition them. Repeat with the remaining pretzels.
• Use a serrated knife to cut a slit about ¼ inch deep in the thickest part of each pretzel (the bottom of the U). Brush them with the egg wash. Sprinkle them with the toppings of your choosing.
• Bake the pretzels until they are deep mahogany in color, 8 to 12 minutes, rotating the pans from front to back and top to bottom halfway through. Cool the preztels on a rack for 10 minutes before serving. The pretzels are best enjoyed the day they are made, warm from the oven or within an hour of baking.
• Either eat immediately or let them cool completely and then wrap each one individually in plastic wrap. Store at room temperature for up to 2 days, or put the plastic-wrapped pretzels in a resealable plastic freezer bag to freeze up to 1 month. Reheat the pretzels in a 350°F oven for about 5 minutes, or for 10 to 12 minutes if frozen.

ALMOST-FAMOUS SOFT PRETZELS

Steps:

• Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
• Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
• Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
• Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
• Illustration by Jason Lee

TRADITIONAL SOFT PRETZELS

Steps:

• Mixing and proofing:
• Sprinkle the yeast over the warm water in the bowl of a stand mixer or in a large bowl. Add the barley malt syrup, stirring until it is dissolved. Allow the yeast to bloom until it is foamy, 5 to 7 minutes. Stir in the flour, beer, butter, and salt and continue stirring to form a shaggy mass. Attach the bowl and the dough hook to the stand mixer and begin kneading on medium-low speed. After about 1 minute the dough will form a smooth ball. The dough should be quite firm and may be slightly tacky, but not sticky. (If it is sticky, add a little more flour, about 1 tbsp at a time, and knead it in until the dough is smooth. If the dough is too dry to come together, add more water, 1 tsp at a time.) Continue kneading the dough on medium-low speed until it is elastic, 5 to 7 minutes. Alternatively, turn the shaggy dough out onto an unfloured work surface and knead it by hand.
• Choose a bowl that will be large enough to contain the dough after it has doubled in size, and grease it lightly with butter. Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Put the dough in the refrigerator to rise for at least 8 hours, and up to 24 hours, for optimal flavor.
• For quick pretzels, allow the dough to rise at room temperature (in a warm spot) until it has doubled in size, about 1 1/2 hours.
• Shaping:
• Line two 12-by-17-in/30.5-by-43-cm rimmed baking sheets with parchment paper; set aside.
• Turn the dough out onto an unfloured work surface and firmly press it down to deflate. To form the classic pretzel shape, cut the dough into eight equal portions. Work with one piece of dough at a time and keep the rest covered with a damp, clean kitchen towel. Pat a piece of dough down with your fingertips to form a rough rectangle about 3 1/2 by 5 1/2 in/9 by 14 cm. Beginning on a long side, roll the dough up tightly, forming it into a little loaf. Pinch the seam together. Shape the dough into a rope by rolling it against the work surface with your palms and applying mild pressure, working from the center of the dough out to the ends. If you need more friction, spray the counter with a little water from a squirt bottle or drizzle a few drops of water and spread it with your hand. Once you can feel that the dough rope doesn't want to stretch any farther (usually when it is between 12 to 16 in/30.5 to 40.5 cm long), set it aside to rest and begin shaping another piece in the same manner. Repeat this process with the remaining pieces of dough.
• Return to the first dough rope and continue rolling it out to a length of 24 to 28 in/61 to 71 cm, leaving the center about 1 in/2.5 cm in diameter and tapering the ends thinly by applying a little more pressure as you work your way out. Position the dough rope into a U shape, with the ends pointing away from you. Holding an end in each hand, cross the ends about 3 in/7.5 cm from the tips and then cross them again. Fold the ends down and press them into the U at about 4 and 8 o'clock, allowing about 1/4 in/6 mm of the ends to overhang. Place the pretzel on one of the prepared baking sheets and cover it with a damp towel. Repeat this process with the remaining dough, spacing out the pretzels on the baking sheets at least 1 in/2.5 cm apart and covering them with a damp towel.
• Allow the covered pretzels to rise at warm room temperature until they have increased in size by about half, 20 to 30 minutes. (The pretzels can be refrigerated at this point, covered tightly with plastic wrap, for up to 8 hours before dipping and baking them.)
• At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 500°F/260°C/gas 10.
• Dipping:
• Prepare the lye solution or baked baking soda solution.
• Use a large skimmer to gently dip the pretzels in the lye or baked baking soda solution, one or two at a time. Leave them in the solution for about 20 seconds, carefully turning once after 10 seconds. Remove the pretzels from the liquid, drain, and return them to the baking sheets, spacing them at least 1 in/2.5 cm apart. If the ends come detached, simply reposition them. Repeat with the remaining pretzels.
• Topping and baking:
• Use a sharp paring knife or razor blade to cut a slit about 1/4 in/6 mm deep in the thickest part of each pretzel (the bottom of the U). Top them as you choose, if desired. Bake the pretzels until they are deep mahogany in color, 8 to 12 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Transfer the pretzels to a rack to cool for 10 minutes before serving. The pretzels are best enjoyed the day they are made, ideally warm from the oven or within an hour of being baked.
• Storing:
• To store the pretzels, allow them to cool completely and then wrap each one individually in plastic wrap. Store them at room temperature for up to 2 days, or put the plastic-wrapped pretzels in a resealable plastic freezer bag and freeze them for up to 1 month. Reheat the pretzels in a 350°F/180°C/gas 4 oven for about 5 minutes, or for 10 to 12 minutes if frozen.

SOFT HOMEMADE PRETZELS

Steps:

• Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
• Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
• Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

LARGE SOFT PRETZELS (QUICK)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth.
• Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes and arrange on a baking sheet; brush with egg and sprinkle coarse salt over each.
• Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.

EASY SOFT PRETZEL

Steps:

• In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes., Punch dough down. Turn onto a lightly greased surface; divide into six pieces. Roll each piece into a 24-in. rope. For topping, combine water, sugar and baking soda in a shallow bowl. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or coarse sugar., Place on parchment-lined baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar, if desired. Serve warm.,

SOFT PRETZELS RECIPE BY TASTY

Steps:

• In a bowl, mix milk, browned melted butter, and dark brown sugar until combined. Add yeast, and let rest for 5 minutes until yeast starts to foam.
• Mix in the flour ⅛ at a time. When mixing in the final portion, add salt.
• Remove the dough and use oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat the oven to 450°F (230°C).
• Cut dough into 32 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Beat the egg.
• Transfer pretzels to a baking sheet, brush with beaten egg and sprinkle with pretzel salt. Bake for 10-15 minutes, until golden brown.
• Serve warm.

HOMEMADE SOFT PRETZELS RECIPE BY TASTY

Steps:

• In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!

HOMEMADE SOFT PRETZELS

Steps:

• Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
• Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
• Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
• To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
• Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
• Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
• Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
• Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
• Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.