Baking Soft Pretzels
A good soft pretzel relies on a simple, lean dough that doesn't need to rise for hours. Focus on the shape and the dip; the oven does the rest of the heavy lifting to yield a crust that snaps slightly before giving way to a pillowy center.
Watch your water temperature
Your water must be warm to the touch, not hot, or it will kill the yeast. A quick squeeze of the dough rope should reveal a smooth, elastic texture without any tearing.
- large mixing bowl
- baking sheet
- parchment paper
- slotted spatula
- wide, shallow pot
What goes in.
- 1.5 cupswarm water
- 1 tbspactive dry yeast
- 2 tspkosher salt
- 4.5 cupsall-purpose flour
- 1/2 cupbaking soda
- 8 cupsboiling water for the bath
- Coarse saltfor topping
Mastering the dip
Submerge the shaped dough into the boiling soda water for exactly 30 seconds. This step is non-negotiable; it gelatinizes the surface of the dough, ensuring the final color and that characteristic pretzel tang.
The method.
Activate yeast
Whisk the warm water and yeast in a bowl. Let it sit for five minutes until the surface looks foamy.
Mix dough
Add the flour and salt. Stir until a shaggy ball forms, then knead on a clean counter for about 5 minutes until the dough feels smooth and springs back when pressed.
Rest
Place the dough in a greased bowl, cover with a towel, and set aside in a warm spot for 30 minutes. It won't double in size, but it will look puffy.
Shape
Divide into 8 pieces. Roll each into a 20-inch rope. Take the ends, cross them, twist once, and fold back onto the base to form the classic pretzel shape.
The bath
Bring the 8 cups of water and baking soda to a boil. Drop pretzels in, two or three at a time. After 30 seconds, lift them out with a slotted spatula and let excess water drip off.
Bake
Place on a parchment-lined tray. Sprinkle with coarse salt. Bake at 450°F (230°C) for 12 to 15 minutes, or until they reach a deep, dark chestnut color.
Other turns to take.
Garlic Butter
Brush the warm pretzels with melted butter mixed with crushed garlic and finely chopped parsley immediately after removing them from the oven.
Cinnamon Sugar
Omit the coarse salt. After baking, brush with butter and roll the hot pretzels in a mixture of granulated sugar and ground cinnamon.
When it doesn't go to plan.
Use a light-colored baking sheet to prevent the bottoms of the pretzels from burning before the tops are dark enough.
If the dough keeps snapping back while you try to roll it out, let it rest for 5 minutes; this relaxes the gluten.
Do not skip the parchment paper, as the baking soda solution makes the dough very sticky.
The ones that keep coming up.
Why are my pretzels pale?
The water bath was likely too cool, or you didn't leave them in the soda solution long enough. Ensure the water is at a rolling boil.
Can I make these ahead?
The dough can be shaped and kept covered in the refrigerator for up to 4 hours before the bath and bake.
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