Hand-Knotted Soft Pretzels
There is a rhythm to shaping these by hand. Once you get the tension right in the rope, the knot happens in one fluid motion.
The dough must be firm, not sticky.
If the dough clings to your fingers, add flour one tablespoon at a time. The dough should feel like your earlobe—soft, yet holding its shape.
- large mixing bowl
- slotted spoon
- wide pot for boiling
- baking sheet lined with parchment
What goes in.
- 1 1/2 cupswarm water
- 1 tbspactive dry yeast
- 2 tspkosher salt
- 4 1/2 cupsall-purpose flour
- 2 ozunsalted butter, melted
- 1/2 cupbaking soda
- to tastecoarse pretzel salt
The Twist-and-Fold
Roll the rope to 24 inches. Bring the ends up, cross them twice, and fold the loop back over the base to secure the shape.
The method.
Activate yeast
Dissolve the yeast in warm water and let it sit until you see a thin layer of foam on top, about five minutes.
Mix the dough
Add flour, salt, and melted butter. Knead by hand on a clean counter for ten minutes until the surface is smooth and the dough springs back when pressed.
Rise
Place in a greased bowl, cover with a cloth, and let sit in a warm spot until doubled, usually one hour.
Boil
Preheat your oven to 450°F. Bring eight cups of water and the baking soda to a rolling boil. Drop shaped pretzels in one at a time for 30 seconds.
Bake
Remove with a slotted spoon, place on parchment, sprinkle with coarse salt, and bake for 12 to 14 minutes until deep chestnut brown.
Other turns to take.
Cinnamon Sugar
Brush with melted butter immediately after pulling them from the oven, then toss in a mix of sugar and ground cinnamon.
Cheese Topped
Add a heavy layer of shredded sharp cheddar during the final three minutes of the bake.
When it doesn't go to plan.
Keep your work surface lightly floured but don't overdo it, or the rope won't stick to itself when you fold it.
If the dough shrinks back while you are rolling it, let it rest for five minutes to relax the gluten.
Ensure the baking soda water is at a rolling boil before adding the dough to guarantee that signature mahogany crust.
The ones that keep coming up.
Why do my pretzels come out pale?
The boiling step is crucial. If the baking soda bath is too cool or too short, the crust will not darken properly.
Can I make these ahead?
You can shape them and chill them on the sheet for up to an hour, but they are best boiled and baked fresh.
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