Everyone loves soft pretzels right? You know the ones you dip on hot melted cheese or slather with mustard while sipping a cold beer. Instead of waiting til you see a pretzel stand or get surprised to find them on an appetizer menu, why not make some homemade pretzels?
I’m not sure if its the chewy outer crust, soft center or that addictive salty flavor that makes these pretzel knots so special. But, I do know they’re easy to make and a recipe you will definitely be saving.
Eat these soft pretzels plain or turn them into a sandwich bun. I’m thinking chicken salad, veggies with hummus, or a meat caramelized onion combo!! The possibilities are endless.
Tips for Soft Pretzel Knots
- Weigh your flour with a kitchen scale. Baking bread is an exact science, so best to measure perfectly.
- Cover you bowl with dough using a kitchen towel or with plastic wrap.
- Use a neutral oil for coating your bowl and work surface, I like safflower oil. But if you’re in a pinch olive oil without a strong flavor will work too.
- Put just enough oil on your surface to keep it from being dry. You want it to maintain a little grip for the dough to roll easily.
- Use a large slotted spoon or spatula to transport dough knots into baking soda bath.
- If you notice knots are browning more on one side, rotate the pans in the oven halfway through baking time.
- Place pan of baked pretzels on cooling rack and let cool about 5 minutes before enjoying warm.
How do I store Homemade Pretzels?
Pretzels are considered a crusty bread and are best stored in an air tight paper bag for 2-3 days at room temperature. Make sure pretzels are completely cooled before placing in paper bag.
Soft Pretzel Knots
- 2 ¼ tsps Active Dry Yeast
- 1 Tbsp Granulated Sugar
- 1 ½ Cups (375 ml) Warm Water 110 F
- 4 Tbsp Unsalted Butter melted, warm not hot
- 4 ¾ Cups (595 grams) All Purpose Flour
- 2 tsps Kosher Salt
Baking Soda Bath
- 10 cups (2500 ml) Water
- ⅔ cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Course salt
- *Olive oil for surfaces*
- Combine sugar, yeast, and warm water into bowl of stand mixer. Gently stir. Let sit about 5 minutes until frothy.
- Meanwhile hand whisk together sifted flour and salt in a large bowl.
- Using dough attachment on mixer, start at a low speed. Add warm butter and then slowly spoon in flour mixture.
- Mix on medium speed until dough forms, letting go of the sides of bowl, wrapping around dough hook, but still attached to the bottom center of bowl.
- Once combined turn up to medium high for 3-5min. to knead the dough.
- Transfer dough to a lightly oiled large bowl. Cover bowl with kitchen towel and let sit for an hour in a warm location. Make sure dough has doubled in size.
- Meanwhile cover two pans with parchment paper and lightly brush with olive oil.
- In a large pot bring water and baking soda to a boil.
- Lightly rub oil onto a working surface and cut dough into 8 pieces. Make sure to weigh each piece to be accurate.
- Roll each piece into a 10-12 inch rope. Take rope and loop into a single knot. One end going through the center and the other end under and around to connect the pieces.
- Gently place each knot into the boiling water for 30 seconds using a spatula. Transfer to baking sheets.
- Brush knots gently with egg wash, using a soft pastry brush over top of pretzels. Sprinkle generously with coarse salt.
- Bake at 450 F (230 C) for 20-22 min. or until golden brown.