Soft Pretzel Knots
Soft Pretzel Knots made with homemade dough and baked to a golden brown. Easy and delicious soft pretzel recipe.
Servings 8 pretzels
Ingredients
- 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
Egg Wash
- 1 large egg yolk beaten with 1 tablespoon water
Topping
- Course salt
- *Olive oil for surfaces*
Instructions
- 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.
Video
Notes
Serve with favorite dipping sauce. I'm a honey mustard girl!