Thick Homemade Soft Pretzels
Fun and easy to make thick homemade soft pretzels with a classic salted chewy crust to enjoy as knots or sandwich buns.
Servings: 8 soft pretzels
Ingredients
Pretzel Dough
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 375 grams warm water 110℉
- 595 grams all purpose flour 11.7% protein
- 2 teaspoons kosher salt
- 57 grams unsalted butter melted, warm not hot
Baking Soda Bath
- 2500 grams (2500 ml) water
- 235 grams baking soda
Egg Wash
- 1 egg yolk
- tablespoon water
Topping
- course salt
- *olive oil for surfaces*
Instructions
Make Pretzel Dough
- Combine sugar, yeast, and warm water into bowl of stand mixer. Gently stir. Let sit about 5 minutes until frothy.2 ¼ teaspoons active dry yeast, 1 tablespoon granulated sugar, 375 grams warm water
- Meanwhile hand whisk together sifted flour and salt in a large bowl.595 grams all purpose flour, 2 teaspoons kosher salt
- Using dough attachment on mixer, start at a low speed. Add warm butter and then slowly spoon in flour mixture.57 grams unsalted butter
- 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 3-5 minutes to knead the dough.
Rest 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.
Shape and Boil
- In a large pot bring water and baking soda to a boil.2500 grams (2500 ml) water, 235 grams baking soda
- 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.
Egg Wash, Salt, and Bake
- Make egg wash by beating egg with the water in a small bowl with a fork.1 egg yolk , tablespoon water
- Brush knots gently with egg wash, using a soft pastry brush over top of pretzels. Sprinkle generously with coarse salt.course salt
- Bake at 450℉ (230 ℃) for 18-20 minutes or until golden brown.
- Remove pan from the oven and transfer pretzels to wire rack to cool completely.
Video
Notes
- Ingredients Used:
- All Purpose Flour: King Arthur AP Flour 11.7% protein
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
- Storage: Place cooled pretzels in an airtight brown paper bag for 2-3 days, at room temperature. Make sure pretzels are completely cooled before placing in the paper bag.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.