The Pioneer Woman Tasty Kitchen
Profile Photo

Soft Pretzels

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Homemade pretzels are everything a pretzel should be: big, chewy, soft, salty, and incredibly delicious.

From Bridget Edwards of Bake at 350.

Ingredients

  • 3 cups Unbleached All-purpose Flour
  • 2-¼ teaspoons Instant Yeast
  • 1-½ teaspoon Sugar
  • 1 teaspoon Kosher Salt
  • 1 Tablespoon Melted Butter
  • 1 cup Water
  • FOR THE BOILING LIQUID:
  • 6 cups Water
  • ⅓ cups Baking Soda
  • FOR THE TOPPING:
  • 1  Egg Yolk
  • 1 teaspoon Water
  • Coarse Sea Salt, For Sprinkling

Preparation

Stir flour, yeast, sugar, salt, and melted butter in the bowl of a stand mixer. Add water, using the dough hook to mix. Once dough starts to form, knead using dough hook on medium-low speed for 5 minutes.

Remove dough to an oiled bowl and cover with oiled plastic wrap. Let rise for 40 minutes.

Heat oven to 450ºF. Bring water and baking soda to a low boil. Oil a rimmed cookie sheet.

Divide dough into 6 equal pieces. Using your hands, roll each piece into a rope, about 24 inches long. Form the dough into a “U” with the bottom closest to you. Twist the ends and bring the tails down to the bottom of the “U” forming a classic pretzel twist. Place on the oiled sheet.

One at a time, boil pretzels face-up in the baking soda water for 15 seconds. Spoon water over the tops of the pretzels as they boil. Use a bamboo strainer or large slotted spatula to remove from the water. Blot the strainer on a paper towel, then place pretzel on the oiled sheet.

Whisk egg yolk and water with a fork. Brush pretzels with egg wash, then sprinkle with coarse sea salt.

Bake for 8–10 minutes, until deeply golden. Use a thin cookie spatula to remove the pretzels immediately from the pan. Serve warm, plain or with mustard or cheese sauce.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Gluten-Free Paleo Pumpkin Bread
Profile Photo by Taylor Kiser in Breads
So moist, soft and fluffy! This bread is all the best...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Paleo Zucchini Pistachio Bread
Profile Photo by Angelina Papanikolaou in Breads
One-Bowl Paleo Zucchini Pistachio Bread made with fresh and healthy zucchini,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Gluten-Free Buttermilk Biscuits
Profile Photo by Taylor Kiser in Breads
So soft, flaky and buttery, you will never believe they're gluten-free!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Masa Harina Cornbread
Profile Photo by PW Food & Friends in Breads
My take on Northern cornbread, substituting masa harina for cornmeal. From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Two-Ingredient Bagels
Profile Photo by Rise & Yum in Breads
These Two-Ingredient Bagels will make you say goodbye to the real...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Intermediate