Soft Pretzels

Soft pretzels are dough made from water, flour, yeast, salt and a flavor. They can be shaped into various shapes such as buns or rings. It has been around since at least the 16th century in Europe.

Soft pretzels are a type of bread that is often eaten as a snack or dessert. They are made by mixing flour, yeast and salt together and then adding water to the mixture. The dough is left to rise in a warm place for about an hour before being shaped into small balls and then boiled in boiling water for about 30 seconds. Read more in detail here: soft pretzels recipe.

As a kid, I was never a big fan of bread. I mean, I liked foods that had bread in them, but pizza crust and dinner rolls were never my favorites. This trend extended far into high school. Bread was never my thing. Leaving space for dessert was much more appealing to me (go figure).

I guess I’m inclined to appreciate carbohydrates since I’m a lady. So who’s to say why, except that I’ve developed a taste for bread in the previous five years. Baguettes dipped in olive oil and salt, sticky buns of various kinds, and savory treats like cheese bread with fresh herbs (OK, I believe I need to go back to the kitchen and make a batch of cheesy bread now that I’ve said that). 

So it was no surprise that when Kelsey, my stepsister, offered me a recipe for soft pretzels, I was all on it. I arrived at work this morning with no previous pretzel-making skills. These pretzels were a snap to make thanks to my trusty KitchenAid. On the exterior, they’re crisp, yet on the inside, they’re deliciously doughy. They’re unbreakable!

It’ll be quite tough to resist eating too many of them.

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Print

  • Alton Brown is the author of this book.
  • Time to Prepare: 30 minutes
  • Time to prepare: 25 minutes
  • Time allotted: 55 minutes
  • 8 Pretzels 1x Yield
  • Alton Brown is the author of this book.
  • Time to Prepare: 30 minutes
  • Time to prepare: 25 minutes
  • Time allotted: 55 minutes
  • 8 Pretzels 1x Yield

Scale:

1x2x3x

  • Alton Brown is the author of this book.
  • Time to Prepare: 30 minutes
  • Time to prepare: 25 minutes
  • Time allotted: 55 minutes
  • 8 Pretzels 1x Yield

Ingredients

  • 1 1/2 cups warm water (110 to 115°F)
  • 1 teaspoon of sugar
  • 1 packet dried active yeast
  • (about 4 1/2 cups) 22 ounces all-purpose flour
  • 2 tsp. salt (kosher)
  • 2 oz. melted unsalted butter
  • For the pan, vegetable oil
  • 10 quarts of water
  • a third cup of baking soda
  • 1 egg yolk (big) beaten with 1 tablespoon water
  • salt for pretzels

Instructions

  1. In the bowl of a stand mixer, combine the water and sugar, then sprinkle the yeast on top. Allow for 5 minutes of rest time, or until the mixture starts to froth. Combine the flour and salt in a mixing bowl. Mix on low speed with the dough hook attachment until the flour mixture and butter are fully incorporated. Change to medium speed and knead for 4 to 5 minutes, or until the dough is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl, clean it, and coat it well with vegetable oil. Return the dough to the bowl, wrap it in plastic wrap, and set it aside in a warm location for 50 to 55 minutes, or until it has doubled in size.
  2. Preheat the oven to 450 degrees Fahrenheit. Brush 2 half-sheet pans with vegetable oil after lining them with parchment paper. Remove from the equation.
  3. In an 8-quart saucepan or roasting pan, bring the 10 cups of water and baking soda to a boil.
  4. Meanwhile, roll out the dough onto a lightly oiled work area and divide it into eight equal pieces. Each piece of dough should be rolled into a 24-inch rope. Make a U-shape with the rope, then cross the ends of the rope over each other and push them into the bottom of the U to make a pretzel shape. Place the half sheet pan on a parchment-lined baking sheet.
  5. Place the pretzels, one by one, in the boiling water for 30 seconds. Using a big flat spatula, remove them from the water. Return the pretzels to the half sheet pan and brush with the beaten egg yolk and water mixture, then sprinkle with the pretzel salt. Bake for 12 to 14 minutes, or until a rich golden brown hue has developed. Before serving, chill for at least 5 minutes on a cooling rack.

Alton Brown’s recipe

 

Soft pretzels are a tricky dough to work with. They are soft, sticky, and can be difficult to shape. But they’re worth the effort because they make for some of the best sandwiches in the world. Reference: what to do with soft pretzels.

Frequently Asked Questions

Are soft baked pretzels healthy?

A: Yes. Soft baked pretzels are a healthy food choice, because they only contain flour and water without any added oils or fats from the dough ingredients.

Why do soft pretzels taste so good?

A: Soft pretzels are made by folding dough with water, yeast, salt and baking soda before cooking it in an oven. This gives the bread a soft texture that provides for a crumbly yet chewy crust.

How do you eat soft pretzels?

A: The typical way of eating a soft pretzel is to bite into it, usually with your teeth. Then you would use the edge of your hand or a napkin (or both) to grip one end of the dough and pull out from the other.

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