I have been making this same soft pretzel recipe for years, because I love them. They are tender on the inside, and chewy on the outside, and just perfect with a spicy mustard.
I included this cutting board tutorial. Sometimes we make knots, and others, circles(pretzel bagels), sticks, and silly shapes. They all end up tasting the same, but it is fun to get my girls involved. The pretzel bagel is delicious sliced in half with a spread of mustard, and your favorite sandwich filling, a grilled cheese, or a pb &j.
This is a picture of the pretzels before they take a dip in the water/baking soda bath for thirty seconds. When you carefully fish them out of their bath, they are a bit puffy.
You will then sprinkle sea or kosher salt on top of them, and then place them in the oven for 8-11 minutes, or until they are a lovely golden color.
Don’t you wish this was Wonkavision, and you could just take this pretzel out of the screen, and eat it. We watched Willy Wonka the other day, and our girls loved it.
This recipe is adapted from Gale Gand’s Soft Pretzel recipe. I like to add a little whole wheat flour for a healthier pretzel, but they are definitely delicious with all unbleached all purpose flour. Enjoy them on the holidays, on game day, or as an everyday treat.
Recipe type: Snack, Appetizer
- 2 tablespoons warm water
- 1 Tbsp active dry yeast
- 1 1/3 cups warm water
- 1/3 cup brown sugar
- 3 cups unbleached all purpose flour
- 1-2 cups white whole wheat flour
- 1/2 cup baking soda(for boiling water)
- coarse sea, or kosher salt for sprinkling
- mustard for enjoying
- Use a large mixing bowl
- Mix 2 Tbsp warm water with the yeast to dissolve it
- Then stir in the remaining warm water
- Stir in brown sugar
- Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball(you can make this without a standmixer, using your muscles instead)
- Dump dough out onto a floured work surface
- Knead the dough to make it smooth(a few minutes)
- Use enough flour on your work surface so the dough is not sticky
- Let dough sit for 5-10 minutes on your work surface
- Preheat oven to 475 degrees F.
- Butter 2 sheet pans(very important)
- Bring 2 quarts of water, and baking soda to boil in a large saucepan
- Cut dough up into golf ball size pieces
- Roll them into 1/2-inch thick worms
- Form a U then cross the ends, twisting at the middle
- Fold the ends back down to meet the U (which is now an O) and press to secure the dough
- Drop the dough knots into the boiling water by threes for 30 seconds
- Fish them out and place them on the greased sheet pan
- While the puffed up dough knots are still wet, sprinkle with coarse sea salt, or kosher salt
- Repeat with the rest of the dough
- Bake for sheet tray for 8-10 minutes, or until golden brown.