Description

These Buttery Soft Pretzels are a perfect homemade snack with a golden, chewy crust and a soft, fluffy interior. Made with simple ingredients like yeast, flour, and butter, these pretzels are boiled briefly in a baking soda solution before baking to achieve their classic texture and flavor. Ideal for a party appetizer or a cozy treat, these pretzels are sure to become a favorite comfort food.

Ingredients

Scale

Dough Ingredients:

1 1/2 cups warm water (110°F/45°C)
2 1/4 tsp active dry yeast
1 tbsp granulated sugar
4 cups all-purpose flour
1 tsp salt
4 tbsp unsalted butter, melted

Boiling Solution:

1/4 cup baking soda
8 cups water (for boiling)

Topping:

1 egg, beaten
Coarse salt, for sprinkling

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Instructions

Activate the yeast: In a large mixing bowl, combine warm water, active dry yeast, and granulated sugar. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
Prepare the dough: Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix thoroughly until a dough starts to form.
Knead the dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic.
First rise: Place the kneaded dough in a greased bowl, cover it, and leave it in a warm place for about 1 hour, or until the dough has doubled in size.
Preheat oven and prepare baking sheet: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Shape pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope and twist into a classic pretzel shape.
Boil pretzels: In a large pot, bring 8 cups of water to a boil and add 1/4 cup of baking soda. Boil each pretzel for 30 seconds to give them their characteristic chewy crust, then immediately transfer them to the prepared baking sheet.
Apply egg wash and salt: Brush each pretzel with the beaten egg to give them a shiny golden surface and sprinkle coarse salt generously on top.
Bake the pretzels: Bake in the preheated oven for 10-12 minutes until golden brown and cooked through. Remove from oven and let cool slightly before serving.

Notes

Ensure the water temperature is not too hot to avoid killing the yeast; it should be warm to the touch (about 110°F/45°C).
You can substitute coarse salt with pretzel salt or kosher salt for authentic flavor.
For extra flavor, brush the pretzels with melted butter immediately after baking.
If you want softer pretzels, avoid letting them brown too much in the oven.
These pretzels freeze well after baking; reheat in the oven before serving.