Soft, Buttery Pretzels

Recipe

Ingredients

  • 1 .25-ounce package active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/4 teaspoon salt
  • 5 1/2 cups warm water, about 110 degrees (divided)
  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 4 tablespoons baking soda
  • 1 egg
  • 2 tablespoons kosher salt
  • 4 tablespoons salted butter, melted

Directions

  1. In the bowl of a stand mixer, dissolve the yeast, brown sugar, and salt in 1 1/2 cups of warm water. Allow the yeast mixture to activate for 10 minutes.

  2. Attach your dough hook to the stand mixer. Add both the all-purpose flour and bread flour and mix on low speed for 5-6 minutes.

  3. Remove the dough from the stand mixer and place it in a lightly oiled large bowl. Cover the bowl with plastic wrap and let the dough rise for approximately 1 hour or until the dough has doubled in size.

  4. Once the dough has doubled in size, punch the dough down in the center, re-cover the bowl, and let the dough rise again for another 30 minutes.

  5. Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper or Silpats.

  6. Combine the remaining water and baking soda in a large skillet or saucepan. Bring to a boil over high heat.

  7. Divide the dough into 12 pieces. Roll each piece into a 24-inch rope. Shape each rope into a pretzel shape.

  8. Using a slotted spatula, gently dip each pretzel into the boiling water for approximately 30 seconds.

  9. Remove the pretzels and place them on the prepared baking sheets.

  10. Prepare an egg wash. In a small bowl, beat an egg with a fork. Using a pastry brush, brush the top of each pretzel with the egg wash. Sprinkle with kosher salt.

  11. Bake for 8-10 minutes (or until the pretzels are golden brown) on the middle rack of the oven.

  12. Transfer the pretzels to a cooling rack. Brush them with melted butter. Serve and enjoy!

Supplies

  • stand mixer with dough hook attachment
  • large bowl
  • plastic wrap
  • 2 baking sheets
  • parchment paper or Silpats
  • large skillet or saucepan
  • slotted spatula
  • small bowl
  • fork
  • pastry brush
  • cooling rack

Recipe Notes

Store homemade soft pretzels for up to 2 days in an airtight container.

Recipe By: Brittany Baxter