Homemade Soft Pretzels
Homemade soft pretzels are so much better than the store bought ones. These buttery twists are chewy on the outside and soft on the inside, topped with savoury salt and dunked in your favoutite dip.
Ingredients
- 2 and a 1/4 tsp active dry yeast
- 2 tbsp brown sugar
- 1 and a 1/2 cups warm water
- 4 and a 1/2 cups flour
- 1/4 cup olive oil
- 2 tsp salt
- 6 cups water
- 2 tbsp baking soda
- 1 egg
- coarse salt (for topping)
- everything but the bagel seasoning (for topping)
Directions
- 1
Start by combining the warm water, yeast, and sugar in the bowl of your stand mixer. Whisk well and then let sit for 5-10 minutes or until foamy and bubbly.
- 2
Next add the flour, olive oil, and salt to the same bowl. Put the kneading attachment on and knead for about five minutes on low or until the dough comes together into a ball. The dough should spring back when you push it with your finger. (You can also knead by hand if you don't have a stand mixer).
- 3
Take the dough out of the bowl and add a drizzle of olive oil. Place the dough back in the bowl and cover with a damp cloth. Then put dough in a warm place to rise for an hour or until doubled in size.
- 4
After dough has risen punch it down. Section the dough into 12 even pieces with a bench scraper or a sharp knife on a floured surface.
- 5
Roll each piece into a rope (about 18-24 inches) and fold into a pretzel shape. I find it easiest to watch my video below on how to do this!
- 6
Preheat oven to 450.
- 7
Meanwhile start boiling a pot with the water and baking soda in it. Once boiling, dip each pretzel in it for 15-30 seconds before removing onto a parchment lined baking sheet.
- 8
Immediately brush each pretzel with egg wash and top with salt and everything but the bagel seasoning.
- 9
Bake pretzels in the oven for 10-11 minutes or until golden brown.
- 10
Remove onto a wire rack to finish cooling.
- 11
Serve with your favourite dip (I did cheese) and enjoy!