Soft Pretzels Recipe – Preppy Kitchen

This stake may contain consort links. Please read our disclosure policy. The best soft Pretzel Recipe ! These pretzels are delicate and chewy in the middle, golden brown on the external, and have that delicious iconic pretzel season. Do n’t be intimidated they ‘re super easy to make at home using my bit-by-bit guidebook and helpful tips. Serve with mustard or your darling dips .A pinterest graphic of soft pretzelsA pinterest graphic of soft pretzelsA pinterest graphic of soft pretzelsA pinterest graphic of soft pretzelsA pinterest graphic of soft pretzelsA pinterest graphic of soft pretzelsA pinterest graphic of soft pretzelsA pinterest graphic of soft pretzelsA pinterest graphic of soft pretzels

badly, this indulgent pretzels recipe is easier than you think ! It creates the most delicious soft and chewy pretzels with that gold brown university tinge and iconic flavor. A bunch of people are intimidated at the thinking of making homemade pretzels because the determine of them seems superintendent complicated but trust me it ’ s not. Follow my step by footprint photos below and you ’ ll see how easy it truly is .
soft pretzels are boiled first in a baking sodium carbonate body of water bath which is a extremely important step and the key to achieving that delectable chewy texture, dark aureate semblance, and that pretzel flavor that everyone loves then much. sol, for that authentic relish wear ’ t decamp that step .
I ’ ve got all the tips you need in the recipe below plus some delightful relish variations for you to try a well !

What you need to make this recipe

An overhead shot of all the ingredients you need to make soft pretzels
Water – affectionate water is significant for speeding up the test process but it must be affectionate and not hot or it ’ ll stop the dough from rising altogether .
Yeast – you can use active dry or clamant yeast for this, both work capital .
Butter – melted butter gives profusion and a softness to the boodle and it besides makes the pretzels extra delectable !
Sugar – I use even white granulated sugar but you can besides use brown boodle, it will give your cushy pretzels a slenderly caramelized relish .
Egg – beat egg is used to brush the pretzels before bake, it adds extra color and gives them a glazed exterior .

How to make Soft Pretzels

wet and dry ingredients in a mixer
1. Combine the water, sugar, and yeast and let it bubble for a few minutes. Add the butter, salt, and 2 cups of flour whilst using a wooden spoon to mix everything together .
2. Using a boodle crochet attachment knead the boodle whilst adding the rest of the flour gradually. The dough should bounce back when pressed with your finger. once ready massage on a lightly floured work surface for a few minutes more. Important note – See my tips incision below on how to do the windowpane test if you are diffident whether your boodle has been kneaded enough or not .
Three photos showing dough rising and it cut into portions
3. Let the boodle rise until doubled in size .
4. Divide the dough into 8 even-sized pieces and roll each one into ropes around 20-24 inch in size .
Two photos showing how to shape soft pretzels
5. Create a U with each r-2 twisting the ends together at the top .
6. Loop the ends binding gloomy to create a classical pretzel form .
Two photos showing how to boil and then bake pretzels
7. Boil the pretzels in batches in boiling water with baking sodium carbonate for 30 seconds each .
8. Remove to a line bake sheet and brush with beat testis and sprinkle with salt. Bake until golden brown and cooked through .
A close up of soft pretzels on a plate

Pro tips for making this recipe

  • Instead of shaping these into traditional pretzel shapes, you can cut them into small pieces to make soft pretzel bites!
  • Use warm water to help activate the yeast, the dough will also prove much quicker this way. Make sure your water is warm and not hot though or it’ll do the opposite!
  • Let the dough prove in a warm place, again make sure it’s not too hot or in direct sunlight.
  • For that Auntie Annie’s flavor, I recommend brushing melted butter on the pretzels before and after baking.
  • To reheat your soft pretzels and serve them warm you can reheat them in a hot oven for a few minutes or pop them into a microwave.
  • Do the windowpane test – a great way to know if your dough is kneaded enough is to do the windowpane test, here’s how you do it. Remove a small piece of dough about the size of a golf ball and gently stretch it to create a thin membrane-like pane or windowpane, it should be thin enough to see light through it. If the dough breaks it means the gluten hasn’t developed properly and you need to knead it for a little longer.
  • When it comes to baking recipes I always recommend weighing the flour with a kitchen scale because it’s the only way to ensure accurate results every time but if you are using cups, fluff the flour in a bowl or container with a fork before spooning it into the cups. This way you have far less chance of overpacking the cup.
  • Since this makes 12 pretzels you’ll need to boil them in batches.

A close up of a soft pretzel on a blue plate with mustard in the background

Frequently Asked Questions

What can I serve them with?

piano pretzels are such a delightful bite and can be served with all sorts of dips and condiments such as mustard, catsup, Buffalo Chicken Dip, Artichoke Dip, or nacho tall mallow dip. They reasonably much go with anything so choose your favored and go with it !

What gives them their soft texture and flavor?

Baking pop is the key ingredient that gives soft pretzels their iconic season, when heated it reacts with the boodle darkening the color and creating a chewy texture .

Do I have to boil the pretzels first?

Yes, it ’ s a crucial step for making the best soft pretzel recipe so don ’ t skip it, you only need to boil them for 30 seconds .

What other flavor variations can I make?

Cinnamon sugar – rather of sprinkling coarse salt on top and brushing with egg you can brush the pretzels with butter and sprinkle over some cinnamon boodle, simply mix a little cinnamon with brown or white carbohydrate .
Cheese – you can add some scrape cheese such as cheddar or parmesan into the dough so it ’ s distributed throughout the pretzels and then sprinkle some on acme before baking besides .

Can I make these in advance?

Yes, you can prepare the pretzel boodle and storehouse it in the electric refrigerator astir to 1 day in advance or freeze it for up to 3 months. You can besides prepare the adust pretzels in advance and they ’ ll keep well for up to 3-4 days in a varnish container .

Can they be frozen?

You can freeze the raw pretzel boodle or cooked and baked pretzels for up to 3 months. once frozen thaw them completely before serving, you can besides warm them up in a hot oven once thawed .
If you’ve tried this Soft Pretzel Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
A close up of a soft pretzel on a cooling rack

Print

5

from

109

votes

Soft Pretzel Recipe

How to make the best soft pretzels at home! Don’t forget to check out my step by step photos and tips above!

Prep Time

30

minutes

Cook Time

15

minutes

Proving time

40

minutes

Total Time

1

hour

25

minutes

Servings

8

pretzels

Calories

261

kcal

writerJohn Kanell

Ingredients

For the Pretzels

  • 1 1/2 cups warm water system ( 360mL ) at 110F

  • 1 package active dry or instantaneous yeast ( 2 and 1/4 teaspoons )

  • 1 tablespoon granulated sugar

  • 1 teaspoon salt

  • 2 Tablespoons unsalted butter melted and slightly cool

  • 4 cups general-purpose flour, plus more for sprinkling on counter ( 480g )

  • coarse sea salt for sprinkling flaked or coarse

For the Boiling:

  • 2/3 cup baking pop

  • 10 cups water

Instructions

  • Combine warm water, sugar and yeast in a large bowl or the bowl of your stand mixer. Mix together and set aside for 4 minutes or until it begins to bubble.

  • Add, salt, melted butter, and two cups of flour a cup at a time mixing with a spatula or wooden spoon in between.

  • Attach dough hook to your stand mixer (or electric hand mixer). Add the remaining flour a cup at a time while mixing on a medium speed. Mix for about 3 minutes or until the dough comes together and bounces back when pressed lightly with your clean finger. If your dough is still quite sticky you can mix in a ¼ cup of flour.

  • Transfer to a lightly floured counter and knead for about 4 minutes or until smooth and bouncy.

  • Important note – See my tips section below on how to do the windowpane test if you are unsure whether your dough has been kneaded enough or not.

  • Transfer dough to a large, lightly oiled bowl then cover with plastic and place in a warm place to rise for 40 minutes or until roughly doubled in size.

  • Divide dough into 8 pieces then roll into 20-24 inch ropes. Form a U shape with the dough then twist the two ends together at the top leaving about an inch and a half free. Loop the twisted portion down to form a pretzel shape. Repeat for the remaining ropes.

  • Preheat oven to 450F
  • Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and the baking soda to a rolling boil then add the pretzels in one at a time for 30 seconds, remove with a slotted spoon, and place on your lined baking sheet.

  • Brush with the beaten egg and a teaspoon of water then sprinkle with coarse salt. Bake for about 12 minutes or until golden brown.

Video

Notes

  • Instead of shaping these into traditional pretzel shapes, you can cut them into small pieces to make soft pretzel bites!
  • Use warm water to help activate the yeast, the dough will also prove much quicker this way. Make sure your water is warm and not hot though or it’ll do the opposite!
  • Let the dough prove in a warm place, again make sure it’s not too hot or in direct sunlight.
  • For that Auntie Annie’s flavor, I recommend brushing melted butter on the pretzels before and after baking.
  • To reheat the pretzels and serve them warm you can reheat them in a hot oven for a few minutes or pop them into a microwave.
  • Do the windowpane test – a great way to know if your dough is kneaded enough is to do the windowpane test, here’s how you do it. Remove a small piece of dough about the size of a golf ball and gently stretch it to create a thin membrane-like pane or windowpane, it should be thin enough to see light through it. If the dough breaks it means the gluten hasn’t developed properly and you need to knead it for a little longer.
  • When it comes to baking recipes I always recommend weighing the flour with a kitchen scale because it’s the only way to ensure accurate results every time but if you are using cups, fluff the flour in a bowl or container with a fork before spooning it into the cups. This way you have far less chance of overpacking the cup.
  • Since this makes 12 pretzels you’ll need to boil them in batches.
  • Storing and freezing – raw or baked pretzels can be frozen for up to 3 months. Baked pretzels will keep well in an airtight container for 3-4 days.

Nutrition

Calories:

261

kcal

|

Carbohydrates:

50

g

|

Protein:

7

g

|

Fat:

4

g

|

Saturated Fat:

2

g

|

Trans Fat:

1

g

|

Cholesterol:

8

mg

|

Sodium:

3046

mg

|

Potassium:

76

mg

|

Fiber:

2

g

|

Sugar:

2

g

|

Vitamin A:

87

IU

|

Vitamin C:

1

mg

|

Calcium:

21

mg

|

Iron:

3

mg

*Nutrition Disclaimer
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Category : Tutorial

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