Ingredients
- 2 1/4 tsp Active dry yeast (instant yeast works too)
- 1 1/4 cup warm water
- 1 tsp granulated sugar
- 4 cups flour (bread or all purpose)
- 1 tsp salt
- 1 egg
if not doing baking soda bath
- some coarse salt for pretzel topping
- 3 Tbsp Butter or garlic butter or chili garlic butter (for spicier)
- 2 Tbsp baking soda
classic pretzel taste
- 4 cups water
for baking soda bath
Instructions
Activate the yeast
In a bowl, combine 1 ¼ cups warm water, 1 packet active dry yeast, and 1 tsp sugar. Let stand 5–10 minutes until foamy.Make the dough
Add 4 cups all-purpose flour and 1 tsp salt. Mix until a dough forms. Knead 5–8 minutes until smooth and elastic.Rise
Place dough in a lightly oiled bowl, cover, and let rise 45–60 minutes or until doubled.Shape
Divide dough into 6 pieces.
Smaller shapes make the baking-soda bath much easier.Roll into long ropes for traditional pretzels, or
Roll into ropes and cut into 1–1.5 inch pieces for pretzel nuggets, or
Shape into twists, knots, or small rolls.
Preferred: Baking soda bath
Bring 4 cups water + 2 tbsp baking soda to a simmer.
Dip each pretzel or nugget for 20–30 seconds, then place on a baking sheet.
Immediately sprinkle coarse salt after dipping.
This creates the classic pretzel color, chew, and flavor.If skipping the bath: Egg wash
Beat 1 egg and brush each pretzel evenly.
Sprinkle coarse salt.Bake
Bake at 425°F for 12–15 minutes until deep golden brown.Finish (post-bake options)
While pretzels are still hot:Brush with melted butter, garlic butter, or chili-garlic butter
For sweet pretzels: skip the salt and brush generously with butter, then coat in cinnamon sugar or spread cinnamon-sugar butter
For savory: top with mozzarella after baking and warm briefly to melt; serve with marinara for dipping
Combine approaches for variety: half savory, half sweet
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