Today, we’re baking homemade soft pretzels! Pretzels have a crisp crust but are chewy and soft inside. Soft pretzels taste best on the day they’re made. We love them still warm with a thick layer of butter or mustard. We also came up cute printable treat bags so you can give the pretzels as a gift. Since we made so many pretzels, we created an entire series of pretzel-themed meals to use the leftovers.
Homemade Soft Pretzels
You can use pretzel salt, which is a very coarse salt, sea salt, pepper or sesame for sprinkling.
- 1 sachet / 7 g active dry yeast
- 2 tsp granulated sugar
- 350 ml lukewarm milk
- 500 g (4 cups) flour
- 2 tsp salt
- 4 tbsp melted coconut oil or butter
- 2 tsp soda
- 2 tbsp boiling water
- 1 egg yolk
- 60 ml (1/4 cup) cream
- oil for greasing
- pretzel salt, sea salt or sesame for sprinkling
- large and small mixing bowls
- stand mixer with dough hook attachment
- pastry brush
- cling film (plastic/saran wrap)
- kitchen towel
- oven mitts
- baking tray lined with silicone baking mat or baking (parchment) paper
- cooling rack
1) Activate the yeast
To activate the yeast, pour the lukewarm milk into a large mixing bowl and sprinkle the sugar and active dry yeast on top. Let sit for 10 minutes until the yeast has dissolved, and the mixture looks bubbly.
2) Knead the dough
To make the dough, add the flour, half a cup at a time, the salt and melted oil or butter. Using the dough hook attachment, combine the ingredients first on low, and then for 10 minutes on medium-high speed, which will strengthen the gluten and give the pretzels a soft texture. The dough is done when it forms into a smooth, elastic ball, which holds its shape and a piece of dough can be stretched thinly without breaking.
3) Let the dough rest
Grease a bowl with oil or cooking spray and place the pretzel dough inside. Brush the dough with a little oil to keep it from drying out. Cover the bowl with cling film and a kitchen towel. Place the dough in the fridge for 2 to 3 hours or overnight, until the dough has doubled in size. We found it’s easier to form pretzels when the dough is cool.
4) Form the pretzels
Divide the dough into 14 equal portions. Cover with a kitchen towel and allow to rest for another 10 minutes. Starting in the centre going outwards, roll out each portion into a 50-centimetre or 20-inch rope, leaving the middle a little thicker than the ends. If the dough is sticky, we found it’s best to grease the work surface with oil instead of flour. Form a “U”-shape and twist the ends into a knot. Flip the knot over the rope and pinch the ends onto the pretzel.
5) Bake the pretzels
Preheat the oven to 225°C (425°F /gas mark 7). Place the pretzels on a baking tray lined with baking paper or a non-stick baking mat. In a small mixing bowl, dissolve the soda in boiling water. In another bowl whisk together the egg yolk and cream. The egg wash gives the pretzels their dark brown colour, but you can skip it if you prefer egg-free pretzels. Brush the pretzel with the soda solution and then the egg wash. Sprinkle with salt and bake the pretzels for 10 to 12 minutes, until risen and golden brown. Allow the pretzels to cool on a rack for 30 minutes before enjoying them.
Materials: flour, soda
Free Printable Treat Bag
Click on the button to download your printable treat bag for the soft pretzels.
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