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Soft Pretzel sprinkled with coarse pretzel salt nicely browned @allourway.com
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4.9 from 19 votes

Soft Pretzels

Beautifully browned soft pretzels that are crisp on the outside and have a chewy inside that's loaded with flavor.
Prep Time50 mins
Cook Time20 mins
Rising Time45 mins
Total Time1 hr 55 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 16
Calories: 124kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 2 cups warm water 115 F
  • 1 teaspoon molasses
  • 2 ¼ teaspoon instant yeast
  • 2 Tablespoons rye flour
  • 1 Tablespoon kosher salt
  • 4-5 cups all-purpose flour -- measure 4 ½ cups in bowl and reserve ½ cup

For boiling

  • 10 cups water
  • 3 Tablespoons baking soda
  • Brush pretzels with: milk
  • Sprinkle with coarse salt pretzel salt

Instructions

  • In large mixing bowl add the molasses into the water, then add the yeast.
  • In another bowl add the 4 ½ cups flour, rye flour, salt and whisk together then add this to the liquid ingredients mixing on low with the dough hook attachment. Knead the dough until smooth, adding flour from the additional ½ cup, as needed. This will take about 5-6 minutes.
  • Lightly grease large bowl with vegetable spray and place the dough in the bowl, turning once to coat the dough with the spray. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. (This depends on the warmth of your kitchen.
  • Punch down the dough and divide in half, then each half into 8 pieces.You will have 16 pieces.
  • Roll each piece into a long rope any where from 20" to 24". Keep your work area tacky so that you can roll out the dough. Too much flour makes the rope just slide around.
  • Take the rope and shape it into a letter "U". Take one end and put it over the other, then twist the end once. Bring the twisted ends down and pinch them to seal on to the bottom loop.
  • Place the formed pretzels on two parchment lined baking sheets. { We spray the parchment paper with vegetable spray, it makes the pretzels easier to get on and off} Cover and let rise for 15 minutes, or until slightly poofy. While pretzels rise, preheat oven to 450 F. Put a steam pan in the lower rack of the oven for ice (it will create the steam).
  • In a deep 12" pan bring the 10 cups of water to a boil; stir in 3 Tablespoons baking soda. Add three pretzels to the pan top side down first and boil until they puff slightly and rise to the top, about 30 seconds. Flip pretzels and boil 30 seconds more. Use a flat slotted spatula or spider and transfer pretzels back to the baking sheet. Repeat with remaining pretzels.
  • Brush pretzels with milk and sprinkle lightly with coarse salt. The milk helps the salt stick to the top and also makes the pretzels look glossy when baked.
  • Bake pretzels, one sheet at a time, on the middle rack of the oven above the steam pan. Just before baking, dump ice cubes into the steam pan.
  • Bake pretzels 20 minutes, or until golden brown. Remove from baking sheet, cool slightly on a rack. Add more ice to the steam pan and bake second batch. Pretzels taste best when warm.
  • To freeze: Let pretzels cool completely then freeze in a plastic bag. Reheat in a 350 F preheated oven for 10 minutes. They will taste as good as freshly baked.

Notes

  • Adapted from Cuisine Magazine recipe Sept/Oct 2000 issue.

Nutrition

Calories: 124kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1063mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Calcium: 11mg | Iron: 2mg