Homemade Soft Pretzels

I made these a few days ago. They were really nice I promise you. The most important step in making them is simmering in baking soda (bicarbonate of soda) solution for 30 seconds. Please do not omit this step. Half the pretzels were sprinkled with salt and the other half with cinnamon. My daughter loved the cinnamon ones, I loved the salted ones.  Have a wonderful week, ahead!

Sift or whisk the flour, yeast, sugar, and salt into the bowl of the mixer. Make a well in the centre. Add the warm water and tablespoon oil into the well

and mix on low speed until the dough comes together. (while mixing, If the dough is too sticky add a little flour if too firm add a little water)Knead for 5-6 minutes. The dough should be firm and elastic but not sticky. Lightly oil the bowl and place the dough into the bowl. Cover with cling film

and leave in a warm place for 1 hour or until doubled in size.

Knock back the dough once and divide into 12 equal pieces. I first rolled mine into short 6-inch ropes then rolled them into longer ropes. This gives the dough time to rest and they become easier to roll. Do whatever works for you best

Roll each piece into a rope 24-30 inch long

and twist into a pretzel shape

Bring the 5-cups water to a rolling boil and add the baking soda to the water.

Reduce to a simmer and dip each pretzel into the baking soda solution for 30 seconds (do not leave longer). Using a slotted spatula, lift the pretzel out of the water and allow as much excess water to drip off

then place onto prepared baking sheets. Brush each pretzel with the egg yolk and sprinkle with kosher salt.

You can also sprinkle with cinnamon sugar.

Bake in the preheated oven until golden, about 12-14 minutes.

I made half with cinnamon sugar

Homemade Soft Pretzels

Preparation time: 45 minutes; Resting time: 1 hour Baking time: 12-14 minutes; Makes: 12

Ingredients

  • 625g (5 cups, 22oz) all-purpose flour (spoon the flour into the cup-do not scoop)
  • 2 teaspoons Fleischmann’s instant yeast
  • 100g (½ cup) sugar
  • 1½ teaspoons salt
  • 360ml (1 ½ cups) warm water (110ºF/45ºC)
  • 1 tablespoon 15ml olive oil
  • 1/3 cup (75g) baking soda (bicarbonate of soda)
  • 5 cups (1250ml) water
  • 1 egg yolk beaten with a tablespoon water
  • Extra kosher salt, for sprinkling on top

Instructions

  1. Preheat the oven to 425ºF (220ºC). Line two large baking sheets with parchment and grease or spray the parchment with oil.
  2. Sift or whisk the flour, yeast, sugar, and salt into the bowl of the mixer. Make a well in the centre.
  3. Add the warm water and tablespoon oil into the well and mix on low speed until the dough comes together.  Knead the dough for 5-6 minutes. The dough should be firm and elastic but not sticky. (while mixing, If the dough is too sticky add a little flour; if the dough is too firm add a little water)
  4. Lightly oil the bowl and place the dough in the bowl. Cover with cling film and leave in a warm place for 1 hour or until doubled in size.
  5. Knock back the dough once and divide into 12 equal pieces. Roll each piece into a rope 24-30 inch long and twist into a pretzel shape. (keep the dough and rolled pretzels covered with a kitchen towel at all times)
  6. Bring the  5-cups water to a rolling boil and add the baking soda to the water. Reduce to a simmer and dip each pretzel into the baking soda solution for 30 seconds (do not leave longer). Using a slotted spatula, lift the pretzel out of the water and allow as much excess water to drip off then place onto prepared baking sheets. Brush each pretzel with the egg yolk and sprinkle with kosher salt. You can also sprinkle with cinnamon sugar. Bake in the preheated oven until golden, about 12-14 minutes.
  7. If mixing by hand, pour the water into the well and mix with a spoon until the dough comes together.Turn onto a lightly floured surface and knead for about 8 minutes.

Points to Note

  • When rolling the dough wet your hands with a little water from time to time.
  • I first rolled mine into short 6-inch ropes then rolled them into longer ropes. This gives the dough time to rest and they become easier to roll. Do whatever works for you best.
  • For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

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How to Roll and Shape Pretzels

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

18 thoughts

  1. One of my grandsons makes these perfectly….I don’t! I am going to try your recipe. They are making my mouth water just looking at the photos! Good job Liz! Off to enjoy the sunshine! Have a great week ahead!

    1. Enjoy the sunshine Sandy. I cooked a lot over the weekend so I’m trying to post everything on the dashboard. I’ve eaten a lot too coz cooking means eating. We had cornish pasties for lunch and dinner yesterday. I didn’t have swedes though so I just added plain old carrots but still they tasted nice. Will be posting them this week. Thanks for your ever undying support. You are awesome!!!
      Liz

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