Homemade Soft Pretzel Recipes

Steps:

• Combine 2 cups warm water (110 degrees F to 115 degrees F), the butter and brown sugar in the bowl of a stand mixer. Sprinkle the yeast on top and let stand until foamy, about 10 minutes. If the yeast does not foam, discard and try again with fresh yeast.
• Add 3 cups flour and 2 teaspoons salt to the yeast mixture. Using the dough hook, mix on low speed, then increase the speed to medium as the flour starts to incorporate. (Scrape down the side of the bowl as needed.) Mix in the remaining 3 cups flour on low speed, then increase the speed to medium and mix until the dough gathers around the hook and pulls away from the bowl.
• Turn the dough out onto a clean surface; knead until smooth, 5 minutes. Brush a large bowl with melted butter, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough, then divide it in half. Divide each half into 6 even pieces with a knife; cover with plastic wrap. Line 3 baking sheets with parchment paper and coat with cooking spray.
• Tape a 24-inch-long piece of string to the countertop to use as a guide. Roll out a piece of dough on the countertop with your hands, starting in the middle and working your way out to the ends until you have a 24-inch-long rope. As you roll, occasionally lift the dough by the ends and slap the middle against the counter to stretch it.
• Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, forming a pretzel shape. Transfer to one of the prepared baking sheets; repeat with the remaining dough, arranging 4 pretzels on each baking sheet. Cover loosely with plastic wrap and let stand at room temperature until slightly puffed, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Fill a wide pot with 10 cups water; add the baking soda and bring to a low simmer, whisking to dissolve. Use scissors to cut the parchment around each pretzel, leaving a 1-inch border. Slide the pretzels (on the parchment) off the baking sheets, then coat the baking sheets with cooking spray. Working in batches, carefully invert each pretzel into the water and use tongs to peel off the parchment. Simmer until the pretzels plump, about 45 seconds per side. Remove with a slotted spoon, letting the excess water drip off; arrange on the prepared baking sheets. Sprinkle with salt.
• Bake the pretzels until golden brown, rotating the baking sheets halfway through, 12 to 15 minutes. Brush with melted butter and serve with mustard.

Steps:

• Preheat oven to 450 degrees F.
• Using an electric mixer fitted with a dough hook, place the hot water in a large mixing bowl, add 1 tablespoon sugar and let dissolve. Sprinkle the yeast over the water-and-sugar mixture and let it dissolve also.
• Add 5 cups flour and salt slowly until combined, about 30 seconds. Beat on medium speed until the sides pull away from the bowl. If dough is sticky add more flour. Transfer to floured board and knead 10 times until smooth.
• Pour oil into bowl and swirl to coat sides. Place dough in the bowl and place in a warm spot and let rise to double its size. Punch dough down and divide into 16 pieces.
• Roll one piece of dough at a time to 18" strips. Twist into a pretzel shape. Fill a large shallow pot with 2" of water and add baking soda. Heat to a gentle boil. Place 2-3 pretzels into water and poach for one minute. Repeat until all pretzels have poached. Place pretzels onto a cookie sheet sprayed with Pam. Brush pretzels with beaten egg and bake at 450 degrees for 12-15 minutes until golden.
• To top, spray with water and roll into salt, cinnamon and sugar, or spread a small amount of mustard onto top.

Steps:

• Dissolve the yeast and sugar in 1 cup of warm water. Allow the yeast mixture to sit for five minutes, or until it is frothy on top.
• While waiting for the yeast to become frothy, whisk together 2 cups of the flour with 1/2 teaspoon of salt in a large bowl. Once the yeast mixture is frothy, pour it into the bowl with the flour and stir until it forms a shaggy ball of dough.
• Turn the dough out onto a lightly floured surface and knead for 8 minutes. Incorporate 3/4 to 1 cup of additional flour while kneading. After kneading for 8 minutes, the dough should be smooth, elastic, and should spring back when poked with a finger. Place the dough in a lightly greased bowl, cover loosely, and let rise for one hour, or until double in volume.
• Once the dough has risen, punch it down to deflate. Turn the dough out onto a clean surface, pat the dough down into a round disc, then cut into 16 equal sized wedges. Roll each wedge into a thin 24-inch long rope, then twist into the classic pretzel shape. For pretzel buns, roll the wedges into balls (cut into 8 pieces for larger rolls) and for pretzel bites, cut the ropes into one inch sections. Place the shaped pretzels on a baking sheet covered with parchment paper and coated lightly with non-stick spray. Allow to rise for 30 minutes.
• Preheat the oven to 425 degrees. Bring a large pot of water to a rolling boil, then carefully add 1/4 cup of baking soda. Add two or three pretzels to the pot at a time and let boil in the baking soda water for 60 seconds on each side. Let the boiled pretzels drain for a few minutes on a wire rack before transferring back to the parchment lined baking sheets.
• Prepare an egg wash by whisking together one egg and one tablespoon of water. Liberally brush the egg wash over the pretzels, then sprinkle with coarse sea salt. Bake the pretzels for 15-18 minutes, or until deep golden brown on the surface.

Steps:

• Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
• Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
• Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

Steps:

• In a bowl, mix milk, browned melted butter, and dark brown sugar until combined. Add yeast, and let rest for 5 minutes until yeast starts to foam.
• Mix in the flour ⅛ at a time. When mixing in the final portion, add salt.
• Remove the dough and use oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat the oven to 450°F (230°C).
• Cut dough into 32 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Beat the egg.
• Transfer pretzels to a baking sheet, brush with beaten egg and sprinkle with pretzel salt. Bake for 10-15 minutes, until golden brown.
• Serve warm.

Steps:

• In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!

Steps:

• Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
• Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
• Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
• To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
• Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
• Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
• Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
• Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
• Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.