Description
This Easy Salted Soft Pretzels recipe is a perfect homemade treat featuring a soft, chewy texture and a golden brown crust. The dough is enriched with butter and brown sugar, boiled briefly in a baking soda and sugar water bath for that classic pretzel flavor and texture, then baked to perfection with an egg wash and sprinkled with coarse salt flakes. Ideal for snacking or serving with your favorite dips.
Ingredients
Scale
For the Pretzels:
- 4 grams active dry yeast
- 300 grams water (300 ml)
- 6 grams salt (1 teaspoon)
- 20 grams brown sugar (1 tablespoon)
- 450 grams all-purpose white flour
- 15 grams butter, melted (1 tablespoon)
- 1 egg, beaten (for egg wash)
- ¼ cup salt flakes (for sprinkling)
For the Water Bath:
- 10 cups water
- ½ cup baking soda
- ¼ cup brown sugar
Instructions
- Prepare the Dough: Combine yeast, water, salt, and sugar in a large mixing bowl and stir to dissolve. Let the yeast mixture rest for 5 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix and Knead: Add the flour and melted butter to the yeast mixture. Stir with a silicone spatula until the dough forms a shaggy mass and no dry flour remains. Scrape down the bowl sides as needed. Transfer the dough to a clean surface and knead it for 5 to 7 minutes until smooth. Return the dough to the bowl, cover with cling wrap, lightly brush with oil to prevent drying, and let it rest at room temperature for up to 1 hour or until doubled in size.
- Shape the Pretzels: Preheat the oven to 400°F (204°C). Divide the dough into 12 equal pieces using a bench scraper. Roll each piece into a 20-inch rope. Form each rope into a circle, twist the ends twice, and press them down to create the classic pretzel shape. Cover shaped pretzels with cling wrap while preparing the water bath.
- Prepare the Water Bath and Boil Pretzels: In a large pot, bring 10 cups water, ½ cup baking soda, and ¼ cup brown sugar to a boil. Boil 3-4 pretzels at a time, ensuring space for floating, for 30 seconds to 1 minute on each side—the longer boiling time results in chewier, browner pretzels after baking. Remove and place pretzels onto parchment-lined baking sheets and let dry for 5 minutes.
- Apply Egg Wash and Salt: Brush the pretzels evenly with beaten egg to promote browning and help the salt flakes adhere. Generously sprinkle the salt flakes over the pretzels.
- Bake the Pretzels: Bake in the preheated 400°F oven for 15 minutes or until the pretzels turn golden brown. Remove from oven and transfer to a wire rack to cool completely before serving.
Notes
- Equipment used includes a kitchen scale (or measuring cups and spoons), mixing bowl, large pot, and ½ sheet baking pan.
- To store pretzels short-term, keep them in an airtight container or Ziploc bag at room temperature for up to 3 days.
- Freeze pretzels in an airtight container or Ziploc bag for up to 3 months.
- To reheat from frozen, toast pretzels in a toaster or toaster oven on the freezer setting, or air fry at 300°F for 10 minutes.
- To reheat thawed pretzels, use a toaster, air fryer, or oven at 300°F for 5-10 minutes.
Nutrition
- Serving Size: 1 pretzel
- Calories: 220
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
