Homemade Soft Pretzels
These delicious homemade soft pretzels are incredibly easy to make, offering a perfect chewy, golden crust from a quick baking soda bath and a wonderfully soft interior. They can be enjoyed savory with coarse sea salt or sweet with a cinnamon-sugar coating. Chef's tips: (1) When adding water to the cold stand mixer bowl, heat it slightly warmer (115°F - 118°F) than normal, as the cold glass/metal bowl will drop the temperature by a few degrees. (2) Proofing the dough in a closed oven with only the oven light turned on creates the ideal warm, draft-free proofing environment. (3) Do not use flour on the countertop when rolling out the pretzel ropes, as the oil from the proofing container helps prevent sticking while providing traction for rolling. (4) The baking soda bath is crucial as it gelatinizes the starches, giving the pretzels their signature dark brown color, chewy crust, and distinct flavor.
- Time: 60 min
- Servings: 12
Source: ChefChef
Ingredients
- Warm water
- tablespoons Light brown sugar
- packet Active dry yeast
- tablespoons Melted unsalted butter
- teaspoons Sea salt
- All-purpose flour
- tablespoon Oil
- gallon Water
- Baking soda
- Egg yolk
- tablespoon Cold water
- To taste Coarse sea salt or kosher salt
- To taste Cinnamon and sugar
- For brushing Extra melted unsalted butter