This selfmade mushy pretzels recipe has been one in all our favourite snacks for years! The pretzels are chewy, flavorful, and simple to make with 8 elements.
This simple mushy pretzel recipe has been a favourite in our home for years now. These selfmade mushy pretzels have a scrumptious chewy texture and an ideal pretzel taste due to a fast baking soda boil. They’re a enjoyable cooking venture anytime, however we particularly like to make them for events and recreation days—they’re all the time a crowd-pleasing snack!
Jack and I shared the primary model of this recipe manner again in 2014. We’ve since up to date it to yield a bigger batch (these pretzels go fast!) and a smoother dough that’s simpler to work with.
Whether or not you’re taking your pretzels with melted butter, honey mustard, vegan cheese sauceor plain, we expect you’ll love these. Hold studying for our greatest ideas and step-by-step directions!
Elements on this Pretzel Recipe
This mushy pretzel recipe begins with 8 easy elements:
- All-purpose flour – As a result of flour is the primary ingredient on this recipe, measuring it precisely is vital. No matter you do, don’t scoop your flour up straight together with your measuring cup—you may by chance use an excessive amount of. As an alternative, weigh your flour (you’ll want 563 grams) or use the spoon and stage technique.
- Granulated sugar – It provides sweetness to the pretzel dough. Maple syrup works properly too.
- Energetic dry yeast – It helps the dough rise. Immediate yeast additionally works right here, however I nonetheless suggest proofing it to be sure that it’s recent.
- Melted butter or impartial oil – It provides richness to the dough, making the pretzels chewy, moist, and flavorful.
- Water – You’ll add some to the dough for moisture and use the remaining for boiling the pretzels.
- Baking soda – You’ll add it to the boiling liquid to present the pretzels their attribute golden coloration and malt-y taste.
- And sea salt – Season the dough with high-quality sea salt and sprinkle coarse sea salt over the pretzels earlier than baking!
Discover the entire recipe with measurements under.
Find out how to Make Mushy Pretzels
Yow will discover the entire mushy pretzel recipe with measurements on the backside of this put up. However first, right here’s an outline of the way it goes (step-by-step shaping pictures included!):
Begin by making the pretzel dough. Proof the yeast with the water and sugar, then mix the yeast combination with the flour, high-quality sea salt, and oil within the bowl of a stand mixer fitted with a dough hook. Combine on medium-low velocity for five to six minutes, or till the dough is stretchy and pretty clean.
A pair ideas:
- No stand mixer? You can even knead this dough by hand.
- Test the dough after 3 minutes. If it appears very dry and isn’t coming collectively, knead in 1 tablespoon of water.
Subsequent, let the dough rise. Switch it to a flippantly floured floor and knead briefly to kind it into ball, then switch it to an oiled bowl. Cowl with plastic wrap or a moist towel and put aside to rise till virtually doubled in measurement, 60 to 90 minutes.
Find out how to Form Pretzels
After the dough rises, you’re able to form the mushy pretzels. I’ll admit, shaping pretzels can appear a bit of difficult at first, however when you get the dangle of it, I promise it’s simple!
First, divide the dough into 8 equal items.
Subsequent, roll one right into a rope that’s 18 to twenty inches lengthy.
Then, kind the rope right into a U-shape (pictured above).
To make the pretzel’s twist, cross the ends of the dough over one another, leaving a large loop of dough beneath them.
Twist the ends round one another once more.
Lastly, fold the twist down into the middle of the dough loop to create a pretzel form. Repeat the shaping course of with the remaining items of dough!
Boiling and Baking
You’ll spherical out this mushy pretzel recipe by boiling and baking the pretzels.
Boiling the pretzels in a baking soda tub provides them their signature pretzel taste, golden brown coloration, and seals in moisture within the dough. Right here’s how we do it:
Convey 6 cups of water and a couple of tablespoons baking soda to a boil in a big pot. Add 1 pretzel to the baking soda tub and cook dinner for 30 seconds.
Use a slotted spoon to switch the pretzel to a baking sheet lined with parchment paper. Sprinkle with coarse salt, then use a pointy knife to chop a 4-inch slit on the backside of the pretzel (it will enable steam to vent within the oven).
Repeat with the remaining pretzels.
Bake the pretzels at 450°F till golden brown and flippantly crisp14 to 16 minutes. Take pleasure in!
Find out how to Retailer Mushy Pretzels
We love these selfmade mushy pretzels heat from the oven, however they’re scrumptious left over too.
Permit to chill fully, then seal the cooled pretzels in an hermetic container or bag.
Retailer at room temperature for as much as 2 days or freeze for as much as 3 months.
Extra Baking Recipes to Attempt
In the event you love these selfmade mushy pretzels, attempt one in all these simple baking recipes subsequent:
Selfmade Mushy Pretzels
Serves 8
Stop your display from going darkish
-
Put together the pretzel dough: In a small bowl, mix the sugar, yeast, and water. Put aside for five minutes, or till foamy. If the yeast doesn’t foam, discard the combination and begin once more with new yeast.
-
Within the bowl of a stand mixer* fitted with a dough hook, place the flour, salt, oil, and the yeast combination. Combine on medium-low velocity for five to six minutes, or till the dough is stretchy, pretty clean, and well-formed across the hook. If the dough may be very dry after 3 minutes, add 1 tablespoon of water.
-
Switch the dough to a flippantly floured floor and gently knead to kind right into a ball. It’s okay if it’s barely sticky, but when it’s too sticky to deal with, knead in a bit of extra flour. Flippantly brush a big bowl with oil and place the dough inside. Cowl with a moist towel or plastic wrap and put aside for 60 to 90 minutes, or till the dough has virtually doubled in measurement.
-
Preheat the oven to 450°F and line a big baking sheet with parchment paper.
-
Flip the dough out onto a clear (not floured) work floor and divide it into 8 equal items. Roll one piece of dough into an 18- to 20-inch rope. Seize the ends of the dough rope to make a U form. Cross one of many ends of the rope over the opposite, leaving a large loop of dough under them. Then, wrap the dough ends round one another once more to create the pretzel’s twist. Fold the twist in direction of you, into the middle of the dough loop, to make a pretzel form. (See step-by-step pictures above). Place it on the baking sheet and repeat with the remaining dough.
-
Put together the poaching water: In a big pot, mix the water and baking soda and produce to a boil. Drop one pretzel at a time into the pot and boil for 30 seconds. Raise out utilizing a slotted spoon and place on the baking sheet. Whereas the dough remains to be moist, sprinkle with coarse salt. Use a pointy knife to chop a 4-inch slit alongside the underside of every pretzel to permit steam to vent because it bakes. Repeat with the remaining pretzels.
-
Bake for 14 to 16 minutes, or till flippantly crisp and golden brown.
*In the event you don’t have a stand mixer, use a picket spoon to combine the dough elements collectively, then knead by hand on a flippantly floured floor for five to six minutes.
tailored from Alton Brown
