Homemade Pretzels
Homemade Pretzels
Ingredients
For the Dough
- 3/4 cup warm water, 110°F
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vegetable oil, for greasing bowl
For the Boiling Solution
- 8 cups water, for boiling
- 1/2 cup baking soda
For the Topping
- 1 large egg, beaten for egg wash
- 2 tablespoons coarse sea salt
Instructions
- 1
In a liquid measuring cup, combine the warm water, active dry yeast, and granulated sugar. Whisk gently until combined. Let the mixture sit for 10 minutes, or until it becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and salt. Add the melted unsalted butter and the proofed yeast mixture to the dry ingredients. Knead on medium-low speed for approximately 10 minutes, until the dough is smooth and elastic. Finish by hand-kneading on a lightly floured surface for a few minutes.
⏱️ 15 min
- 3
Lightly grease a large bowl with vegetable oil. Place the dough in the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
Once risen, turn the dough out onto a clean, lightly floured surface. Use a dough scraper or knife to divide the dough into four equal pieces. Roll each piece into a long, thin rope, about 18 to 20 inches in length.
⏱️ 10 min
- 5
To shape each pretzel, form a U-shape with the rope. Bring the ends up and cross them once, then cross them again. Flip the crossed ends down towards the bottom of the U-shape to form the classic pretzel knot. Gently press the ends onto the dough to secure them.
⏱️ 10 min
- 6
Preheat your oven to 450°F. Line a baking sheet with parchment paper. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the baking soda to the boiling water (it will foam up).
⏱️ 5 min•🌡️ 450
- 7
Using a slotted spoon, carefully lower one pretzel at a time into the boiling baking soda solution. Boil each pretzel for about 30 seconds, then remove it and place it onto the prepared baking sheet. Repeat with the remaining pretzels.
⏱️ 2 min
- 8
Brush the surface of each boiled pretzel with the beaten egg wash. Generously sprinkle coarse sea salt over each pretzel.
⏱️ 3 min
- 9
Bake the pretzels in the preheated oven for 10 to 12 minutes, or until they are golden brown and puffed. Serve warm, optionally with a side of cheese dip or mustard.
⏱️ 12 min•🌡️ 450
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pretzels
Ingredients
For the Dough
- 3/4 cup warm water, 110°F
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vegetable oil, for greasing bowl
For the Boiling Solution
- 8 cups water, for boiling
- 1/2 cup baking soda
For the Topping
- 1 large egg, beaten for egg wash
- 2 tablespoons coarse sea salt
Instructions
- 1
In a liquid measuring cup, combine the warm water, active dry yeast, and granulated sugar. Whisk gently until combined. Let the mixture sit for 10 minutes, or until it becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and salt. Add the melted unsalted butter and the proofed yeast mixture to the dry ingredients. Knead on medium-low speed for approximately 10 minutes, until the dough is smooth and elastic. Finish by hand-kneading on a lightly floured surface for a few minutes.
⏱️ 15 min - 3
Lightly grease a large bowl with vegetable oil. Place the dough in the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
Once risen, turn the dough out onto a clean, lightly floured surface. Use a dough scraper or knife to divide the dough into four equal pieces. Roll each piece into a long, thin rope, about 18 to 20 inches in length.
⏱️ 10 min - 5
To shape each pretzel, form a U-shape with the rope. Bring the ends up and cross them once, then cross them again. Flip the crossed ends down towards the bottom of the U-shape to form the classic pretzel knot. Gently press the ends onto the dough to secure them.
⏱️ 10 min - 6
Preheat your oven to 450°F. Line a baking sheet with parchment paper. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the baking soda to the boiling water (it will foam up).
⏱️ 5 min•🌡️ 450 - 7
Using a slotted spoon, carefully lower one pretzel at a time into the boiling baking soda solution. Boil each pretzel for about 30 seconds, then remove it and place it onto the prepared baking sheet. Repeat with the remaining pretzels.
⏱️ 2 min - 8
Brush the surface of each boiled pretzel with the beaten egg wash. Generously sprinkle coarse sea salt over each pretzel.
⏱️ 3 min - 9
Bake the pretzels in the preheated oven for 10 to 12 minutes, or until they are golden brown and puffed. Serve warm, optionally with a side of cheese dip or mustard.
⏱️ 12 min•🌡️ 450