This home made smooth pretzels recipe has been considered one of our favourite snacks for years! The pretzels are chewy, flavorful, and simple to make with 8 substances.
This straightforward smooth pretzel recipe has been a favourite in our home for years now. These home made smooth pretzels have a scrumptious chewy texture and an ideal pretzel taste due to a fast baking soda boil. They’re a enjoyable cooking mission 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 means 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 sauce, or plain, we expect you’ll love these. Maintain studying for our greatest suggestions and step-by-step directions!
Substances on this Pretzel Recipe
This smooth pretzel recipe begins with 8 easy substances:
- 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 instantly together with your measuring cup—you possibly can by chance use an excessive amount of. As an alternative, weigh your flour (you’ll want 563 grams) or use the spoon and degree methodology.
- Granulated sugar – It provides sweetness to the pretzel dough. Maple syrup works properly too.
- Energetic dry yeast – It helps the dough rise. Prompt yeast additionally works right here, however I nonetheless advocate 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 remainder for boiling the pretzels.
- Baking soda – You’ll add it to the boiling liquid to present the pretzels their attribute golden shade and malt-y taste.
- And sea salt – Season the dough with fantastic sea salt and sprinkle coarse sea salt over the pretzels earlier than baking!
Discover the whole recipe with measurements beneath.
How one can Make Delicate Pretzels
You will discover the whole smooth pretzel recipe with measurements on the backside of this submit. However first, right here’s an summary 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, fantastic 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 easy.
A pair suggestions:
- No stand mixer? You may as well knead this dough by hand.
- Verify 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 calmly 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 dimension, 60 to 90 minutes.
How one can Form Pretzels
After the dough rises, you’re able to form the smooth pretzels. I’ll admit, shaping pretzels can appear somewhat tough at first, however when you get the cling of it, I promise it’s straightforward!
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 smooth pretzel recipe by boiling and baking the pretzels.
Boiling the pretzels in a baking soda tub provides them their signature pretzel taste, golden brown shade, and seals in moisture within the dough. Right here’s how we do it:
Carry 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 (this may permit steam to vent within the oven).
Repeat with the remaining pretzels.
Bake the pretzels at 450°F till golden brown and calmly crisp, 14 to 16 minutes. Take pleasure in!
How one can Retailer Delicate Pretzels
We love these home made smooth 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 Strive
If you happen to love these home made smooth pretzels, strive considered one of these straightforward baking recipes subsequent:
Do-it-yourself Delicate Pretzels
Serves 8
Stop your display from going darkish
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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.
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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 easy, and well-formed across the hook. If the dough could be very dry after 3 minutes, add 1 tablespoon of water.
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Switch the dough to a calmly 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 somewhat extra flour. Frivolously 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 dimension.
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Preheat the oven to 450°F and line a big baking sheet with parchment paper.
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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 beneath 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.
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Put together the poaching water: In a big pot, mix the water and baking soda and convey 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.Â
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Bake for 14 to 16 minutes, or till calmly crisp and golden brown.
*If you happen to don’t have a stand mixer, use a picket spoon to combine the dough substances collectively, then knead by hand on a calmly floured floor for five to six minutes.
tailored from Alton Brown
