Soft Pretzels
Posted On 30 June 2023
I have other pretzels I make, sourdough pretzels, but I thought I’d try larger ones. Could probably make these smaller — adjust your baking time.
Soft Pretzels
Servings: 12 pretzels
Equipment
- Stand mixer
Ingredients
The Dough
- 7 grams yeast, instant or active (2¼ teaspoons / 1 packet)
- 360 grams warm water (1½ cups)
- 600 grams all purpose flour (4½ cups +)
- 50 grams olive oil (¼ cup or 1¾ ounces)
- 12 grams sugar (1 tablespoon)
- 10 grams kosher salt (2 teaspoons)
Water Bath
- 6 cups water
- ¼ cup baking soda
- 1 teaspoon salt
Egg Wash
- 1 egg yolk
- 1 tablespoon water
Toppings
- Pretzel Salt
- Kosher Salt
- Everything Bagel Topping
- Sesame Seeds
Instructions
- Add the yeast (7g) to the bowl of a stand mixer. Add the water (360g). If using active, not instant yeast, let sit for 10-15 minutes until foamy. If using instant yeast, continue.
- Add the flour (600g), sugar (12g), then the oil (50g) around the edge, then the salt (10g) on top.
- Using the dough hook mix on low until incorporated. Increase speed to medium and knead for 5 minutes until pulling away from the sides. If too wet, add flour a tablespoon at a time.
- Put in an oiled bowl, cover with a towel, and let rest for 50-60 minutes until doubled.
- At the end of the rising time, put the water and baking soda into a pot and bring to a boil. Preheat oven to 450℉.
- Line two baking sheets with parchment paper and spray them with cooking spray or olive oil.
- Weigh the dough and divide into 10-12 even pieces — for 12 should be around 85 grams each, but do your own math. Roll each out to about 24 inches and then make into a circle, crossing over the ends and then bringing back onto the bottom to make the traditional pretzel shape. Put onto the prepared baking sheet and continue with the rest.
- Drop each pretzel into the boiling water, top side down. After 20 seconds, flip over. After another 20 seconds, using a spider or a spatula or a large, slotted spoon, remove and place back onto the baking sheet. Repeat with the rest.
- Brush with the egg/water wash and sprinkle with topping of your choice.
- Bake for 12-14 minutes, turning around half way through, until getting dark brown.
- Cool on a wire rack for 5-10 minutes before serving.
Notes
- I use a garlic infused olive oil. May try a pepper infused one.
- Note: If you’ve got a tall pot, that’s a good one to use — when you’re done you’ll notice a fine layer of baking soda all around the side. If you use a short pot, you’ll notice a fine layer of baking soda all over your range.
