How to Make Homemade Hot Soft Pretzels
Easy to Make Pretzels Eliminate Trips to the Mall
Jan 3, 2009
Hot soft pretzels are a treat many people reserve for outings to shopping malls and sporting events. Making homemade hot soft pretzels is not as time-consuming as many may believe.
Hot soft pretzels are very simple yeast breads, boiled and then baked to achieve the soft chewy interior surrounded by a dense crust, very similar to bagels. The sprinkling of coarse kosher salt on the outside provides a salty snack fix. The addition of baking soda to the boiling water helps with browning and creating the unique exterior crust.
Many people enjoy dipping hot soft pretzels into simple prepared yellow mustard. With practice, hot soft pretzels can feature many flavors such as garlic and onion mixed into the dough, or sweet flavors such as cinnamon and sugar sprinkled on the outside.
Ingredients
- 1 tablespoon sugar
- 2 teaspoons sea salt
- 1 package active dry yeast
- 1 ½ cups warm water (110 to 115 degrees)
- 4 ½ cups bread flour (approximately)
- 4 tablespoons unsalted butter, melted and cooled
- Non-stick baking spray with flour
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten
- 1 tablespoon water
- Coarse kosher salt
Directions
- In the bowl of a stand mixer with dough hook attachment, combine the sugar, sea salt and yeast.
- Add warm water and allow to proof for five minutes, or until the mixture begins to foam.
- Add the butter and four cups of flour, and using the dough hook, mix on low speed until well combined.
- Increase the speed to medium and knead until the dough is smooth and cleans the sides of the bowl, approximately four to five minutes.
- Remove the dough from the stand mixer and place in a clean bowl sprayed with non-stick baking spray. Turn dough over and cover with plastic wrap.
- Allow dough to rest in a warm, draft-free place until doubled, approximately 50 minutes.
- Preheat the oven to 450 degrees.
- Line a baking sheet with parchment paper and spray with non-stick baking spray.
- In a large saucepot, combine 10 cups of water with baking soda and bring to a rolling boil.
- Divide the dough into eight equal portions.
- Roll each portion of dough into a 24 inch rope.
- Shape each rope into a U-shape, then brings the ends back over the middle creating a pretzel shape.
- Place each pretzel on the parchment-lined pan.
- One at a time, place the pretzels into the boiling water for 30 seconds. Remove from the water with a large spatula and return to the parchment-lined pan.
- Combine the egg yolk and water.
- Brush each pretzel with the egg yolk mixture and sprinkle with the coarse kosher salt to taste.
- Bake until the pretzels are dark golden brown in color, approximately 10 to 12 minutes.
- Allow to cool at least 5 minutes before serving.
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