Soft Pretzels Recipe

Active dry yeast: Essential for the dough to rise and achieve the right texture.

Warm water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

All-purpose flour: The main structure of the pretzel dough.

Salt: Enhances the flavor of the pretzels.

Baking soda: Used in the boiling water to give pretzels their distinctive crust.

Beaten egg: Brushed on the pretzels before baking to give them a shiny, golden finish.

Coarse salt: Sprinkled on top for that classic pretzel taste and texture.

When shaping the dough into pretzels, ensure that the ropes are of even thickness to promote uniform baking. This helps achieve a consistent texture and appearance. Additionally, when dipping the pretzels into the boiling water with baking soda, make sure to handle them gently to maintain their shape and avoid deflation.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before using.

• warm water - Substitute with milk: Warm milk can add a richer flavor and a softer texture to the pretzels.

• sugar - Substitute with honey: Honey can provide a slightly different flavor profile and can help with browning.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can result in a chewier texture.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and provides a similar flavor.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, but it may not provide the same level of browning and texture.

• beaten egg - Substitute with milk wash: A milk wash can be used to achieve a similar golden brown color on the pretzels.

• coarse salt - Substitute with sea salt flakes: Sea salt flakes can provide a similar crunch and flavor.

• Allow the soft pretzels to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
• Store soft pretzels in an airtight container or a resealable plastic bag at room temperature for up to 2 days. For added freshness, place a piece of parchment paper between each pretzel to avoid sticking.
• To keep soft pretzels fresh for a longer period, wrap each pretzel individually in plastic wrap or aluminum foil, then place them in a resealable plastic bag or airtight container. Store in the refrigerator for up to 5 days.
• For freezing, wrap each soft pretzel tightly in plastic wrap or aluminum foil. Place the wrapped pretzels in a resealable freezer bag, removing as much air as possible before sealing. Freeze for up to 3 months.
• When ready to enjoy frozen soft pretzels, thaw them at room temperature for about 1 hour or overnight in the refrigerator.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed soft pretzels on a baking sheet and bake for 5-10 minutes until warmed through. For a crispier texture, lightly brush with olive oil or melted butter before reheating.
• Alternatively, you can reheat soft pretzels in the microwave. Wrap each pretzel in a damp paper towel and microwave on high for 20-30 seconds. Be cautious not to overheat, as this can make them tough.
• For an extra touch, sprinkle a bit more coarse salt or brush with melted butter before serving to enhance the flavor and texture.

• Preheat your oven to 350°F (175°C). Wrap each soft pretzel in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes, or until they are warmed through.

• For a quick reheat, use a microwave. Place the soft pretzel on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 20-30 seconds. Be cautious, as microwaving for too long can make the pretzel chewy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the soft pretzel in the basket and heat for 3-5 minutes. This method helps retain the pretzel's crispiness.

• For a stovetop method, use a skillet. Heat the skillet over medium heat and add a small amount of butter or olive oil. Place the soft pretzel in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, until warmed through and slightly crispy.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the soft pretzel directly on the rack or on a baking sheet. Heat for 5-7 minutes, or until the pretzel is warm and the exterior is slightly crisp.

• Oven: Used to bake the pretzels at the required temperature of 450°F (230°C).

• Baking sheet: Lined with parchment paper to place the pretzels on for baking.

• Parchment paper: Prevents the pretzels from sticking to the baking sheet.

• Large mixing bowl: Used to dissolve the yeast in warm water and mix the dough ingredients.

• Measuring cups: Used to measure the warm water and flour accurately.

• Measuring spoons: Used to measure the sugar, salt, and baking soda.

• Wooden spoon: Used to stir the yeast mixture and combine the dough ingredients.

• Floured surface: A clean surface dusted with flour to knead the dough.

• Knife: Used to divide the dough into 8 equal pieces.

• Large pot: Used to boil water and baking soda for dipping the pretzels.

• Slotted spoon: Used to carefully remove the pretzels from the boiling water.

• Pastry brush: Used to brush the beaten egg onto each pretzel.

• Cooling rack: Used to cool the pretzels after baking.

Pre-measure ingredients: Measure out flour, sugar, and salt before starting to save time during preparation.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough to save effort and time.

Boil water in advance: Start boiling the water and baking soda mixture while shaping the pretzels to streamline the process.

Prepare baking sheet: Line the baking sheet with parchment paper before starting to avoid delays when transferring pretzels.

Batch dipping: Dip multiple pretzels at once in the boiling water to save time.