Soft and buttery pretzels anyone? These are so incredibly addicting, you probably shouldn’t make them. I’ve made this recipe so many times in the past few weeks that I have lost count.
This is one of my favourite recipes to bring over for sports events, or just for a snack on a random Sunday night…
Give them a try, but remember…you were warned.
Soft Buttery PretzelsPrint Recipe
- 3 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water
- 1 packet active dry or instant yeast
- 2 tablespoons melted butter or neutral flavoured oil
- Baking Soda Bath:
- 5 cups boiling water
- 1/4 cup baking soda
- 2 tablespoons coarse salt (kosher works well)
- 1/4 cup melted butter or garlic oil
In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt.
If using instant yeast add directly to the flour and sugar. If using active dry, add to 1 1/4 cups of luke-warm water and let sit for 5 min until they start getting foamy.
Add the butter to the yeast mixture. Pour into the flour and mix until all flour is incorporated.
Knead by hand or with a dough hook attachment in a mixer until the dough is smooth and is not sticking to your hands or the sides of the bowl. Add more flour or water 1 tablespoon at a time as needed.
Lightly grease a large bowl and place the dough inside. Cover with plastic wrap and let it rise for 1-2 hours in a warm place (oven with the light on works well).
Preheat your oven to 450 degrees F. Line a baking sheet with parchemnt paper or a non-stick cooking sheet.
Empty the dough onto a lightly floured counter. Cut the dough in half, and then cut each half in half and so on until you get 16 approximately equal pieces (you can also make 12 or 24 depending on your preference).
Roll each piece of dough into a long rope. Bring the ends together to make a circle and twist once. Bring them back towards you and lay on top of the bottom of the circle. Repeat with remaining dough.
Add 5 cups of water to a large pot and bring to a boil. Add the baking soda. Working with a few pretzels at a time, drop into the hot water bath and let them cook for 20-30 seconds. Remove from water and place on your prepared baking sheet. Sprinkle with coarse salt.
Bake for 8-12 minutes or until the pretzels are deep golden brown.
Remove from oven and brush melted butter or garlic oil over the hot pretzels. Allow to cool.
To knead the dough: use the palm of your hand to push the dough out away from you, then fold it back towards yourself. Keep repeating this movement and turning the dough.