Description
Homemade large traditional soft pretzels. Perfectly golden on the outside, fluffy and tender on the inside. Pair with your favorite cheese dip or condiment.
Ingredients
Scale
Dough
- 1 cup warm milk
- 2 1/4 tsp (1 packet) instant yeast
- 1 tbsp granulated sugar
- 2 tbsp butter, melted and slightly cooled
- 2 1/2 cups all-purpose flour
- 1 tsp salt
Extras
- 6 cups water
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse, flaky or pretzel salt
Instructions
- In a large measuring glass, combine milk, yeast, sugar, and melted butter. Let sit for 5 minutes until the yeast becomes foamy. Transfer yeast mixture to the bowl of a stand mixer and add in flour and salt. Using the dough hook mix on medium-low speed until everything is well combined. The dough should hold together and pull away from the sides of the bowl. Remove dough from the bowl onto a clean surface, knead by hand for a few minutes until dough is soft and smooth. Form into a ball.
- Lightly spray a large bowl with non-stick cooking spray and add the smooth dough ball, turning to grease the top. Cover with plastic wrap and let the dough rise in a warm space for 30 minutes to 1 hour, until risen and roughly doubled in size.
- Once dough has risen turn it out onto a clean work surface. Divide into 8 evenly sized portions. Roll each portion into a long thin rope, about 25-30″ in length. Twist each rope into a pretzel shape by forming a “U” shape then twist the ends over each other. Bring the twisted ends down and pinch each end into the rounded part of the “U” shape.
- Preheat the oven to 450°F. In a medium or large saucepan add the baking soda to the water and bring to a simmer.
- Place each pretzel into the simmering water for about 20 seconds, making sure all sides are covered in the water. (This water bath will help create the golden brown outer crust of the pretzel.) The pretzels will puff up and become tacky from the water bath. Remove, let excess water drain, and place on a baking sheet lined with a silpat or lightly greased parchment paper. Leave plenty of space between each pretzel for room to rise, 4 pretzels per baking sheet. At this point you can also carefully reshape pretzels if they have become misshapen.
- Brush the pretzels lightly with beaten egg and sprinkle with salt of choice.
- Bake until dark golden brown, 10-11 minutes. Allow to cool on a wire rack.
- Serve warm or at room temperature with your favorite cheese sauce or condiment!