I am obsessed with soft pretzels. They are my weakness and I freely admit that. Anytime I go to the mall I have to have one.
This recipe is dangerous for me.
These are so easy to make AND they taste just like Auntie Anne’s. You can coat them in cinnamon sugar, salt, pepperoni… anything. I love to eat the salt ones dipped in melted chocolate, but most people like mustard. Proceed with caution, this recipe is addictive and you can never go back.
Ivy B. Lake
For this recipe you will need 2 baking sheets, parchment paper, a large pot, saucepan, large mixing bowl and stand mixer with bread hook, large stainless steel bowl, and plastic wrap.
- 3 cups bread flour (adds just the right amount of chewiness)
- 2 cups all purpose flour
- 4 tsp. active dry yeast + 1 tsp. granulated sugar
- 1 1/4 cup warm water
- 1 1/2 tsp. salt
- 1/2 cup granulated sugar
- 1 tbsp. oil
- 1/2 cup baking soda
- 4 cups hot water
- Coarse sea salt
In a saucepan, warm the 1 1/4 cups water and 1 tsp. sugar. Add the yeast and let stand for 10 minutes (until creamy).
In the mixing bowl, whisk the flours, salt, and 1/2 cup sugar. Make a well in the center, pour the oil and yeast in, and turn on the mixer. Let the hook knead the dough for 7 minutes until smooth (add 1 tbsp. more water if too dry).
Lightly oil the stainless steel bowl. Shape your dough into a ball shape and put in the bowl, coating it in oil with a brush. Cover the bowl in plastic wrap and let the dough rise for 1 hour.
Preheat the oven to 450 and line the baking sheets with parchment paper. Heat the water in the large pot and dissolve the baking soda.
Divide the risen dough into 12 pieces and roll each one out into 24-36″ ropes. Twist each one into a pretzel shape, submerge completely in the hot baking soda water for 10 seconds, and then let the excess water drip off. Set onto the baking sheet and sprinkle with coarse salt (or whatever topping you prefer).
Bake for 8 minutes. Immediately put pretzels onto a cooling rack and eat them while they’re fresh! Unfortunately these are not as good when saved, they tend to become ‘mushy’. The only way to slow down this staling process is to let them cool for 4 hours after baking, wrap them in a kitchen cloth, and store them in an airtight container in a cool dry place. (Even this will only help for a day or two).