From street fairs to football games, soft, doughy pretzels are everywhere. But you don’t need a street vendor or concession stand to get your fix. With only seven ingredients and a short proof time, they’re easy to make at home.
Traditional Large Soft Pretzels
Makes 8
Ingredients
- Essential Pretzel Dough
- ¼ cup (60 grams) baking soda
- 1 large egg, lightly beaten
- 3 tablespoons (42 grams) unsalted butter, melted
- Kosher salt or desired toppings
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper, and spray with cooking spray.
- Turn out dough, and divide into 8 equal pieces (about 5 ounces each). Starting from the center and working outward, roll each piece into a log (2½ to 3 feet long and ¾ inch in diameter). Shape each log into a pretzel shape, and place on prepared pans. Cover and let rest for 5 to 10 minutes.
- Bring a large pot of water to a boil over medium-high heat, and add baking soda. (Make sure pot is deep enough. Once you add baking soda, the water will expand an additional 2 inches.)
- Drop each pretzel into boiling water-baking soda solution for 30 seconds per side. Remove from water using a large slotted spoon. Place back on prepared pans, and brush with beaten egg.
- Bake until golden brown, 10 to 13 minutes. Brush with melted butter, and sprinkle with salt or desired toppings.
Notes
To get this classic shape, roll the dough into a log, form elephant ears, then twist the ends together and wrap them underneath the bottom edge of the dough.
When boiling your pretzels, do one to three at a time and pull out with a spider or slotted spoon so most of the water drains off before placing them on parchment paper to bake.
When boiling your pretzels, do one to three at a time and pull out with a spider or slotted spoon so most of the water drains off before placing them on parchment paper to bake.
Read the whole article in Bake From Scratch Fall 2016.
