Traditional Large Soft Pretzels


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
  • 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
  1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper, and spray with cooking spray.
  2. 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.
  3. 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.)
  4. 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.
  5. Bake until golden brown, 10 to 13 minutes. Brush with melted butter, and sprinkle with salt or desired toppings.
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.


Read the whole article in Bake From Scratch Fall 2016.


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