Soft pretzels are ridiculously easy to make; my recipe allows you to bake the traditional salted Bavarian soft pretzel, as well as delicious cinnamon sugar pretzels in one batch! Better still, this recipe requires no stand mixer and no lye solution! Who doesn't want deliciously soft and chewy pretzels for breakfast?!
If you're a visual learner, watch my recipe video here for tips, tricks and storage tips! https://www.youtube.com/watch?v=H9MLYkviM3M
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INGREDIENTS
Soft Pretzels
- 360ml (1 1/2 cups) water, warm
- 7g (2 1/4 tsp.) active dry yeast
- 13g (3 1/4 tsp.) brown sugar
- 14g (3 tsp.) butter, melted and cooled
- 7g (1 tsp.) salt
- 460-500g (3 2/3 - 4 cups) bread flour
- 120g (1/2 cup) baking soda
- more water, for boiling
- flaky sea salt, for topping
Cinnamon Sugar Topping
- 50g (3.5 tbsp.) butter, melted
- 100g (1/2 cup) sugar
- 8g (2.5 tsp.) cinnamon
*This recipe makes 12 pretzels!\*
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METHOD
- Into a large bowl add 360ml (1 ½ cups) of warm water – just above body temperature – and 7g (2 ¼ tsp.) of active dry yeast. Give the mixture a little whisk and then let it sit for a few minutes to allow the yeast to activate.
- To this mixture, add 13g (3 ¼ tsp.) brown sugar, 7g (1 tsp.) salt and 14g (3 tsp.) butter that’s been melted in a microwave and left to cool. Whisk the mixture together.
- Add 460-500g (3 2/3 – 4 cups) bread flour roughly a third at a time. I start mixing in the flour with a whisk, but I move to a wooden spoon when the mixture begins to thicken. You’ll know your dough has enough flour and is ready to knead when you poke the dough and it starts to bounce back.
- Tip the dough out onto your work surface and spend a few minutes kneading the dough. You can do this step in a stand mixer, if you wish! I like to have a handful of flour nearby, which I use to dust my hands and work surface when the dough becomes sticky. To knead, push the dough away from you, pull it back, turn it slightly and repeat this process. You can also slap the dough against your counter too! If you’re unsure, check out my video!
- Once the dough is nice and smooth, a little tacky (but not sticky!) and has a bit of bounce when you poke it, it’s ready for proving. Place into a bowl and cover with a tea towel for 10 minutes.
- Fill a large, wide pan with boiling water and add 120g (1/2 cup) baking soda. Preheat your oven to 200C | 400F.
- Turn out your dough and split it into 12 equal(ish) sized pieces. Dust your hands with some flour and roll out each piece into a long log; approximately 18-20” long. To form your pretzels, take the ends of your log and cross them twice, then fold it back onto the centre circular part and press down. Done!
- Place your pretzels in the boiling water for 20-30 seconds. Your pretzels will be very delicate, so gently remove them from the boiling water and carefully shake to remove any excess water. Place onto a baking tray lined with parchment paper.
- Sprinkle on a coarse, flaky sea salt and bake in the oven for 12–15 minutes – or until they turn that gorgeous characteristically dark brown colour. I like to turn mine half way through baking to ensure an even bake.
- Remove from the oven, let them cool and enjoy!
Sweet Preztels:
Complete step 8 in the method above. Bake in the oven for 12–15 minutes – or until they turn that gorgeous characteristically dark brown colour. Melt 50g (3.5 tsp.) butter. In a small bowl add 100g (1/2 cup) sugar and 8g (2.5 tsp.) cinnamon. Give this a good stir! As soon as your pretzels come out of the oven, brush them with the melted butter and then generously spoon on your cinnamon sugar mix! Let them cool, and enjoy!!
If you have any questions about this recipe, feel free to comment below and I'll try and answer them ASAP! My family devoured these pretzels within hours and loved them; I know your family will love them too! The salted pretzels go great with a cheese dip, a mustard dip, and/or a good beer! Let me know how you eat your pretzels and whether salted or sweet is your favourite!!
Dani, Gordon & Kiki - Black Cat Kitchen
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