You can put it in a turned off oven with a light on. STEP 5: Cover the bowl with a kitchen towel and let stand in a warm place until roughly doubled in volume. If it’s too stickly just add a little bit more flour. STEP 4: Knead the dough by hand or with a stand mixer fitted with a dough hook attachment – about 3-4 minutes until the dough is smooth and not sticky. Stir with a spoon until roughly combined. I’ve made this recipe several times and I have never needed to adjust the flour amount when using a scale – it yields great, consistent results every time!
Sweep off the excess flour with the back of a knife.ĭon’t scoop the flour directly into the measuring cup, which can compact it!.Spoon the flour and sprinkle it into your measuring cup.Fluff the flour by stirring it in the bag/flour container with a spoon.If using a digital scale you can add all the flour as written in one go. STEP 2: In a large mixing bowl, combine flour and salt.Īdding the flour: measuring the flour with measuring cups is inaccurate so if that’s the way you’re measuring your flour, add 3 cups of flour first and then add the remaining 1/4 cup while kneading the dough if it’s still sticky. You can let stand the yeast mixture for 5 minutes to foam (a good way to check if your yeast is working, but it’s optional). When water has the right temperature, stir in the yeast. The water can’t be too hot or the yeast won’t work. Check the temperature of the water with a thermometer, it should be 100-110☏ (38-43☌). Cook for a couple of seconds then take off the heat. STEP 1: Melt the butter in a small pot, add the water and stir to combine.
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How to make homemade soft pretzels step by step Cooked pretzels were also more chewy on the outside. I’ve tried this method and wasn’t happy with the results – I could taste the baking soda on the outside of the pretzels after they have been baked.
The baking soda bath helps turn the outside into a brown crispy crust.Ĭooking vs soaking in soda bath: I’ve found recipes that call for soaking the unbaked pretzels in the soda bath instead of cooking them. Why do you put baking soda in water when making pretzels? Boiling them for a short period of time gives the pretzels their chewy texture. This substance is not easy to buy and you need to be quite careful when using it so I opted for baking soda which is a great substitute, it’s easy to buy and use. The authentic recipe uses a lye solution for cooking the pretzels. The difference between the authentic recipe for Laugenbrezeln and this one is the soda bath. Their surface will be just slightly more soft but will be more shiny. You can, if you want, brush the pretzels with egg wash (an egg beaten with a small amount of water) before baking them. Coarse salt / pretzel salt / flaky salt – coarse salt really makes them taste better, it contributes to the authentic “pretzel flavor”, don’t omit it!.The pretzels are briefly cooked in the soda bath which makes their outsides delightfully chewy and gives them their unique pretzel flavor and color. Baking soda and water – for the soda bath – the recipe calls for 1/4 cup of baking soda (yes, a cup and not a tablespoon/teaspoon) but don’t worry – it doesn’t go into the dough.warm water (or milk, but I prefer water).Here’s what you need to make soft pretzel dough: For the measurements and detailed instructions scroll down to the printable recipe card.
Nothing beats a warm and fragrant pretzel straight from the oven dipped in cheese sauce, so instead of buying store-bought, make a batch of these! Ingredientsīelow you will find information about the ingredients and how to prepare the recipe. German Pretzels (Laugenbrezeln) are delicious soft pretzels that are chewy on the outside and soft in the middle.
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