You don't have to go to the ballpark for a soft pretzel, just try our Soft Pretzel recipe.
This homemade Soft Pretzels recipe requires a bit of craftiness, but it'll leave you completely satisfied once you've mastered the technique.
1 1⁄2 cups warm water
2 1⁄2 teaspoons active dry yeast
1 tablespoon sugar
3 1⁄2 cups all-purpose flour
1 tablespoon salt
Coarse or kosher salt
1 gallon water
1 tablespoon baking soda
In large bowl, combine warm water, yeast and sugar; let sit for 5 minutes, or until foamy.
In separate bowl, combine flour and salt. Add to yeast mixture and mix until it comes together. Use your hands to combine into a ball. On lightly floured work surface, knead dough for a few minutes until a smooth, sticky dough forms.
Place dough in oiled bowl and cover with plastic wrap. Let sit for about 45 minutes.
On lightly floured work surface, divide dough into 8 equal pieces. Roll each piece into a long rope, 18 to 20 inches long. (Don’t over-flour your hands or the work surface as this will make the pieces more difficult to roll.) Twist each piece into a pretzel shape by placing the arc of the pretzel at the bottom (closest to you). Round the two ends so they’re facing the arc and twist them around; “paste” them to opposite sides of the arc, using a little water, if necessary. Place on baking sheet covered with parchment paper.
Prepare water bath. Once boiling, use slotted spatula to transfer each pretzel into water and let boil for 3 minutes, flipping once halfway through. Drain on cooling rack and transfer parboiled pretzels back to parchment-lined baking sheet.
Heat oven to 400ºF. Brush egg wash (beat egg with 1 tablespoon water) generously over each pretzel and sprinkle with coarse or kosher salt.
Bake for 25 minutes.
Sit in on dozens of practical workshops from the leading authorities on modern homesteading, animal husbandry, gardening, real food and more!LEARN MORE