Super fluffy, crispy edges, buttery, salty and insanely addicting. Homemade baked soft pretzels are on the agenda today and I've got a recipe for you that won't disappoint.
I've been making soft pretzels since I was kid, so you could say I'm sort of an old pro by now. Every time I make soft pretzels I get my kids involved and let them roll and shape the pretzels. But the most important job of all, the official pretzel taste tester, they do that job quite well.
Something that I do a bit different than most pretzel recipes is I stretch my pretzel rope out really long, so that I get large pretzels instead of smooshed up pretzels. These buttery soft pretzels require two hands to hold on to them. They are SO much fun.
I usually make pretzels once the weather starts to change. We're finally tipping below the 100 degree mark (laughable, right?), just barely and that's reason enough for me.
You can only be in sweltering summer heat mode for so long before it's time to move on to cold weather delights, like soup and baked soft pretzels. So here I am, writing about my soft pretzels in jeans and a cardigan, pretending it's 60 degrees.
Soft pretzels don't have to take all day. These have a quick turnaround time, about an hour. Which is all I can muster to wait when that buttery, salty, soft pretzel craving strikes! It's about moving through the numerous steps swiftly and being organized. If you can handle that then you'll fly through the instructions with no problem at all.
My son loves to dip his soft pretzels in cream cheese and if you haven't experienced that then you are missing out, so delicious. It's actually a whole family thing, we all do it, we're all guilty of being cream cheese pretzel dippers. If you're looking for an accompaniment to go with these I've got a killer cheddar beer cheese recipe listed below.
Pretzels are something anyone can make, you don't need to have any ninja skills in the kitchen.
recipe and photos updated 10/29/2019
1 1/2 c water
1 tbsp yeast + a pinch of sugar
4 c flour
2 1/2 tsp salt
1 tbsp sugar
5 tbsp butter (divided 3 tbsp and 2 tbsp), melted
6 c water
1/4 c baking soda
kosher salt for garnishing
recipe for cheddar beer cheese here
Heat 1 1/2 cups of water in the microwave for 45 seconds so the water is warm
Add the yeast and sprinkle a pinch of sugar on the top, stir and let sit 5 minutes
Mix together 3 cups of flour, salt and sugar in a stand mixer
Pour in the yeast mixture and melted butter, stirring
Once combined add the last 1 cup of flour
Mix until combined and the dough is smooth
Roll in to a ball, return to the bowl, cover and rise for 30 minutes
Set the dough into a greased bowl, cover and let it rise for 60 minutes near a warm area in the kitchen
Line two baking sheets with parchment paper.
After the dough has rested cut 8 equal pieces
Use your hands to stretch the dough into long ropes, about 30" long
Twist into a pretzel shape
Preheat oven to 400
Bring to a low rolling boil, 6 cups of water and 1/4 c baking soda
Dip each pretzel in the baking soda bath and set on the parchment paper
Brush the pretzels with melted butter and sprinkle with salt over top
Bake for 10 minutes
Remove from the oven and enjoy plain or with some cheddar beer cheese
enjoy -- Tara