Pretzels are a type of baked bread product typically twisted into a knot-like shape. Renowned for their crispy crust and fluffy interior, pretzels are often sprinkled with coarse salt and enjoyed as a savory treat. Traditionally associated with German cuisine, they are often enjoyed with beer due to their delightful...
Ingredients
- 2cupsall-purpose flour
- 1tspfine salt
- 1/2tspsugar
- 1/2cupwarm water
- 1packet active dry yeast
- 1 1/2tbspbutter
- 1tbspheaping baking soda
- Coarse salt for topping
Nutrition (per serving)
Calories
85.3kcal (4.26%)
Protein
1.9g (3.86%)
Carbs
15.1g (5.48%)
Sugars
0.1g (0.14%)
Healthy Fat
0.8g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
How to make Pretzels
Prepare the Dough
In a large mixing bowl, combine warm water and a packet of active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
Add sugar, fine salt, melted butter, and flour to the same bowl. Mix until a dough forms.
Kneading
On a lightly floured surface, knead the dough for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean cloth, and allow it to rise in a warm place for about 1 hour or until doubled in size.
Shaping
Preheat the oven to 450°F (230°C).
After the dough has risen, punch it down and divide it into equal portions.
Roll each portion into a long rope and shape it into the traditional pretzel form by making a U-shape, crossing the ends over each other, and then pressing them onto the bottom of the U.
Boiling
In a large pot, bring water to a boil and add 1 heaping tablespoon of baking soda.
Boil each pretzel for about 40 seconds on each side. Remove them with a slotted spoon and place them onto a baking sheet lined with parchment paper.
Baking
Sprinkle each pretzel with coarse salt.
Bake in the preheated oven for 12-15 minutes or until they are golden brown.
Cooling
Allow the pretzels to cool on a wire rack for a few minutes before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
85.3kcal (4.26%)
Protein
1.9g (3.86%)
Carbs
15.1g (5.48%)
Sugars
0.1g (0.14%)
Healthy Fat
0.8g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the water used to proof the yeast is warm but not hot; ideally, around 110°F (43°C) to activate the yeast without killing it.
If you prefer softer pretzels, you can adjust the boiling time to 20 seconds.
FAQS
What is the purpose of the baking soda bath?
The baking soda bath gives pretzels their traditional crust and flavor.
Can I make sweet pretzels with this recipe?
Yes, you can brush the pretzels with melted butter and sprinkle cinnamon sugar on top before baking for a sweet version.
How should I store leftover pretzels?
Store pretzels in an airtight container at room temperature for up to two days. They can be reheated in a toaster oven for a few minutes before serving.
What can I serve with pretzels?
Serve warm with mustard or cheese dip. Pretzels can also be paired with a cold beer for an authentic German experience.
Can I use a different type of salt?
Yes, you can substitute fine salt and coarse salt with kosher salt if preferred.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia