When I saw this recipe, I knew that I had to try it. I have always had a “thing” for soft pretzels.
Unfortunately, I have mostly stopped eating them in the past few years. For a long time, I bought frozen, pre-made soft pretzels and enjoyed the salty, bready treats, probably more than I should have.
One sad day, my pretzel-filled utopia came completely unraveled.
One of my favorite, salty, chewy, golden brown pretzels was two servings. No big deal, right? Eh, sort of a big deal because they descended from their glorious snack status to simply being meal-calorie-sized hunks of bread.
Who eats half of a soft pretzel anyway?
Major bummer. I stopped buying my favorite carby treats and moved on to other snacks that never quite lived up to the soft pretzel. I thought soft pretzels had been written off for good, but things have changed.
Soft pretzels and I have blissfully reunited. Now to learn how to make them whole wheat!
Thank you Nicole for a reasonably sized soft pretzel!
- 1 tbsp sugar
- 1 (1/4-oz) package active dry yeast (2 1/2 tsp)
- 3 3/4 to 4 cups all-purpose flour
- 1 tbsp salt
- olive oil spray
- 1 large egg, lightly beaten
- 2 tsp coarse sea salt
- 1 tbsp baking soda
- Combine sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110 F) in the bowl of a stand mixer.
- Let stand until foamy, about 5 minutes.
- Mix in 1 tbsp salt and 3 1/2 to 4 cups of flour until a dough forms.
- Using a dough hook attachment, “knead” for 8 minutes.
- Briefly remove dough to lightly coat bowl with olive oil spray.
- Return dough to bowl, cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in size, about 45 minutes.
- Turn out dough onto a clean work surface and cut into 16 equal pieces.
- Using your hands, roll 1 piece back and forth into a rope about 14-16 inches long.
- Twist dough into a pretzel shape, then transfer pretzel with your hands to an oiled baking sheet.
- Form the rest of the pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.
- Let pretzels stand, uncovered, about 20 minutes.
- Bring a wide 6-quart pot of water to a boil.
- Once boiling, add heaping tablespoon of baking soda.
- Pre-heat oven to 425 F.
- Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes.
- Transfer boiled pretzels to a rack to cool. Repeat with remaining pretzels.
- Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet.
- Brush pretzels lightly with some of egg and sprinkle with pretzel salt.
- Bake until golden brown, about 20-22 minutes.
- Cool 15 minutes, then serve warm.
Servings ~ 16
Calories ~ 99 calories, Fat ~ 0.1 g, Carbohydrates ~ 21.4 g, Protein ~ 3 g