Soft Pretzels Recipe

Warm water: Used to activate the yeast and form the dough.

Active dry yeast: Helps the dough rise and gives the pretzels their fluffy texture.

Sugar: Feeds the yeast and adds a touch of sweetness to the dough.

All-purpose flour: The main structure of the pretzel dough.

Salt: Enhances the flavor of the pretzels.

Baking soda: Used in the boiling water to give the pretzels their distinctive chewy crust.

Beaten egg: Brushed on the pretzels before baking to give them a shiny, golden finish.

Coarse salt: Sprinkled on top of the pretzels for that classic pretzel taste and texture.

When shaping the dough into pretzels, make sure to roll each piece into an even rope, approximately 20-24 inches long. This ensures that the pretzels bake evenly and have a uniform appearance. Additionally, when boiling the pretzels in the baking soda water, be careful not to overcrowd the pot. Boil them one or two at a time to maintain the water temperature and ensure each pretzel gets an even coating, which contributes to their characteristic chewy texture and golden-brown color.

• warm water - Substitute with milk: Milk can add a richer flavor and a slightly softer texture to the pretzels.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing in water, making the process quicker.

• sugar - Substitute with honey: Honey can provide a slightly different sweetness and a more complex flavor profile.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture, ideal for pretzels.

• salt - Substitute with sea salt: Sea salt can offer a more nuanced flavor and is often less processed than table salt.

• baking soda - Substitute with baked baking soda: Baked baking soda (sodium carbonate) can create a more alkaline solution, which can enhance the pretzel's traditional brown crust.

• beaten egg - Substitute with milk wash: A milk wash can provide a similar golden-brown finish without the slight egg flavor.

• coarse salt - Substitute with kosher salt: Kosher salt has larger grains and can provide a similar texture and flavor when sprinkled on top of the pretzels.

• Allow the soft pretzels to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
• For short-term storage, place the pretzels in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.
• To keep them fresh for a longer period, wrap each pretzel individually in plastic wrap or aluminum foil. Then, place them in a resealable freezer bag, removing as much air as possible before sealing. They can be frozen for up to 2 months.
• When ready to enjoy, thaw the pretzels at room temperature for about an hour. For a warm, freshly-baked taste, reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes.
• If you prefer a quicker method, you can also reheat the pretzels in the microwave. Wrap them in a damp paper towel and microwave on high for 20-30 seconds. Be cautious not to overheat, as this can make them tough.
• For an extra touch of freshness, brush the reheated pretzels with a little melted butter and sprinkle with additional coarse salt before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each soft pretzel in aluminum foil to prevent them from drying out. Place the wrapped pretzels on a baking sheet and heat for about 10 minutes. For an extra crispy exterior, unwrap the foil for the last 2 minutes of heating.

• Microwave Method: Place a damp paper towel over the soft pretzel to keep it moist. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as this can make the pretzel chewy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the soft pretzel directly on the rack or on a small baking sheet. Heat for 5-7 minutes until warmed through. This method helps maintain a crispy exterior.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the soft pretzel in the basket and heat for 3-5 minutes. This method is quick and ensures a crispy texture.

• Stovetop Method: If you prefer a slightly toasted soft pretzel, heat a non-stick skillet over medium heat. Place the pretzel in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through and slightly crispy.

• Large bowl: Used to combine the warm water, yeast, and sugar, and later to mix in the flour and salt to form the dough.

• Measuring cups: Essential for accurately measuring the warm water and flour.

• Measuring spoons: Used to measure the sugar, salt, and baking soda.

• Whisk: Helps to mix the yeast, water, and sugar together until frothy.

• Floured surface: Provides a workspace for kneading the dough.

• Greased bowl: Used to let the dough rise after kneading.

• Plastic wrap or clean kitchen towel: Covers the dough while it rises.

• Baking sheet: Lined with parchment paper to bake the pretzels.

• Parchment paper: Prevents the pretzels from sticking to the baking sheet.

• Large pot: Used to boil water and baking soda for the pretzel bath.

• Slotted spoon: Helps to remove the pretzels from the boiling water.

• Pastry brush: Used to brush the beaten egg onto the pretzels.

• Oven: Preheated to 450°F (230°C) for baking the pretzels.

• Cooling rack: Allows the pretzels to cool after baking.

Prepare ingredients in advance: Measure out flour, sugar, and salt ahead of time to streamline the process.

Use a stand mixer: Mix the dough with a stand mixer to save time and effort.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Shape pretzels efficiently: Roll and shape all pretzels before boiling to maintain a smooth workflow.

Boil in batches: Boil multiple pretzels at once to reduce overall cooking time.