Philly Style Pretzels
Indulge in the savory, chewy perfection of Philly Style Pretzels, a homemade take on the iconic soft pretzels beloved in Philadelphia. Crafted from a simple yeast dough enriched with melted butter, these pretzels achieve their signature texture through a quick boil in a baking soda bath—a technique that creates their golden-brown crust and irresistible chewiness. Rolled into classic twisted shapes, brushed with egg wash, and adorned with coarse salt, these pretzels are baked to perfection, delivering an authentic taste reminiscent of street-side vendors. Whether enjoyed warm or at room temperature, their soft interior and satisfying bite make them ideal for everything from casual snacking to game-day spreads. Easy to make and endlessly crowd-pleasing, this recipe is perfect for bringing a touch of Philly flair to your kitchen! Keywords: Philly-style pretzels, soft pretzels recipe, homemade pretzels, baking soda boil, pretzel snack ideas.
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 1 tablespoon Sugar
- 1 packet Active dry yeast
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter, melted
- 0.666 cup Baking soda
- 1 Large egg yolk
- 2 tablespoons Coarse salt (for topping)
- 10 cups Water (for boiling)
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5 minutes until it becomes frothy.
Add the flour, salt, and melted butter to the bowl with the yeast mixture. Stir to combine, then knead the dough on a floured surface for about 8 minutes, or until it becomes smooth and elastic.
Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water and the baking soda to a rolling boil.
While the water is heating, punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope about 18 inches long and twist into a traditional pretzel shape.
Working one at a time, carefully place each shaped pretzel into the boiling baking soda water for 20-30 seconds. Use a slotted spatula to remove the pretzels and place them on the prepared baking sheets.
In a small bowl, whisk together the egg yolk with 1 tablespoon of water. Brush the pretzels lightly with the egg wash and sprinkle with coarse salt.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
Allow the pretzels to cool for a few minutes before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 55842 mg | 2428% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.7 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
