Pretzel Dough
Unleash the magic of homemade pretzels with this easy and satisfying Pretzel Dough recipe! Perfectly chewy with a golden, salty crust, this versatile dough combines simple pantry staples like all-purpose flour, active dry yeast, and melted butter, ensuring a rich, buttery flavor that’s hard to resist. The secret to achieving that signature pretzel texture lies in a quick baking soda water bath, giving each pretzel its deep brown color and distinctive bite. Ready in just 90 minutes with minimal hands-on effort, this recipe is ideal for beginner bakers and seasoned pros alike. Whether you’re shaping soft pretzels for snacking or using the dough as a base for pretzel buns, this foolproof method will become your go-to. Garnish with coarse salt and serve these warm, freshly baked pretzels with your favorite dips like cheese sauce or mustard for an irresistible treat!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 2 tablespoons Unsalted butter, melted
- 0.67 cup Baking soda
- 10 cups Water
- 2 tablespoons Coarse salt (for topping)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir lightly and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Add the salt, melted butter, and 3 cups of all-purpose flour to the bowl. Mix until a sticky dough forms.
Gradually add the remaining 1 cup of flour, a little at a time, and knead the dough either by hand or with a dough hook for about 8-10 minutes until the dough is smooth and elastic.
Lightly oil a clean bowl, place the dough in it, and cover with a damp towel or plastic wrap. Allow the dough to rise in a warm area for 1 hour, or until it doubles in size.
Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly grease them. Set aside.
In a large pot, bring 10 cups of water and 2/3 cup of baking soda to a boil. Lower the heat to keep it at a simmer.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope, about 20 inches long, and shape into a pretzel by forming a U-shape and twisting the ends together before pressing them down onto the base.
Using a slotted spatula or spoon, dip each pretzel into the simmering baking soda water for 20-30 seconds, then place them on the prepared baking sheets.
Sprinkle coarse salt over the tops of the pretzels while they are still damp from the water bath.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are a deep golden brown.
Remove the pretzels from the oven, let them cool for a few minutes on a wire rack, and serve warm. Enjoy!
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7275 mg | 316% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 68 mg | 1% | |
*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.
