Pretzels Hard and Soft
Master the art of homemade pretzels with this versatile "Pretzels Hard and Soft" recipe that delivers bakery-quality results in your own kitchen! Whether you crave the pillowy softness of fresh-baked dough or the satisfying crunch of a golden, hard pretzel, this recipe has you covered. With simple ingredients like all-purpose flour, yeast, and a touch of butter, these pretzels come together with a quick boil in a baking soda bath to achieve their signature texture. Customize your creation by topping them with coarse salt for a classic finish or experimenting with sweet and savory variations. Perfect as a snack, appetizer, or game-day treat, these pretzels bake to perfection in just 12-14 minutes, with easy adjustments to suit your preferred texture. Gather the family and get twisting—these golden beauties are sure to impress! Keywords: homemade pretzels, soft pretzels, hard pretzels, easy pretzel recipe, salty snacks.
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Recipe Information
Ingredients
- 1.5 cups Warm water (110°F)
- 1 tablespoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter, melted
- 0.6667 cup Baking soda
- 10 cups Water (for boiling)
- 2 tablespoons Coarse salt (for topping, optional)
- 1 unit Egg yolk
- 1 tablespoon Water (for egg wash)
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 yeast mixture. Mix until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 hour, or until doubled 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 boil.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 20-inch rope and shape into a pretzel by forming a U, twisting the ends, and pressing them into the base.
Using a slotted spoon, carefully dip each pretzel into the boiling water for 20-30 seconds. Remove and place on the prepared baking sheets.
Whisk the egg yolk with 1 tablespoon of water to create an egg wash. Brush each pretzel with the egg wash and sprinkle with coarse salt, if desired.
Bake the pretzels for 12-14 minutes, or until golden brown. For softer pretzels, bake on the lower end of the time range; for harder pretzels, bake a couple of minutes longer.
Let the pretzels cool slightly before serving.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 7235 mg | 315% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 71 mg | 2% | |
*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.
