Soft Pretzel Knots
Nothing beats the irresistible allure of homemade Soft Pretzel Knots—chewy, golden perfection straight from your oven! This recipe takes the classic pretzel experience to a whole new level with its pillowy soft texture and savory coating of coarse salt brushed with melted butter. Crafted with simple pantry staples like all-purpose flour, active dry yeast, and warm water, these pretzels achieve their signature flavor through a quick boil in baking soda water. The easy-to-follow process includes twisting the dough into charming knots that are perfect for snacking or sharing. Ready in under two hours, these pretzel knots make an impressive addition to game days, parties, or casual family gatherings. Serve them warm with mustard, cheese sauce, or simply enjoy as-is for an unforgettable treat! Keywords: homemade soft pretzel knots, chewy pretzel recipe, easy baking recipes, salty snacks.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1.5 cups warm water
- 0.5 cup baking soda
- 9 cups hot water
- 4 tablespoons unsalted butter, melted
- 2 tablespoons coarse salt
- 1 egg yolk
- 1 tablespoon water
Instructions
In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes or until the mixture becomes frothy.
Add the flour and salt to the yeast mixture. Stir until a soft dough forms.
Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
Lightly oil a bowl and place the dough inside, turning it to coat the dough with oil. Cover with a clean cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
In a large pot, bring 9 cups of water and the baking soda to a boil.
Turn the dough out onto a floured surface and divide it into 16 equal pieces.
Roll each piece into a rope about 10-12 inches long, then twist into a knot, tucking the ends underneath.
Gently place each pretzel knot into the boiling baking soda water, one at a time, for about 30 seconds. Use a slotted spoon to remove and drain each knot before placing on the prepared baking sheets.
In a small bowl, beat the egg yolk with 1 tablespoon of water and brush the mixture over each pretzel knot.
Sprinkle coarse salt over the pretzels.
Bake in the preheated oven for 12-15 minutes or until golden brown.
Remove from the oven and brush with melted butter.
Allow to cool slightly on wire racks before serving.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 45953 mg | 1998% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 14.1 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 351 mg | 27% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 688 mg | 15% | |
*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.
