Super Awesome Pretzels
Get ready to elevate your snack game with these irresistible homemade Super Awesome Pretzels! Perfectly soft on the inside with a golden-brown crust, these pretzels bring bakery-quality results right to your kitchen. Featuring a simple yet foolproof dough, the magic lies in a quick simmer in a baking soda bath, creating that signature chewy texture and deep flavor. Topped with coarse salt for the classic finish, they’re perfect served warm with your favorite dips or enjoyed on their own. With just 25 minutes of prep time and a handful of pantry staples, this fun and rewarding recipe will have you shaping and baking like a pro. Whether for game day, movie night, or an indulgent treat, these pretzels are a must-try snack sensation!
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Recipe Information
Ingredients
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1.5 teaspoons kosher salt
- 4 cups all-purpose flour
- 3 tablespoons unsalted butter, melted
- 0.5 cup baking soda
- 9 cups water
- 1 large egg yolk egg yolk, beaten with 1 tablespoon water
- to taste coarse salt
Instructions
In a large mixing bowl, combine 1.5 cups of warm water, 2.25 teaspoons of active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let sit for 5 minutes until frothy.
Add 1.5 teaspoons of kosher salt, 4 cups of all-purpose flour, and 3 tablespoons of melted unsalted butter to the yeast mixture. Mix until the dough comes together.
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for about 5–7 minutes.
Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Preheat the oven to 450°F (232°C). Line two large baking sheets with parchment paper or lightly grease them.
In a large pot, bring 9 cups of water and 0.5 cups of baking soda to a boil, then reduce to a gentle simmer.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a 24-inch rope and shape into a pretzel by forming a U, crossing the ends over twice, and pressing the ends down onto the bottom of the curve.
Working one at a time, gently drop each pretzel into the simmering baking soda bath for 30 seconds. Use a slotted spatula to remove and transfer to the prepared baking sheets.
Brush each pretzel with the beaten egg yolk and water mixture, then sprinkle with coarse salt to taste.
Bake in the preheated oven for 12–15 minutes, or until rich golden brown. Rotate the baking sheets halfway through baking for even browning.
Remove the pretzels from the oven and let cool for about 5 minutes on a wire rack. Serve warm with your favorite dip, or enjoy as is!
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4513 mg | 196% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 70 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.
