Yummy Soft Pretzels
Sink your teeth into these golden, "Yummy Soft Pretzels," a homemade delight that’s perfectly chewy on the inside with a beautifully crisp exterior. This easy-to-follow recipe delivers bakery-quality pretzels made with pantry staples like all-purpose flour, active dry yeast, and a touch of butter for richness. A quick dip in a baking soda bath before baking creates that signature pretzel flavor and golden hue, while a sprinkle of coarse salt adds the perfect finishing touch. Ready in just over an hour, these pretzels are ideal as a snack, appetizer, or game-day treat. Serve them warm with your favorite dips like cheese sauce or mustard for an irresistible crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 1 tablespoon Granulated sugar
- 2 teaspoons Salt
- 4 cups All-purpose flour
- 2 tablespoons Unsalted butter (melted)
- 0.6666666666666666 cup Baking soda
- 10 cups Water (for boiling)
- 1 egg yolk Egg yolk (beaten with 1 tablespoon water)
- 2 tablespoons Coarse salt (for topping)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5 minutes until the mixture becomes frothy.
Add the salt, melted butter, and 3 cups of all-purpose flour to the yeast mixture. Mix until combined, then gradually add the remaining 1 cup of flour until a soft, non-sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 450°F (230°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.
Turn the risen dough onto a floured surface and divide it into 8 equal pieces. Roll each piece into a 20-inch-long rope and shape it into a pretzel by twisting the ends together and pressing them down onto the loop.
Working one at a time, dip each pretzel into the boiling baking soda water for 30 seconds. Use a slotted spatula to transfer them onto the prepared baking sheets.
Brush the tops of the pretzels with the beaten egg yolk mixture and sprinkle with coarse salt.
Bake the pretzels in the preheated oven for 12-15 minutes or until deep golden brown.
Remove the pretzels from the oven and let them cool slightly on a wire rack. Serve warm and enjoy!
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 58242 mg | 2532% | |
| Total Carbohydrate | 381.8 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 | 78 mg | 6% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 670 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.
