Soft Pretzels Recipe

Warm water: Used to activate the yeast and form the dough.

Active dry yeast: Helps the dough rise and gives it a light, airy texture.

Granulated sugar: Feeds the yeast and adds a touch of sweetness.

All-purpose flour: The main structure of the pretzel dough.

Salt: Enhances the flavor of the dough.

Unsalted butter: Adds richness and moisture to the dough.

Baking soda: Used in the boiling water bath to give the pretzels their distinctive crust.

Coarse sea salt: Sprinkled on top for flavor and texture.

When shaping the pretzels, make sure to roll the dough into an even rope, about 20-24 inches long. This ensures that the pretzels bake evenly and have a consistent texture. Additionally, when dipping the pretzels into the baking soda bath, use a slotted spoon to carefully lower them in and out of the water. This step is crucial for achieving that classic pretzel crust and chewy interior.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the pretzels.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• granulated sugar - Substitute with honey: Honey can provide a slightly different sweetness and a more complex flavor.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the pretzels a chewier texture.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and provides a slightly different texture and flavor.

• unsalted butter - Substitute with olive oil: Olive oil can be used to add a different flavor profile and is a good option for those avoiding dairy.

• baking soda - Substitute with baked baking soda: Baked baking soda (baking soda that has been baked at a low temperature) can be used to achieve a similar effect in the boiling water bath.

• water - Substitute with beer: Beer can add a unique flavor to the pretzels, making them more complex and interesting.

• coarse sea salt - Substitute with pretzel salt: Pretzel salt is specifically designed for pretzels and provides a traditional look and taste.

• To keep your soft pretzels fresh and delicious, store them in an airtight container at room temperature. This will help maintain their soft texture for up to two days.

• If you want to enjoy your pretzels for a longer period, consider freezing them. First, let the pretzels cool completely on a wire rack. This prevents condensation from forming, which can make them soggy.

• Once cooled, wrap each pretzel individually in plastic wrap or aluminum foil. This step ensures they don't stick together and helps preserve their flavor.

• Place the wrapped pretzels in a resealable freezer bag or an airtight container. Label the bag with the date so you can keep track of their freshness.

• When you're ready to enjoy a frozen pretzel, remove it from the freezer and let it thaw at room temperature for about 30 minutes. For a quicker option, you can microwave it for 20-30 seconds on a low setting.

• To recreate that freshly baked taste, preheat your oven to 350°F (175°C). Place the thawed pretzels on a baking sheet and bake for about 5-7 minutes until they are warm and slightly crispy on the outside.

• For an extra touch of flavor, brush the reheated pretzels with a bit of melted butter and sprinkle with additional coarse sea salt before serving.

• If you prefer a softer texture, you can also steam the thawed pretzels for a few minutes. This method helps retain their original softness and chewiness.

• Remember, while freezing extends the shelf life of your soft pretzels, it's best to consume them within a month for optimal taste and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each soft pretzel in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes. For an extra crispy exterior, unwrap the foil for the last 2 minutes of heating.

• Microwave Method: Place a damp paper towel over the soft pretzel to keep it moist. Microwave on medium power for 20-30 seconds. If it needs more time, heat in 10-second intervals until warm. Be cautious, as microwaving too long can make the pretzel chewy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the soft pretzel directly on the rack or on a small baking sheet. Heat for 5-7 minutes until warmed through and slightly crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Lightly brush the soft pretzel with a bit of butter or olive oil. Place the pretzel in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warm and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the soft pretzel in the basket, ensuring they are not touching. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook. This method gives a nice crispy exterior while keeping the inside soft.

• Large mixing bowl: To combine the warm water, yeast, and sugar, and later to mix the dough ingredients.

• Measuring cups: To measure the warm water, flour, and other ingredients accurately.

• Measuring spoons: To measure the yeast, sugar, salt, and baking soda.

• Wooden spoon: To mix the dough until it forms.

• Floured surface: To knead the dough and prevent it from sticking.

• Greased bowl: To place the dough in for rising.

• Clean kitchen towel: To cover the dough while it rises.

• Large pot: To bring the water and baking soda to a boil for the baking soda bath.

• Slotted spoon: To remove the pretzels from the boiling baking soda bath.

• Baking sheet: To place the pretzels on for baking.

• Parchment paper: To line the baking sheet and prevent the pretzels from sticking.

• Oven: To bake the pretzels until golden brown.

• Cooling rack: To let the pretzels cool slightly before serving.

Prepare ingredients in advance: Measure and organize flour, yeast, and butter before starting to streamline the process.

Use a stand mixer: Mix the dough with a stand mixer to save time and effort on kneading.

Preheat oven early: Turn on the oven while the dough is rising to ensure it's ready when you need it.

Shape pretzels quickly: Practice shaping pretzels to become faster and more efficient.

Boil water in advance: Start boiling the water and baking soda mixture while the dough is rising.