Soft pretzels are a beloved snack food around the world. Soft and chewy, with a golden brown crust and a hint of salt, these treats have been enjoyed for centuries.
Brief History and Origin
The first known mention of soft pretzels dates back to the 13th century in Germany. It is believed that monks would make them as an alternative to traditional bread, using dough made from flour, water, yeast, and salt. The shape was inspired by crossed arms – a sign of prayer – which is why they are still referred to as “pretzel” today.
Soft Pretzel – The Recipe
- Preparation Time: 40 mins
- Cooking Time: 20 mins
- Total time: 60 mins
- Servings: 8
Ingredients
- 500g all-purpose flour
- 7g active dry yeast
- 25g white sugar
- 50g unsalted butter, melted
- Vegetable oil for greasing
- 3 tbsp. baking soda, baked
- 1 lightly beaten egg for glazing
- Flaked sea salt to serve
Instructions
- Add 1 tsp. Salt, sugar, yeast, and flour in a large bowl, combine all the ingredients, and make a well in the center.
- Pour water into another bowl, add butter and mix well; pour in the well of the flour mixture and mix all the ingredients to make a rough dough.
- Transfer the dough to a flour-dusted work surface and knead for 10 to 15 minutes or until elastic and smooth; place the dough in an oiled bowl, cover it with plastic wrap and leave it in a warm place for 1 hour until it doubles in volume.
- Prepare the oven and preheat it to 180 degrees C. Also, prepare the baking tray by lining it with parchment paper and greasing it with oil.
- When the dough is ready, divide it into eight portions and roll each into a 60cm long rope using your hands.
- To convert into pretzels, make a U-shape with the rope, with the curve facing you. Bring the open ends together and cross them. Lift the ends backward and press them into the U-shape curve. Repeat the process with all the dough portions.
- Carefully arrange the pretzels on the prepared baking tray, cover them with oiled plastic wrap and set aside for 20 minutes or until puffy.
- Meanwhile, pour water into a saucepan placed over medium heat, boil, add baking soda and reduce heat to a low simmer. Carefully add one pretzel into a saucepan and cook each side for 20 seconds.
- Then carefully remove from the saucepan and place again on the baking sheet. Repeat the process with all the pretzels. Apply egg wash over all the pretzels and sprinkle flaky salt.
- Place in the oven and bake for 20 to 25 minutes or until the color turns dark brown. Remove from oven and leave to cool for 10 minutes, then transfer to the wire rack until cooled completely before serving.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Soft Chocolate Pretzels: We love these chocolaty chewy soft pretzels. The big surprise is they are not sweet but savory. But still, they are delicious and served with buckwheat honey mustard dipping sauce.
- Cinnamon Sugar Soft Pretzels: These deliciously soft and chewy pretzels are covered in cinnamon sugar and have a drizzle of coffee glaze. Indeed, they are perfect for breakfast, snacking, and tea time.
- Green Tea Soft Pretzels: The green tea or soft matcha pretzels are delicious and have notes of sweet earthiness from the matcha. They are so pleased and will make you love the matcha.
- Spiced, Brown Butter Pumpkin Pretzels with Coffee Cream Cheese Icing: This version has all the bold flavors of Autumn. The pumpkin, brown butter spiced pretzels, and the coffee cream cheese icing are so mouth-wateringly good.
- Savory Soft Pretzels: This savory version of Soft Pretzels has cheese and salami on top of them. They are salty and cheese, and with the perfect chew from the pretzels, they are perfect for any time of the day.
