Homemade Soft Pretzels
- 1 ½ cups warm water
- 1 Tbl salt
- 1 Tbl sugar
- 1 packet active dry yeast (3/4 TBL)
- 4 ½ cups flour
- 2 Tbl oil (we use olive oil)
- 2/3 cup baking soda
- 1 egg for the egg wash (lightly beaten with your Mini Whisk)
- Natural Flake Salts (or other coarse salt of choice)
- Large pot of boiling water
- Optional other toppings: butter, cinnamon sugar, pizza topping…get creative and have fun
In your Stainless Mixing Bowl, whisk the water, salt & sugar until dissolved. Sprinkle yeast on top of the water and let rest for 5 minutes.
Add flour and oil to yeast mixture. Using your Blender Spatula, stir to combine. Once combined, continue kneading in the bowl with your hands until the dough is smooth. This process takes a couple of minutes.
Add a little extra oil to your bowl & spread to coat the inside of the bowl to make sure the dough doesn’t stick as it’s rising. Cover well and let rise in a warm spot for 1-2 hours. We often cover with a warm towel (wet tea towel & heat towel in the microwave for about 1 minute) to help the dough rise.
Once dough as almost doubled in size, you can prepare your pretzels.
Preheat your oven to 450°F degrees. Place Large Bonmat on your Large Perforated Baking Sheet and set aside.
Using your Flexible Scraper, move the dough from your Stainless Mixing Bowl to your Roul’pat. Cut the dough into equal strips (this recipe makes approx. 9 pretzels). Roll each dough piece to be a long strip the length of your Roul’pat. Twist that strip into a pretzel by making a U shape and crossing the ends at the top of the U and twisting to come back down to complete your pretzel shape (refer to video.)
While you are forming your pretzels, bring a large pot of water to a boil & add 2/3 cup baking soda to the boiling water. Stir to combine. With the heat still on and the water at a low boil, gently drop each pretzel one at a time into the water using your Colander Scoop. Using a long spatula, gently flip the pretzel to make sure each side is coated in the baking soda/water (about 5-10 seconds in the water). Using the Colander Scoop, gently remove the Pretzel from the boiling water and place on your Bonmat. Repeat with all of the pretzels.
Using your Silicone Pastry Brush, brush each pretzel with the egg wash. Sprinkle each pretzel with salt of choice. If you are making cinnamon sugar pretzels, you would skip the salt and just bake after the egg wash step.
Bake for 10-15 minutes depending on the size of your pretzels, if they are larger then you will need to bake for 15 minutes. They will be nice and golden brown!
If you want to make cinnamon sugar pretzels, after they come out of the oven you will brush with melted butter and dip in a cinnamon sugar mixture.