Homemade Soft Pretzels
Yield: 8 Pretzels
Total Time: 1 hour & 30 minutes (includes proofing + active time)
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The year was 2014.. I pulled out a Home & Garden magazine that was perfectly filled with fall crafts and recipes. One of these recipes included soft pretzels — my love language. I fumbled around my mom’s kitchen, feeling like I was working on a science experiment while I dip raw dough into boiling baking soda. And after an hour or so, I had a platter of soft pretzels that taste like Auntie Anne’s meets Joanna Gaines.
Since this moment, I have made soft pretzels for various family gatherings and every fall season. I’ve become somewhat known for “my” pretzels.
I’ve since lost the original magazine but the recipe has remained with me for years. And now I’m here to share it with you.
Ingredients —
3/4 cup whole milk
1/4 cup water
1.5 tbsp sugar
1 package active dry yeast
2.5 cups flour
2 tbsp butter, softened
1.25 tsp salt
3 cups hot water
1/2 cup baking soda
1 egg yolk, beaten
1 tbsp water
coarse sea salt
Directions —
In saucepan, heat and stir milk, water and sugar over low heat until warm (110F-115F). Pour into bowl of mixer. Sprinkle with yeast; let stand 5 minutes until foamy add 21/3 cup flour, the butter, and the salt. Using the hook, beat on low for 2-3 minutes until combined. Beat on medium-low for 8-10 until dough forms.
Turn dough onto surface and knead a few times and form into a ball. Place in greased bowl, cover and let rise one hour.
Preheat oven to 450 and line baking sheet with parchment paper.
Punch dough down. Turn onto surface and divide into 8 sections. Roll and stretch each into a 30 inch rope. Shape each pretzel, pressing to seal.
Stir together 3 cups hot water and baking soda in a large bowl. Using a slotted spoon, lower each pretzel for 10 seconds. Blot bottoms on paper towel to dry. Arrange 2” apart on sheet
Combine egg yolk and water. Brush each pretzel and top with sea salt. Bake 10-12 minutes.
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