Homemade Soft Baked Pretzels
Homemade Soft Baked Pretzels

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, homemade soft baked pretzels. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Homemade Soft Baked Pretzels is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Homemade Soft Baked Pretzels is something that I have loved my whole life. They’re nice and they look wonderful.

The perfect stage for our own line of flavored salts and sugars. Hand-made pretzels for a variety of categories from Top-knot, wheelhouse to salted Don't Deny Your Salty Cravings, Eat Them! Make a well in the center; add the oil and yeast mixture.

To get started with this recipe, we have to prepare a few ingredients. You can cook homemade soft baked pretzels using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Soft Baked Pretzels:
  1. Get Pretzel Dough:
  2. Prepare 1 1/2 cup lukewarm water
  3. Get 1 packet (2 1/4 tsp.) active dry or instant yeast
  4. Make ready 1 tbsp. brown sugar
  5. Take 1 tbsp. unsalted butter, melted and cooled slightly
  6. Get 1 tsp. salt
  7. Make ready 3 3/4 cup all purpose flour + more as needed
  8. Make ready Coarse salt
  9. Prepare Baking Soda Bath:
  10. Take 9 cups water
  11. Get 1/2 cup baking soda

Kids love them, and they make a fun (albeit very messy!) rainy day baking project. These soft pretzels are my kids' favorite. A touch sweet and very buttery, they taste just like Auntie Anne's famous mall pretzels. I use a stand mixer for this recipe but if you don't have one, feel free to.

Instructions to make Homemade Soft Baked Pretzels:
  1. Pour the water into a large bowl and whisk in the yeast. Let it sit for 1 minute, then whisk in the brown sugar, butter and salt. Switch to a rubber spatula and start to add in 3 cups flour, 1 cup at a time. Then add in 3/4 cup more, a 1/4 cup at a time until it's all incorporated. At this point, if the dough is still sticky, continue to add flour a 1/4 cup at a time until it is no longer sticky. The dough should bounce back after you poke it when it's ready to knead.
  2. Turn the dough out onto a floured surface and knead it for 3 minutes, then form it into a ball and cover with a clean towel to let it rest for 10 minutes. While it rests, start heating the water and baking soda in a large pot over medium-high heat. Preheat the oven to 400°F. Line 2 large baking trays with parchment paper or silicone baking mats and set them aside.
  3. Use a sharp knife or a pizza cutter to divide the dough into 12 even 1/3 cup portions. Roll each portion into a rope, about 20-22 inches long. To form the pretzel shape, first make a U shape with the dough. Then cross the ends together in an X. Twist them once and fold it towards you. Press it lightly onto the bottom of the dough rope. Repeat with all dough portions.
  4. Once all of your dough is shaped, your water should be boiling. Working one at a time, use a slotted spatula to gently drop each pretzel into the water and boil for 20 seconds. Then lift it out and allow any excess water to drip off. Place it onto the baking tray (6 to a tray) and sprinkle it all over with coarse salt. Repeat the process with each pretzel.
  5. Bake for 11-15 minutes, or until each pretzel is golden brown. Then let them cool slightly before serving. They are best on the day they're made, but you can store them in an airtight container for up to 3 days. I would recommend heating the leftover pretzels before serving.

Homemade baked soft pretzels are on the agenda today and I've got a recipe for you that won't disappoint. This recipe for soft pretzels without the baking soda is my absolute favorite way to make pretzels! The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video in the blog post for how to shape pretzels! Homemade soft pretzels are nothing new around here.

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