Soft Pretzels 101 | How to make soft pretzels from scratch

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Add warm water (110 to 115 degrees Fahrenheit), white granulated sugar, and yeast to a large mixing bowl.

Let the mixture sit for about five minutes to activate the yeast.

Add bread or all-purpose flour, melted unsalted butter, diastatic malt powder, and salt to the bowl.

Mix the ingredients into a shaggy ball using a stand mixer with a dough hook on setting 4 for about 10 minutes.

Check the dough; it should feel smooth and mildly sticky, passing the window pane test with some breakage due to high butter content.

Pour a bit of canola oil inside the bowl to coat the dough and prevent sticking while rising.

Cover the bowl with a damp towel and let it rise until doubled in size, approximately one hour at 85 degrees Fahrenheit.

Prepare baking pans by spraying them with canola oil to prevent sticking.

Once risen, remove the dough onto a countertop, optionally dusting with flour if needed.

Portion out the dough into 90-gram balls, covering them with plastic wrap to prevent drying out.

Roll each ball of dough into a rope about two feet long, forming a U-shape and twisting the ends to create the pretzel shape.

Transfer the shaped pretzels to the baking sheet by holding them at the base and ends.

Let the pretzels proof uncovered for about 30 minutes to dry out the surface.

Sprinkle each pretzel with coarse salt and bake at 425 degrees Fahrenheit for 10 minutes.

Prepare a control pretzel with no wash or bath for comparison.

For the second pretzel, prepare an egg wash with egg yolk and water, brush it on the surface before baking.

For the third pretzel, prepare a room temperature baking soda solution (1/4 cup baking soda per 4 cups water) and soak for 30 seconds, flipping in the middle.

For the fourth pretzel, prepare boiling water with 1/2 cup baking soda and dip for 30 seconds, ensuring to whisk if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens