Bake Your Own Soft Pretzels with This Foolproof Recipe | Samantha Seneviratne | NYT Cooking

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Bloom yeast with brown sugar in warm water for about 5 minutes until foamy.

In a bowl, combine bread flour and salt; mix well.

Add the foamy yeast mixture and room temperature butter to the flour; mix until incorporated.

Switch to a dough hook and knead for about 4 minutes until cohesive.

Wrap the dough and refrigerate for at least 8 hours or overnight.

Roll the rested dough into an 18 by 10 inch rectangle and cut into 10 long strips.

Shape each strip into a U, cross the ends over, and twist to form a pretzel shape.

Let the shaped pretzels rise for about 45 minutes to dry out the outside.

Prepare a baking soda bath; dip each pretzel for about 10 seconds per side.

Reshape pretzels if needed after the bath; brush with egg wash.

Sprinkle with coarse salt or pretzel salt before baking.

Bake in a preheated oven, swapping racks halfway through for even browning, for about 18 minutes until dark brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens