Homemade Buttery Soft Pretzels recipe | Easy Eggless Pretzels

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

In a large mixing bowl, take lukewarm water, add active dry yeast and brown sugar. Stir to dissolve sugar and let sit for 5 minutes or until frothy.

Once yeast mixture is foamy, add all-purpose flour, salt, and cooking oil. Mix until combined and knead to a smooth dough.

Drizzle a teaspoon of cooking oil in the mixing bowl and coat the dough well. Cover and let it proof for an hour or until doubled in size.

After an hour, place the dough onto a clean surface and divide into 10 equal portions.

Roll each portion into a 14" rope, make a U-shape, cross the ends over, twist, and press them to the bottom of the U-shape to form a pretzel.

Place the pretzels onto a cookie tray lined with parchment paper and repeat for the remaining pieces.

Preheat the oven to 450 F / 225 C.

In a saucepan, bring 3 cups of water to a boil and add 2 tablespoons of baking soda, stirring to dissolve.

Drop each pretzel into the boiling water and poach for 30 seconds or until they float. Remove and place back on the parchment-lined tray.

Brush the tops of the pretzels with butter and sprinkle with coarse salt or granulated sugar.

Bake in the oven for approximately 15 minutes or until golden brown. Brush again with butter after removing from the oven.

Cooking Techniques

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