The Secret to Making The Best Homemade Soft Pretzels Without Lye

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber while bread flour enhances chewiness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and a distinct flavor.

coarse sea salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Kosher salt is more accessible and dissolves well.

Add 275 ml of lukewarm water to a bowl and ensure it's 115°F.

Add 5 grams of active dry yeast and 5 grams of sugar to the water and stir.

In a mixing bowl, add 500 grams of bread flour and 10 grams of salt.

Pour in the yeast mixture and mix on medium speed for 2-3 minutes until dough forms.

Gradually add 35 grams of butter while mixing for another 5 minutes until smooth.

Knead the dough by hand and shape it into a ball, then cover with a damp towel and let rest for 20-25 minutes.

Divide the dough into 120 gram portions or six equal pieces.

Flatten each piece and roll it into a log about 5 inches long, placing them on a greased baking pan.

Cover with a damp towel and let rest for 20 minutes.

Roll each log into a 25-27 inch long rope, keeping the center thick.

Shape the rope into a pretzel by crossing the ends and folding them under.

Let the pretzels rest for 45 minutes, then cover with cling film and refrigerate for 24 hours or let rest for 1 hour if in a hurry.

Boil 4 cups of water and add 65 grams of baking soda and 45 grams of honey, mixing until dissolved.

Drop each pretzel into the boiling bath for 20 seconds, flip, and cook for another 15 seconds.

Remove and place on a lined baking sheet, sprinkle with flaky salt.

Bake in a 425°F oven for 15-20 minutes until deep brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens