Hot-Buttered Soft Pretzel

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.

Gather all ingredients: 2.5 cups unbleached bread flour, 1 teaspoon salt, 1 teaspoon sugar, 7 grams instant yeast, 7/8 to 1 cup warm water, 2 tablespoons baking soda, 3 tablespoons unsalted butter (melted), kosher or pretzel salt, and 1 cup boiling water.

If using active dry yeast, bloom it in warm water for about 10 minutes until frothy.

Mix dry ingredients (flour, salt, sugar, yeast) in a stand mixer.

Slowly drizzle in warm yeast water while mixing on low to medium speed.

Scrape the bottom of the mixer to ensure all dry ingredients are incorporated.

Switch to a dough hook and knead the dough for about 5 to 8 minutes until soft and elastic.

Transfer the kneaded dough into a lightly greased bowl, cover with a towel or plastic wrap, and let it rise for 30 minutes in a warm place.

Prepare pretzel topping by mixing together 1 cup boiling water with 2 tablespoons baking soda in a metal pan.

Gather pretzel topping ingredients: kosher or pretzel salt and melted butter.

After 30 minutes, uncover the risen dough and lightly grease the work surface.

Divide the dough into four equal pieces and preheat the oven to 475°F.

Let the divided pieces rest uncovered for at least 5 minutes.

Re-oil the work surface and shape each piece into long thin ropes, then form into pretzel shapes by twisting the ends and connecting them at the bottom.

Dip each pretzel into the baking soda bath for at least 2 minutes, ensuring all parts are coated.

Place the bathed pretzels on the lined baking sheet and let them rest uncovered for at least 10 minutes.

Sprinkle the pretzels with fleur de sel or your choice of salt before baking.

Bake the pretzels in the preheated oven for about 8 to 9 minutes until golden brown.

Remove from the oven and lather the pretzels with warm melted butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens