Homemade Soft Pretzels (Easy Recipe: No-Knead, No Machine) - Gemma's Bigger Bolder Baking Ep 87

In a large bowl, add 4 cups bread flour, 1 tablespoon salt, 1 tablespoon sugar, and 1 packet of instant yeast. Mix well.

Add 1 1/2 cups warm water to the dry ingredients and mix until a dough forms using your hands or a wooden spoon.

Cover the bowl tightly with cling wrap and lay a tea towel on top. Let the dough ferment at room temperature for 12-18 hours.

After 12-18 hours, turn the dough out onto a floured surface and lightly flour the top of the dough. Knock out the air gently.

Slice the dough into even pieces for pretzels and sprinkle with flour to prevent sticking. Cover with a tea towel and let rest for about 5 minutes.

Roll each piece of dough into a long shape and form into a pretzel by making a half moon and twisting the ends over each other.

Place the shaped pretzels on a baking tray with space in between them.

Boil a pot of water with 1/4 cup baking soda. Boil each pretzel in the water for 30 seconds, then use a slotted spoon to transfer them back to the baking tray.

Brush each pretzel with an egg wash and sprinkle with sea salt before baking.

Preheat the oven to 450°F (about 225°C). Bake the pretzels until golden brown, about 12-15 minutes.

Once out of the oven, brush the pretzels with melted butter while they are still hot.

Equipment Needed

Spice Level: