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Crunchy, twisted, and simply irresistible, pretzels have woven their way into our hearts, one delightful knot at a time. Whether you’re savoring their salty simplicity at a ballgame or indulging in a gourmet twist, these Easy Homemade Soft Pretzels have an undeniable charm that transcends cultures and centuries.
Imagine stepping into your kitchen, where flour becomes your canvas and yeast your muse. Mixing the forces of science and art, the kneading force is established to bring you a dough that breathes.
The Delicious Crusty Pretzels
A Bridge Between Emotions and Memories
The yummy, crusty pretzels started in the 6th century in France, when an Italian monk who used to live there created the pretzels to reward children for learning their prayers.
Another version of the story says that the pretzel’s shape was inspired by a common posture of prayer during the Middle Ages, in which people crossed their arms over their chests and placed their hands on their shoulders.
The Italian monks named this distinctive snack “Petriola” or Brachiolla,” which means a reward in Italy. This Petriola, or Brachiolla, made its way across other countries.
One of these countries was Germany, where it was named “Bretzel.” The English affection hit the Bretzel to be pronounced “Pretzel.”
A Guilt-free Snack!
Smart snacking is something we are all looking for. Although pretzels are high in carbohydrates, they are still low in calories and can fulfill your savory cravings.
This easy homemade pretzel recipe is considered a smart snack between meals for those who are following a low-calorie diet.
Moreover, it is a better addition to your kids’ lunch boxes and a good substitute for chips and unhealthy school snacks.
The Art of Crafting
Crafting the dough of pretzels is an art. It is a journey to the heart of baking, where science meets art.
The aroma you smell after baking communicates directly with your soul, establishing a feeling of satisfaction that means you have mastered the art. It is always a pleasure to make things from scratch.
Close your eyes, and remember the first bite as your teeth sink into the pretzel’s golden crust, producing a satisfying snap.
You will probably feel the harmonious dance of crispness and softness inside, creating a tactile symphony that resonates with your senses.
Easy, Crisp, and Delicious
FREQUENTLY ASKED QUESTIONS
Pretzel dough can be frozen in an airtight container for 2-3 months.
When you want to use it again, thaw the frozen dough in the fridge overnight.
Pretzels are best stored in an airtight container to prevent them from becoming stale. If they become like that, you can reheat them again in the oven.
The boiling step done before baking gives pretzels this distinctive crisp texture on the outside. The use of baking soda when boiling gives the pretzels their brown color and distinct flavor.
Yes, baking pretzels at home is not that difficult. Even without much experience, you have to follow the steps of my well-detailed recipe to succeed.
Pretzels are considered a good snack. It is a good snack to include it in your children’s lunch boxes, and your lunch boxes to work.
Yes sure, you can, Use alternative ingredients for flour (gluten-free flour). As for dairy products, you can use plant-based ingredients (like non-dairy milk and vegan butter)
Freshly Baked Pretzels
Top Tips
When you mix the dough, use a large mixing bowl to combine the flour, sugar, salt, and yeast. Make a well in the center. Then pour the warm water and melted butter into the well. Mix with a wooden spoon until a shaggy dough forms.
Transfer the dough onto a floured surface, and knead until it becomes smooth and elastic.
When the first rise occurs, place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Then, allow the dough to rise in a warm place.
Before you shape the pretzels, preheat your oven and line a baking sheet with parchment paper. Punch down the dough to release any air bubbles, and divide it into equal pieces. Roll each piece into a long rope.
Shape each rope into a pretzel by forming a U shape. Then, cross the ends over each other, and press them onto the bottom of the U shape to create the classic pretzel shape.
More tips for the second rise:
For the second rise, place the shaped pretzels on the baking sheet, cover them with a clean kitchen towel, and let them rise again for half an hour.
Bring a large water pot. Boil the water, then add the baking soda. Be careful when you add baking soda since foam will arise.
Gently place each pretzel into the boiling water, one at a time, for about half a minute. This step helps achieve the pretzel’s chewy texture and distinctive flavor.
Using a spatula, remove the pretzels from the boiling water and return them to the baking sheet. Then, brush the pretzels with egg wash and sprinkle the coarse salt on the pretzels to enhance texture and flavor as well.
Then bake the pretzels in the preheated oven until they are brown in color and shiny like gold. Let The pretzels cool, and then serve them.
INGREDIENTS
- Yeast
- Warm water
- Sugar
- Flour
- Salt
- Butter
- Coarse salt
- Baking soda
- Egg
MORE RECIPES YOU HAVE TO TRY:
- Ten Minute All-Purpose Dough
- 3 Ingredient Cloud Bread
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- 10-Minute Dough Loaf Recipe
- Brownie Baked Oatmeal (gluten free- Vegan)
- 10-Minute Pizza Dough
- Pizza Toast Recipe
- Gluten-Free Flat Bread-10 Minute Dough (No Yeast)
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Easy Homemade Pretzels
Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water, around 110°F/43°C
- 2 ¼ teaspoons Active dry yeast, 1 packet
- 1 tablespoon Granulated sugar
- 2 tablespoons Unsalted butter, melted
- ¼ cup Baking soda
- 1 Egg, beaten
- 1 teaspoon Salt
- Coarse salt, for topping
Instructions
- In a small bowl, combine the warm water and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes foamy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and melted butter.
- Stir the mixture until it comes together into a shaggy dough. Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Grease a large bowl with oil. Place the dough in the greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for about 1 hour or until it doubles in size.
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Punch down the risen dough to release any air bubbles. Transfer the dough back onto a lightly floured surface and divide it into equal-sized portions.
- Roll each portion into a long rope, about 18 inches (46 cm) long, and twist them into pretzel shapes. Place the shaped pretzels onto the prepared baking sheet.
- In a large pot, bring about 8 cups of water to a boil. Add the baking soda to the boiling water (be careful, as it may foam up).
- Carefully drop each pretzel into the boiling water for about 30 seconds. Remove them with a slotted spoon and place them back onto the baking sheet.
- Brush each pretzel with beaten egg and sprinkle coarse salt on top.
- Bake the pretzels in the preheated oven for about 12-15 minutes or until they turn golden brown.
- Remove the pretzels from the oven and let them cool slightly before serving. Enjoy them warm with mustard, cheese sauce, or any other desired dip.
