One of the best things about these homemade soft pretzels is knowing every ingredient that went into them. Plus, you can make them your own by adding different toppings or serving with your choice of dip.
Presentation: Instead of twisting the dough into a classic pretzel shape, cut it into pretzel bites instead.
Pretzel: Create an amazing dessert pretzel easily by leaving out the salt and brushing with butter and cinnamon sugar after baking instead. Or add pepperoni in the last few minutes of baking for a pepperoni pretzel
Finished soft pretzels with cheese dip in a blue bowl.
Storing Homemade Soft Pretzels:
You can make these pretzels ahead to enjoy on demand. Storing them is easy and they keep well. Whether you are storing finished pretzels or dough, a few simple steps can save you time when a pretzel craving hits.
For Baked pretzels:
Store at room temperature: Cover with a dish towel and keep them in a storage container at room temperature for up to 2 days.
Refrigerate: To keep your finished pretzels fresh longer, store them in the refrigerator for up to a week
Freeze: Make ahead a double batch and freeze them for easy lunches and quick snacks. They will freeze well for up to 1 month
To reheat: Wet the pretzel a bit before heating. Either place it in the oven at 325 for 15-20 minutes or microwave a few seconds at a time until heated through.
Pretzel Dough:
Refrigerate: Dough will last for up to one day when stored in an airtight container in the refrigerator.
Freezer: Dough can be frozen for up to 3 months.
Thaw: To thaw your dough, place it in the refrigerator overnight
Rest: After thawing your frozen dough, allow it to sit for at least 10 minutes before continuing through the recipe directions.
Close up on finished pretzels.
Baked Soft Pretzels are soft and chewy on the inside with the perfect salty golden exterior. This recipe will walk you through these easy homemade pretzels with step by step
In a stand mixer, add 1 cup warm water and 2 teaspoons active dry yeast. Allow the yeast to proof and become bubbly about 5 minutes.
With the dough hook attached, mix in ¼ cup granulated sugar, 1 teaspoon salt, and 3 cups all-purpose flour one cup at a time. If the dough is too dry add in 1 additional tablespoon of water.
Remove the dough from the bowl and knead it into a ball. Place the dough into a large bowl and add 1 tablespoon vegetable oil on top. Cover the bowl with a towel and allow the dough to rise until doubled in size.
Preheat the oven to 450 degrees Fahrenheit. Divide the dough into 6 equal pieces. Roll each piece into a long rope and then twist it into a pretzel shape. *See photos.
Line two baking sheets with parchment paper. Add 2 cups hot water and ¼ cup baking soda together in a medium-sized bowl. Dip each pretzel into the water mixture and place them onto the baking sheets. Sprinkle the top with coarse salt for topping.
Bake for 8-10 minutes or until the tops are golden brown. Serve with my homemade cheese sauce on the side!
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