Shhh…I have a secret. I am a full blown bread addict. I’ve tried to kick the habit, but I just can’t imagine living without bread. I love everything about bread and all types of bread. That being said, I’m always on the search for a new recipe that will satisfy my bread cravings.
A few days ago, during one of my craving fits, I was surfing the web and came across Alton Brown’s Soft Pretzel recipe. I’ve tried other Alton Brown recipes and he’s never failed me before, so I decided to give it a shot. Guess what? I think I may have found the perfect soft pretzels recipe. It has a soft outside shell, buttery flavor, and a soft chewy inside. The only negative to this recipe is that it only makes 8 large pretzels *sad face*.
The Perfect Soft Pretzels Recipe
- 1 1/2 cups warm (110°F) water
- 1 T. sugar
- 2 tsp. kosher salt
- 1 package active dry yeast
- 4 1/2 cups all purpose flour
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 T. water
- Pretzel salt
- In a stand mixer bowl, combine water, sugar, and kosher salt. Mix everything together with a spoon and sprinkle the yeast on top. Let sit for 5 minutes or until it foams.
- To the mixer bowl, add flour and butter. Use the dough hook to mix the dough on low speed until well combined. Once the ingredients are combined, increase to medium speed and knead for about 5 minutes or when the dough is smooth and pulls away from the bowl.
- Remove the dough from the bowl. Clean the bowl and wipe the inside with oil. Place the dough back into the bowl and cover with plastic wrap. Place the dough in a warm place for about an hour to rise. It should double in size.
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper and lightly brush with the vegetable oil. Set aside.
- Combine egg yolk and 1 T. water in a small bowl. Whisk to combine. Set aside.
- Bring the 10 cups of water and the baking soda to a boil in a large wide pot.
- Turn the dough out onto a slightly oiled work surface. Divide the dough into 8 equal pieces. Roll out each piece into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and twist once. Then, press the ends into the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined baking sheet.
- Gently place the pretzels into the boiling water for 30 seconds. Remove them from the water using a slotted spatula and place them back onto the baking sheet. Brush the top of each pretzel with the egg water mixture and sprinkle with the pretzel salt.
- Bake for 12 to 14 minutes or until golden brown. Place pretzels on a cooling rack for 5 minutes before serving warm or serve cold.
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Crave Coarse Pretzel Salt 12 Ounce Bag - Premium All Natural Coarse Food Grade Topping for Soft Pretzels, Bagels & Breads - No Additives
Rachael Ray Brights Hard Anodized Nonstick Pasta Pot / Stockpot / Stock Pot - 8 Quart, Gray
KitchenAid(R) Artisan Design Series Stand Mixer, Sugar Pearl Silver
Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack, 10 x 15 inches
Nordic Ware Baker's Big Baking Sheet, 1-Pack, Silver
Reynolds Kitchens Parchment Paper Roll with SmartGrid, 45 Square Feet