Soft Pretzels

Soft Pretzels Recipe

Soft Pretzels are yummy.

And I accept criticism for my bad writing.

I’m sorry. But they really are – YUMMY! 😀

Soft Pretzels Recipe

Anyhoo, Who loves Pretzels? I’m not a big fan of the crispy kind. I like the soft, chewy kind of Pretzels. Considering the pretzel’s many varied forms, it is no surprise that this tasty treat is probably the world’s oldest snack. And with Easter round the corner, it’s the best time to post a step by step pictorial on how to make these delicious Pretzels!

Soft Pretzels Recipe

So… what do pretzels and prayer have in common and what do they have to do with Easter? Apparently, it was known as a “food of lent“. Since you were originally only supposed to have one meal per day while you were fasting, people would snack on Pretzels during in between meals. The pretzel is also a symbol of prayer.  Apparently many years ago, Christians would cross their arms when they prayed and the pretzel when turned upside down looks like arms crossed in prayer!

Interesting… huh?

SOFT PRETZELS – The Recipe

You’ll need –

Soft Pretzels Recipe

In a large mixing bowl, add warm water. Dissolve salt & sugar. Sprinkle the yeast all over the top & let it rest for 5 minutes. (If its dry yeast, it’ll activate & form bubbles. If its instant yeast, it’ll just dissolve)
Soft Pretzels Recipe

Turn the mixer to low & start mixing. (If you’re making it by hand, give the entire water – yeast mixture a good mix.
Soft Pretzels Recipe

Add the melted butter & half of the flour.
Soft Pretzels Recipe

Mix well on low until the flour is incorporated.
Soft Pretzels Recipe

Then add the remaining flour and mix well on low until incorporated
Soft Pretzels Recipe

Turn the mixer speed to medium high and mix for about 5-7 minutes or knead by hand for 15 minutes until you get a smooth, sticky, elastic dough.
Soft Pretzels Recipe

Using your hands (and a little bit of flour, if needed) smoothen out the dough & form it into a ball.
Soft Pretzels Recipe

Place the dough in a well oiled bowl. Brush the top with oil too.
Soft Pretzels Recipe

Cover the bowl tightly with plastic wrap.
Soft Pretzels Recipe

Let it rest in a warm spot for about an hour or two until the dough doubles in volume.
Soft Pretzels Recipe

Once the dough has risen, take it to a working surface. If its too sticky, add some flour on the top & bottom to work easily.

Cut the dough into 16 equal pieces

Take each piece of dough separately & start working quickly.

Roll each piece into a long, thin rope. (Make sure the thickness is even all over)

Fold the 2 ends in to make a U shape.

Press the ends of the rope at the bottom of the U shape. One end of the rope over lapping the other.

Pinch the ends. into the U shape to seal the pretzels well.

Place the prepared Pretzels onto a parchment paper.

Meanwhile, preheat the oven to 200 C / 425 F

Also bring a pot of water to a boil & mix the baking soda in the water.

One by one, slip the pretzels in the boiling water
Soft Pretzels Recipe

Let them cook for 30 – 45 seconds. They would have puffed up.
Soft Pretzels Recipe

With a spatula, remove the pretzel making sure to tap gently to get rid of as much water as possible
Soft Pretzels Recipe

Place them onto a well oiled & lined baking pan.

Brush the top with melted butter or an egg wash. Sprinkle the top with some kosher salt or cinnamon sugar

Bake @ 200 C for 18-20 minutes or until deeply golden brown.
Soft Pretzels Recipe

Texture: Crispy on the outside but soft & fluffy on the inside
Soft Pretzels Recipe

3.0 from 2 reviews
Soft Pretzels (Laugenbrezel)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Cuisine: German
Serves: 16 pieces
Ingredients
  • 1½ cups of Lukewarm Water at (110 degrees F)
  • 1 Tbsp of Sugar
  • 1½ tsp of Salt
  • 2 tsp of Dry Yeast
  • 2 Tbsp of melted Butter
  • 4½ to 5 cups of All Purpose Flour
For the Baking Soda Solution
  • 6 cups of Water
  • ⅓ cup of Baking Soda
For brushing the top
  • Egg Wash (1 egg beaten with 1 tbsp of water) OR Melted Butter
  • Kosher Salt OR Cinnamon Sugar
Instructions
  1. In a large mixing bowl, add warm water. Dissolve salt & sugar. Sprinkle the yeast all over the top & let it rest for 5 minutes. (If its dry yeast, it'll activate & form bubbles. If its instant yeast, it'll just dissolve)
  2. Turn the mixer to low & start mixing. (If you're making it by hand, give the entire water - yeast mixture a good mix.
  3. Add the melted butter & half of the flour. Mix well on low until the flour is incorporated. Then add the remaining flour and mix well on low until incorporated
  4. Turn the mixer speed to medium high and mix for about 5-7 minutes or knead by hand for 15 minutes until you get a smooth, sticky, elastic dough.
  5. Using your hands (and a little bit of flour, if needed) smoothen out the dough & form it into a ball.
  6. Place the dough in a well oiled bowl. Brush the top with oil too. Cover the bowl tightly with plastic wrap.
  7. Let it rest in a warm spot for about an hour or two until the dough doubles in volume.
  8. Once the dough has risen, take it to a working surface. If its too sticky, add some flour on the top & bottom to work easily.
  9. Cut the dough into 16 (or more) equal pieces Take each piece of dough separately & start working quickly.
  10. Roll each piece into a long, thin rope. (Make sure the thickness is even all over)
  11. Fold the 2 ends in to make a U shape.
  12. Press the ends of the rope at the bottom of the U shape. One end of the rope over lapping the other.
  13. Pinch the ends. into the U shape to seal the pretzels well.
  14. Place the prepared Pretzels onto a parchment paper.
  15. Meanwhile, preheat the oven to 200 C / 425 F
  16. Also bring a pot of water to a boil & mix the baking soda in the water. (or caustic soda)
  17. One by one, slip the pretzels in the boiling water
  18. Let them cook for 30 - 45 seconds. They would have puffed up.
  19. With a spatula, remove the pretzel making sure to tap gently to get rid of as much water as possible
  20. Place them onto a well oiled & lined baking pan.
  21. Brush the top with melted butter or an egg wash. Sprinkle the top with some kosher salt or cinnamon sugar
  22. Bake @ 200 C for 18-20 minutes or until deeply golden brown.
Texture: Crispy on the outside but soft & fluffy on the inside

This week on AGC, we’re making Easter treats! Check out what my friends are doing – Roshni, Priya S, Priya M, Radhika, Anusha, Veena & Jayanthi

8 Replies to “Soft Pretzels”

  1. Anyone know the best way to store these babies? Tastes to me like they’re best fresh out of the oven, and I can see myself eating them all in one sitting, but just in case I have a few left over 😉

    1. Hi Amber,

      Like you said, there’s usually no leftovers! 🙂 But you can try putting them into ziplock bags and refrigerating them (not freezing) up to a week or so. You will have to warm it up in the microwave before eating it…

  2. DO NOT USE CAUSTIC SODA, It should be baking soda. CAUSTIC SODA is washing soda and is POISON.

    1. I had come across a recipe that used Caustic Soda as well. So I just thought I might mention it. I use only baking soda. Anyway, I’ve removed the caustic soda from the recipe. Thank you for letting me know. 🙂

  3. Nicely made! Do join me @ Annarasa for Food Event: Dhaba Food/ Street Food + Giveaway! http://annarasaessenceoffood.blogspot.com/2013/03/food-event-your-favourite-street-food.html

  4. I second what Priya said…me never even entered the kitchen to cook or prepare to cook…lol!

    Not a fan of pretzels until I see yours now. Do update us on The Dream yeah!!! 😉

  5. wow ; good one kavi. I truly appreciate coz when I was your age (mind you not very long ago) all I could and really wanted to do in kitchen was cutting veggies and washing dishes. So it’s a huge thumbs up from me 🙂

  6. Hi Kavi, wow…. very tempting pretzels. Yours look so good, well done. Thanks for the step by step pictures.

    Have a great weekend.

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