How To Make Oven Baked Soft Pretzels
Grab a bite of these golden brown, homemade soft pretzels! It’s baked to savory perfection, and whipped up in just under two hours.
Serves:
Ingredients
For Dough:
- 1½cupwater,warm
- 1tspsugar
- 2tspsalt
- 2½tspactive dry yeast,(1 package)
- 4cupsall-purpose flour
- 2ozbutter,melted
For Water Bath:
- 10cupswater
- ⅔cupbaking soda
For Topping:
- 1large egg yolk,beaten with 1 tbsp water
- kosher salt
Instructions
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Combine the water, sugar, salt, and yeast in a stand mixer. Let sit for 5 to10 minutes or until foamy.
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Add 2 cups of flour and the butter to the yeast mixture. With a dough hook, mix on low. Continue adding flour a bit at a time until combined.
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Knead in the mixer with the hook for about 5 minutes until the dough is smooth, or knead on the counter by hand for about 10 minutes.
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Remove the dough, place in an oiled bowl, and cover. Set in a warm place and allow to rise for 60 minutes or until the dough has doubled.
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Preheat the oven to 450 degrees F and line baking pans with parchment paper. Bring the water and baking soda to a boil.
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Divide the dough into 8 pieces, then roll each piece into a 24-inch rope. Form the dough into a “U” shape. Cross the two ends over each other, then fold down to the bottom of the U to form a pretzel shape. Repeat with remaining pretzels.
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Gently place the pretzels on a large spatula, then lower into the boiling water. Let boil for 10 to 15 seconds.
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Gently lift out of the water, let the excess drip off, then place on prepared pan; allowing at least 2 inches between pretzels.
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Brush each pretzel with egg wash, then sprinkle with salt.
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Bake for 12 to 14 minutes or until golden.
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Serve warm, and enjoy!
Nutrition
- Calories: 291.25kcal
- Fat: 7.02g
- Saturated Fat: 3.95g
- Trans Fat: 0.23g
- Monounsaturated Fat: 1.85g
- Polyunsaturated Fat: 0.56g
- Carbohydrates: 48.81g
- Fiber: 2.02g
- Sugar: 0.71g
- Protein: 7.36g
- Cholesterol: 38.29mg
- Sodium: 5051.56mg
- Calcium: 24.42mg
- Potassium: 82.84mg
- Iron: 2.99mg
- Vitamin A: 56.57µg
- Vitamin C: 0.00mg
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