How To Bake Soft Pretzels
One last thing to do before popping these in the oven–
Create the Perfect Crust
Brush the boiled pretzel with beaten egg yolk and water mixture to help give the pretzel the golden brown color. Sprinkle generously with salt.
Some of the salt not stick and will fall off which is why I find it better to over salt.
My Little Chefs love to help with the brushing and the salting. I always remind them to hold their hand up high very far away from the pretzel so that the salt is spread out all over and not concentrated in one area. Sometimes that advice is followed and other times it isn’t!
When all the formed pretzels are boiled, egg washed and salted, bake for about 12 minutes in a 450 degree oven.
Starting at 10 minutes watch the pretzels. Depending on your oven the soft pretzels may cook slower or faster.
Once they are finished we like to brush them with melted butter for an extra delicious buttery taste.
Let them cool for a few minutes if you can and then dig in!
My family LOVES making and eating these soft pretzels. I hope your family will enjoy these SOFT PRETZELS just as much as we do!
Be sure to share this recipe with your friends and family.
- 1½ cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast (2½ teaspoons)
- 4½ cups all-purpose flour, approximately
- 4 Tablespoons unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
- Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.
- Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with silpat or parchement paper which is lightly brushed with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Rotate the pan at 7 minutes to ensure even baking. Transfer to a cooling rack for at least 5 minutes before serving.