Classic Pretzels Recipe
Category: Yeast Breads
Serves: 5 Pretzels
Pretzels, with their irresistible golden-brown crust and soft, chewy interior, are one of those treats that never fail to impress. Whether you’re making them for a snack, a party, or simply to enjoy fresh from the oven, this pretzel recipe will guide you through the process of creating authentic, homemade pretzels with a classic flavor. The slightly salty, slightly sour taste of a true pretzel comes from the special technique of boiling them before baking, which is what gives them their characteristic texture and rich golden color.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 340g |
| Water | 185g |
| Fine salt | 5g |
| Dry yeast | 2g |
| Butter (softened) | 15g |
| Coarse salt flakes | To taste |
| Baking soda | 35g |
| Water (for boiling) | 2 liters |
Nutritional Information (per pretzel)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5g |
| Carbohydrates | 34g |
| Fats | 3g |
| Fiber | 1g |
| Sodium | 350mg |
(Note: Nutritional values are approximate and based on a single serving.)
Preparation Instructions
Step 1: Prepare the Dough
- Start by sifting the all-purpose flour into the bowl of a stand mixer equipped with a dough hook attachment. Add the dry yeast into the flour. The yeast will help the dough rise and create that wonderful airy texture inside the pretzels.
- Gradually pour in the room-temperature water. Set the mixer on low speed and begin kneading the dough, allowing the water to mix in slowly.
- Continue to knead the dough for about 5-6 minutes, until the mixture becomes a smooth and firm dough. The texture should be elastic and not sticky.
- Once the dough is smooth, add the fine salt and softened butter to the bowl. Knead for another 2-3 minutes to ensure the butter is fully incorporated into the dough.
- Remove the dough from the mixing bowl and place it onto a lightly floured surface. Shape the dough into a ball, cover it with a clean kitchen towel, and allow it to rise for about 1 hour, or until it has doubled in size.
Step 2: Shape the Pretzels
- After the dough has risen, gently punch it down to release the air bubbles. Then, transfer it to a lightly floured surface.
- Use a dough scraper (or a sharp knife) to divide the dough into 5 equal portions, each weighing approximately 100 grams.
- Take one portion of dough and roll it into a long, thin rope about 50 cm in length. Make sure to taper the ends to create the typical pretzel shape.
- Form the dough into the classic pretzel shape by folding the rope into a U-shape. Cross the two ends over each other, then twist them together and press the ends down to seal them firmly against the dough.
- Place the shaped pretzels on a floured baking tray. Cover them with a towel and refrigerate for about 1 hour. This will help the dough set and hold its shape when boiled.
Step 3: Boil the Pretzels
- While the pretzels are resting in the fridge, bring a large pot of water to a rolling boil. Once the water is boiling, add the baking soda. This step is crucial as the baking soda will create that distinct pretzel flavor and help achieve the perfect crust.
- Carefully lift each pretzel from the tray using a slotted spoon and gently lower it into the boiling water. Let the pretzel cook in the water for about 30 to 40 seconds. The dough will puff up and turn slightly glossy as it cooks.
- After the pretzel has been boiled, remove it from the water using a slotted spoon and place it back on the tray.
Step 4: Bake the Pretzels
- Preheat your oven to 220°C (430°F) while the pretzels are resting after boiling.
- Once the oven has reached the desired temperature, score the pretzels by making a shallow cut along the bottom, near the thickest part of the dough. This allows the pretzel to expand evenly while baking.
- Sprinkle coarse salt flakes generously over the top of each pretzel. The salt adds a savory contrast to the slightly sweet dough and gives the pretzels that signature crunch.
- Place the pretzels in the preheated oven and bake for about 12-15 minutes, or until the crust is golden-brown and the pretzels sound hollow when tapped on the bottom.
- Remove the pretzels from the oven and let them cool slightly before serving.
Tips for the Perfect Pretzel
- Flour: Make sure to use all-purpose flour for the dough. Bread flour can also be used for a slightly chewier texture.
- Yeast: If using active dry yeast instead of instant yeast, be sure to activate it first by dissolving it in the warm water with a pinch of sugar.
- Water Temperature: The water should be at room temperature or slightly warm to activate the yeast effectively. Water that’s too hot can kill the yeast, resulting in dense pretzels.
- Boiling: The boiling step is essential for the pretzels’ texture and flavor. Don’t skip the baking soda in the water, as it’s what gives the pretzels their distinctive deep brown color and chewy consistency.
- Storage: Pretzels are best enjoyed fresh, but they can be stored in an airtight container for 1-2 days. To reheat, warm them in the oven at 180°C (350°F) for about 5 minutes.
Serving Suggestions
These pretzels are perfect on their own, but you can pair them with a variety of dips for added flavor. Try them with:
- Mustard: A classic pairing with pretzels, choose a tangy Dijon or spicy brown mustard.
- Cheese Sauce: Creamy cheese sauce adds a rich, velvety contrast to the crunchy pretzel exterior.
- Herb Butter: For a more luxurious touch, serve your pretzels with herb-infused butter, melted to perfection.
Enjoy Your Homemade Pretzels!
This homemade pretzel recipe will elevate your baking skills and give you the satisfaction of freshly baked, warm pretzels with an authentic flavor that’s far superior to store-bought varieties. With a little patience and some careful technique, you’ll soon be enjoying delicious pretzels with a golden crust and a chewy, soft center—perfect for any occasion!
