Soft Pretzels Recipe

Warm water: Used to activate the yeast and form the dough.

Active dry yeast: Helps the dough rise and gives the pretzels their airy texture.

Sugar: Feeds the yeast and adds a touch of sweetness to the dough.

All-purpose flour: The main structure of the pretzels, providing the necessary gluten for elasticity.

Salt: Enhances the flavor of the dough.

Baking soda: Used in the boiling water to give the pretzels their distinctive chewy crust.

Beaten egg: Brushed on the pretzels before baking to give them a shiny, golden finish.

Coarse salt: Sprinkled on top of the pretzels for a burst of salty flavor.

When shaping your pretzels, ensure that the dough ropes are of even thickness to promote uniform baking. To achieve a smooth and elastic texture, knead the dough thoroughly until it becomes slightly tacky but not sticky. This helps in forming a well-structured pretzel that holds its shape during boiling and baking.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the pretzels.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without needing to be dissolved in water first.

• sugar - Substitute with honey: Honey adds a slight floral sweetness and can help with browning.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the pretzels a chewier texture.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• baking soda - Substitute with baked baking soda: Baked baking soda (sodium carbonate) is more alkaline and can give pretzels a deeper brown color and distinct flavor.

• beaten egg - Substitute with milk wash: A milk wash can also help with browning and give a slightly different texture.

• coarse salt - Substitute with flaky sea salt: Flaky sea salt can provide a similar crunch and a more delicate flavor.

• To keep your soft pretzels fresh and delicious, store them in an airtight container at room temperature for up to 2 days. If you prefer a crispier texture, you can reheat them in the oven at 350°F (175°C) for about 5 minutes.
• For longer storage, wrap each pretzel individually in plastic wrap or aluminum foil. Place the wrapped pretzels in a resealable plastic bag or an airtight container. Store them in the refrigerator for up to a week.
• To freeze your soft pretzels, first allow them to cool completely on a wire rack. Once cooled, wrap each pretzel tightly in plastic wrap or aluminum foil. Place the wrapped pretzels in a resealable plastic freezer bag, removing as much air as possible before sealing. Freeze for up to 3 months.
• When you're ready to enjoy a frozen pretzel, remove it from the freezer and let it thaw at room temperature for about 30 minutes. For a warm, freshly baked taste, reheat the thawed pretzel in the oven at 350°F (175°C) for 5-7 minutes.
• If you prefer a quicker reheating method, you can microwave the thawed pretzel on a microwave-safe plate for about 20-30 seconds. Be cautious not to overheat, as this can make the pretzel chewy instead of soft.
• To add a touch of freshness, lightly brush the reheated pretzel with melted butter and sprinkle with a bit of coarse salt before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each soft pretzel in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes. For an extra crispy exterior, unwrap the foil for the last 2 minutes of heating.

• Microwave Method: Place a damp paper towel over the soft pretzel and microwave on medium power for 20-30 seconds. This method is quick but can make the pretzels a bit chewy, so it's best for a fast snack.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the soft pretzel directly on the rack or on a small baking sheet. Heat for 5-7 minutes until warmed through and slightly crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the soft pretzel in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the soft pretzel in the basket and heat for 3-4 minutes. This method will give you a nice crispy exterior while keeping the inside soft.

• Large mixing bowl: To combine the warm water, yeast, and sugar, and later to mix in the flour and salt.

• Measuring cups: To measure the warm water and flour accurately.

• Measuring spoons: To measure the sugar, salt, and baking soda.

• Wooden spoon: To mix the dough until it forms.

• Floured surface: To knead the dough until smooth.

• Knife: To divide the dough into 8 pieces.

• Baking sheet: To place the pretzels on for baking.

• Parchment paper: To line the baking sheet and prevent sticking.

• Large pot: To boil the water and baking soda mixture.

• Slotted spoon: To remove the pretzels from the boiling water.

• Pastry brush: To brush the pretzels with beaten egg.

• Wire rack: To cool the pretzels after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: Mix the dough with a stand mixer to save time and effort.

Boil water while shaping: Start boiling the water and baking soda mixture while shaping the pretzels to multitask efficiently.

Shape pretzels quickly: Practice shaping pretzels to get faster and more consistent.

Use parchment paper: Line the baking sheet with parchment paper to avoid sticking and save cleanup time.