Description
Delicious homemade pretzels with a signature chewy texture.
Ingredients
Scale
- 2 ¼ teaspoons active dry yeast (About 1 packet)
- 1 teaspoon sugar
- 1 cup warm water (About 110°F)
- 2 ½ cups all-purpose flour (Can substitute with bread flour for a chewier texture)
- 1 teaspoon salt
- 2/3 cup baking soda (For boiling)
- Coarse sea salt (For topping)
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- Gradually add flour and salt to the yeast mixture. Stir until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Preheat your oven to 425°F (220°C). Divide the risen dough into 8 equal portions. Roll each portion into a long rope, then twist into the classic pretzel shape.
- In a large pot, bring 8 cups of water to a boil. Carefully add the baking soda to this boiling water.
- One by one, place the shaped pretzels in the boiling water for about 30 seconds. This step is crucial as it gives the pretzels that signature texture.
- Place the boiled pretzels on a lined baking sheet. Sprinkle the tops with coarse sea salt, then bake for 12-15 minutes or until golden brown.
- Let them cool for a few minutes before serving. Pair with your favorite mustard or cheese sauce.
Notes
- For a chewier texture, consider using bread flour instead of all-purpose flour.
- Make sure the water is warm but not too hot, as it can kill the yeast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: snacks
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg