There's something truly special about the aroma of freshly baked pretzels wafting through your home. This traditional soft pretzel recipe captures that authentic, classic flavor, and texture that makes them a crowd-pleaser at any gathering. Perfect for game days, family movie nights, or a satisfying afternoon snack!
All-purpose flour forms the backbone of our dough, providing structure and a chewy bite. Active dry yeast is what gives our pretzels their lovely rise and fluffy texture. The warm water, at just the right temperature, wakes up the yeast, making it lively and effective. A bit of sugar feeds the yeast, while salt enhances the flavor of the pretzels. When it comes to achieving that classic pretzel exterior, baking soda is key; it creates the alkaline water bath that gives pretzels their unique color and texture. Finally, an egg wash provides a glossy finish and helps the coarse salt stick for that essential salty kick.
These pretzels pair wonderfully with a variety of dips such as mustard, cheese sauce, or even a sweet option like chocolate spread. For a full meal, serve alongside a hearty soup or a fresh salad. They're also a fantastic addition to a charcuterie board, offering a homemade touch to your spread.
Start by activating the yeast. In a large mixing bowl, combine the warm water with the yeast and sugar. Give it a gentle stir and let it rest for about 5 minutes until it becomes frothy. This is a good sign that your yeast is alive and kicking.
Next, add the flour and salt to your yeast mixture. Mix until a dough begins to form. Then, knead the dough either by hand on a floured surface or using a dough hook attachment on a stand mixer. You're aiming for a smooth and elastic consistency, which should take around 10 minutes.
Once your dough is ready, place it in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm area for about an hour. It should double in size, which is a satisfying sight!
While your dough is rising, preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper. Bring a large pot of water to a boil and add the baking soda. This will be your pretzel bath.
Divide the risen dough into 12 equal portions. Roll each piece into a 20-inch rope, then shape each rope into a pretzel by forming a U shape, twisting the ends, and pressing them down to form that classic look.
Carefully boil each pretzel in the baking soda solution for 30 seconds on each side. This step is crucial for achieving the right pretzel texture and color. Once boiled, place them on the prepared baking sheets.
Brush each pretzel with the beaten egg to give them a nice shine, then sprinkle with coarse salt. Pop them into your preheated oven and bake for 12-15 minutes until they are golden brown. Let them cool slightly on a wire rack before serving.
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