Pretzels

Pretzels, or brezel as it is known here in Germany, is a staple at every grocery store and street food vendor everywhere you go.

And today, April 26, 2021, is also National Pretzel Day!

This recipe makes soft-batch, Auntie Anne’s-style pretzels. These little guys are perfect to eat with Obatzda or Guinness Cheddar Dip or even just with some amazing whole-grain mustard.

Do not be scared to make these, I promise this pretzel recipe is easy peasy!

ingredients

Pretzels

• 1 cup warm water
• 1 teaspoon sugar
• 2-1/4 teaspoons active dry yeast
• 1 tablespoon butter, melted
• 1 teaspoon salt
• 3 cups all-purpose flour, plus up to 3/4 cup more

Water Bath

• 2 cups water
• 1/4 cup baking soda

Topping

• coarse salt
• 6 tablespoons butter, melted

instructions

1. Preheat oven to 475ºF. Line a large baking sheet or two with parchment paper or a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, combine the warm water with sugar and sprinkle the yeast on top, do not stir. Once mixture has become foamy, about 5 minutes later, your yeast is ready. If the yeast does not foam, you will have to start over.
3. Add in the butter and salt, then add 1 cup of the flour. With the dough hook, start slowly by mixing the dough. Continue adding flour, 1 cup at a time until the dough forms and is no longer sticky. Start with 3 cups of flour and add more if needed. Knead dough for 5 minutes more until the dough is smooth and pliable.
4. Form dough into a ball and place it back into the bowl to rest for about 15 minutes. During this time, prepare the water bath.
5. In a medium-sized pot, boil 2 cups of water with the baking soda. Once the baking soda is mostly dissolved, take the water mixture off of the heat and allow it to come down to a lukewarm temperature. When slightly cooled, pour the water mixture in a 9×9-inch baking dish.
6. Take dough out of the bowl and flatten slightly with the palm of your hand. Cut dough into 8 triangular sections, like a pizza. Roll each triangle into a long rope, about 18-20 inches long (45-50 cm.). Keep the dough you are not working with, covered with a kitchen towel to ensure it does not dry out.
7. Shape dough into a pretzel shape and place dough in the baking soda bath for 2 minutes. Once the 2 minutes is up, carefully pick pretzel up, either by your hand or with the help of a fork, and place the dough on the prepared baking sheet. (You may have to reshape slightly.)
8. Sprinkle the pretzel with coarse salt while it is still wet. Continue until all 8 pretzels are prepared.
9. Bake pretzels for 8-9 minutes. Immediately heavily brush the pretzels with melted butter and serve.
10. Store leftovers in a resealable plastic bag or airtight container for up to 2 days.

pretzels

Preheat oven to 475ºF.

In the bowl of a stand mixer, combine warm water, sugar, and yeast. Let stand for about 5 minutes until foamy.

Add in melted butter, salt, and 1 cup of all-purpose flour at a time.

With a dough hook, mix the dough, continually adding flour until a soft and pliable dough has formed.

Form the dough into a ball, place back into the bowl, cover with a towel, and let rest for 15 minutes.

In the meantime, prepare a water bath. Boil 2 cups of water with 1/4 cup baking soda. When it is mostly dissolved, let the water mixture cool to lukewarm, then pour in a 9×9-inch baking dish.

Cut the dough into 8 triangles, like a pizza.

Roll each dough triangle into a long rope, about 45-50 cm.

Shape into a pretzel.

And then place dough into the water bath for 2 minutes.

While the dough is still wet, sprinkle with coarse salt.

Continue with remaining dough.

Bake for 8-9 minutes in preheated oven.

Immediately pull the pretzels out of the oven and generously brush with melted butter.

Serve immediately!

These soft batch pretzels are to die for!