Soft Pretzels

Print Recipe

Course Snack

Cuisine American

Prep Time 30

Cook Time 20

Rise Time 1 15

Total Time 2 5

Servings servings

Calories 175

Author Annalise Sandberg

Ingredients

2 cups warm water
3 tablespoons granulated sugar , divided
2 ½ teaspoon active dry yeast
5 ½ cups all-purpose flour
1 tablespoon salt
¼ cup baking soda
1 large egg
Coarse salt , for sprinkling

Instructions

Pour the warm water and 1 tablespoon of sugar into the bowl of an electric mixer fitted with a dough hook. Add the yeast and let it sit for 10 minutes. Then add one cup of flour to the yeast mixture and mix until combined. Add salt and the remaining flour and mix until combined. Beat on medium-low until the dough starts to pull away from the sides. If the dough is still sticky, add more flour ½ cup at a time and mix until combined. Knead with the dough hook another 3 to 5 minutes until smooth and elastic.
Transfer the dough into a bowl coated with cooking spray. Cover loosely with plastic wrap or a kitchen towel and leave in a warm place for an hour or until doubled in size.
Preheat oven to 450°F and line two baking sheets with parchment paper. Separate the dough into 16 pieces about 2 ½ ounces each. With your hands and with the aid of a slightly floured work surface, roll each piece into an 18-inch long strip. Then shape into a pretzel and set on a sheet pan. Let the pretzels rest for about 15 minutes, allowing them to rise a little more.
Meanwhile, boil a few inches of water in a wide, shallow pan over medium high heat. Add the baking soda and the remaining 2 tablespoons of sugar. Transfer 3 to 4 pretzels to the water at a time and poach them on each side for 1 minute. Remove them with a slotted spoon and return to the lined sheet pan
Beat the egg with 1 teaspoon of water and brush each pretzel with the wash. Sprinkle with the course salt. Bake for 12 to 15 minutes or until golden. Let cool on a wire rack for 10 minutes. Serve warm or at room temperature with mustard or your favorite dip or sauce.
These pretzels are best eaten the day they are made, but will keep on the counter, uncovered for a few days.

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