Make your own Soft Pretzels just like the ones you get at the mall. Sprinkled with sea salt – these pretzels are the perfect snack!
Ever since making these homemade soft pretzels on Saturday, I have been looking forward to Monday like I haven’t in a while. When a recipe turns out as well as this one did, I just can’t wait to tell you all about it. So yeah, we had a pretty amazing weekend, which was mainly due to the discovery how to make one of our favorite snacks. Devouring a pretzel or two has been a staple almost every time we visit our mall. Never did I think that the same soft pretzels could be duplicated in the comfort of our own home.
I also didn’t think that I could be any more in love with pretzels than I already was. It’s been a weekend of great revelations :). Let’s find out how to make these yummies!
I’ve actually had some experience working with pretzel dough when I made Pretzel Buns last year. To be honest, I was too intimidated to try making “real” pretzels, which is why I went for buns instead. Now that I know how easy it is to make these, I am sort of laughing at myself. Better late than never, right?
So, don’t be like me and let the yeast dough and twisting it into pretzel shapes scare you. You’ll probably end up enjoying the whole process and have even more fun eating them!
I adore pretzels in any shape or form, but these take first place without a doubt. I will definitely enjoy the perfect snack every day this week. Yippee!
Did I mention that I love what I do?? It’s the gift that keeps on giving. Literally.
See? You will be so glad you made these once you take your first bite.
Have a very Happy Monday!
- 2 cups whole milk
- 1 1/2 tablespoon (2 packets) active dry yeast
- 6 tablespoons light-brown sugar
- 4 tablespoons unsalted butter, at room temperature
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1/3 cup baking soda
- 3 cups warm water
- coarse salt, to taste
- melted butter, optional
- 1. In a microwave-safe bowl, heat milk in the microwave on high for 1 1/2 minutes or until milk registers at 110 degrees F. Pour milk into the bowl of your electric stand mixer. Add yeast to the milk, give it a gentle stir and let sit for 10 minutes (until yeast starts to foam and becomes bubbly).
- 2. Whisk in brown sugar, 4 tablespoons butter, 1 cup of flour and 2 teaspoons of salt and stir until combined. Switch to the dough hook and stir in remaining 3 1/2 cups of flour. Dough should be elastic and start to pull away from sides. If dough is too sticky, add another 1/4 to 1/2 cup of flour. Remove bowl from stand mixer, cover with a clean kitchen towel and let rise in a warm place for 1 hour.
- 3. Preheat oven to 450 degrees F. Line two baking sheets with parchment paper and set aside. Punch dough down and divide into 12 equal portions. Cover remaining dough pieces with the kitchen towel (to keep the dough from drying out) while you start working on your first pretzel. On a non-floured surface, roll dough piece into a 34-inch long rope. Form into pretzel shape and repeat with remaining dough pieces.
- 4. Dissolve baking soda in 3 cups warm water in a shallow baking dish. Fully immerse each pretzel in the baking soda solution and let excess water drip off. Place onto prepared baking sheet, reshape (if needed) and sprinkle with coarse sea salt. You should be able to fit 6 pretzels onto each baking sheet.
- 5. Place one sheet into the preheated oven and bake for 11 minutes or until pretzels are golden brown. Remove from the oven and brush with melted butter, if desired. Repeat with remaining pretzel on the second baking sheet. Serve pretzels warm.
- Pretzels are best when served on the same day and can be reheated in the microwave. They will also freeze well in an airtight container for up to 4 weeks.