Soft Pretzels Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: Helps the dough rise, creating a light and airy texture.

Warm water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the pretzels.

Baking soda: Used in the boiling step to give the pretzels their characteristic crust.

Egg: Brushed on the pretzels before baking to give them a shiny, golden finish.

Coarse sea salt: Sprinkled on top for that classic pretzel taste and texture.

When shaping the pretzels, make sure to roll the dough ropes evenly to ensure uniform baking. If the ropes are too thick, the pretzels may not cook through properly, and if they are too thin, they might become too crispy. Aim for a thickness of about ½ inch for the perfect balance of a soft interior and a slightly crisp exterior.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the pretzels denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and will still help the dough rise effectively.

• warm water - Substitute with milk: Milk can make the dough richer and softer, though it may slightly alter the flavor.

• sugar - Substitute with honey: Honey adds a different sweetness and can help with browning, giving the pretzels a unique flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavor similarly to regular salt.

• baking soda - Substitute with baked baking soda: Baked baking soda (sodium carbonate) can be used for a more intense alkaline solution, which can improve the pretzel's crust.

• egg - Substitute with milk: Milk can be used as an egg wash alternative to give the pretzels a shiny finish, though it won't be as glossy as an egg wash.

• coarse sea salt - Substitute with pretzel salt: Pretzel salt is specifically designed for pretzels and will give a more authentic texture and flavor.

• Allow the soft pretzels to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the pretzels in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.

• If you want to keep them longer, wrap each pretzel individually in plastic wrap or aluminum foil. Then, place them in a resealable freezer bag or an airtight container. This method will keep them fresh in the freezer for up to 1 month.

• When you're ready to enjoy a frozen pretzel, preheat your oven to 350°F. Remove the pretzel from the freezer and unwrap it. Place it directly on the oven rack or on a baking sheet.

• Bake the pretzel for about 10-12 minutes, or until it is heated through and the exterior is crisp. If you prefer a softer texture, you can microwave the pretzel for 20-30 seconds instead.

• To refresh the pretzels and bring back their original softness, you can lightly mist them with water before reheating. This will help to recreate the steam effect that makes soft pretzels so delightful.

• For an extra touch, you can brush the reheated pretzels with melted butter and sprinkle with additional coarse sea salt or even cinnamon sugar for a sweet twist.

• Preheat your oven to 350°F. Wrap each soft pretzel in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes or until they are warm and soft.

• For a quicker method, use a microwave. Place a damp paper towel over the soft pretzel and microwave on medium power for 20-30 seconds. This will help retain moisture and keep the pretzel soft.

• If you have an air fryer, preheat it to 320°F. Place the soft pretzel in the basket and heat for 3-4 minutes. This method will give you a slightly crispier exterior while keeping the inside soft.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the skillet. Place the soft pretzel in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• If you prefer steaming, place a steaming basket over a pot of boiling water. Add the soft pretzel to the basket, cover, and steam for about 3-5 minutes. This method will keep the pretzel soft and moist.

• Large bowl: Used for dissolving the yeast in warm water and mixing the dough ingredients.

• Measuring cups: Essential for accurately measuring the flour, water, sugar, and salt.

• Measuring spoons: Necessary for measuring smaller quantities like yeast, sugar, and salt.

• Wooden spoon: Helpful for stirring the ingredients together until combined.

• Floured surface: A clean, flat area dusted with flour where you can knead the dough.

• Knife: Used to divide the dough into 8 equal pieces.

• Large pot: Needed for boiling water and baking soda to give the pretzels their distinctive texture.

• Slotted spoon: Useful for removing the pretzels from the boiling water.

• Baking sheet: Where the pretzels will be placed before baking.

• Pastry brush: Used to brush the beaten egg onto the pretzels.

• Oven: Preheated to 450°F for baking the pretzels to a golden brown.

• Cooling rack: Allows the pretzels to cool down evenly after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can knead the dough for you, saving time and effort.

Preheat the oven early: Start preheating your oven while shaping the pretzels to save time.

Boil water in a kettle: Boil water in a kettle first, then transfer to a pot to speed up the process.

Shape pretzels simultaneously: Have a friend or family member help shape the pretzels while you handle the boiling.