HomeLunchPretzel Twists (Homemade Soft Pretzels) Recipe

Pretzel Twists (Homemade Soft Pretzels) Recipe

- Advertisement -

Pretzel Twists (Homemade Soft Pretzels) Recipe

If you’ve ever craved that delightful combination of a soft, warm pretzel with a slightly salty crust, you’re in for a treat. Making homemade pretzel twists is easier than you might think, and the results are incredibly satisfying. Here’s a step-by-step recipe to create your own soft pretzels at home.

- Advertisement -

Ingredients:

For the Pretzel Dough:

  • 1 1/2 cups warm water (110°F-115°F or 43°C-46°C)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour
  • 1/4 cup unsalted butter, melted
  • Cooking spray or vegetable oil (for greasing)

For the Pretzel Bath:

  • 10 cups water
  • 2/3 cup baking soda

For Topping:

  • Coarse sea salt or pretzel salt
  • 1/4 cup unsalted butter, melted (for brushing)

Instructions:

1. Activate the Yeast:

  • In a mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until it becomes foamy. This indicates that the yeast is active.

2. Mix the Dough:

  • Add the melted butter and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing well after each addition.
  • Once the dough comes together, turn it out onto a lightly floured surface and knead for about 5 minutes until it’s smooth and elastic. If the dough is too sticky, add a bit more flour as needed.

3. Let it Rise:

  • Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm, draft-free place for about 1 hour or until it has doubled in size.

4. Preheat the Oven:

  • Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper and set them aside.

5. Prepare the Pretzel Bath:

  • In a large, wide pot, bring 10 cups of water to a boil. Once it’s boiling, add the baking soda (be prepared for some fizzing). Reduce the heat to a simmer.

6. Shape the Pretzels:

  • Divide the risen dough into 12 equal pieces. Roll each piece into a rope about 20 inches long. Twist each rope into a pretzel shape, then place them on the prepared baking sheets.

7. Pretzel Bath:

  • Carefully place each pretzel, one at a time, into the simmering baking soda bath. Let them cook for about 30 seconds, flipping them once.

8. Salt and Bake:

  • Remove the pretzels from the bath using a slotted spatula and place them back on the baking sheets.
  • Sprinkle the pretzels with coarse sea salt while they’re still wet.
  • Bake in the preheated oven for 12-15 minutes or until they are beautifully golden brown.

9. Brush with Butter:

  • As soon as you take the pretzels out of the oven, brush them generously with melted butter. This gives them that irresistible sheen and flavor.

10. Enjoy Warm:

  • Pretzel twists are best enjoyed warm. Serve them with your favorite mustard, cheese sauce, or simply on their own.

There you have it – homemade pretzel twists that are soft on the inside, slightly chewy on the outside, and perfectly salty. Whether you’re making these for a snack, game day, or a movie night, they are sure to be a hit. Enjoy your homemade pretzel goodness!

- Advertisement -

Source: greatgrubdelicioustreats.com

Pretzel Twists (Homemade Soft Pretzels) Recipe

Pretzel Twists (Homemade Soft Pretzels) Recipe

Yield: 12 Servings
Prep Time: 45 minutes
Cook Time: 15 minutes
- Advertisement -

If you've ever craved that delightful combination of a soft, warm pretzel with a slightly salty crust, you're in for a treat. Making homemade pretzel twists is easier than you might think, and the results are incredibly satisfying. Here's a step-by-step recipe to create your own soft pretzels at home.

Ingredients

  • ¼ ounce packet Active dry yeast
  • 2 tablespoons sugar
  • 1 ½ cups warm water
  • 4 ½ cups all purpose flour
  • 2 teaspoons table salt
  • ¼ cup butter, melted
  • 12 cups water
  • ¾ cup baking soda
  • 2 large eggs, whisked
  • Coarse salt, for topping

Instructions

  • Preheat the oven to 450° after the dough has risen, and spray a baking sheet with non-stick cooking spray or line with parchment paper. Set aside.

  • In a large bowl or bowl of a stand mixer, with the hook attachment, add yeast, sugar and warm water and mix until combined, about 3 minutes.

  • Gradually add flour, one cup at a time, followed by table salt and butter.

  • Continue mixing until the dough forms a smooth ball.

  • Knead dough 6-8 times.

  • Lightly spray a large mixing bowl with non-stick cooking spray and place the dough ball into the bowl.

  • Cover with a light kitchen towel and let rise until the dough doubles in size, approximately 60 minutes.

  • Remove towel and punch dough down and transfer to a lightly floured surface,

  • Cut the dough ball in half and then cut each half into 6 equal pieces.

  • Roll each piece of dough into a 14 inch long strip. Fold each strip of dough in half and twist dough over itself and pinch the end to seal.

  • In a large pot over medium high heat, bring water and baking soda to a boil.

  • Place one or two pretzel twists into the water for 30 seconds and flip over for another 20 seconds.

  • Remove twists with a slotted spoon and place on the prepared baking sheet.

  • Repeat with remaining dough.

  • Brush each pretzel twist with egg and sprinkle with coarse salt.

  • Place in 450° preheated oven for 12-15 minutes or until golden brown.

Nutrition Information
Yield 1 Serving Size 12
Amount Per ServingCalories 2718Total Fat 62gSaturated Fat 33gTrans Fat 2gUnsaturated Fat 22gCholesterol 494mgSodium 50769mgCarbohydrates 458gFiber 17gSugar 27gProtein 74g

The information contained herein is subject to change.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

- Advertisement -
RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

London Broil Recipe

Jambalaya Recipe

Birria Enchiladas Recipe

Recent Comments

Latest Recıpes

Skip to Recipe