Soft Pretzel
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 8
About this dish
Soft pretzels are made by forming a yeasted dough into long ropes, twisting them into loops, dipping each shape briefly in a baking-soda bath, and baking at high heat.
Read more
The dough starts with 350 g of bread flour, 15 g of sugar, 6 g of salt, and 5 g of instant yeast. After 210 ml of water and 25 g of melted unsalted butter are added, it is kneaded for 8 minutes until the surface becomes smooth and elastic. The covered dough proofs in a warm place for about 1 hour. Nearly doubled volume and a fingertip mark that returns slowly show that it is ready to divide. Six equal pieces are each rolled to a 60 cm rope and shaped without tearing the center section. For the bath, 60 g of baking soda is added gradually to 1 L of boiling water so the pot does not foam over. The heat is reduced to a gentle boil before the pretzels enter one at a time for no more than 30 seconds. Each pretzel is drained and moved to the tray. While the surface is still damp, one tablespoon of coarse salt is divided across the six pieces and pressed lightly so the crystals attach before baking. At 220°C, the pretzels need 12-15 minutes in the oven. A deep reddish-brown surface and a firm bottom are the removal cues. They rest for 5 minutes after leaving the oven before being moved from the hot tray.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 350g bread flour, 15g sugar, 6g salt, and 5g instant yeast until evenly distributed.
Add 210ml water and 25g melted unsalted butter, then knead for 8 minutes until the dough turns smooth and elastic.
- 2Control
Cover the dough so the surface does not dry out, then proof it in a warm place for about 1 hour.
It is ready when nearly doubled and a light fingertip mark slowly springs back.
- 3Step
Gently press out excess gas, then divide the dough into 6 equal pieces.
Roll each piece into a 60cm rope, stretching evenly, and twist it into a pretzel shape without tearing the center.
- 4Heat
Bring 1L water to a boil, then add 60g baking soda slowly so it does not foam over.
Lower to a gentle boil and dip each pretzel for no more than 30 seconds.
- 5Season
Lift each pretzel out carefully and let excess water drain before moving it to the baking tray.
While the surface is still damp, divide 1 tbsp coarse salt over the pretzels and press lightly so it sticks.
- 6Heat
Bake at 220°C for 12-15 minutes, until the crust turns deep reddish brown and the bottoms feel firm.
Rest for 5 minutes, then move the pretzels from the hot tray.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- The dough is kneaded for 8 minutes and proofed until nearly doubled
- Finish cue
- Bake at 220°C for 12-15 minutes, until the crust turns deep reddish brown and the bottoms feel firm.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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