Soft Pretzel
Quick answer
- Active time
- 40 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 9
About this dish
That deep reddish-brown pretzel crust comes from a quick dip in baking soda water before the oven.
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Coarse salt scattered on while the surface is still wet from the bath stays put after baking.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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