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Soft Scratch Recipe

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★★★★★

4.7 from 103 reviews

This soft pretzel recipe yields delightful, chewy pretzels with a golden-brown crust and a salty finish. Perfectly proofed and shaped, then boiled briefly in a baking soda solution to achieve the classic pretzel texture before baking to perfection. Finished with melted butter and coarse pretzel salt for an irresistible snack.

Ingredients

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Wet Ingredients

  • 1/2 cup whole milk
  • 1/2 cup water
  • 2 tsp dry active yeast
  • 2 tbsp unsalted butter, melted
  • 2 cups warm water (for baking soda solution)
  • 6 tbsp melted unsalted butter (for dipping after baking)

Dry Ingredients

  • 410 grams bread flour (about 2 1/2 cups plus 3 Tbsp)
  • 1/3 cup packed brown sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 2 tbsp baking soda
  • Coarse pretzel salt (for topping)

Instructions

  1. Proof the yeast: Heat the milk and 1/2 cup water to 105°F (about warm to the touch). Stir in the dry active yeast and let it proof for 5 minutes until foamy, indicating the yeast is active.
  2. Make the pretzel dough: In a large bowl, combine the bread flour, brown sugar, salt, and baking powder. Add the melted butter and the proofed yeast mixture. Knead the mixture for several minutes until it forms a slightly tacky dough ball.
  3. Rise the dough: Lightly grease the surface of the dough with 1 tsp oil. Place in a warm area and let it rise for 45 minutes until slightly puffy.
  4. Prepare the baking soda solution: While the dough is rising, dissolve 2 tablespoons of baking soda in 2 cups warm water in a separate bowl. Set aside for dipping pretzels later.
  5. Preheat the oven and prepare surface: Preheat your oven to 410°F (210°C). Grease your working surface or baking sheet.
  6. Shape the pretzels: Turn the risen dough onto a greased surface and cut it into 6 equal strips. Roll each strip into a 35 to 40-inch rope or roughly finger thickness.
  7. Form the classic pretzel shape: Hold the ends of each rope, form a U-shape, twist the ends twice, then pinch the ends onto the bottom of the U to form the pretzel shape.
  8. Dip in baking soda solution: Dip each shaped pretzel quickly into the baking soda solution and pat them dry on a kitchen towel to remove excess water. This step gives them the characteristic pretzel crust.
  9. Bake the pretzels: Place the pretzels on a greased baking sheet. Sprinkle with coarse pretzel salt and bake in the preheated oven for 12 to 15 minutes or until golden brown.
  10. Finish with butter: Immediately after baking, brush the pretzels generously with melted butter for a rich flavor and soft texture.

Notes

  • Make sure the liquids are not too hot when proofing yeast, as excessive heat can kill the yeast.
  • Use coarse pretzel salt for the best texture and flavor; table salt dissolves too quickly.
  • The baking soda bath is crucial for the signature pretzel crust and flavor.
  • You can let the pretzels cool on a wire rack to maintain crispiness.
  • Store leftover pretzels in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: soft pretzel, homemade pretzel, pretzel recipe, baking soda pretzel, snack recipe, baked pretzel

Find it online: https://biteandenjoy.com/soft-scratch-recipe/