I’m not going to lie, these are a bit of a project. But one bite of a warm soft pretzel and the effort is worth it. Shaping the dough into pretzels takes some practice and when you get frustrated a simple knot works fine. Tastes just as good too!
For a quicker snack at home, or senior living community, purchase par-baked soft pretzels, sticks, or bites. Brush with melted butter before warming in the oven and serve with homemade honey mustard sauce.
After trying two different dough recipes, I like the flavor and ease of this one. I was concerned that it never became smooth, but it rose and shaped beautifully.
Mix the dough as you would bread dough, and allow it to double in size. When ready, turn the dough onto a smooth counter. Do not add extra flour to the surface. The dough is tacky and needs to stick to the surface for rolling.
Divide the dough into 8 equal pieces. Shape each piece into a small log and then roll gently applying slight pressure with the open palms of your hands. Roll from the center outward. When the rope resists rolling, allow it to rest and move to another. Continue rolling and resting until you have 8 ropes, 24” each.
Shape the ropes into pretzels by placing a rope in a U shape with ends pointing away from you. 3” down from the ends cross, and then cross again. Fold and bring the tips down to the bottom of the U and place them creating a pretzel shape allowing the ends to overhang.
Alternately, pick up the rope by each end and hold it in a U shape. Twist the ends twice. Lay the U end of the rope down onto the counter bringing the tips toward you and place them creating a pretzel shape allowing the ends to overhang. Allow the pretzels (or knots!) to rest 30 minutes.
While the pretzels are resting bring a 12 cups of water to a boil. A roasting pan over two burners works well so the pretzels have room to float. After 30 minutes when the pretzels are ready, whisk in the baking soda. It will foam up briefly. “Dipping” the pretzels into the baking soda solution before baking will create the brown crispy outside, and a soft chewy texture on the inside.
Using a slotted spoon place several pretzels into the solution. After 30 seconds on one side, flip over to the other side. Once the pretzel has been dipped for a minute remove it and place on a Siplat lined baking sheet. The wet pretzel will stick to dry parchment, especially after baking.
Egg wash the pretzels and bake in a 500° oven for 8-12 minutes until deep brown. Rotate the pan halfway through baking. If you plan to eat them immediately, and its hard to resist, brush with melted butter and sprinkle with a little more course salt. Serve with honey mustard dipping sauce.
The pretzels also keep for a few days in a sealed container, or frozen for a few weeks. To serve later, brush pretzels with melted butter, and sprinkle with salt. Place in a 325° oven until warm and soft.
Soft & Warm Pretzel Recipe
1 - ¼ oz pkg Active dry yeast
½ cup Water (110°)
1 T Malt powder
1 T Dark brown sugar
3 1/4 cups Bread flour
1/2 cup Cold beer (brown ale or bock)
1 oz Unsalted butter, room temp
1 1/2 tsp Kosher salt
1/4 cup Baking soda
1 Egg (whisk w/ 1 tsp milk for egg wash)
Butter, melted for top
Kosher salt or salt flakes for sprinkling on top
Heat the water to 110° in a small bowl. Do not go beyond 115° or it will kill the yeast.
Sprinkle the yeast on the water and let sit for a minute.
Stir in the malt powder and brown sugar. As the yeast starts to bloom is will become foamy, about 5 minutes.
Add the yeast mixture to the bowl of a stand mixer.
Using the dough hook, stir in the flour, beer, butter and salt.
Knead the dough on low-medium speed until it forms a ball and becomes elastic.
The dough should feel tacky but not sticky. Adjust the water or flour as needed.
Total kneading time is about 7 – 10 minutes. The dough is not smooth but will become elastic.
Place the dough in a sprayed bowl and cover tightly. Allow to proof in a warm place until double in size, about 90 minutes.
Turn the dough out and divide into 8 equal pieces. Do not flour the dough or counter surface. The dough rolls better when it clings slightly to the counter.
The goal is 8 ropes, 24” long. Begin rolling one at a time from the center outward with the open palm of your hand. Apply just light pressure. When the rope doesn’t want to stretch any longer, let it rest and roll another. Continue to roll and rest until 24”.
Shape the ropes into pretzels by placing a rope in a U shape with ends pointing away. 3” down from the ends cross, and then cross again. Fold and bring the tips down to the bottom of the U and place allowing the ends to overhang.
Cover and allow shaped pretzels to rise 30 minutes.
Preheat the oven to 500° while preparing the baking soda solution.
Bring 12 cups water to a boil in a roasting pan on the stove. Once the pretzels have risen for 30 minutes, whisk in the baking soda.
Using a slotted spoon, place several of the pretzels in the water. Flip the pretzels after 30 seconds and then remove after an additional 30 seconds. Each side should be dipped for 30 seconds.
Place on a Silpat lined sheet pan or greased parchment. The dipped pretzels will stick to dry parchment.
Place a small slit in the thickest part of the pretzel and brush with egg wash.
Bake the pretzels 8 – 12 minutes until deep brown. Rotate pan after 5 minutes.
To enjoy immediately, brush the warm pretzels with butter and sprinkle with salt.
Alternately, store cooled pretzels in an airtight container.
Brush cooled pretzels with melted butter, and sprinkle with salt. Place in a 325° oven until warm and soft.
Serve with honey mustard dipping sauce.
Honey Mustard Dipping Sauce
1 cup Mayonnaise
1/2 cup Mustard, Dijon or yellow
1 heaping T Mustard, brown or stone ground
1/2 cup Honey
Whisk ingredients together.
Adjust mustard and honey to desired taste.
Chill.