Soft Pretzels

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.