Description
Soft Pretzel Rings
Ingredients
3 ¾ cups all-purpose flour
2 tsp salt
1 tbsp sugar
1 packet (2 ¼ tsp) active dry yeast
1 ¼ cups warm water
2 tbsp unsalted butter, melted
⅓ cup baking soda
8 cups water (for boiling)
1 egg, beaten (for egg wash)
Coarse sea salt (for topping)
Directions
Activate Yeast: In a bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5 minutes until foamy.
Mix Dough: In a large bowl, combine flour, salt, melted butter, and yeast mixture. Knead for 5-7 minutes until smooth. Cover and let it rise for 1 hour.
Shape Pretzels: Divide dough into 8 pieces. Roll each into a long rope and twist into a ring shape, pinching the ends to seal.
Boil Pretzels: Preheat oven to 425°F (220°C). Bring 8 cups of water to a boil and stir in baking soda. Gently boil each pretzel for 30 seconds.
Add Egg Wash: Place pretzels on a lined baking sheet, brush with beaten egg, and sprinkle with coarse salt.
Bake: Bake for 12-15 minutes or until golden brown.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (including rising time)
Servings: 8
Calories: 220 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect pretzel rings every time. After activating your yeast, mix the dough thoroughly. Knead on a lightly floured surface until it’s smooth and elastic, which is crucial for texture. During the rise, ensure the bowl is in a warm, draft-free spot until the dough doubles in size. When shaping, roll each dough piece into a rope about 20 inches long. To form the ring, bring the two ends together, twist them once, and then press the ends firmly onto the opposite side of the ring to seal. This creates the classic pretzel look. For boiling, use a wide pot and gently lower each ring into the bubbling baking soda bath using a slotted spoon. The 30-second boil is non-negotiable for the signature chewy crust.
Serving Suggestions
These warm, salty pretzel rings are incredibly versatile. Serve them fresh from the oven with classic yellow mustard or a creamy beer cheese dip for a traditional treat. For a sweet-and-salty twist, offer a side of warm cinnamon sugar butter or a chocolate-hazelnut spread. They also make a fantastic base for sandwiches—simply slice a ring horizontally and fill with ham and Swiss cheese or pastrami and sauerkraut.
How-to Summary
In short: Activate yeast in sugary water. Mix into flour with salt and butter to form a dough, then knead. Let the dough rise for an hour. Divide, roll into ropes, and form into sealed rings. Briefly boil each ring in a water and baking soda bath. Brush with egg wash, top with coarse salt, and bake at 425°F for 12-15 minutes until deeply golden.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. Simply mix instant yeast directly with the dry ingredients and use warm water as directed, skipping the initial activation foam test.
Why do I need to boil the pretzels in baking soda? This alkaline bath is the secret to the dark golden brown color and the unique, slightly tangy, chewy crust that defines a soft pretzel.
My dough isn’t rising. What went wrong? Your water may have been too hot and killed the yeast, or the yeast was old. Ensure water is between 105-110°F and your yeast is within its expiration date.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and proceeding.
How do I store leftover pretzel rings? Store in an airtight container at room temperature for 2 days. Reheat briefly in the oven or toaster oven to restore crispness.
Common Mistakes to Avoid
- Over-kneading the dough: This can make pretzels tough. Knead just until smooth and elastic.
- Skipping the boiling step: This results in pale, bread-like rings without the authentic pretzel flavor and texture.
- Not sealing the ends properly: Unsealed ends will unravel during boiling and baking. Pinch them firmly.
- Crowding the baking sheet: Place rings with ample space to allow for even browning and air circulation.
- Using hot water for the yeast: Water above 115°F can kill the yeast, preventing the dough from rising.
Conclusion
Making soft pretzel rings at home is a rewarding baking project that yields delicious, impressive results. By understanding the key steps—especially the crucial baking soda bath—you can achieve that iconic chewy texture and deep flavor. Avoid common pitfalls, experiment with your favorite dips and toppings, and enjoy the incomparable satisfaction of a warm, homemade pretzel. This recipe proves that with a little patience, bakery-quality treats are easily within reach in your own kitchen.