Oven Baked Soft Pretzel
A soft pretzel recipe that creates deliciously soft, slightly chewy pretzels with crisp golden brown coating.
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- 1 ½ cups warm water
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 ½ teaspoons active dry yeast (1 package)
- 4 cups all-purpose flour
- 2 ounces butter (melted)
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk ( beaten with 1 tablespoon water)
- kosher salt
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In a stand mixer, combine water, sugar, salt, and yeast. Let sit for 5-10 minutes or until foamy.
Add 2 cups flour and melted butter to the yeast mixture. Mix on low with a dough hook. Gradually add more until the dough is combined.
Knead the dough with a dough hook in the mixer until the dough is smooth, about 5 minutes or knead by hand on the counter for 10 minutes.
Place the dough in an oiled bowl, cover, and set in a warm place to rise for 60 minutes, or until the dough has doubled in size.
Preheat the oven to 450°F and line baking pans with parchment paper. In a large pot, bring water and baking soda to a boil.
Divide dough into 8 equal pieces and roll each piece into a 24-inch rope. Shape each rope into a pretzel by forming a "U" shape and crossing the two ends over each other, then folding them down to the bottom of the "U". Repeat with the remaining dough.
Gently place the pretzels on a large spatula and lower them into the boiling water. Boil for 10-15 seconds, then gently lift them out of the water and let excess drip off. Place the pretzels on the prepared baking pans, leaving at least 2-inches between them.
Brush the pretzels with the egg wash, then sprinkle with kosher salt (or toppings as desired).
Bake for 12-14 minutes or until the pretzels are golden.
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