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Homemade Soft Pretzel Twists Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 136 reviews
  • Author: Hannah
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 pretzel twists 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

Homemade Soft Pretzel Twists are a deliciously chewy, golden-baked treat with a perfectly crisp crust. Made from a simple yeast dough enriched with butter, proofed to fluffy perfection, boiled briefly in a baking soda solution for that iconic pretzel flavor and texture, then brushed with egg wash and sprinkled with kosher salt for extra savory goodness. Ideal for snack time or sharing at gatherings.

Ingredients

Scale

Dough Ingredients

  • 1 1/2 cups warm (110-115°F) water
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt, plus more for topping
  • 1 (1/4-ounce) package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 Tablespoons unsalted butter, melted
  • Vegetable oil, for greasing

Boiling Solution

  • 10 cups water
  • 2/3 cup baking soda

Topping

  • 1 large egg yolk beaten with 1 Tablespoon water

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle the yeast on top and let it sit for 5 minutes until it begins to foam, indicating the yeast is active.
  2. Mix Dough: Attach the dough hook to the mixer and add the flour and melted butter. Mix on low speed until ingredients are combined, then increase to medium speed and knead for 4 to 5 minutes until the dough is smooth and pulls away from the bowl sides.
  3. First Rise: Remove the dough, clean and oil the bowl with vegetable oil. Return the dough to the bowl, cover with plastic wrap, and let it proof in a warm spot for 1 hour until doubled in size.
  4. Preheat Oven and Prepare Pans: Heat the oven to 450°F and position two racks in the middle. Line two sheet pans with lightly oiled parchment paper.
  5. Prepare Boiling Solution: In a large 8-quart pot, combine 10 cups of water and baking soda and bring to a rolling boil.
  6. Shape Pretzels: Turn the dough out onto a clean, unfloured work surface. Divide into 12 equal pieces. Roll each piece evenly into an 18- to 20-inch rope. Fold in half, twist both strands together, press ends, then twist the bottom end through the top hole to form a pretzel twist. Place on prepared baking sheets.
  7. Boil Pretzels: Using a slotted spoon, carefully place each pretzel twist into the boiling baking soda water for 30 seconds, then remove and return to baking sheets.
  8. Apply Egg Wash and Salt: Brush each pretzel with the egg yolk and water wash. Sprinkle with kosher salt as desired.
  9. Bake: Bake pretzels in the preheated oven for 12 to 14 minutes until golden brown. Rotate the pans halfway through cooking by switching racks and turning pans for even baking.
  10. Cool and Serve: Remove pretzels from oven and allow to cool on the trays for 5 minutes before serving to enjoy warm and soft.

Notes

  • Do not flour your work surface before rolling out the dough; the dough needs traction to roll into ropes properly.
  • Use the palms of your hands to apply even pressure when rolling out dough ropes for best texture.
  • Proofing can be done in a warm place or inside a turned-off dryer for consistent temperature.
  • Careful handling during boiling prevents tearing of pretzel shapes.

Nutrition

  • Serving Size: 1 pretzel twist
  • Calories: 220
  • Sugar: 2 g
  • Sodium: 400 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 37 g
  • Fiber: 1.5 g
  • Protein: 6 g
  • Cholesterol: 30 mg

Find it online: https://cookesrecipes.com/homemade-soft-pretzel-twists-recipe/