Description
This soft pretzel recipe is a delicious homemade version inspired by Annie’s Pretzels. It features a tender, fluffy dough with a slightly sweet and salty flavor, finished with a classic baking soda bath and coarse salt topping. Perfect as a snack or appetizer, these pretzels are best served warm with melted butter or your favorite dip.
Ingredients
Scale
Pretzel Dough:
- 1/2 cup whole milk
- 1/2 cup water
- 2 tsp dry active yeast
- 410 grams bread flour (2 1/2 cups plus 3 Tbsp)
- 1/3 cup packed brown sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 2 tbsp unsalted butter, melted
Baking Soda Solution:
- 2 cups warm water
- 2 tbsp baking soda
Topping:
- 6 tbsp melted unsalted butter (for dipping after baking)
- Coarse pretzel salt (for topping before baking)
Instructions
- Proof the Yeast: Heat the milk and water to 105°F. Stir in the dry active yeast and allow it to proof for 5 minutes until foamy.
- Mix Dough Ingredients: In a large bowl, combine the bread flour, brown sugar, salt, baking powder, and melted butter. Pour in the proofed yeast mixture and knead for several minutes until the dough comes together into a slightly tacky ball.
- First Rise: Lightly grease the top of the dough with 1 tsp oil and cover. Let it rise in a warm place for 45 minutes until slightly puffy.
- Prepare Baking Soda Solution: While the dough rises, dissolve the baking soda in 2 cups of warm water and set aside.
- Preheat Oven and Shape Pretzels: Preheat the oven to 410°F. On a greased surface, turn the dough out and cut it into 6 equal strips.
- Form Pretzels: Roll and stretch each strip into a 35 to 40-inch rope about the thickness of a finger. Shape each rope into a U-shape, twist twice, and pinch the ends firmly to form the pretzel shape.
- Baking Soda Bath: Dip each pretzel into the baking soda solution briefly, then pat dry with a kitchen towel to remove excess moisture.
- Bake: Place pretzels on a parchment-lined baking sheet. Sprinkle generously with coarse pretzel salt and bake for 7-8 minutes until golden brown.
- Serve: As soon as they come out of the oven, dip the warm pretzels in melted unsalted butter. Serve immediately with optional dips.
Notes
- For an extra indulgent snack, try dipping pretzels into warm cheddar cheese sauce.
- Alternatively, make a sweet mustard dip by mixing 2 Tbsp mayonnaise, 1 tsp yellow mustard, and 1 Tbsp brown sugar.
- Ensure the water temperature is accurate when proofing yeast to avoid killing it.
- If you want a crispier crust, bake slightly longer but watch carefully to avoid burning.
Nutrition
- Serving Size: 1 pretzel
- Calories: 290
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
