Soft Pretzels
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- Total Time
- 2hrs 50mins
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- Serves
- 10
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- Calories
- 271
Originating in European monasteries in the early middle ages, these fresh Bavarian soft pretzels are a delicious salty, chewy treat.
recipe updated 16 Feb 2022
Ingredients
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- Water
- 280 g
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- Granulated sugar
- 55 g
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- Active dried yeast
- 14 g
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- Plain flour
- 700 g
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- Salt
- 12 g
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- Water
- 900 g
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- Bicarbonate of soda
- 100 g
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- Sea salt
- as needed
Tools
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Stand Mixer
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Oven
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Parchment paper
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Baking sheet - 18 x 13"
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Large mixing bowl
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Medium bowl
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Step preview
- Add water, granulated sugar and active dried yeast to a clean medium bowl
- Mix briefly until combined
- Add plain flour, granulated sugar and salt to a clean large mixing bowl
- Whisk briefly until combined
- Transfer yeast mixture to dry ingredients
- Mix on medium speed until dough forms
- Turn out dough onto lightly-floured surface
- Knead until soft
- Grease a clean medium bowl
- Transfer dough to medium bowl
- Cover with kitchen towel
- Let rise until doubled and springy to touch - 2 hr
- Pre-heat oven - 230°C
- Line 2 clean baking sheets with parchment paper
- Knead dough until smooth - approx 1 min
- Divide dough into 10 pieces
- Form pretzels then set aside
- Add boiling water to a clean medium bowl
- Mix in baking soda to the boiling water until dissolved
- Add pretzels to boiling water one by one
- Sprinkle with sea salt
- Bake until golden brown - 10 min, 230°C