Gentle Simmer

Tag: soft pretzel recipe

  • Sourdough Pretzels (Tangy, Twisted, and Completely Dangerous)

    Sourdough Pretzels (Tangy, Twisted, and Completely Dangerous)

    Soft pretzels are chewy, salty, glorious knots of dough. This version uses sourdough starter for extra tang and tenderness. The baking soda bath gives that signature dark, crackly crust. Serve warm with mustard or beer cheese. Dangerous? Yes. Worth it? Absolutely.

    Ingredients

    Makes 8 pretzels.

    For the Dough:

    • 1 cup (240g) sourdough starter (unfed or fed)
    • 1 cup (240ml) warm water (110°F / 45°C)
    • 3 cups (375g) all-purpose flour
    • 1 tbsp brown sugar
    • 1 tsp salt
    • 2 tbsp melted butter

    For the Baking Soda Bath:

    • 10 cups water
    • ½ cup baking soda

    For Topping:

    • 1 egg yolk + 1 tbsp water (egg wash)
    • Flaky sea salt

    Step-by-Step Instructions

    Step 1: Make Dough

    1. In a bowl, mix starter, warm water, flour, brown sugar, salt, and melted butter. Knead 5-7 minutes until smooth.
    2. Cover and rise 4-6 hours (or overnight in fridge) until doubled.

    Step 2: Shape Pretzels

    1. Divide dough into 8 pieces. Roll each into a 20-inch rope.
    2. Form into a U shape. Cross the ends twice. Flip down to the bottom of the U. Press to seal.

    Step 3: Baking Soda Bath

    1. Preheat oven to 450°F (230°C). Line baking sheets with parchment.
    2. Bring water and baking soda to a gentle boil.
    3. Drop each pretzel into the bath for 30 seconds. Remove with a slotted spoon. Place on baking sheets.

    Step 4: Top & Bake

    1. Brush pretzels with egg wash. Sprinkle generously with flaky salt.
    2. Bake 12-15 minutes until deep golden brown.

    Step 5: Serve

    1. Cool 5 minutes. Serve warm with mustard or beer cheese. Try not to eat all eight.

    Summary

    Prep Time: 20 min + rise | Cook Time: 15 min | Total: 35 min + rise

    Yield: 8 pretzels | Difficulty: Medium

    Storage Notes

    Best day-of. Freeze baked pretzels for 3 months. Reheat at 375°F for 5-7 minutes. Never microwave (rubbery sadness). Unbaked pretzels can be frozen after shaping — boil and bake from frozen (add 2 minutes).

  • Homemade Pretzels: Soft, Buttery, Better Than the Mall

    Homemade Pretzels: Soft, Buttery, Better Than the Mall

    Mall pretzels are fine. Homemade pretzels are a religious experience.

    These are soft, chewy, shiny, and begging for mustard or cheese sauce. The secret? A quick baking soda bath before baking. No lye. No drama. Just twisted, salty perfection in under an hour.

    Ingredients

    Makes 8 pretzels.

    For the Dough:

    • 3 cups all-purpose flour
    • 1 packet (2 ¼ tsp) instant yeast
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 cup warm water (about 110°F)
    • 2 tablespoons melted butter

    For the Baking Soda Bath:

    • 10 cups water
    • ⅔ cup baking soda

    For Topping:

    • 1 egg yolk beaten with 1 tablespoon water
    • Coarse sea salt or pretzel salt
    • ¼ cup melted butter (for brushing after baking)

    Step-by-Step Instructions

    Step 1: Make the Dough

    1. Whisk flour, yeast, sugar, and salt in a bowl.
    2. Add warm water and melted butter. Mix until a dough forms.
    3. Knead for 5-7 minutes until smooth.
    4. Let rise in a greased bowl for 30 minutes.

    Step 2: Shape the Pretzels

    1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment.
    2. Divide dough into 8 pieces. Roll each into a 20-inch rope.
    3. Form a U-shape. Cross the ends twice. Flip down to the bottom of the U.

    Step 3: The Baking Soda Bath

    1. Bring 10 cups water to a boil. Add baking soda (it will bubble).
    2. Drop each pretzel in for 20-30 seconds. Remove with slotted spoon.
    3. Place on baking sheet.

    Step 4: Bake & Butter

    1. Brush pretzels with egg wash. Sprinkle with coarse salt.
    2. Bake for 10-12 minutes until deep golden brown.
    3. Brush hot pretzels with melted butter. Serve warm with mustard or cheese sauce.

    Summary

    Prep Time: 15 minutes | Rise Time: 30 minutes | Bake Time: 12 minutes

    Yield: 8 pretzels | Difficulty: Easy

    Storage Notes

    Store in an airtight container for up to 3 days. Freeze for up to 3 months. To reheat, spritz with water and air fry at 350°F for 3-4 minutes or bake at 350°F for 5 minutes. Microwave makes them rubbery—don’t do it.