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Pretzels!

March 1, 2011
Category: Recipe
Tag(s): ,

Soft pretzels are so much fun to make! I’ve been on a carb-kick lately (as you can tell with the theme of my posts…) and thought, while I’m at it, I might as well make one of the best carb-y treats ever: pretzels!

Oh and lucky you, I couldn’t stop taking pictures for this post, so there’s extra food porn this time around. ;)

As you can probably tell, here on Savory Notes, there isn’t a theme for my posts, and there’s nothing fussy here… the BF and I just watched the documentary Kings of Pastry last night, and there’s no way I could ever be that patient, or careful with delicate sugar art. Kudos to those of you with infinite patience! And maybe start sharing some, yeah?

This recipe for pretzels is by the one and only, Alton Brown, AKA- the genius man of all things food. I never thought of making my own pretzels before, until I saw AB demonstrate how easy it actually is. I’ve slightly modified some aspects to the recipe. There was a time, a couple of years ago, I was making these once a week for my room mates. They kept mysteriously disappearing before I got the chance to have any.. strange. Ah well, I suppose some mysteries are better left unsolved.

Onward!

Ingredients
  • 1 1/2 c warm water
  • 1 Tbsp sugar
  • 2 tsp kosher salt
  • 1 package active dry yeast
  • 4 1/2 c All Purpose flour
  • 2 ounces unsalted butter, melted
  • 10 c water
  • 2/3 c baking soda
  • 1 large egg yolk beaten with 1 Tbsp water
  • Pretzel salt
Instructions
  1. Combine the warm water, and the sugar, in the bottom of a mixing bowl. Sprinkle the yeast on top, and let sit for five(5) minutes, or until the yeast gets foamy.

    2. (This is what it looks like when you first combine them)

    (This is what it looks like, 5 minutes later. Foamy!)

  2. Attach a hook to your electric mixer, and add the melted butter, salt, and flour to the bowl. Start off slow, and then build to medium, for about four(4) to five(5) minutes. The dough will pull away from the bowl, and create a nice doughy ball.
  3. Cover with plastic wrap and store in a warm place for about 50 minutes, so the dough can rise.

    4. (This was my little ball of dough, before it had risen.)

    (This is the same ball of dough, 50 minutes later. Look at how poofy!)

  4. When the dough has risen, put the water and baking soda in a pot to boil. And prepare your baking sheets with parchment paper.
  5. In the meantime, take a small wad of dough, and start to shape into pretzels.. or any shape you like. What about letters of the alphabet? Or different shapes?

    6. (Make a “U” shape)

    (Then twist and pin down the two ends)

  6. Using a nice, big, flat slotted spatula, gently place your raw pretzels into the boiling baking-soda-water. Let float around and boil for about 30 seconds. Then transfer them to your baking sheet.
  7. Brush pretzels with the egg yolk+water mixture, and add any toppings you’d like! Poppy seeds? Pretzel salt? (I didn’t have pretzel salt, so I used Kosher salt. Big deal? Nope!)
  8. Bake at 450 degrees, for about 15 minutes.

What’s this?

Are those SPRINKLES?

Yep! Instead of salt, or poppy seeds, after using the egg wash, I added sprinkles on top of my pretzels. After they came out of the oven, I brushed them with melted butter, and dusted them with cinnamon and sugar. Mmmm!!

What about mini bites?

Yep! Got those too. Instead of shaping your dough, just make a rope, and cut pieces out.

I happen to love plain ol’ yellow mustard…

…but Dijon is delicious as well!

For storage, you can put these in freezer bags and … well, freeze them. Just pop ‘em in the microwave, or oven to reheat.

I know there were a lot of pictures this time, but that isn’t because this recipe is harder. It’s a lot of very basic steps, so just take the time to relax, read, and create!

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20 Notes

  1. Clark T. says:
    March 8, 2011 at 11:35 pm

    A beer, a salty pretzel, and some mustard and im a happy man! Will be using this recipe for baseball season.

    Reply
  2. Candice says:
    March 10, 2011 at 7:29 pm

    Hmm, just tried whipping these up and I suppose I did something wrong mixing the dough. After rising, the dough was way too stretchy to roll into a rope and shape into pretzels. So I just made little lumps. They are in the oven now, we’ll see how it turns out!

    Reply
    • admin says:
      March 10, 2011 at 8:24 pm

      So sorry to hear you’re having trouble! Dough that is too elastic may be from having kneaded it too much without letting it rest long enough. It is going to have SOME elasticity though. Be gentle when rolling it out, no need to be rough with the dough. take a small ball, and roll it into a very long rope. The longer the rope, the easier the shaping will be. Let me know if I can help some more! :)

      Reply
  3. Clark T. says:
    March 17, 2011 at 11:24 pm

    Ok just tried the recipe today, and now I’m hooked. Only problem is I wanted to share them with my co-workers and they loved em too, now I have to make more.

    Reply
  4. Mike M. says:
    April 3, 2011 at 1:46 pm

    3 times in 3 weeks so far. Got my brother hooked too. Incredibly easy and they come out perfect every time! Thanks!

    Pretzel coma.

    Reply
  5. SR says:
    April 6, 2011 at 7:53 am

    You actually make it sound NOT horrible to make these! I’ve been looking for a good soft pretzel recipe for ages (they don’t sell them here, but I’m totally hooked) I bought all the ingredients will be trying this soon!

    Reply
  6. Ali says:
    April 27, 2011 at 7:49 am

    Your picture enticed me and the recipe worked a treat! Though my pretzels were a little on the chubby side – I may have been over generous with the yeast…. Thanks for sharing.

    Reply
  7. Lorna says:
    May 5, 2011 at 5:01 am

    Hi there – your pretzels look fabulous – I will definately have to give these a try – In the recipe it states one pagage of yeast – can you tell me how much that is in grams please as my yeast is loose in a large packet.

    Love the site.

    Kind regards.

    Lorna

    Reply
    • admin says:
      May 5, 2011 at 12:53 pm

      Hi Lorna! Thanks for visiting! A packet of yeast is usually about 8 grams. Let me know how they turn out! :)

      Reply

  8. Pingback: I make yummy things: Homemade Soft Pretzels « mrsjennfabulous

  9. Veronica says:
    December 9, 2011 at 8:40 am

    I am so excited!! I love love LOVE soft pretzels, but have never had to confidence to make them myself. You make this look so easy! Can’t wait to make these at home. Might just be my project for tonight ;)

    Reply
  10. Awillis says:
    January 15, 2012 at 1:13 pm

    Would it work without an electric mixer with dough hooks? I only have basic kitchen stuff. I do have a bread machine and a blender and hand blender. Any ideas? I’m in the UK

    Reply
    • admin says:
      January 15, 2012 at 2:39 pm

      You could knead the dough by hand until it forms a ball. The purpose of the electric mixer with the dough hooks is to just make things easier ;) But it can absolutely be done by hand.

      Reply
  11. Jessica says:
    August 16, 2012 at 11:01 am

    Made these yesterday and my husband kept telling me they were the best pretzel he has ever had. I’m making them again this weekend and wrapping them around hot dogs for pretzel dogs.

    Reply
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