Snapguide

How to bake yummy soft pretzels

Bake Yummy Soft Pretzels

60
STEPS
INGREDIENTS
Dissolve yeast in lukewarm H2O. Try not to go above 110F.

Dissolve yeast in lukewarm H2O. Try not to go above 110F.

Mix salt & flour in the bowl of a stand mixer and create a well in the center. Then add sugar in the center if the well.

Mix salt & flour in the bowl of a stand mixer and create a well in the center. Then add sugar in the center if the well.

Pour the yeast/h2o mixture into the well.

Pour the yeast/h2o mixture into the well.

Set timer for 15 mins and your water and yeast mixture will start to foam.

Set timer for 15 mins and your water and yeast mixture will start to foam.

Once your yeast is activated (after 15 mins or so) add butter.

Once your yeast is activated (after 15 mins or so) add butter.

Knead ingredients to a smooth dough. I used the hook attachment for 6 minutes on low speed. Next remove the dough hook & let the dough rest for 30 mins.

After 30 mins, cut the dough into 12 equal pieces. Just eyeball them, they don't have to be perfect!

After you've laid out you raw pretzels, place uncovered in the fridge for an hour. This will dry the outside, and in the end, create a shiny crust. Preheat your oven to 400F.

After you've laid out you raw pretzels, place uncovered in the fridge for an hour. This will dry the outside, and in the end, create a shiny crust. Preheat your oven to 400F.

Once all your pretzels have been boiled, place back on same lightly oiled parchment lined sheet pan and sprinkle salt to taste. Bake for 15-20 mins. Let cool (if you can!!!!) and voila!

Once all your pretzels have been boiled, place back on same lightly oiled parchment lined sheet pan and sprinkle salt to taste. Bake for 15-20 mins. Let cool (if you can!!!!) and voila!

Grab a beer and some mustard, and enjoy! Thanks for checking out my guide!

Grab a beer and some mustard, and enjoy! Thanks for checking out my guide!

  • 4.0c All purpose flour
  • 2.0Tbsp Kosher salt
  • 1.0Tbsp Sugar
  • 2.0 Packets of Active dry yeast
  • 1.0c Lukewarm h2o
  • 3.0Tbsp Room temp butter
  • Pretzel Salt or coarse sea salt
  • 0.0c Baking soda
  • 2.0qt Water
  • 2.0Tbsp Vegetable oil