Scratch-Made Soft Pretzels

Soft pretzels are my favorite concession food. Growing up in Michigan we would go to minor league hockey games (Go Vipers!) and I’m pretty sure I enjoyed eating the pretzels more than watching the game. A good soft baked pretzel should be chewy throughout, have a complex, yeasty - salty flavor, and their crust should be smooth and shiny (thanks to the Maillard reaction from the soda bath). After making soft pretzels yourself, you will NEVER want a concession pretzel again. This recipe is seriously delicious and the homemade flavor cannot be manufactured.

A fun fact about pretzels - in Germanic Europe, pretzels would be hidden on Easter Morning (like Easter Eggs are today) for the children to find! Pretzels were acceptable to eat during the Lent season because they contain no meat, eggs, or dairy. (So no butter wash on top of the Lent pretzels!)

INGREDIENTS (Makes 9 pretzels):

• 1 packet (1/4 oz) Active dry yeast (not RAPID RISE)

• 1/2 teaspoon sugar

• 1/4 cup sugar

• 3/4 cup plus 2 tablespoons warm water (100-110 degrees F)

• 2 1/2 cups all-purpose flour (plus more for dusting)

• 1 teaspoon kosher salt

• 1/2 tablespoon vegetable oil

• 4 cups boiling water

• 1/3 cup baking soda

• 2 Tablespoons flakey salt (for topping the pretzels, can use kosher salt also)

• 1/2 stick melted salted butter (1/4 cup)
  
  
  

INSTRUCTIONS:

In a small bowl, dissolve the yeast and 1/2 tsp sugar in the 100 degree water. Stir and let the yeast bloom for about 10 minutes. You should see a layer of foam develop on the surface. (If not, the yeast is dead - start over!)

In a mixing bowl, combine the flour, 1/4 cup sugar, 1 tsp kosher salt. Add the oil and yeast mixture and knead until combined (30 seconds). Now put the dough ball onto a floured surface and knead for about 3-4 minutes until the dough ball is smooth and heavy.

Spray your mixing bowl with cooking spray (you can use the same mixing bowl) and place the dough in the bottom. Cover with plastic wrap and place in a warm ‘proofing’ spot until the dough has doubled in size. I have had varying experience where it can take 1 hour in the summer and 3 hours in the winter - don’t despair if it seems to be taking awhile! The longer you let the dough proof, the more developed the flavor will be because the yeast has a longer time to ferment.

After your dough has risen, go ahead and preheat your over to 425 degrees F. 

Divide and roll your dough into 9 equal dough balls (about 2”). Roll out your dough ball and shape your pretzels however you wish! I prefer the classic pretzel shape.

Now make your baking soda bath which will give the pretzels their signature color (and add to the flavor!) Careful when pouring the baking soda into the boiling water because it will bubble and foam up initially before settling down. Now dip each pretzel into the baking soda bath before placing onto a parchment lined sheet pan (I’ve used foil and it works too but parchment keeps the bottoms looking pretty).

Bake the pretzels in a 425 degree F oven for about 8 minutes.

To finish, brush the tops with melted butter and sprinkle with salt. YUM!!!