We all love those giant soft pretzels that you get at the baseball stadium (you know, the one's that you slather in yellow mustard?) But, we bet you didn't know just how easy they are to make. Made from five basic ingredients – water, active yeast, salt, sugar and flour – making pretzel dough is much like making a basic bread dough. And, although you may be under the impression that it's a tricky and time-consuming process, we're here to show you that that's not actually the case. In fact, in our recipe, you don't even need to boil the pretzels prior to baking them (a step many believe is essential.) You simply make your dough, shape and twist your pretzels, brush them with egg wash and bake until puffed and golden. Intrigued? We've got all need to know to make your own homemade soft prertzels (including an ingredient list, essential equipment you will need and our 6 easy steps.) If you'd like to see us in action, check out our handy Quick Bites Video below.
What you will need:
1 1/2 cups lukewarm water 1 package active dry or instant yeast 1 tsp salt 2 tbsp granulated sugar 4 cups all purpose flour, plus more for rolling dough 1 egg, beaten
Toppings Coase or flaked salt 1/4 cup granulated sugar mixed with 1 tsp ground cinnamon
1 large bowl 1 silicone or wooden spoon 1 large rimmed baking sheet Sharp knife or pastry cutter Parchment paper Brush
6 Steps to Making Giant Soft Pretzels:
1. Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
2. Pour lukewarm water into a large bowl and stir in yeast. Continue to stir until the yeast is fairly mixed with the water, about 1 minute. (It may still look a little lumpy at this point.) Stir in salt and sugar until fairly well combined. Gradually, 1 cup at a time, stir in the first 3 cups of flour. Stir with a wooden spoon until dough is very thick. Poke dough with your finger. If it's still sticky, you need to add more flour. Stir in a tbsp of flour at a time until the dough is no longer sticky.
3. Turn the dough out onto a clean, flat and lighty floured surface. Knead the dough for about 3 minutes and shape into a disk. Using a sharp knife or pastry cutter, divide dough into 1/3 cup (approximately) sections.
4. Roll each section into a ball, then use your hands to roll it into a long rope-like piece of dough. You want each rope to be about 20-inches long. To twist the pretzel, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See the video below for complete visual instructions!
5. Beat egg. Use a silicone brush to brush top of each pretzel with egg wash. Place on baking sheet, about 2-inches apart, and sprinkle with sea salt or cinnamon sugar. Bake for 10 - 15 minutes at 425 F degrees. Turn the oven to broil and bake for an additional 5 minutes to brown the tops. Watch closely to avoid burning.
6. Allow pretzels to cool on a rack for 10 minutes. Serve warm or at room temperature. Pretzels may be stored in an airtight container or ziplock bag for up to 3 days.