Homemade Pretzels Recipe Soft and Chewy

Homemade Pretzels Recipe Soft and Chewy

The pretzel rolls have a soft center and a chewy crust and are covered in sea salt. They taste like pretzels!

The secret to getting this delicious crust is cooking the dough. Now don’t worry, I’ve laid out all the steps for you, which are actually very easy to make! So get ready for the Burger Queso Dip, Pulled Pork or Cheesy Ham and Potato Soup!

Tastes just like soft pretzels!

My husband loves pretzels. As long as he can get them, he will choose these delicious breads. They are delicious on their own, especially from the oven.

These rolls are delicious and taste just like pretzels! Chewy on the outside but soft on the inside. We use them for sandwiches and burgers and both are great.

They are also great as a side dish for soups and salads. Really, these are amazing anywhere you want a loaf of bread. While they do take some work, trust me, the effort is worth it!

How to Make Pretzels

dough. In a large bowl or the bowl of a stand mixer, whisk together yeast, oil, milk, and water. Let stand until the yeast bubbles. Add salt and 2 cups flour. Add additional flour, ¼ cup at a time, until a soft dough forms that won’t stick to your fingers when tapped lightly.

Knead it up. Knead for 3-5 minutes. Cover and let rise for an hour, until doubled.

shape and rise. Once the dough has risen, gently beat it down and divide it into 12 equal-sized pieces. Form each piece of dough into a ball and let rise on a greased cookie sheet. Cover and ferment for an hour.

Prepare. Near the end of the rise time, preheat the oven to 425.

boil. Bring water, sugar and baking soda to a boil in a large pot. Add the dough pieces to the pan, 2-3 at a time, and cook for 1-2 minutes on each side.

*notes: They do look a little ugly and misshapen after the water bath, but they bake up into nice round rolls.

spread. Place the cooked dough on a greased baking sheet and sprinkle with kosher salt. Line the top of each piece of dough with a sharp knife.

highest score: Scoring refers to shallow slicing at the top of the roll. You can make these slices parallel or create an x. The slash marks help guide the loaf into the correct shape as it bakes and expands.

bake. Bake for 20-22 minutes, or until deep golden brown.

Faster rise time

The longest part of it is waiting for the dough to rise, twice.You can Faster rise time Put the dough in a warm oven.

1. Preheat oven to 200°F, then turn off oven.
2. Cover a bowl of pretzel dough with a damp tea towel and place it in the oven.
3. Let the dough rise until doubled, about 30 minutes in a warm oven.
4. While shaping dough balls, heat oven back to 200°F. You’ll also need to heat a pot of water in an oven-safe dish in the microwave.
5. Turn off the oven again and place the formed roll in the oven to rise again. Place a pan of dough on the top rack and the heated water pan on the bottom rack. The pan helps keep the oven moist as the rolls rise.
6. After about 25-30 minutes, remove the pretzels and water. Preheat oven to 425° when finishing recipe. (step 3)

use pretzels

you can use these like you would make any dinner roll Use for dipping in soups, side dishes or for spreading butter.

Pretzels are Also great for sandwiches and hamburgers. You can use them in the following recipes:

lead and store

You can make the dough ahead of time Bake later. You can store them in the refrigerator or freezer, depending on how far ahead you want to prepare them.

• Dough in the fridge: Mix the dough and let it rise for an hour. Rinse off, cover, and keep in the refrigerator for up to 2 days. Shape the dough into balls and let it rise before finishing the recipe.
• Frozen Dough: After the dough has risen for an hour, roll the dough into a ball and put it in the refrigerator. Once solid transfer them to the freezer zipper. Freeze up to 2 months. When you’re ready to cook them, let the dough thaw overnight in the refrigerator. Rise at room temperature for one hour before proceeding to step 3.

Baked Pretzels Can saved Store in an airtight container for 2-3 days or freeze for up to 2 months. To reheat, place rolls in a 350°F oven for 15-20 minutes or until warm.

For more roll recipes, try:

course bread

American food

Prep time 30 minutes

Cook Time 20 minutes

Rise time 2 hours

Total time 2 hours 50 minutes

Serving Size 12

Calories 302 kcal

by Lil’ Luna

• 1/2 tablespoon yeast
• 1 tablespoon canola oil
• 1 cup hot milk
• 3/4 cup warm water
• 1 teaspoon salt
• 3 ¼ – 4 cups flour
• 3 quarts water
• 1 tablespoon sugar
• 1/4 cup baking soda
• sprinkle with kosher salt

• In a large bowl or the bowl of a stand mixer, whisk together yeast, oil, milk, and water. Let stand until the yeast bubbles. Add salt and 2 cups flour. Add additional flour, ¼ cup at a time, until a soft dough forms that won’t stick to your fingers when tapped lightly. Knead for 3-5 minutes. Cover and let rise for an hour, until doubled.

• Once the dough has risen, gently beat it down and divide it into 12 equal-sized pieces. Form each piece of dough into a ball and let rise on a greased cookie sheet. Cover and ferment for an hour.

• Near the end of the rise time, preheat the oven to 425 degrees. Bring water, sugar and baking soda to a boil in a large pot. Add the dough pieces to the pan, 2-3 at a time, and cook for 1-2 minutes on each side. Place the cooked dough on a greased baking sheet and sprinkle with kosher salt. Use a sharp knife to make two notches at the top of each piece of dough. Bake for 20-22 minutes, or until deep golden brown.

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