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Homemade Soft Pretzel Twists Recipe

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  • Author: Emily
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 pretzel twists 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

Learn how to make delicious homemade soft pretzel twists with this easy step-by-step recipe. Perfectly soft on the inside with a golden, chewy crust, these pretzels are boiled briefly in baking soda water before baking to achieve their signature texture and flavor.

Ingredients

Scale

Dough

  • 1 1/2 cups warm (110-115°F) water
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt, plus more for topping
  • 1 (1/4-ounce) package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 Tablespoons unsalted butter, melted
  • Vegetable oil (for greasing)

Boiling Solution

  • 10 cups water
  • 2/3 cup baking soda

Topping

  • 1 large egg yolk beaten with 1 Tablespoon water
  • Kosher salt for sprinkling (optional)

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, combine the warm water, sugar, and kosher salt. Sprinkle the active dry yeast on top and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Dough: Attach the dough hook to the mixer, add the flour and melted butter to the bowl and mix on low speed until combined.
  3. Knead Dough: Increase the mixer speed to medium and knead the dough for 4 to 5 minutes until it is smooth and pulls away from the sides of the bowl.
  4. First Rise: Remove the dough from the bowl. Clean the bowl and grease it with vegetable oil. Place the dough back in, cover it with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.
  5. Preheat Oven: Preheat your oven to 450ºF and position two oven racks in the middle of the oven.
  6. Prepare Baking Sheets: Line two sheet trays with lightly oiled parchment paper to prevent sticking.
  7. Boil Baking Soda Solution: In a large 8-quart pot, combine 10 cups of water and 2/3 cup baking soda and bring to a rolling boil.
  8. Shape Pretzels: Turn the dough onto your work surface (do not flour it), divide into 12 equal pieces. Roll each piece into an 18- to 20-inch rope applying even pressure. Fold each rope in half, twist strands around each other and form the classic pretzel knot by pressing and securing ends.
  9. Boil Pretzels: Using a slotted spoon, place each pretzel twist into the boiling baking soda water for 30 seconds, then remove and transfer to the prepared baking sheets.
  10. Apply Egg Wash and Salt: Brush the tops of each pretzel with the beaten egg yolk mixture and sprinkle with kosher salt if desired.
  11. Bake: Bake the pretzels for 12 to 14 minutes, until golden brown, rotating pans halfway through baking for even color.
  12. Cool: Remove from oven and let pretzels cool on the baking sheets for 5 minutes before serving.

Notes

  • Do not flour your work surface before rolling the dough; this allows the dough to have enough traction for even rolling.
  • Use the palms of your hands applying even pressure when rolling the dough into ropes.
  • For best results, make sure the water for proofing and boiling is at the recommended temperatures.
  • Rotating the pans between racks during baking ensures consistent browning.

Nutrition

  • Serving Size: 1 pretzel twist
  • Calories: 220
  • Sugar: 2 g
  • Sodium: 550 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 40 mg

Find it online: https://emilyquickdinners.com/homemade-soft-pretzel-twists-recipe/