coarse sea saltor sesame seeds, poppy seeds, cheese... for topping
Instructions
Make the dough:
Mix dough: Place flour, yeast, sugar and salt in the bowl of your stand mixer fitted with the dough hook and combine well. Add butter, then start the mixer on low and slowly pour in the milk as the mixer works. Let the dough knead on low speed for 5 minutes, or until it forms a smooth dough.
First proof: Shape into a tight ball, place back in the bowl and cover with a clean tea towel. Let sit at room temperature until doubled in size (about 40mins - 1 hour).
Shape the pretzels:
Divide dough: Once dough is ready, punch it down and divide it into 12 equal pieces.
Shape: Roll each piece into a roughly 20inch long strand that's slightly thicker in the middle. Twirl the ends together 3x, then fold down to shape a pretzel (see post or video for visualization).
Second proof: Shape all pretzels and place on 2 lines baking sheets. Cover with tea towels and proof for another 20 minutes, or until slightly puffed up.
"Brine" and bake:
Prep: Preheat oven to 360°F.
Make "brine": Combine 1 quart of water, baking soda and salt in a high-sided pot. Bring to a boil, then take off the heat.
Dip pretzels: Using a slotted spoon, dip each pretzel into the solution for 15-20 seconds, making sure it's fully submerged. Drain well on the spoon, then place back on the lined baking sheets.
Bake: Sprinkle the "brined" pretzels with sea salt, sesame, poppy seeds... Whatever you enjoy, then bake for 20 minutes in the preheated oven until deeply golden brown.
Finish:
Brush for shininess (optional to make them shiny): IMMEDIATELY after taking the pretzels out of the oven, brush them with water, milk or half and half.
Cool: Transfer the pretzels to a wire rack to cool completely.
Video
Notes
Ingredient notes
Flour: If you have it, you can use bread flour for this recipe. It works just fine with regular flour too, though!Butter: Make sure to take your butter out of the fridge a good 30 minutes before making the dough, or it will not be evenly distributed. Alternatively, place the butter under a bowl you rinsed in hot water (and quickly dried off) for 5 minutes.Yeast: You can make this with regular dried yeast (vs active), but the dough will take longer to double in size. If you use organic yeast, it may take several hours to rise.Milk:This recipe works as a plant-based version, too. Use a plant-based beverage in place of the milk (rice works just fine) and a neutral oil in place of the butter. You may need to add an extra tablespoon or two of flour if the dough feels very wet.
Recipe tips
Make sure the ingredients you’re using are at room temperature – including the milk. Don’t heat the milk past room temperature though, or it will kill the yeast.
Knead the dough until smooth - at least 5 minutes in your stand mixer, or up to 10 if needed.
Profing time depends on several factors:
Your yeast: Instant yeast works fast, it will be done in about 40 minutes. Regular yeast needs a bit more time, about 1 hour. And organic yeast can take up to 3 hours!
Your room temperature: Warmer room temperatures help the yeast to work faster.
Your altitude: The higher your altitude, the faster the yeast. If you are at a high altitude and notice your yeast baked goods are always exploding, try using half the yeast a recipe calls for.
I highly recommend using kitchen scales to make sure you divide the dough into 12 even portions.
Don’t skip the second proof, or your pretzels will explode in the oven and lose their shape.
Do not leave the pretzels in the brine for too long, or they will come out very tough! Also, make sure you submerge them fully, then let them drain on the spoon for a few seconds before placing them on a lined baking sheet a few inches apart from each other
How to store the soft pretzels
Store wrapped in a clean tea towel at room temperature for 2 days, or freeze in freezer bags for up to 4 months. See post for freezer details.