Homemade Soft Chewy Salted Pretzels
When I make homemade pretzels it’s one of those times my kids think I able to weave some kind of mom magic. I’m not breaking it to them that once you go through the process once, it’s easier to repeat anytime after. I’ve been making up a batch every few weeks and they have been thoroughly enjoying them.
Pretzels like bagels are dropped into boiling water before baking which helps them give them their texture. So it may be a little more work than just throwing a loaf of bread into the oven, but once you get the process down it goes pretty smoothly.
These were a after their water bath phase, and then again after baking. Look at that brown!
I love that pretzels can be enjoyed with a ton of different toppings the result is always equally as delicious. Classic salted and cinnamon and sugar are the go-to’s in my house.
I actually choose to bake the cinnamon sugar right on some of these. After they come out of their water bath, I dunked them face down in a bowl of cinnamon sugar, and then proceeded onto the baking process.
- 1 1/4 C. Warm Water
- 1 1/2 C. Whole Wheat White Flour
- 1 1/2 C. All Purpose Flour
- 2 1/4 Tea. Yeast
- 1 TBSP. Sugar
- 2 Tea. Salt
- 1 egg
- Dissolve yeast and sugar in warm water and set aside 8-10 mins until yeast is foamy.
- Combine flours and salt with water and yeast until combined. Knead dough until elastic 8-9 minutes. Your dough should be mildy sticky.
- Form dough unto ball and place into oiled bowl, cover with plastic wrap and let set in a warm place until dough has doubled in size.
- After dough has doubled, punch down and divide into 8 equal pieces.
- Roll each piece of dough into a long skinny log about 18-24 inches long and shape your pretzels.
- Place your shaped pretzels on an oiled sheet and let them rest UNCOVERED for 15-30 mins.
- Bring a large pot of water to boil - when water reaches boil stage throw in a TBSP. of baking soda.
- Preheat your oven to 420 degrees.
- 1 to 2 at a time (depending on the size of your pot) placed pretzels into boiling water and cook in water bath 1-2 mins each side. Remove pretzels from water with a slotted spoon and place on a baking mat or parchment.
- After all pretzels have gone through their baths, beat 1 egg and a small amount of milk for wash. Brush pretzels with egg wash and dip pretzels (or sprinkle) with toppings if you wish.
- Bake pretzels in oven for 20 mins until browned.
You can grab the baking mats I use (and you see in my photos) here on amazon. I highly suggest them!
Do you eat the “mall” pretzels?
How would you top your pretzels?