Soft & Chewy Pretzels

These knot-shaped little breads are one filling and delicious snack. Homemade Soft & Chewy Pretzels, unlike how they look, and we might think they are easy to make. I am a big fan of easy yet fancy-looking baking, such as this recipe, Cinnabon, pie, etc.

About This Recipe

• This Soft & Chewy Pretzels recipe is yeast-based and needs proofing time, which results in very soft and pillowy pretzels.
• Making pretzels has two separate steps; 1) Making the bread dough and 2) Making the water bath.
• Let's talk about these steps more in-depth. Making the dough starts with whisking well all dry ingredients, including Flour, Salt, Instant Yeast, and Brown sugar.
• Next, we must add warm water and oil and mix until the dough forms.
• Use the hook attachment to knead the dough for 15 minutes. The dough should come together and pull from the side of the bowl. Add one tablespoon of warm water if you still see some dry flour at the bottom of the bowl. Add one tablespoon of warm water at a time.

Proofing

• While your dough is kneading, turn on the oven to 200F for 5 minutes and turn it off.
• Shape the dough into a ball, grease the bowl, and place it into it.
• Put the bowl in the oven and let the dough rise for at least one hour. After one hour, the dough will double its size.

How To Make The Soft & Chewy Pretzels

• Remove the dough from the bowl, put it on a clean surface and deflate it!
• Cut the dough into 8 to 10 equal portions, and roll each port on the surface to make a long ribbon about 30 inches.
• Cover the rest of the dough while working on one ribbon.
• Shape the ribbon into a large "U" then bring the free ends together and twist them to make a teardrop shape.
• Twist the ends once or twice, and then bring the loose ends towards the top where the round part of the teardrop is, and tightly press them to the top. See the below pictures for clarity.

Water Bath

• Cover the knots, and move on to making the Water Bath. Waterbath contributes to the crispy and golden brown surface of these Soft & Chewy Pretzels.
• Make the Water Bath by bringing a pot of water to a boil, then add the baking soda, lower the heat and let the water simmer.
• Place each knot into the boiling water, and let it swim for 20 seconds. Remove them from the water and put them on the paper towel to dry the excess water.
• Place them on the lined baking sheet. brush them with oil, and sprinkle with sea salt, sesame seed or any seed you desire.
• Bake them for 12-15 minutes, and serve warm.
• You can store the Soft & Chewy Pretzels in the Ziplock Bags in the freezer for up to one week. Warm them up in the warm oven for 10 minutes before serving.

See more breakfast recipes here;

Cranberry-Almond Muffins,

Blueberry Muffin,

Cinnabon

📖 Recipe