Make Fresh Soft Pretzels at Home
Your best bet for tasting fresh Bavarian style soft pretzels right out of the oven is to make soft pretzels at home. I do that by using a lye bath which is traditional Bavarian-style and produces the deep brown crust, crunchy arms, and distinct pretzel flavor we're looking for. If you've never worked with lye and you're a little nervous about handling it, no sweat. You can get close with a baking soda solution (see below for recipe). No, I didn't make a cheese sauce to go with these pretzels and I kind of regret it, but for now, give these a dunk in some nice whipped butter or mustard and let me know in the comments if you're aching for a cheese sauce recipe in the future.
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DIASTATIC MALT POWDER:
FOOD GRADE LYE:
MALDON FLAKEY SALT:
PRETZEL SALT:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
QUARTER SHEET PAN + RACK:
KITCHEN AID MIXER:
BOOS BLOCK CUTTING BOARD:
FOR THIS RECIPE YOU WILL NEED:
*Typically I also list volumetric measurements in recipes, but because this is a dough, I recommend using weights as listed.
POOLISH:
•100g room temp water (78 degrees f / 25 c)
•Small pinch of yeast
•100g AP flour
Into a high sided container measure water, yeast and flour. Stir to combine, cover container with a lid and ferment at room temperature for 6-24 hours (preferably 24 hours).
DOUGH:
•150g warm water (86 degrees f / 30 c)
•All of the ripe poolish
•3g instant yeast
•250g AP flour
•10g salt
•20g diastatic malt powder (
•50g softened butter (cut into pieces)
Into bowl of a stand mixer add water, all of the ripe poolish, and yeast. Stir to combine. Add flour, salt, and malt powder. Using the dough hook attachment, start mixing on low for 3 min. After about 3 min or when dough is coming together, add in softened butter one piece at a time.
When butter is incorporated, turn the mixer speed up to med high for about 3 more minutes.
After that 3 minutes on medium-high check the dough. If there are still flecks of butter continue mixing on high for another minute or so. Check the dough using the window pane test. You know it's done when you stretch the dough and can see light through it.
Place the dough into an oiled bowl, cover and let rest for 30 minutes. After 30 minutes give dough a strength building fold (see video for technique). Cover bowl again and let rise for 2 hours.
After that 2 hours, flour the dough and work surface and portion dough into four 150g pieces.
Preshape each piece into cigar shapes (as shown in video) and let rest, covered for 15 minutes.
After that 15 minute rest, roll each piece of dough into tapered tubes that are about 24' long, keeping the middle much fuller than the tapered ends. Finish shaping pretzels as shown in video and place on a half sheet tray lined with parchment. Cover and allow to proof at room temp for 1 hour. After that hour, pretzels should have grown by about 40%. Refrigerate for 4-12 hours.
LYE BATH
•1000g tap water
•30g food grade lye (
••••Wear gloves and use extreme caution when working with lye. Always refer to the lye packaging for safety instructions. Do not get this stuff on your skin or in your eyes. Brian Lagerstrom is not responsible for any chemical burns sustained. This is a very diluted solution, but if you're nervous, I recommend using the baking soda method below instead of the lye bath. ••••
BAKING:
When ready to bake, preheat oven to 425 degrees f / 220 c
Place each pretzel into lye bath for 15-20 seconds, moving them around to be sure they're submerged the whole time. Place each lye bathed pretzel on a parchment lined sheet tray, sprinkle with pretzel salt or maldon/flakey salt, and bake at 425 f until deeply golden and pretzel-colored, or about 18-20min
BAKING SODA ALTERNATIVE TO LYE BATH (produces similar result, but pretzels are lighter brown and taste less...pretzeley):
•2qts or 2000g water, wisk in 1cup baking soda
•boil pretzels one at a time for 25 seconds each
CHAPTERS:
0:00 Intro
0:15 Making the Poolish
1:00 Mixing the Dough
3:09 Shaping & Resting
5:42 Mixing the Lye Bath
6:27 Baking Soda Alternative
7:02 Lye Bath + Baking
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#softpretzels #bavarianpretzels #pretzels #lyebath #bavarianstylepretzels
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The Best Homemade Soft Pretzels
We love soft pretzels! This recipe has a warm, buttery, salty exterior and is delicious by itself, or dunked in your favorite cheese dip!
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✅Ingredients
PRETZELS:
• 1 ¼ cups water, lukewarm
• 1 tablespoon yeast
• ¼ cup brown sugar
• 3 ½ - 4 cups flour
DIPPING SOLUTION:
• ¼ cup baking soda
• 1 ½ cups hot water
TOPPING OPTIONS:
• Melted butter and Coarse Salt
• Cinnamon and Sugar
• Shredded cheddar cheese
✅Instructions
1️⃣ 00:00:13 - Dissolve the yeast and sugar into the warm water.
2️⃣ 00:00:33 - Add in the flour and mix until combined. No need to knead. Let the dough rise in a warm place until almost doubled which should only take about 20 minutes.
3️⃣ 00:01:21 - Divide the dough into golf ball sized lumps. Roll each ball into a snake or rope. Twist them into pretzel shapes (or whatever shape you'd like!).
4️⃣ 00:02:16 - In a small bowl or a liquid measuring cup, dissolve the baking soda in the hot water. Dip the pretzels into the solution and place on a well-greased cookie sheet or baking pan.
5️⃣ 00:02:44 - Bake for about 6 minutes at 500 degrees until they are golden brown.
6️⃣ 00:02:53 - Remove from the oven and dip the face of the pretzel in melted butter. Add your chosen toppings.
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The Best Homemade Soft Pretzels
Making these homemade pretzels is one of the easiest baking projects I think I've ever undertaken. They can be made super fast since there isn't much rise time needed, and they don't require a ton of skill to make. Seems like a pretty good reason to start having more warm, soft, and fresh baked pretzels around your home.
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How to Make an Auntie Anne's Pretzel
An Auntie Anne's expert pretzel roller shows how to bake, roll, and twist a pretzel perfect pretzel.
How to Make: Hot Buttered Pretzels/Soft Mall Pretzels (based on King Arthur Flour's Recipe)
A bit of a tweaked version, double batch, of King Arthur Flour's recipe for Hot Buttered Pretzels, very similar to those soft pretzels you buy at the shopping mall! If you give this recipe a try, PLEASE let me know if te comment section below and if you make a video reply, please feel free to add your link to my comment section as well!
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Homemade Soft Pretzel Recipe
These delicious homemade soft pretzels are so easy to make at home that you’ll never buy them at the store again.
Ingredients for this recipe:
• 2 cups of warm water between 110° and 115°
• 1 ½ tablespoons light brown sugar
• 1 packet active yeast
• 1 ½ teaspoons sea salt
• 3 ounces melted unsalted butter
• 5 ¼ cups all-purpose flour
• 1 tablespoon oil
• ¾ cup baking and 1 gallon of water
• 1 egg yolk whisked with 1 tablespoon cold water
• coarse kosher or sea salt for topping
Makes 12 pretzels
Prep time: 15 minutes
Resting Time: 1 hour
Cook Time: 20 minutes
procedures:
1. Pre-heat the oven to 450°.
2. In a standing mixer bowl, add in the water, brown sugar, and sprinkle on the yeast, whisk together and let it sit for 5 to 7 minutes or until it forms a foamy raft on top.
3. Add the hook attachment and turn the speed to low and pour in the salt and butter.
4. Add in the flour 1 cup at a time until combined and knead the dough on low to medium speed for 5 minutes.
5. Add oil into a large bowl or container and place in the dough. Cover with a towel or lid and rest until it doubles in size, about an hour
6. Before it is time to form the dough, bring the baking soda and 1 gallon of water to a boil in a large pot.
7. To form the dough, take a small piece and roll it out until it is a 24” long rope. Form the dough into a U shape and holding each end cross over each other and pull down to make a pretzel with the ends slightly over the other part of the dough.
8. Turn down the boiling water to a simmer and cook each pretzel dough 1 to 2 at a time for :30 each and then place back on a cookie sheet tray lined with parchment paper or with a silpat
9. Once all of the pretzels have been cooked in the baking soda solution, brush the tops with the egg wash and season heavily with coarse kosher or sea salt.
10. Bake in the oven for 12 to 15 minutes or until golden brown.
CHEF NOTES:
• How To Reheat: Place on a tray and wrap in foil and bake in the oven at 350° for 5-6 minutes or until hot. Likewise you can also heat in the microwave until hot.
• Make Ahead: You can make pretzels up to 1 day ahead of time and reheat before serving.
• How To Store: Keep wrapped in plastic in the refrigerator for up to 4 days.
• Feel free to make the pretzels as thick or as thin as you’d like and also consider making pretzel bites or rods.
• When adding the water to the stand mixer I usually like to go a little hotter like 118° because the bowl is usually a little chilly and drops the temperature of it by a few degrees making it perfect for the yeast.
• You may need more flour when kneading the dough in the stand mixer. The goal is that the dough be very soft but not sticky.
• A silpat is a non-stock baking sheet made of a blend of silicone and fiberglass. They are super versatile, can handle high heat and last a really long time.