Homemade Soft Pretzels
From German Prezel, also Brezel, from Middle High German brezel, prezel, from Medieval Latin brachitella, presumably a kind of biscuit baked in the shape of folded arms….diminutive of Latin bracchiatus “with branches, with arms,” from Greek brakhion “an arm.”
– Etymology of the word ‘pretzel.’
Growing up as a kid in Indiana, a big treat for us was a trip to the mall about 25 minutes away and getting big, soft pretzels from a shop there called Hot Sam. Funny that I remember nothing else from those rare mall trips except the Waldenbooks and Hot Sam. Both are long gone, now. It’s stuff like this that makes me feel old.
For my version of homemade soft pretzels, I’m giving you the option of savory or sweet. While I really like the honey-glazed ones with almonds, I’ve got to give the edge to the savory salty version dipped in homemade mustard. So very delicious.
Reality Bakes
Pretzels are really fun to make. I still haven’t mastered the swing-and-twist (I don’t know the official name for this move, so that’s what we’re going with), so I shape them on the counter. Like these buttermilk ricotta rolls, however, and these lemon-orange muffins, pretzels are best when eaten the same day they’re made.
Tips
Pro Tip #1: Roll the dough ropes from the center out to keep the ends from getting too thin, and lightly oil your work surface instead of using flour. To make the twist: Form a U shape, then cross the left end over the right. Tuck the new right end under the the new left end. Finally, pull the ends down and stick them to the base.
Pro Tip #2: Don’t leave pretzels in the soda bath for too long or they’ll taste metallic.
Pro Tip #3: If you’re wanting to go with homemade mustard, I recommend making your mustard a day or two before you tackle the pretzels, so it has time to mellow.
Homemade Soft Pretzels – Savory and Sweet
Ingredients
For the Pretzels:
- 1 1/2 cups warm water, 110°-115°F
- 1 1/2 tbsp sugar
- 1 1/2 tsp kosher salt
- 1 packet active dry yeast
- 3 3/4 to 4 cups bread flour (preferably) or all-purpose flour
- 3 tbsp unsalted butter, melted
- Vegetable oil, for the bowl, baking sheets, and rolling
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten with 1 tbsp water
- Flaked sea salt (for savory pretzels)
For the Homemade Mustard (optional):
- 3 tbsp mustard seeds, brown or black
- 1/4 cup mustard powder, like Coleman's
- 1 tsp salt
- 1/4 cup very cold water*
- 1 1/2 tbsp apple cider vinegar
- 1/2 tsp turmeric (optional)
For the Honey Almond Glaze (optional):
- 5 tbsp butter, unsalted
- 5 tbsp honey
- Pinch of salt
- 1/8 tsp cardamom
- 1/8 tsp almond extract
- Toasted almond slivers
Instructions
Pretzels:
- Dissolve the sugar in the warm water in the bowl of a stand mixer with the dough hook attached. Sprinkle the yeast on top, stir vigorously, then set aside for 5 to 10 minutes, until the mixture starts to foam.
- Add 3 3/4 cups of the flour, kosher salt, and melted butter to the yeast mixture and mix on low until thoroughly combined. Raise the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 6 to 8 minutes. If mixture is still too loose, add the remaining 1/4 cup of flour.
- Place dough into a lightly-oiled bowl, cover with plastic wrap, and set in a warm place until the dough has doubled in size, about 1 hour.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper and lightly brush the parchment with oil.
- In a large, wide saucepan – shallow is best – dissolve the baking soda in 10 cups of water and bring to a vigorous boil.
- Meanwhile, turn the dough out onto a lightly oiled work surface and divide it into 8 equal pieces. Roll each piece out into a rope about 22" to 24" long. Make a U-shape with the rope, and cross the left end over the right, then pass the new right end under the new left end. Bring the ends down and press them to the bottom of the U.
- Working one by one, dip the pretzels in the boiling water for about 20, but no more than 30, seconds. Using a slotted spatula, remove from the water and place on the parchment-lined baking sheets. Brush the tops of the pretzels with the beaten egg yolk and water mixture. Sprinkle with flaked sea salt unless using the honey almond glaze, which will be brushed on after pretzels are out of the oven.
- Bake until dark golden brown in color, 12 to 16 minutes. If using the honey almond glaze, brush onto warm pretzels and sprinkle with almonds. Transfer all pretzels to a cooling rack for at least 5 minutes before serving.
Homemade Mustard (optional):
- Grind the mustard seeds lightly, leaving some whole.
- In a small bowl, mix the crushed mustard seeds with the mustard powder, salt, and turmeric (if using), and stir to combine.
- Add the wet ingredients and mix together. Pour into a jar and let sit for 24-48 hours. Mixture will thicken.
- Use as a dipping sauce for salted pretzels.
Honey Almond Glaze (optional):
- Heat butter on medium low.
- Stir in the honey, salt and cardamom and heat until mixture thickens into a syrup.
- Take mixture off heat and stir in the almond extract.
- Brush onto pretzels and sprinkle with toasted almonds.
Notes
Did you make this recipe? Share! Tag @realitybakes1 on Instagram.
Looks so yummy
Thanks Sherry. 😊