If you do not have malt syrup or do not want to purchase it, you can substitute dark corn syrup or even honey malt syrup: This is the traditional addition that lends to the authentic taste of these pretzels.You can substitute vegetable oil if you prefer, but your pretzels will have less flavor melted butter: Tenderizes the pretzels just a bit and helps to carry flavor.
#SOFT PRETZELS PLUS#
water: You’ll need water for the dough, for the boiling water bath, plus a little bit to add to your egg wash.Here’s what you’ll need to make soft pretzels: Ingredients Baking soda still has a relatively high pH but not so high as to be caustic and cause burns. These days, most home bakers use a dip in boiling water with baking soda in it. The high pH of the lye bath is what gives the pretzels their distinct dark color and thin, shiny crust. Traditionally, soft pretzels get a bath in lye water.
#SOFT PRETZELS HOW TO#
Works every time! How to Make Soft Pretzels This helps them hold their shape so you don’t have to reform them on the pan. You can drop them into the boiling water bath straight from the freezer and move them to your baking pan/s before they thaw all the way. The instructions are easy to follow–you basically just toss all the ingredients into your mixer and let it do all the work.Īfter a bulk rise (all the dough rising at once before scaling it into portions or shaping it), you make twelve ropes of dough, give them the traditional pretzel twist, and then freeze them.įreeze your pretzels right after shaping them. The pretzels bake up with a thin, crackly crust and the perfect pretzel crumb–somehow dense and fluffy at the same time. The recipe makes an even dozen bread pretzels, and you can also scale it up to make as many as 48 if your mixer is large enough. It is loved by A Very Lot of people, including me! This is the recipe I made many, many times, day after day, at a restaurant. Serve the warm pretzels with your favorite sauce.9.3 Recommended Products Why Make This Recipe Whisk in the chocolate-hazelnut spread.Ĩ. While the pretzels are baking, heat the milk in a small saucepan over medium until the milk just begins to bubble, about 4 minutes. Bake the pretzels, switching the baking sheets top rack to bottom rack halfway through, until deeply browned, about 12 minutes.ħ. Brush the pretzels with the remaining 2 tablespoons melted butter.Ħ. Boil the pretzels, 2 at a time, until puffed and shiny, about 2 minutes, transferring to the prepared baking sheets as they are ready. Bring to a brisk simmer over medium-high. Fill a large, wide pot with about 3 inches of water, and add the baking soda. Bring the 3-inch tails down, and attach to the dough under the bottom of the U-shape (1 end at about 5 o’clock and the other at about 7 o’clock), forming the shape of a pretzel. Cross the ends again, twisting them together much like a twist tie. Leaving about a 3-inch tail on each end, cross the dough ends. Holding 1 end of the dough rope in each hand, make a U-shape on the floured surface. Roll each piece into a 20-inch-long rope. Preheat the oven to 475☏ with the racks in the upper third and lower third of the oven.
#SOFT PRETZELS FREE#
Cover the dough with plastic wrap, and let rise in a warm place (80☏ to 85☏), free from drafts, until almost doubled in bulk, about 1 hour.ģ. Place in a lightly greased bowl, turning to grease the top. Knead until the dough is smooth and elastic, about 5 minutes. Turn the dough out onto a lightly floured surface. Add the flour, and stir with a wooden spoon until the dough starts to come together.Ģ. Stir in 3 tablespoons of the melted butter. Stir in the yeast, and let stand until foamy, about 5 minutes. Combine the warm water, sugar, and salt in a large bowl.