Home Baked Soft Pretzels

Slofoodgroup Team December 02, 2020

Soft Pretzels with Flaky Sea Salt

The key to delicious home baked soft pretzels looking and tasting like the ones found in bakeries is the baking soda boil before baking them off. The traditional method calls for dipping them in a lye and water solution but it can be harmful if not handled carefully, so we use an alternate method. We find that the baking soda replacement does the job just as well, while eliminating the risk. Switching the standard salt out with a flaky sea salt brings a subtle kick to the pretzels, not to mention it is more aesthetically appealing and the flavor more pleasant.

Serve the pretzels warm with plenty of butter and fresh chives like the Germans do or dip into the sauce of your choice. Day old pretzels can also be used in sandwiches.

 Homemade Soft-Baked Pretzels with Sea Salt

Serves: 6

Prep Time: 15‘

Cooking Time: 30’

Additional Time: 0’ 

Ingredients

For the pretzels: 
  • 500 grams/4 cups white flour
  • 1 tbsp softened butter or lard
  • 230 grams lukewarm water + 2 more tbsp if needed
  • 1 tbsp instant dried yeast
  • ½ tbsp brown sugar
  • 1 tsp salt

For the baking soda boil:

  • 50 grams/3 tbsp baking soda
  • 1,5 litres/ approx. 6 cups of water

Toppings:

Preparation

  1. Combine the dough ingredients to a mixing bowl; Using the hook attachment, knead the dough until it takes shape; add two more TBSP of water if there are still bits of dried flour left in the bowl;
  2. Knead until a smooth but firm ball is formed; split in 6 equal dough-balls and allow to rest for 5 minutes;
  3. Roll one dough-ball to a 24-inch rope leaving the middle thicker (this will be the belly of the pretzel); form the dough into a “U” shape and cross the two ends over each other twice; fold the ends down to the bottom at 4 and 8 o’clock and gently press to secure; repeat with the rest of 5 dough balls;
  4. Bring the shaped pretzels to a baking tray and allow to proof in a warm, draft free environment for 15 minutes; once proved, cold retard in the fridge for 30 minutes;
  5. In the meanwhile, bring the water to a boil; add the bicarbonate of sodium (baking soda) and stir; 
  6. Preheat oven to 200 C/392 F, fan on; 
  7. Carefully dip one pretzel at the time in the boiling water and boil for 10 seconds on each side; remove directly to a lined baking tray and score the belly of the pretzel with a sharp knife; sprinkle generously with flaky sea salt; continue with the remaining pretzels;
  8. Bake at  200 C/392 F for 15-20 minutes or until deep golden brown; serve warm with softened salted butter or dip it into your favorite sauce.

We love the way this Flake Sea Salt looks on these soft-baked pretzels! 





Slofoodgroup

Author


Leave a comment

Comments will be approved before showing up.


Also in Our Blog, Stories, Recipes, and Spices

Can You Grow Your Own Saffron

by Slofoodgroup July 24, 2021

Wondering if you can grow your own saffron? The answer is YES. Growing the saffron crocus is an extremely simple process. This article will explain what you need to do so. Be wary of what you might be getting yourself into, though—it's not the growing part you need to worry about.

View full article →

Easy Semi-Naked Vanilla Bean Cake with White Chocolate Drip & Edible Gold

by Slofoodgroup July 21, 2021

This semi-naked vanilla cake is so easy to make with a gorgeous and simplistic decorating style. The plain white frosting is garnished with edible gold flakes and flowers, making it both rustic and elegant!

View full article →

Where are truffles found?

by Slofoodgroup July 17, 2021

Truffles are incredibly elusive. Knowing how and where to find them isn't a sure thing, either. It often takes more than expertise and patience. This article addresses the many questions that often come up when learning to forage for truffles and provides tips on how to get them even when they aren't in season.

View full article →