Soft Pretzels

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Course Snack
Servings
Ingredients
Pretzels
  • 1-3/4 cup Flour whole wheat
  • 2-1/4 tsp Yeast instant or fast-rising
  • 1 Tbsp Sugar granulated
  • 1 cup Water warm
  • 1 cup all-purpose flour
  • 2 Tbsp vegetable oil
  • 7/8 tsp salt
Optional - Hot Water Dipping Bath
  • 6 cups Water
  • 6 Tbsp baking soda
Egg Wash
  • 1 egg
  • 1 Tbsp Water cold
Seeded Topping
  • 2 Tbsp Seeds sesame, chia, or poppy
Cinnamon Sugar Topping
  • 1 Tbsp butter unsalted, melted
  • 1 Tbsp vegetable oil
  • 3 Tbsp Sugar granulated
  • 1 tsp ground cinnamon
Course Snack
Servings
Ingredients
Pretzels
  • 1-3/4 cup Flour whole wheat
  • 2-1/4 tsp Yeast instant or fast-rising
  • 1 Tbsp Sugar granulated
  • 1 cup Water warm
  • 1 cup all-purpose flour
  • 2 Tbsp vegetable oil
  • 7/8 tsp salt
Optional - Hot Water Dipping Bath
  • 6 cups Water
  • 6 Tbsp baking soda
Egg Wash
  • 1 egg
  • 1 Tbsp Water cold
Seeded Topping
  • 2 Tbsp Seeds sesame, chia, or poppy
Cinnamon Sugar Topping
  • 1 Tbsp butter unsalted, melted
  • 1 Tbsp vegetable oil
  • 3 Tbsp Sugar granulated
  • 1 tsp ground cinnamon
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large mixing bowl, combine whole wheat flour, yeast, and sugar.
  2. Add water, mix 3 minutes. Cover bowl and allow to rest 10 minutes.
  3. Add all-purpose flour, vegetable oil, and salt. Mix with dough hook to develop dough or knead, 5-8 minutes. Dough should “pick up” and clean the sides of the bowl. If dough is too dry/stiff, mix in 1 Tbsp water; repeat until pliable but not wet or slack. Remove dough hook. Turn dough over, rounding the dough and placing smooth side up. Cover bowl loosely with parchment sheet or food wrap (don’t seal) and allow to ferment 10-15 minutes.
  4. Deflate dough and divide into 12 oblong pieces (about 1.75 oz/50 grams each). Cover dough pieces to rest 5 minutes.
  5. Shape each dough piece into 24” or longer rope. Twist ends and lay over onto curved middle of dough rope to form pretzel*.
  6. Evenly space pretzels about 2” apart on parchment-lined or oiled sheet pans (six per 18 X 13” pan or cookie sheet). Cover loosely with sprayed plastic wrap or proof in humid 105° F proof box for 10 minutes.
  7. Preheat conventional oven to 425° F. Optional steps (8-11) for a chewier pretzel OR proceed to step 12:
  8. Prepare soda bath by mixing water and baking soda. Bring to a boil (an electric skillet works well) and then reduce heat to simmering. Stir to dissolve soda while simmering.
  9. Gently lower each pretzel into the hot, but not simmering, soda water bath for 10 seconds.
  10. Remove with tongs and drain briefly on wire cooling racks.
  11. Transfer to parchment-lined baking sheet pans.
  12. Prepare egg wash by whisking egg and water until well mixed. Brush egg wash over the pretzels.
  13. Choose a topping below or skip to step 14 for plain pretzels: a. Seeded – After egg wash, sprinkle with seeds. b. Cinnamon Sugar – Mix together cinnamon and sugar and set aside. Baker’s Note: Cinnamon Sugar pretzels are left plain until after baking.
  14. Bake 12-15 minutes, until golden brown. Cool on wire cooling racks.
  15. For cinnamon sugar pretzels: Cool briefly. Melt butter and mix with vegetable oil. Brush butter/oil mix over pretzels. Lightly dip pretzel top into shallow pan containing the cinnamon and sugar mixture. Shake off excess.
  16. Other Variations: Multi-grain: Substitute half the all-purpose flour with equal parts cornmeal and rye flour. Cinnamon Raisin: In step 3, add additional sugar (1 Tbsp per 12 servings or ¼ cup per 48 servings) and chopped, moist raisins (½ cup per 12 servings or 2 cups per 48 servings).`
Recipe Notes