Description
Salty German pretzel twists bring classic Bavarian flavor right to your kitchen. Crispy exterior and chewy interior make these twists a perfect snack you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 ½ cups all-purpose flour
- 1 ½ cups warm water
- 12 cups water
- ¾ cup baking soda
Leavening and Binding Ingredients:
- 1 packet (0.25 ounces) active dry yeast
- 2 tablespoons sugar
- 2 large eggs, whisked
Flavor and Seasoning Ingredients:
- 2 teaspoons table salt
- ¼ cup butter, melted
- Coarse salt, for topping
Instructions
- Activate yeast by mixing with warm water and sugar in a spacious mixing bowl, allowing the mixture to become frothy and aromatic for about 3-4 minutes.
- Gradually incorporate flour into the yeast mixture, blending until a soft, cohesive dough begins to form, then introduce melted butter and salt, continuing to knead until smooth and elastic.
- Transfer the dough to a lightly greased container, covering with a damp cloth, and permit it to rise in a warm environment until its volume doubles, approximately one hour.
- Deflate the risen dough gently and position it onto a flour-dusted work surface, dividing it into 12 uniform segments.
- Roll each dough segment into elongated strips, approximately 14 inches long, then fold and twist each piece, securing the ends by pinching them together to create distinctive pretzel shapes.
- Prepare a large pot with water and baking soda, bringing the liquid to a vigorous boil over high heat.
- Carefully submerge each pretzel in the boiling solution for 30-40 seconds, ensuring both sides are briefly bathed, then extract with a slotted utensil and arrange on a prepared baking sheet.
- Whisk eggs and generously brush each pretzel surface, then sprinkle with coarse salt for enhanced flavor and texture.
- Position the pretzels in a preheated 450°F oven, baking until they transform into a rich, golden-brown color, approximately 12-15 minutes.
- Remove from the oven and allow the pretzels to cool slightly before serving, enjoying their crisp exterior and soft interior.
Notes
- Master the art of creating soft, chewy pretzels with this beginner-friendly recipe that transforms simple ingredients into bakery-quality treats.
- Warm water and active dry yeast are crucial for developing the perfect dough texture, ensuring your pretzels rise beautifully and taste incredible.
- Boiling pretzels in baking soda water before baking creates that signature glossy, deep brown exterior and authentic pretzel flavor that sets them apart from ordinary bread.
- Precise timing is key: 30 seconds on each side during the baking soda bath guarantees the classic pretzel appearance and helps achieve that distinctive crispy-yet-chewy consistency.
- Egg wash and coarse salt aren’t just decorative – they add a golden sheen and provide a delightful salty crunch that elevates these homemade pretzels from good to extraordinary.
- Fresh pretzels are best enjoyed warm, within an hour of baking, when they’re at peak softness and flavor, making them perfect for immediate snacking or sharing with friends and family.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 270
- Sugar: 2g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg