Classic Soft Pretzels
Traditional dish · German
The quintessential soft pretzel, boasting a chewy interior and a slightly crisp, golden-brown exterior, traditionally shaped and often sprinkled with coarse salt.
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Ingredients
- All-purpose flour4 cups
- Active dry yeast2 1/4 teaspoons
- Warm water1 1/2 cups
- Granulated sugar1 tablespoon
- Malt syrup2 tablespoons
- Baking soda2/3 cup
- Coarse sea saltfor sprinkling
Steps
- 1
In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
- 2
Stir in malt syrup. Gradually add flour and mix until a shaggy dough forms.
- 3
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 4
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- 5
Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.
- 6
Dissolve baking soda in 8 cups of water in a shallow pan. Bring to a simmer.
- 7
Punch down dough and divide into 8 equal pieces. Roll each piece into a rope about 20 inches long. Shape into pretzels.
- 8
Dip each pretzel in the simmering baking soda solution for 30 seconds.
- 9
Place pretzels on prepared baking sheets. Sprinkle generously with coarse sea salt.
- 10
Bake for 12-15 minutes, or until deep golden brown.
