Ingredients
4 cups all-purpose flour
2 1/4 tsp active dry yeast
1 1/4 cups warm water
1 tsp sugar
1 tsp salt
1/4 cup softened butter
Coarse pretzel salt for sprinkling
Instructions
In a large bowl, dissolve yeast and sugar in warm water and let sit 5 minutes
Combine flour, salt, and 1 tbsp butter in the bowl and mix
Knead dough on a floured surface for 8-10 minutes until smooth
Roll dough into 12-inch ropes and form into pretzel shapes
Bring a pot of water with 2 tbsp baking soda to a boil
Place pretzels in the bath for 30 seconds, then transfer to a baking sheet
Whisk 1 egg white with a pinch of salt and brush onto pretzels
Sprinkle coarse pretzel salt immediately after brushing egg wash
Preheat oven to 425°F (220°C) and bake for 10-12 minutes until golden
Notes
For extra chew, substitute 1 cup all-purpose flour with bread flour
If using cold water, verify yeast is active to prevent underproofing
Store leftovers in an airtight container for up to 3 days; reheat at 350°F (175°C) for 5 minutes
Freeze pre-shaped pretzels (uncooked) for up to 2 months
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Baking and Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 220
- Sugar: 3g
- Sodium: 1800mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg