These homemade soft pretzels, made with whole-wheat flour, are wonderfully chewy and fragrant. Great as a snack, but we like them best for breakfast!
Soft Pretzel Recipe
Author: Vered DeLeeuw
Recipe type: Breakfast, Bread, Snacks
Yield: 8 large pretzelsNew quantity:
- 1½ cups warm water
- ¼ cup melted unsalted butter
- 2 cups all-purpose flour
- 2 cups white whole-wheat flour
- 2 tablespoons vital wheat gluten
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 package rapid rise yeast
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- 1 teaspoon coarse salt
- Place the warm water, butter, flours, gluten, sugar, salt and yeast in the pan of a 2-pound bread machine. Run the dough cycle.
- minutes into kneading, check the dough to make sure it's the right texture. It should be soft and elastic and move freely in the bread machine pan. If it's very sticky, add flour, a teaspoon at a time. If it's very dry, add warm water, a teaspoon at a time.
- When cycle is done, remove dough and place on a lightly floured countertop. Heat the oven to 450 degrees F. Line 2 baking pans with parchment paper. Bring the 10 cups of water and the baking soda to a rolling boil in a large, wide saucepan.
- Divide the dough into 8 equal pieces, each weighing about 4 ounces. Roll out each piece of dough into a 24-inch rope. To form into a pretzel shape, make a U-shape with the rope. Holding the ends of the rope up in the air, cross them over each other and then lower and press onto the bottom of the U (see image below).
- Place the shaped pretzels on the parchment-lined pans. Place the pretzels into the boiling water, one by one, for 30 seconds. Remove them from the water using a large flat spatula. Place on a clean towel briefly to absorb extra water, then, gently with your hands, return to the baking sheet.
- When you're done boiling all the pretzels, brush the tops with the beaten egg yolk and water mixture and sprinkle with coarse salt. Bake until dark golden brown, about 12 minutes. Transfer to a cooling rack for 5 minutes before serving.
Adapted from Alton Brown's soft pretzel recipe.
Nutrition Per Serving
Serving size: 1 soft pretzel; Calories: 302; Total Fat: 7g; Carbohydrates: 49g; Sugars: 1g; Sodium: 584mg; Fiber: 5g; Protein: 8g