Soft & Chewy Hot Pretzels
Warm, soft and chewy homemade pretzels finished with a baking-soda bath for their classic golden crust and unmistakable pretzel texture.
Ingredients
Equipment
Method
- Activate the yeast. Stir the dry yeast into the warm water and let stand for about 5 minutes.
- Mix the dough. Add the oil, sugar, apple juice, salt, and flour. Mix until a rough dough forms.
- Knead. Knead until the dough is smooth and elastic.
- Rest. Cover and let the dough rest for 10-15 minutes.
- Divide. Divide the dough into 12 equal portions, about 73 g each.
- Shape. Roll each piece into a rope and form it into a pretzel. If the ropes shrink back, let them rest for 5 minutes before continuing.
- Preheat. Preheat the oven to 450°F / 230°C.
- Prepare the bath. In a large, wide pot, combine 8 cups (1.9 L) water with 1/3 cup (about 95 g) baking soda. Bring to a gentle boil, taking care because the mixture may foam.
- Dip the pretzels. Lower a few pretzels at a time into the bath for 20-30 seconds. Remove with a slotted spoon or spider and drain well.
- Finish. Arrange on prepared baking sheets. Brush with beaten egg or water and sprinkle with coarse salt as desired.
- Bake. Bake at 450°F / 230°C for 12-16 minutes, until deep golden brown. For an additional doneness check, target approximately 190°F / 88°C internally.
- Cool and serve. Cool for a few minutes and serve warm.
Notes
Storage
Store airtight at room temperature for up to 3 days. If storing, leave the coarse salt off until reheating.
Freezing
Cool completely without coarse salt, wrap airtight, and freeze for up to 3 months.
Reheating
Lightly moisten, add coarse salt if desired, and warm at 350°F / 175°C for about 5 minutes.
Leave a Reply