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Soft & Chewy Hot Pretzels

Soft & Chewy Hot Pretzels

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Warm, soft and chewy homemade pretzels finished with a baking-soda bath for their classic golden crust and unmistakable pretzel texture.
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Prep Time 30 minutes
Cook Time 16 minutes
Resting Time 15 minutes
Total Time 1 hour 1 minute
Servings: 12 pretzels
Course: Breads & Doughs
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Dough
  • 2 1/4 tsp dry yeast (7 g)
  • 1/2 cup warm water (120 mL)
  • 1/4 cup oil (60 mL / 55 g)
  • 1 Tbsp granulated sugar (12 g)
  • 3/4 cup apple juice (180 mL)
  • 1 tsp salt (6 g)
  • 4 cups all-purpose flour (500 g / 1.1 lb)
Baking-Soda Bath
  • 8 cups water (1.9 L)
  • 1/3 cup baking soda (about 95 g)
For Finishing
  • beaten egg or water (for brushing)
  • coarse salt (as desired)

Equipment

  • Stand mixer with dough hook, or large mixing bowl
  • Digital kitchen scale, recommended
  • Measuring cups and spoons
  • Large, wide pot
  • Slotted spoon or spider
  • Dough scraper or sharp knife
  • 2 baking sheets
  • Parchment paper or silicone baking mats
  • Pastry brush
  • Wire cooling rack
  • Instant-read thermometer, optional

Method
 

  1. Activate the yeast. Stir the dry yeast into the warm water and let stand for about 5 minutes.
  2. Mix the dough. Add the oil, sugar, apple juice, salt, and flour. Mix until a rough dough forms.
  3. Knead. Knead until the dough is smooth and elastic.
  4. Rest. Cover and let the dough rest for 10-15 minutes.
  5. Divide. Divide the dough into 12 equal portions, about 73 g each.
  6. 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.
  7. Preheat. Preheat the oven to 450°F / 230°C.
  8. 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.
  9. 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.
  10. Finish. Arrange on prepared baking sheets. Brush with beaten egg or water and sprinkle with coarse salt as desired.
  11. 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.
  12. 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.

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