Soft Pretzels Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: Helps the dough rise and gives the pretzels their soft texture.

Warm water: Activates the yeast and combines the ingredients.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the pretzels.

Large egg: Brushed on top of the pretzels for a shiny, golden finish.

When shaping the pretzels, make sure to roll the dough into even ropes to ensure uniform baking. If the dough is too sticky, lightly dust your work surface and hands with flour. For an extra golden crust, you can dip the pretzels in a baking soda solution before brushing with the egg.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the pretzels a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but it may make the pretzels denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients without needing to be activated in water first.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you'll need to use about twice the amount and dissolve it in water before adding it to the dough.

• warm water - Substitute with milk: Milk can make the dough richer and give the pretzels a softer texture.

• sugar - Substitute with honey: Honey adds a different flavor profile and can make the pretzels slightly sweeter.

• sugar - Substitute with maple syrup: Maple syrup can be used for a unique flavor and similar sweetness.

• salt - Substitute with sea salt: Sea salt can provide a different texture and flavor, often considered more complex.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be less salty by volume, offering a different texture.

• large beaten egg - Substitute with milk wash: A milk wash can be used to give the pretzels a golden color, though it won't be as shiny as an egg wash.

• large beaten egg - Substitute with butter: Melted butter can be brushed on for a rich flavor and golden color, though it won't provide the same shine as an egg wash.

• Allow the soft pretzels to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make them soggy.
• For short-term storage, place the pretzels in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.
• To keep them fresh for a longer period, wrap each pretzel individually in plastic wrap or aluminum foil. Then, place them in a resealable freezer bag or an airtight container. They can be frozen for up to 2 months.
• When ready to enjoy, thaw the pretzels at room temperature for about 1-2 hours. For a quicker option, microwave them on a low setting for 20-30 seconds.
• To restore their original texture, preheat your oven to 350°F (175°C). Place the thawed pretzels on a baking sheet and bake for 5-7 minutes until they are warm and slightly crispy.
• If you prefer a softer texture, you can also steam the pretzels for a few minutes. Simply place them in a steamer basket over boiling water until they are heated through.
• For an extra touch, brush the reheated pretzels with melted butter and sprinkle with coarse salt before serving. This will enhance their flavor and give them a fresh-from-the-oven taste.

• Preheat your oven to 350°F (175°C). Place the soft pretzels on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through. This method helps maintain the pretzels' soft texture and gives them a slightly crisp exterior.

• For a quicker option, use a microwave. Wrap each pretzel in a damp paper towel and microwave on high for 20-30 seconds. This method is convenient but may result in a slightly chewier texture compared to oven reheating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pretzels in the basket in a single layer and heat for 3-5 minutes. This method provides a nice balance between speed and maintaining the pretzels' original texture.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the pretzels in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can add a delicious buttery flavor to your pretzels.

• Oven: Used to bake the pretzels at the specified temperature of 450°F (230°C).

• Mixing bowl: Used to combine the flour and salt, and later to mix in the yeast mixture.

• Measuring cups: Used to measure out the flour and warm water accurately.

• Measuring spoons: Used to measure the sugar and salt precisely.

• Whisk: Used to beat the egg for brushing on the pretzels.

• Baking sheet: Used to place the shaped pretzels on for baking.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent sticking.

• Kitchen scale: Optional, but can be used to divide the dough into equal pieces.

• Dough scraper: Optional, but helpful for dividing and handling the dough.

• Rolling pin: Optional, but can be used to help roll out the dough into ropes.

• Pastry brush: Used to brush the beaten egg onto the pretzels.

• Cooling rack: Used to cool the pretzels after baking to prevent them from becoming soggy.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Preheat the oven early: Start preheating the oven while you prepare the dough to ensure it's ready when you are.

Shape pretzels quickly: Practice rolling and shaping pretzels to become faster with each attempt.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker transfer.