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Soft and Chewy Homemade Pretzel Delights Recipe

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Discover the joy of baking with these Soft and Chewy Pretzel Delights, a perfect homemade snack with a golden crust and a tender, chewy interior. This recipe guides you through the classic method of activating yeast, kneading dough, boiling in a baking soda bath, and baking to pretzel perfection, resulting in a delightful treat perfect for any occasion.

Ingredients

Units Scale

Yeast Mixture

  • 1 1/2 cups warm water (110°F - 115°F)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon granulated sugar

Dough

  • 4 cups all-purpose flour
  • 1 teaspoon salt

Baking Soda Bath

  • 1/4 cup baking soda
  • 4 cups water (for boiling)

Toppings and Finishing

  • 1 egg yolk mixed with 1 tablespoon water (for egg wash)
  • Coarse sea salt (for sprinkling)
  • Optional: 1 tablespoon melted butter (for flavor)

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water, yeast, and sugar. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active and ready to use.
  2. Mix the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Pour in the activated yeast mixture and stir until a rough dough forms.
  3. Knead the Dough: Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it is smooth and elastic. Add a small amount of flour if the dough is too sticky to handle.
  4. Let it Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour, or until it has doubled in size, ensuring a light and airy texture.
  5. Shape the Pretzels: Preheat the oven to 425°F (220°C). Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a 24-inch rope, then shape each into a pretzel by forming a U shape, crossing the ends, twisting them, and folding them down to the bottom of the U.
  6. Prepare a Baking Soda Bath: In a large pot, bring 4 cups of water to a boil and carefully add the baking soda. The solution will bubble, so proceed with caution.
  7. Boil the Pretzels: Using a slotted spatula, gently lower each pretzel into the boiling baking soda bath. Boil each side for about 30 seconds to develop the characteristic pretzel crust, then remove and place on a parchment-lined baking sheet.
  8. Egg Wash and Salt: Brush each pretzel with the egg yolk and water mixture, then sprinkle generously with coarse sea salt. Optionally, brush with melted butter after baking for enhanced flavor.
  9. Bake: Bake the pretzels in the preheated oven for 12-15 minutes, or until they turn a rich golden brown, signaling that they are cooked through with a perfect crust.
  10. Cool and Enjoy: Allow the baked pretzels to cool slightly on a wire rack before serving. Enjoy them plain, with mustard, cheese dip, or your favorite pretzel toppings for an irresistible snack.

Notes

  • Ensure the water is warm but not hot to avoid killing the yeast.
  • Boiling in baking soda gives the pretzels their distinctive chewy crust; do not skip this step.
  • You can customize toppings by adding sesame seeds, poppy seeds, or cinnamon sugar instead of coarse salt.
  • Use parchment paper to prevent sticking and make cleanup easy.
  • For softer pretzels, brush with melted butter immediately after baking.
  • Leftover pretzels can be reheated in the oven for a few minutes to regain crispness.

Find it online: https://queenrecipe.com/soft-and-chewy-homemade-pretzel-delights-recipe/