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Soft Pretzels

Soft Pretzels

Delicious soft and buttery pretzels just like you’d find at the mall, but made from the comfort of your own home!

  • 12 pretzels
  • 2.5 hours
  • 17 minutes

Ingredients

Pretzels

  • 1 cup whole milk
  • 1 cup water
  • 4 teaspoons saf-instant yeast or 2 packets of active dry yeast
  • 820g (6.5 - 7 cups) bread flour
  • 2/3 cup dark brown sugar
  • 2 teaspoons (12g) kosher salt
  • 1 teaspoon (4g) baking powder
  • 4 tablespoons melted butter

Pretzel Bath

  • 1/3 cup baking soda
  • 12 cups water

Cheese Sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 cup milk
  • 8 ounces Cheddar cheese grated
  • 1/4 teaspoon cayenn

Icing

  • 4 ounce (113 grams) cream cheese, completely softened to room temperature
  • 4 tablespoons (57 grams) butter, at room temperature
  • 1 tablespoons heavy cream (milk works too)
  • 1 teaspoon vanilla extract
  • 1 cup (125 grams) powdered sugar

Directions

  1. Combine milk and water and heat to 100 - 100°F (check with cooking thermometer). If using packets, add yeast and let bloom for 5mins.
  2. Meanwhile, in a large bowl, combine the flour, sugar, salt, baking powder, and melted butter. Pour in the yeast mixture and knead for a 10 minutes until the dough comes together into a ball. (Dough should be slightly tacky.)
  3. Lightly oil a bowl with vegetable oil or cooking spray, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1-2 hours.
  4. Preheat the oven to 425 degrees F.
  5. Bring the 3 quarts (12 cups) of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!
  6. Remove the dough from the bowl and place on a flat surface. Divide the dough into 12 equal pieces, or 8 for larger pretzels.
  7. Roll each piece into a long rope measuring about the thickness of your index finger and shape into pretzels or cut into 1” pieces for pretzel bites.
  8. Boil the pretzel in the water solution in batches. Boil for about 30 seconds per side. Remove with a large slotted spoon. Place pretzel on a baking sheet that has been sprayed with cooking spray or a silicone baking mat. Make sure they are not touching.
  9. Brush the tops with melted butter and season liberally with the kosher salt.
  10. Optional: Add additional toppings such as jalapeños or pepperoni. If cheese is desired add halfway through the cooking time to prevent burning.
  11. Place into the oven and bake for 15 to 30 minutes until satisfied with color.
  12. Remove to a baking rack and immediately baste them in melted butter let rest 5 minutes before eating.
  13. If cinnamon sugar is desired, omit the kosher salt and coat with cinnamon sugar after the final butter coat. The sugar will burn in the oven.

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