Hey Bread Heads! At Breadbox, we're focused on how to fit baking into your busy schedule. This soft pretzel recipe is a great appetizer or snack for any occasion. Make the dough in advance and throw it in the fridge, or make it all in a couple of hours! We hope you enjoy this recipe!
- 550 g bread flour
- 1.5 tsp instant yeast
- 1.5 tsp salt
- 365 g warm water
- 1/3 cup baking soda
- Coarse salt for topping
Start with a simple dough recipe of 550 g bread flour, 1.5 tsp instant yeast, 1.5 tsp salt, and 365 g of warm water. If you’re a Breadbox kit user, one of your ingredient packs works for this recipe! If you want to make the dough in advance, drop the yeast to 1 tsp. and proof in the fridge overnight or for up to 2-3 days until you’re ready to bake.
Mix & Knead
Mix your dry ingredients then make a well and pour in your water. Mix together until you form a rough ball then dump out on your counter for kneading. Knead for at least 8-10 minutes until the dough is tacky and smooth, adding flour as needed if it sticks to your hands and counter. Proof in a lightly oiled bowl for 45-60 min or until doubled in size.
Shape Your Dough
When the dough is ready, punch it down to de-gas, and remove onto your counter. Cut into equal sized pieces. Grab each piece of dough and roll it out to a thin, roughly 18 inch long rope. Try to get it as even as possible! Place on a lightly floured piece of parchment paper and let it rest for about 5 minutes before forming into a pretzel – by the time you go through all 8 pieces of dough, you should be about ready to shape them. We let the dough rest for a few minutes because it can really spring back on itself after being stretched so much.
When you're ready to shape, pull the roll outward, lightly stretching and elongating, then form a U shape with both ends facing away from you. Grab each end, pull down and towards the center to form a heart shape. Twist them around each other, then pull the ends slightly away from each other and press into the bottom of the dough. Place each on a lightly floured piece of parchment paper. To help the ends of the dough stick in the pretzel shape, you can wet your finger or grab your spray bottle and apply to the area where the dough overlaps. Repeat for all of your pretzels, then cover with plastic wrap or a baker’s towel and let rest for another 45-60 min, or until doubled in size.
Boil & Bake
Preheat your oven to 450° F and bring a pot of water to boil (enough that the dough can be fully submerged and floating). Carefully add 1/3 cup of baking soda to the water, then place your dough in the water for 30-60 seconds per side. Be cautious when adding the baking soda, as it will bubble quite a bit!
Place your pretzel back on your baking sheet, sprinkle with a coarse sea salt while still wet. Once you’ve boiled all 8 pretzels, place in the oven and bake for 12-15 minutes or until golden brown and baked through. Let cool for at least 5-10 minutes and dig in.
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