Homemade Pretzels
Nothing beats the smell of fresh, warm dough baking in your own oven. These golden pretzels FROM John Kanell feature a rich, buttery interior hidden beneath a perfectly chewy, salted crust. Making them from scratch is incredibly rewarding and much simpler than you might think. Serve them warm with a side of sharp mustard or melted cheese sauce for the ultimate weekend comfort food experience.
Ingredients
Equipment
Method
- Activate Yeast: Combine warm water, sugar and yeast in a large bowl. Stir gently and let it sit for about 5 minutes until it becomes bubbly-if you don't see any bubbles, restart (maybe the yeast is old if it's not bubbly).
- Mix Base: Stir in the salt and melted butter. Add the first two cups of flour, one at a time, mixing with a spatula until a shaggy dough forms.
- Knead Dough: Using a dough hook, add the remaining flour gradually. Mix for 3 minutes until the dough bounces back when pressed and isn't as sticky to the touch. Transfer to a floured surface and knead for 4 minutes until smooth.
- First Rise: Place the dough in a lightly oiled bowl. Cover with a warm cloth and let it rise in a cozy spot (for example in the turned off oven) for 40 minutes, or until it has doubled in size.
- Shape Pretzels: Preheat your oven to 230°/450℉)Divide the dough into 8 pieces. Roll each into a long rope (approx. 50-60 cm/20-23 inches). Form a "U" shape, twist the ends twice, and fold them down to create that classic pretzel heart. I have a video down below that shows how to do it 🙂
- Prepare Bath: Bring 10 cups of water to a rolling boil in a very large, deep pot. The Soda Trick. 🛑 Safety First: Turn the heat down slightly and add the baking soda very slowly, one tablespoon at a time. If you dump it all at once, the water will react and bubble up like a volcano! Once it settles, submerge each pretzel for exactly 30 seconds.
- Bake & Salt: Place on a lined tray. Brush with the egg wash (1 egg + 1 tbsp water) and sprinkle generously with flaky sea salt. Bake for 12 minutes or until deep golden brown. Serve warm and enjoy! 😉
Stellka’s Pro-Tip: Trust me on this one—be very careful with the baking soda bath! I’ve had it boil over on me before, and it’s a mess. To avoid a 'soda volcano,' use a much larger and a deeper pot than you think you need and add the soda very slowly. If it starts to foam too high, just lift the pot off the heat for a second.
Notes
Recipe is from: John Kannel
Nutritional Values:
258kcal
Protein: 6,8g
Carbs: 47,1g
Fats: 4g
Fiber: 1,6g
SHAPING THE PRETZELS:
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