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John Kanell

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.
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Prep Time 35 minutes
Cook Time 15 minutes
Resting Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 8
Calories: 258
Ingredients Equipment Method Notes

Ingredients
  

Pretzels
  • 1 1/2 cup warm water (44°/110℉)
  • 1 tbsp granulated sugar
  • 1 packet of active dry or instant yeast (2 ¼ tsp)
  • 1 tsp salt
  • 2 tbsp (28g) butter (melted)
  • 4 cups (480g) all-purpose flour
  • flaky sea salt or any salt with bigger crystals
Baking soda water:
  • 10 cups water
  • 2/3 cups baking soda

Equipment

  • large and deep pot
  • bowl
  • mixer

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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 :)
  6. 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.
  7. 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! ;)
    8. 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