Homemade Pretzels
Coooking Temperature: 375°F/ 190°C/ Gas Mark 5
Calories: 10
Adjust Servings Here: 12 Pretzels
Description
There’s nothing like the warm, comforting aroma of homemade pretzels baking in the oven, filling the kitchen with a sense of nostalgia. My kids and I love making them together, especially sesame pretzels, which are their favorite. The joy of sprinkling sesame seeds and sharing the freshly baked, golden-brown pretzels creates cherished memories that we savor with every bite.
Ingredients
Dough
- 480 ml (2 cups) Warm water 110F /45C
- 640 g (5⅓ cups) Bread flour (or all-purpose flour)
- 7 g (2¼ tsp) Instant dry yeast
- 9 g (1½ tsp) Salt
- 18 g (1½ tbsp) Sugar
- 45 g (3 tbsp) Cooking oil
Poaching liquid
- 1.5 liters (6 cups) Water
- 6 tbsp (⅓ cups) Baking soda
Egg wash
- 1 Egg beaten
Toppings
- 2 - 4 tbsp Sesame seeds
- 2 - 4 tbsp Nigella seeds
- 3 tbsp Crystal salt
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm water, sugar, oil, and yeast. Add the flour and salt to the yeast mixture. Mix until the dough starts to come together. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour.480 ml Warm water, 640 g Bread flour, 7 g Instant dry yeast, 9 g Salt, 18 g Sugar, 45 g Cooking oil
- First Rise: Place the dough in a lightly oiled bowl, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Oven: Preheat your oven to 425°F (220°C) or Gas mark 6. Line two baking sheets with parchment paper and lightly grease them.
- Shape pretzels: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece of dough into a long rope, approximately 20 to 22 inches long. To shape the pretzels, take the ends of the rope and form a U shape. Cross the ends over each other and press them down onto the bottom of the U shape to form the pretzel shape. Place each pretzel onto the prepared baking sheets.
- Prepare the Baking Soda Bath: In a large pot, bring 6 cups of water and the baking soda to a boil.
- Boil the Pretzels: Carefully drop each pretzel into the boiling water for about 30 seconds. You can boil 1-2 pretzels at a time. Use a slotted spatula to remove the pretzels from the water and place them back on the baking sheets.1.5 liters Water, 6 tbsp Baking soda
- Add Egg Wash and topping: Brush each pretzel with the beaten egg. Sprinkle coarse sea salt or other toppings over the top of each pretzel. I am using coarse salt, sesame seeds, and nigella seeds.1 Egg, 2 - 4 tbsp Sesame seeds, 2 - 4 tbsp Nigella seeds, 3 tbsp Crystal salt
- Bake: Bake the pretzels in the preheated oven for 12-14 minutes or until they are golden brown.
- Cool and Serve: Remove the pretzels from the oven and let them cool on a wire rack for a few minutes. Serve warm with mustard or your favorite dipping sauce.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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