Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Dough
Bath
Top
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; rolling pin; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Dough · About 60 min
- Knead 500 g plain flour, 280 ml warm water, 7 g instant yeast, 30 g butter, 15 g sugar, 1 tsp salt 8 minutes; rise 60 minutes. Divide into eight ropes and twist into pretzels; rest 15 minutes.
Bath · About 12 min
- Heat oven to 220°C / 425°F. Bring 2000 ml water, 80 g baking soda to a gentle boil; dip each pretzel 20–30 seconds and drain onto lined trays.
Check: The food must be hot through at 220°C / 425°F.
Bake · About 20 min
- Sprinkle 10 g coarse salt and bake 15–20 minutes until deep golden. This home method uses baking soda rather than lye.
Check: Look for this result: deep golden.
Tips
- Use a roomy pot because baking soda water foams.
- Judge Pretzels by the texture and doneness signs in its steps. Your pan and heat affect how long Pretzels takes to cook.
Substitutions
- Use vegetable oil instead of butter.
Storage
- Wait until Pretzels is completely cool before covering it. Plain baked Pretzels keeps airtight for up to two days; adding perishable fillings means it needs refrigeration.
- If Pretzels is bread or scones, use a moderate oven for a brief warming. Serve Pretzels at room temperature if it is cookies or muffins. Cooled portions of Pretzels can be frozen for up to two months.
Make ahead
- Prepare the measured ingredients for Pretzels one day ahead. For Pretzels, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pretzels on the day of serving.
FAQ
What matters most when making Pretzels?
Use a roomy pot because baking soda water foams.
What can I substitute in Pretzels?
Use vegetable oil instead of butter.
Can I prepare Pretzels ahead?
Prepare the measured ingredients for Pretzels one day ahead. For Pretzels, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pretzels on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
