Mall-Style Pretzel Recipe
Rate this recipe
Soft and chewy in the center and crispy, buttery and salty on the outside, these pretzels are amazing! Make one giant one or two large pretzels to enjoy with this easy recipe. This is a soft pretzel recipe for 1 - 2 people.
Ingredients
Dough
- 1 cup (150g) flour
- ⅓ cup (80mL) hot water
- 1 tbs (15mL) oil
- 1 tbs (14g) brown sugar
- ½ tsp (1.75g) yeast
- ⅛ tsp (1g) salt
Water Bath
- 4 cups (960mL) hot water
- 2 tbs (36g) baking soda
Topping
- ½ tbs (7g) butter or margarine
- ⅛ tsp (1g) coarse salt
Instructions
- In a bowl, combine flour, water, sugar, oil, salt and yeast. Stir until it forms a shaggy dough.
- Turn out onto a clean work surface and knead 8-10 minutes or until dough is smooth and elastic. Cover and let rise 90 - 120 minutes or until dough is double in size.
- Preheat oven to 425F (220C.)
- In a shallow pan, add baking soda and hot tap water. Do not use boiling water and only use tap water hot enough that you can safely handle. Set aside.
- Divide dough into two and cover one piece as you work. Roll each piece 36" or until pencil thin. Twist into a pretzel shape, and dip into the baking soda bath. Place onto parchment covered baking sheets, and bake 10 - 12 minutes or until golden brown.
- While still warm, spread with butter or margarine and sprinkle with coarse salt.
Notes
*Temperature of water for dough should be between 110° - 120°F (43° - 48°C) for best results.
Make sure your parchment paper can be baked at 425F (220C) or lower the heat to 400F (200C) and bake an additional 3 - 5 minutes or until golden brown.
An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you're using active dry yeast, modern varieties generally don't need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.
Always check the manufacturer's instructions on your yeast package for the best results.