There’s just something about baked soft pretzels that makes them the perfect snack. I just love the chewy, doughy texture and classic salty exterior, whether plain or paired with various dips. This recipe can easily be modified to add a little cheese, jalapeño, or different seasonings. Or, even better for those of us with a sweet tooth, brush with butter and sprinkle with cinnamon and sugar.
Makes 12 pretzels
WHAT YOU NEED
For the dough:
11/3 cups (315ml) water, warm (110°F [43°C])
3 tablespoons (45g) packed light brown sugar
2 1/4 teaspoons or 1 packet (9g) dry instant yeast
3 3/4 cups (555g) 1:1 gluten-free flour
1 teaspoon (4.6g) baking powder
Vegetable oil for greasing the bowl
For boiling
2 gallons (7.6 L) water
1/4 cup (55.2g) baking soda
2 tablespoons (26 g) granulated
Sugar
To make the topping (optional)
1 teaspoon (6g) kosher salt (Morton’s)
3 tablespoons (42g) vegetable or
canola butter, melted
WHAT TO DO
To make the dough:
Attach a paddle to the stand mixer. To the bowl, add water, brown sugar, and yeast. Rest for 5 minutes until it becomes frothy (if it does not, the yeast did not activate).
Incorporate the remaining ingredients on low speed for about 5 minutes, until you achieve a smooth, elastic dough.
Transfer the dough to a bowl lightly greased with vegetable oil, then cover it with both plastic wrap and a kitchen towel. Rest in a warm space to rise for approximately 1 to 3 hours, or until it has doubled in size (the rise time will vary based on temperature, humidity, and elevation).
Divide into 12 equal portions. Roll each piece into a rope about 12 inches (30cm) long and shape them into smaller-sized pretzels. Be mindful not to make them too large, as this can cause them to break during the boiling step.
Place an oven rack in the center position. Preheat your oven to 425°F (220°C) and line 2 baking sheets with parchment paper.
To boil:
In a large saucepan, bring water to a boil. Add baking soda and sugar, stirring until fully dissolved.
Carefully immerse each pretzel into the boiling water using a slotted spoon, one at a time. Initially, they will sink, but as they cook, they will eventually float. When a pretzel floats, carefully remove it with the slotted spoon and place it on the prepared baking sheet.
To make the topping (optional)
This next step is optional but does enhance the flavor. Use the pastry brush to generously coat each pretzel with the melted butter and then sprinkle them with salt.
To bake:
Bake for 15 to 20 minutes or until golden brown. After baking, allow the pretzels to cool for a moment, then savor your homemade soft baked pretzels!
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