The Ultimate Classic Buttery Soft Pretzels
Soft pillowy pretzels with a buttery crisp exterior. The perfect base for dipping, salting, dusting with cinnamon sugar or anything your heart fancies.
Servings: 12 pretzels
Calories: 168kcal
Ingredients
- 500 mL (2 cups) plant-based milk or fresh milk lukewarm
- 102 g (½ cup) brown sugar
- 60 g (¼ cup + 1 tsp) vegan butter or unsalted butter melted
- 1 tbsp instant active yeast
- 685 g (5½ cups) all purpose flour plus extra for dusting
- 2 tsp salt
- 85 g (1/3 cup) baking soda
- 960 mL (4 cups) water
- 60 g (¼ cup + 1 tsp) vegan butter or unsalted butter melted
Instructions
- In a large bowl or the bowl of your stand mixer fitted with the hook attachment, combine the milk, brown sugar and 60g of melted butter. Sprinkle the yeast and leave to bloom for 1 minute.
- In another bowl, add in your flour and salt and give it a quick whisk. Proceed to add this into your milk mixture and stir until combined and no big lumps of flour are left. Place dough in a lightly greased bowl, cover, and leave to rest for 1 hour or until double in size.
- Line 3 large trays with silicone mats/parchment paper (see notes).
- Punch dough and plop on to your very lightly floured work surface. Evenly portion to 12 parts. Take one portion and cover the rest with a towel. Begin rolling into a thin log, about 30" (76cm) long. Shorter if you want a fatter pretzel.
- To make the traditional pretzel shape, form an inverted U, twist the ends twice and flip the ends over to meet the round part of the pretzel. Lightly pinch the ends to seal the shape. Place pretzel onto the lined trays and repeat the process. (see pictures above for shaping)
- Let the pretzels rest for 30 minutes, covered. Uncover then place in the refrigerator for another 10 minutes.
- Preheat oven to 475°F (245°C). Place water and baking soda in a shallow skillet and heat until it begins to steam (no need to boil) and baking soda is dissolved. Once steaming, turn the heat off. Using a wide slotted spoon, submerge pretzel in the baking soda bath for 10 seconds. Drain as much of the liquid and return to the baking tray.
- Bake pretzels for 7-10 minutes. Rotating the pans midway if needed.
- Brush the hot pretzels with the remaining 60g of melted butter and devour.½
Notes
*You can use 1½ tbsp active dry yeast if that is what you have on hand. Just make sure to follow the instructions on your package when activating the yeast.
*Feel free to shape dough any way you would like (twists, braids, etc.). Pretzel bites are the simplest to shape and the easiest to handle during the baking soda bath.
Recipe modified from midegetmomma.com