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Homemade Soft Pretzel Twists Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 52 reviews
  • Author: Jessica
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 pretzel twists
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

This recipe for homemade soft pretzel twists yields perfectly chewy, golden-brown pretzels with a classic salty crust. The dough is proofed to develop flavor and texture, boiled briefly in baking soda water for that distinctive pretzel bite and color, then brushed with an egg wash before baking to a beautiful shine. Ideal for snacking or serving with mustard, cheese sauce, or your favorite dip.

Ingredients

Scale

Dough

  • 1 1/2 cups warm (110-115°F) water
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt, plus more for topping
  • 1 (1/4-ounce) package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 Tablespoons unsalted butter, melted
  • Vegetable oil, for greasing

Boiling Solution

  • 10 cups water
  • 2/3 cup baking soda

Finish

  • 1 large egg yolk beaten with 1 Tablespoon water

Instructions

  1. Activate yeast: In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle yeast on top and let sit for 5 minutes until foamy, indicating the yeast is active.
  2. Mix dough: Attach hook to mixer; add flour and melted butter. Mix on low to combine, then increase to medium speed and knead until smooth and dough pulls away from bowl sides, about 4-5 minutes.
  3. First proof: Remove dough, clean and grease bowl with vegetable oil. Return dough, cover with plastic wrap, and place in warm spot for 1 hour or until doubled in size.
  4. Prep baking: Preheat oven to 450ºF and arrange racks in middle two positions. Line two sheet trays with lightly oiled parchment paper.
  5. Prepare baking soda bath: In a large 8-quart pot, stir together 10 cups water and baking soda. Bring to a rolling boil.
  6. Shape pretzels: Turn dough onto work surface (do not flour). Divide into 12 equal pieces. Roll each into 18- to 20-inch ropes, fold in half, twist twice, and form pretzel shape by securing ends as described.
  7. Boil pretzels: One at a time, place each pretzel twist in boiling baking soda water for 30 seconds. Use slotted spoon to remove and return them to prepared baking sheets.
  8. Apply egg wash and salt: Brush tops with egg yolk wash and sprinkle with kosher salt if desired.
  9. Bake: Bake for 12 to 14 minutes, rotating pans between racks and turning halfway through to ensure even browning until golden brown.
  10. Cool and serve: Remove pretzels from oven and let cool for 5 minutes before serving.

Notes

  • Do not flour your work surface while rolling pretzels to maintain proper dough traction and prevent slipping.
  • Apply even pressure with the palms of your hands when rolling dough ropes for uniform thickness.
  • Proof dough in a warm spot or see alternative proofing methods such as the dryer method described.
  • Use vegetable oil to grease bowl and baking sheets to prevent sticking.
  • The egg wash enhances browning and shine on the pretzels.

Nutrition

  • Serving Size: 1 pretzel twist
  • Calories: 250
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 40mg

Find it online: https://jessicasrecipes.com/homemade-soft-pretzel-twists-recipe/