Larger Pretzels (if making 6-8): Bake for 9-11 minutes or until lightly golden brown.Small Pretzels (if making 12): Bake 7-8 minutes or until pretzels are a light golden brown (my oven typically takes 8 minutes).
Tip: For an even easier recipe, skip forming them into pretzels and just leave them as pretzel sticks or cut them into pretzel bites!īake at 425 degrees according to the times below.
#Homemade pretzel recipe free
If you’re dipping these in salted butter, feel free to omit the salt. Sprinkle with coarse sea salt or pretzel salt, if desired (while not as flavorful, you could also just use regular salt).
#Homemade pretzel recipe how to
See video below on how to twist a pretzel. Dip each dough strip in the baking soda mixture for 1-2 seconds then quickly form into a pretzel and place on baking sheet. In a medium-sized bowl, mix together 2 cups of warm water and 2 tablespoons (not teaspoons) of baking soda. Line a baking sheet with parchment paper. Step 5: Dip in Water/Baking Soda and Twist For the larger 1 inch thick pretzels, bake for 9-11 minutes or until lightly golden brown. Tip: If making smaller pretzels & rolling 1/2 inch thick, the baking time will be around 7-8 minutes. Once cut, use your hands to roll each ball into a long strip about 1/2 inch thick and 20 inches long (if making 8 larger pretzels, roll 1 inch thick and 24 inches long). Using a knife, cut the dough into 12 even sections (you can make larger pretzels by cutting it into 6-8 sections). This will allow the dough to rest & rise a tiny bit (it won’t rise much, which is fine). Place the dough ball back into the bowl, cover the bowl with plastic wrap (or a clean dish towel) and let sit for 10 minutes. This should only take 1-2 minutes tops (any longer and you’ll overwork the dough). Once all the flour is incorporated, use your hands to knead the dough into a solid ball. Use a spatula to mix the dough until it’s combined. After the 5 minutes are up, stir the yeast mixture and pour into the crater you created in the flour bowl. This is where you’ll pour the yeast mixture. Use your hand to create a crater in the middle of the bowl. While the yeast is proofing, mix together the 4.5 cups all-purpose flour and 1/2 teaspoon table salt in a large bowl. Note: If your mixture doesn’t foam or bubble after 10 minutes, your yeast is likely dead and you need to start over and with fresh yeast. Let sit for 5 minutes or until you see bubbles and foam on the top. You can get the warm water directly from the faucet – no need to heat it up more. 4.5 teaspoons), 3 tablespoons brown sugar and 3 tablespoons of melted salted butter. In a medium-sized bowl or measuring cup, stir together 1.5 cups warm water, 2 packets of yeast (i.e.
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