Pretzel Twists Recipe

Introduction

Pretzel twists are a classic snack with a perfect balance of a crisp, golden crust and a soft, chewy interior. This recipe guides you through making authentic, homemade pretzels that are great for sharing or enjoying anytime.

Ingredients

• 4.5 cups (567 g) all-purpose flour
• 1.5 cups (355 ml) warm water
• 1 packet (7 g / 0.25 oz) active dry yeast
• 2 tablespoons (25 g) sugar
• 2 large eggs, whisked
• 2 teaspoons table salt
• ¼ cup (57 g) butter, melted
• ¾ cup (170 g) baking soda
• 12 cups (2.8 l) water
• Coarse salt, for topping

Instructions

1. Step 1: In a spacious mixing bowl, combine warm water, sugar, and yeast. Allow the mixture to become frothy and aromatic for 3-4 minutes to activate the yeast.
2. Step 2: Gradually fold the flour into the yeast mixture until a soft, cohesive dough forms. Add melted butter and salt, then knead thoroughly until the dough is smooth and elastic.
3. Step 3: Transfer the dough to a lightly greased container. Cover it with a damp cloth and let it rise in a warm spot until it doubles in volume, about one hour.
4. Step 4: Gently deflate the risen dough on a floured surface. Divide into 12 equal pieces. Roll each piece into a 14-inch elongated strip, then fold and twist each into a pretzel shape, pinching the ends to secure.
5. Step 5: Bring 12 cups of water and the baking soda to a vigorous boil in a large pot. Submerge each pretzel for 30-40 seconds, then remove with a slotted utensil and place on a prepared baking sheet.
6. Step 6: Brush each pretzel generously with beaten eggs and sprinkle with coarse salt for flavor and texture.
7. Step 7: Bake in a preheated oven at 450°F until the pretzels turn rich golden brown, about 12-15 minutes. Let cool slightly before serving.

Tips & Variations

• Ensure the water for yeast activation is between 100-110°F to activate the yeast without killing it.
• Let the dough rise in a draft-free warm place such as near a preheated oven or inside a turned-off oven with the light on.
• Use coarse sea salt or pretzel salt instead of table salt for an authentic texture and flavor burst.
• For a softer pretzel, brush with melted butter right after baking.

Storage

Store pretzels in an airtight container at room temperature for up to 2 days. To warm, reheat in a 350°F oven for 5-7 minutes to restore their crusty exterior and softness inside. These pretzels do not freeze well as they may lose texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. If you do, mix it directly with the flour and omit the initial yeast activation step. Adjust rising times as needed.

Why do pretzels need to be boiled in baking soda water?

Boiling the pretzels in baking soda water helps develop their signature chewy crust and gives them a glossy, golden brown finish when baked.

Pretzel Twists Recipe

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★★★★★

4.9 from 769 reviews

These classic Pretzel Twists are soft, chewy, and golden-brown on the outside with a tender interior, made from scratch using a simple yeast dough. Boiled briefly in a baking soda bath for authentic texture, then brushed with egg wash and sprinkled with coarse salt, they provide a perfect snack or appetizer with a traditional German twist.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 pretzels 1x
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4.5 cups (567 g) all-purpose flour
• 1.5 cups (355 ml) warm water
• 1 packet (7 g / 0.25 oz) active dry yeast
• 2 tbsps (25 g) sugar
• 2 large eggs, whisked
• 2 tsps table salt
• ¼ cup (57 g) butter, melted

Boiling Bath

• ¾ cup (170 g) baking soda
• 12 cups (2.8 l) water

Topping

• Coarse salt, for topping

Instructions

1. Yeast Activation: Combine warm water, sugar, and yeast in a spacious mixing bowl, allowing the mixture to become frothy and aromatic for 3-4 minutes.
2. Dough Preparation: Gradually fold flour into the yeast mixture, blending until a soft, cohesive dough forms. Incorporate melted butter and salt, kneading thoroughly until smooth and elastic.
3. First Rise: Transfer the dough to a lightly greased container, cover with a damp cloth, and let it rise in a warm environment until its volume doubles, about one hour.
4. Shaping: Gently deflate the risen dough onto a flour-dusted surface. Divide into 12 uniform segments, rolling each into 14-inch elongated strips. Fold and twist each piece, pinching ends to create distinctive pretzel shapes.
5. Boiling Bath: Bring a large pot of water and baking soda to a vigorous boil. Submerge each pretzel for 30-40 seconds, ensuring complete coverage, then extract with a slotted utensil and arrange on a prepared baking sheet.
6. Finishing Touches: Whisk eggs and brush generously over each pretzel surface. Sprinkle with coarse salt for enhanced flavor and texture.
7. Baking: Place pretzels in a preheated 450°F oven, baking until they transform into a rich, golden-brown color, approximately 12-15 minutes. Remove and allow to cool slightly before serving, savoring their crisp exterior and soft interior.

Notes

• Yeast Activation Tip: Ensure water temperature is between 100-110°F to perfectly activate yeast without killing it.
• Dough Rising Hack: Choose a draft-free, warm spot like near a preheated oven or in a turned-off oven with the light on for optimal rising.
• Boiling Technique: Keep water at a rolling boil and limit each pretzel’s bath to 30-40 seconds for that signature chewy exterior and glossy finish.
• Salt Selection: Use coarse sea salt or pretzel salt for authentic texture and flavor burst – table salt won’t deliver the same crisp, bold results.

Keywords: pretzels, pretzel twists, soft pretzels, baking soda bath, German snacks, homemade pretzels, yeast dough pretzels