You can’t beat a warm from the oven, soft pretzel – especially with a great dipping sauce! Homemade pretzels are easier than you think. With a few pantry ingredients a little bit of prep time, you’ll have a treat you could serve as an appetizer in no time at all.
Here’s what you’ll need:
For the pretzel dough –
- 2 ½ cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 (1/4-ounce) active dry yeast packet
- ¾ -1 cup warm water (100-110°F)
For the baking soda bath –
- 1 cup boiling water
- 2 Tablespoons baking soda
Optional toppings –
- For the pretzel dough – combine the flour, salt, sugar and yeast in a stand mixer fitted with a paddle attachment. Mix on low until combined. With the mixer on low, slowly add the water until the dough comes together and the flour mixture is incorporated. The dough should not be too sticky and should be able to be handled. Scrape dough off of the paddle attachment and knead the dough using the dough hook attachment for 5 minutes (this can also be done by hand). Place the dough in a large bowl and cover the top of the bowl with plastic wrap. Allow to rise at room temperature for 30 minutes.
- Preheat the oven to 475°F and generously grease or line a baking sheet with nonstick parchment paper.
- For the baking soda bath – boil 1 cup of water and add the baking soda, stirring until it dissolves. Transfer to an 8×8-inch square pan and cool to lukewarm temperature.
- Knead dough on a lightly floured surface about ten times. Divide the dough into eight pieces (about 65 grams each). Roll each piece into an 18-inch long thin rope and twist into a pretzel shape. Place pretzels in small batches into the baking soda solution, spooning the liquid over the pretzel dough for about 2 minutes. Transfer pretzels to the prepared baking sheet and sprinkle desired topping over each pretzel.
- Bake 8-10 minutes, or until the pretzels are golden brown.
- Remove pretzels from the oven, cooling slightly.
Check out some of our dipping suggestions!
Sea salt coated pretzel with Stonewall Kitchen Traditional Pub Style Mustard.
Sanding sugar coated pretzel with Stonewall Kitchen Red Raspberry Jam.
Seasoned pretzel with cheese and scallions served with Stonewall Kitchen Tomato Herb Bruschetta Spread.
“Everything” pretzel with Stonewall Kitchen Honey Mustard Dip.
Stonewall Kitchen Roasted Garlic and Onion Dipping Oil pretzel with extra oil for dipping.
Cinnamon sugar dusted pretzel drizzled with Stonewall Kitchen Spicy Mexican Chocolate Sauce.