Imagine pulling out a batch of golden, perfectly twisted pretzels that look and taste like they've come straight from a gourmet bakery - but you made them yourself! These Small Batch Salted Pretzels are about to transform your home baking game, offering that irresistible combination of crispy exterior, soft interior, and that classic pretzel tang that will have everyone begging for your recipe. Whether you're a baking novice or a seasoned pro, this simple yet magical recipe will make you feel like a true culinary artisan.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 pretzels
Ingredients
- 1 cup warm water
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 1/4 cup baking soda
- Coarse salt for sprinkling
Instructions
- In a medium mixing bowl, combine warm water (around 110°F) and sugar. Sprinkle active dry yeast over the surface and let sit for 5-7 minutes until the mixture becomes foamy and fragrant, indicating the yeast is activated.
- Add flour to the yeast mixture and mix using a wooden spoon or stand mixer with a dough hook. Knead the dough for 5-7 minutes until it becomes smooth, elastic, and slightly tacky. If the dough feels too sticky, add a little more flour.
- Cover the bowl with a clean kitchen towel and let the dough rest in a warm, draft-free area for 10-15 minutes to allow it to rise and become puffy.
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- Divide the dough into 6 equal portions. Roll each portion into a long rope about 18 inches long on a lightly floured surface.
- Shape each rope into a classic pretzel twist by forming a U-shape, crossing the ends, and pressing them onto the bottom of the U to create the traditional pretzel shape.
- In a wide, shallow pan, dissolve baking soda in 4 cups of hot water. Briefly dip each pretzel into the baking soda solution for 20-30 seconds, which helps create the signature golden-brown pretzel crust.
- Place the pretzels on the prepared baking sheet. Sprinkle generously with coarse salt, ensuring even coverage.
- Bake in the preheated oven for 12-15 minutes, or until the pretzels are deep golden brown and have a shiny, crisp exterior.
- Remove from the oven and let cool on a wire rack for 5-10 minutes before serving. Pretzels are best enjoyed warm and fresh.
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cool, and it won't activate properly.
- Kneading is Key: Don't rush the kneading process. A full 5-7 minutes develops the gluten, giving your pretzels that perfect chewy texture.
- Baking Soda Bath Secret: The brief dip in baking soda solution is what gives pretzels their signature golden-brown color and distinctive flavor. Don't skip this step!
- Salt Strategically: Sprinkle coarse salt immediately after the baking soda bath for maximum flavor and adhesion.
- Serve Warm: Pretzels are best enjoyed fresh out of the oven. If you're not serving immediately, reheat briefly in the oven to restore their crispy exterior.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 4g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
