World S Greatest Soft Pretzels

My husband and I love our pretzels and we make them quite often. We love that special soft pretzel that you get at the mall, or at the ball game. You know the one I’m talking about, eh? Those huge pretzels that you just can’t stop eating, they’re salty, they’re buttery, they’re just amazing. This recipe I’m sharing with you here is my family’s recipe that we’ve been making for years and years, so it’s tried, tested and true. Rest assured this recipe has been perfected over the years, so it’s literally foolproof. You’ll love it!

Why Make The World’s Greatest Soft Pretzels

Easy to Make Soft and Delicious Tastes Incredible Simple Ingredients

Pretzels are not hard to make, so don’t get discouraged by the fact that you have to make a water bath with baking soda and dip them in there, that’s child’s play. The dough is super easy to make too, just use your mixer, let it do all the work. And the fun part, is rolling out the long ropes and I swear my ropes were 3 or 4 feet long, just because I wanted the largest pretzels.

Ingredient Notes

Active Dry Yeast – I used active dry yeast in this recipe, but you can use instant yeast. The difference is that active dry yeast needs to be activated first, whereas instant yeast doesn’t. Flour – Regular white flour. Water – It’s super important to make sure your water is lukewarm. The best temperature of the water should be anywhere from 95 degrees to 105 degrees for this. You don’t really want anything warmer, as it will kill the yeast. Milk – Same as with water, we want to make sure the milk is lukewarm. The best temperature should be anywhere from 95 degrees to 105 degrees. Salt – Table salt in the dough and coarse salt for sprinkling over the top of the pretzels. Sugar – Sugar is important when making bread, it’s what makes it soft and tender by absorbing some of the water and slowing down the formation of gluten strands. Sugar is also what feeds the yeast. Baking Soda – Helps give the pretzels their chewy crust and that incredible pretzel flavor. Butter – Melted butter to brush over the top of the pretzels, for that great buttery taste.

How To Make Soft Pretzels

Tips

Storing Soft Pretzels

Pretzels are one of those baked goods that have a short shelf life and are best eaten right way. You can wrap them tightly in plastic wrap but what I normally do is let them cool completely then wrap them in a clean dish cloth or paper towels then store them in an airtight container. Make sure they are cooled completely otherwise the container will fill with humidity causing the pretzels to get soggy. Another thing to consider, is not adding salt to the pretzels because salt makes the pretzels soggy. Pretzels can be stored at room temperature for up to 2 days or freeze them for up to 1 month.