Soft Pretzels (with Video Tutorial)
Hot soft pretzels may be the coziest of snacks. In addition to flaky sea salt, pesto tops some of the twists, making this a great baking project for when your herb garden overflows with basil. I let the pretzel dough rise overnight for the best, most nuanced flavor, but these can be made the same day.
Bake along with me using this video, in which I share how to make deeply golden, delicious pretzels right at home. With my steps, you can ensure they are toasty on the outside yet soft in the middle. The ingredients and process are also listed below, including my recipe for homemade pesto. Once you try these, you will have plenty of motivation to make them again for all sorts of occasions. The loops are said to symbolize enduring love, so I think they are perfect for Valentine’s Day.
Ingredients
2 ½ cups bread flour
½ cup all-purpose flour
1 tablespoon softened unsalted butter
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 teaspoons instant yeast
1 cup warm water (about 107 degrees)
¾ teaspoon kosher salt
8 cups water
⅓ cup baking soda
1 egg
Flaky sea salt
Yields 8 pretzels
Pesto
¼ cup toasted pine nuts
1 garlic clove
3 cups loosely packed fresh basil leaves
½ cup extra-virgin olive oil
2 tablespoons Parmesan
Pinch of salt
How to Make the Pretzel Dough
Begin by combining the bread flour, all-purpose flour, softened butter, sugars, and yeast in a stand mixer fitted with the dough hook. Add the warm water, combine on low until a shaggy dough comes together, then mix on medium-low for about 5 minutes until dough is elastic. Add the kosher salt about 30 seconds before the dough is done. Turn into a lightly oiled glass bowl and cover. I refrigerate mine overnight for the best flavor, but for same-day pretzels let rise at room temperature for about an hour or until doubled in size.
How to Make the Pesto
Combine the pine nuts and garlic in a food processor and pulse until chopped. Add the basil leaves and pulse until well-combined. Slowly drizzle in the olive oil, reserving one tablespoon. Process until incorporated. Add the Parmesan and a pinch of salt and process again until combined. Spoon into a bowl and stir in the remaining tablespoon of oil.
How to Shape the Pretzels
Line two baking sheets with parchment paper and very lightly oil. Divide the risen dough into 8 pieces. Gently roll each piece into a rope, working from the center out, until you have a piece approximately 20 inches long. If the dough resists, let it rest for a moment before continuing.
Form a U shape with the dough, cross the ends, cross them again, then fold them down onto the rounded edge of the U. Press gently to adhere. Place four pretzels on each sheet. Let rest for about 10 minutes at room temperature.
How to Finish and Bake the Pretzels
For the best texture, boil the pretzels prior to baking. Add ⅓ cup baking soda to 8 cups boiling water. Gently lower the pretzels two at a time into the boiling water, spooning some over the top. Boil for 30 seconds, then let drain on a baking rack before returning to the parchment-lined sheets.
Make an egg wash by whisking 1 egg with 1 tablespoon water. Brush the tops of each pretzel with the egg wash. In addition to boiling the pretzels, this ensures a nice golden color and helps the toppings to adhere. Sprinkle with salt and top with pesto if desired.
Bake at 450 degrees for about 12 minutes or until deeply golden.
