Homemade Soft Pretzels – Soft Pretzels with Garlic Butter Recipe
Soft pretzels are a popular snack on American streets, in stadiums and shopping malls. In this version, after baking we brush them with garlic butter and sprinkle with salt, so they smell like a mix between garlic bread and a pretzel. Perfect for snacking during a movie or as a treat for a get‑together with friends.
United States
Difficulty: Medium
🍿
Snack
🎉
Party
🌙
Supper
🌿
Mild
Salty
Garlicky
Filling
Crunchy
Umami
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
6
Ingredients
- wheat flour type 450–550 - 400 g
- instant dry yeast 1 standard sachet - 7 g
- sugar - 1 tablespoon
- salt for the dough - 1 teaspoon
- warm water not hot - 250 ml
- butter melted, for the dough - 30 g
- baking soda for the water bath - 1 tablespoon
- water for boiling the pretzels - 1000 ml
- butter melted, for brushing after baking - 40 g
- garlic pressed - 2 cloves
- coarse salt for sprinkling - 1 teaspoon
Main Ingredient:
wheat flour
Preparation
- In a bowl mix the warm water, sugar and yeast. Set aside for 5–10 minutes until foam appears on the surface.
- Add the flour, salt and melted butter. Knead the dough by hand or with a dough hook for 7–10 minutes, until smooth, elastic and slightly springy.
- Shape the dough into a ball, place in a lightly oiled bowl, cover with a cloth and leave in a warm place for about 45 minutes, until doubled in size.
- After rising, divide the dough into 6 equal pieces. Roll each piece into a rope about 50–60 cm long, thinner at the ends. Shape the rope into a U, cross the ends twice and press them down onto the bottom of the U to form the classic pretzel shape.
- In a large pot bring 1 liter of water with the baking soda to a boil. Reduce the heat so the water is just gently simmering. Submerge each pretzel in the water for about 30 seconds, turning after 15 seconds. Remove with a slotted spoon and place on a baking tray lined with baking paper.
- Preheat the oven to 220°C top and bottom heat. Bake the pretzels for 10–12 minutes, until deep golden and slightly browned on the edges.
- Meanwhile, mix the melted butter with the pressed garlic. As soon as the hot pretzels come out of the oven, brush them with the garlic butter and sprinkle with coarse salt.
- Let cool for a few minutes and serve while still slightly warm.
Storage
In fridge:
2 days
Freezing:
Yes
Store cooled pretzels in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Reheat briefly in the oven or toaster oven to refresh before serving; brush with a bit of fresh garlic butter if needed.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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