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  • Writer's picturehungryhungryhayden

Soft Pretzels

What's a pretzels favorite dance? The Twist


This is one of the recipes where amounts matter because a certain amount of water and salt is needed to promote gluten development.

500g Bread Flour- promotes gluten development and gives the dough the elasticity needed to shape the pretzels

500g AP Flour- preferably unbleached. Prevents the pretzels from getting too tough.

570g water- that's 57% hydration. Filtered if possible.

45g Dark Brown Sugar- helps give them that mahogany color and slightly sweet finish associated with salt pretzels

20g Salt- doesn’t matter what kind, because 20g is 20g, just stay away from iodized salt, it kills the yeast.

10g Yeast- for fermentation

Boil= 30g more Dark Brown Sugar+60g baking soda+1.5L water

Melted butter and Salt- to top the pretzels


1. Autolyse- mix flour and water together until all the water is absorbed and a dough forms. This is a pretty anhydrous dough, so make sure all the flour has some exposure to water before letting it sit and further hydrate for half an hour.

2. Knead- mix yeast and salt in. Then, knead until the dough bounces back when poked it. This will equate to at least 10 minutes of kneading. Use a stand mixer or employ a friend if possible.

3. Bulk Ferment- place dough in an greased bowl and let rise until it doubles in size (about 2 or 3 hours)

4. Shape- portion dough into 150g balls. Roll each ball out into a 12 inch rope that tapers at both ends. Twist into a pretzel, the holes should be a little bigger than desired in the finished product because they shrink during boiling and baking. if twisting pretzels isn't your thing, pretzel nuggets and pretzel sticks taste just as good, and are probably favorable for large groups. Place shaped pretzels on a parchment lined tray, and cover with plastic wrap.

5. Secondary Ferment- Place trays of pretzels in the refrigerator to ferment at least overnight and up to 48 hours.

6. Boil- bring 1.5L water to a boil, add 30g dark brown sugar and 60g baking soda. Boil the pretzels for 45 seconds per side. Place boiled pretzels on a greased baking sheet.

7. Bake- bake pretzels at 450F until they start to brown and start to blister (about 20 minutes). About half way through, after the oven spring is complete, brush with melted butter and top with coarse salt.

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