Small Batch Soft Pretzels
A surprisingly easy process that results in the fluffiest homemade pretzels ever. Pretzels are best enjoyed warm, fresh from the oven, so this recipe is perfect for anyone who isn't feeding a crowd and doesn't want leftovers.
Servings: 6 medium pretzels
Ingredients
- 3/4 cup warm water around 100ºF
- 1 1/4 teaspoons instant or active dry yeast
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1 tablespoon melted and cooled unsalted butter or oil
- 2 cups all purpose flour
- coarse salt for sprinkling on top
Baking Soda Bath
- 2 tablespoons baking soda
- 2 1/4 cups water
For brushing on top
- 2 tablespoons unsalted butter melted
For cinnamon sugar coating (optional)
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Add the yeast and warm water to a large bowl and whisk together. Wait for 1 minute. Then add the salt, sugar, and melted butter. Whisk until combined. Add 1 1/2 cups of the flour and mix with a dough whisk or large wooden spoon. Add the remaining 1/2 cup of flour until the dough is thick and no longer sticky. It should bounce back slightly when poked with a finger.
- Dump the dough onto a floured surface and knead for 3 minutes. Then form into a ball and cover with a damp towel for 10 minutes.
- Meanwhile, preheat oven to 405ºF. Line a large baking sheet with parchment paper. Set aside.
- Once 10 minutes is over, divide the dough into 6 equal pieces with a sharp knife or bench scraper. Each piece should be around 80g.
- To form the pretzels: take one piece and roll into a long rope, around 20 inches long. It helps to brush all the flour off of the work surface, to increase friction. Then form a circle with the rope and twist the two ends together. Bring the twisted ends back down over the circle and press down. It helps to look at the picture above in the tips section. Also, see the tips section for info on how to convert these into pretzel bites.
- In a small pot, combine the baking soda and water for the baking soda bath. Then bring the mixture to a boil. Once boiling, add one pretzel and let it sit for 20-30 seconds before removing with a slotted spoon. Make sure to drain as much of the water off of the pretzel as you can. Then transfer the pretzel to the prepared baking sheet. Repeat with the remaining pretzels. Remember to leave space between the pretzels for them to expand.
- Sprinkle each pretzel with coarse salt and bake for 12-14 minutes in the preheated oven. They should be puffed up and golden brown.
- Once done baking, immediately brush with the melted butter. For cinnamon sugar pretzel bites, combine the sugar and ground cinnamon in a bowl. Then immediately add the buttered pretzels and toss together. Enjoy warm!
Notes
For pretzel bites, simply take one of your dough pieces and roll into a rope, around the diameter of a penny. Then divide the rope into 10 equal pieces.
If you end up having leftovers, reheat by microwaving for 10-15 seconds.