Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Bath
Top
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; rolling pin; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Dough · About 60 min
- Knead 500 g plain flour, 280 ml warm water, 7 g instant yeast, 30 g butter, 15 g sugar, 1 tsp salt 8 minutes; rise 60 minutes. Divide into eight ropes and twist into pretzels; rest 15 minutes.
Bath · About 12 min
- Heat oven to 220°C / 425°F. Bring 2000 ml water, 80 g baking soda to a gentle boil; dip each pretzel 20–30 seconds and drain onto lined trays.
Check: The food must be hot through at 220°C / 425°F.
Bake · About 20 min
- Sprinkle 10 g coarse salt and bake 15–20 minutes until deep golden. This home method uses baking soda rather than lye.
Check: Look for this result: deep golden.
Tips
- Use a roomy pot because baking soda water foams.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use vegetable oil instead of butter.
Storage
- Cool completely before covering. Keep plain baked goods airtight for up to two days; refrigerate if adding perishable fillings.
- Warm bread or scones briefly in a moderate oven. Cookies and muffins can be served at room temperature. Freeze cooled portions for up to two months.
Make ahead
- Prepare the measured ingredients for Pretzels one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Pretzels?
Use a roomy pot because baking soda water foams.
What can I substitute in Pretzels?
Use vegetable oil instead of butter.
Can I prepare Pretzels ahead?
Prepare the measured ingredients for Pretzels one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
