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soft pretzels

These soft pretzels are the kind you want to tear into while they’re still warm.

A quick bath in baking soda gives them their classic flavour and deep golden colour, finished with a generous brush of butter and served with a warm cheese dip.

Photo Credit: Camie Leard

I made pretzels everyday while working at Rain Dog Bar. I’ve also used this recipe to make soft pretzels for most of the functions and parties I’ve catered – I can easily say, this recipe has been tested over 500 times.

In this recipe, the classic amber shell of the pretzel is created not with baker’s lye, but with a simple baptism in a baking soda solution. Brushing the pretzels heavily with butter is mandatory, but the chunky salt sprinkle can be swapped out for sesame or poppy seeds, ‘everything’ bagel mix, cinnamon sugar, Tajin or whatever spice mix suits you.

Cheddar cheese and a mix of spices can turn a basic bechamel into a warm cheese dip for your pretzels. Add a ramekin of grainy mustard and a cold pilsner for the perfect pretzel combo.

Recipe by Chef Adam Hayman
soft pretzels
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Soft Pretzels

These soft pretzels are golden on the outside, pillowy on the inside, and brushed generously with butter. Made with a simple baking soda bath, enjoy as a snack, at a potluck or appetizer before the main meal.
Servings 24
Author Chef Adam Hayman

Ingredients

Pretzels

  • 1.4 oz instant dry yeast (SAF instant yeast is a good choice)
  • 1.5 oz sugar
  • 2 1/2 cups water (110 F)
  • 7 7/8 cups flour
  • 3/4 cup sugar
  • 2 1/4 tsp salt
  • 1 1/2 tbsp canola oil
  • 1/4 cup baking soda
  • 8 cups warm water, approximately
  • 1/4 cup melted butter
  • coarse salt

Warm Cheese Dip

  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup whole milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 5 oz shredded cheddar

Instructions

Pretzels

  • Mix the yeast and sugar together in a small bowl before bringing the water to the correct temperature.
  • As soon as the water is properly warmed, immediately pour it over the yeast. Allow it to bloom while you measure your dry ingredients.
  • In the bowl of a stand mixer fitted with a dough hook, add your flour, sugar and salt. Give it a light stir to disperse the salt –this is so you don’t risk killing the yeast.
  • With the mixer on low, add the bubbling yeast mixture to the dry ingredients and mix for a few seconds.
  • Once there are no longer puddles of water in the bowl, add the oil.
  • Let the machine knead the dough, on a low speed, for five minutes.
  • Take the dough out and put it on your counter. With two cupped hands on each side of the dough, move the mound of dough around in a circle until it forms a ball. Press a finger into the dough. It should be smooth in appearance and springy, like a Pilates ball. If it’s not, knead it by hand until it is.

Forming the pretzels

  • Let the dough rest, covered with plastic wrap, for 5 minutes or so while you preheat the oven to 190 C (375 F) and tidy up.
  • Gather your tools: rolling pin, bench scraper, two clean towels and a pinch bowl of flour.
  • Flatten the dough ball slightly and divide it, like a pie, into 8 wedges. Remove your first triangle and cover the rest with a clean towel.
  • Toss some flour down and roll the dough into one long, flat triangle with the point facing you. This step helps remove air bubbles, leading to smoother, more consistent pretzels.
  • While pulling the pointed end tight, roll the dough up towards the wide end. Now you have a smooth, short tube of dough. Roll this tube out into a long snake roughly 2 cm (¾ inch) in diameter.
  • You can now portion the dough out however you like; small pretzel bites are great for a buffet at a party, a 10 cm (4 inches) pretzel stick is perfect as a side or a snack, or you can twist them into the traditional soft pretzel knot shape. Whatever shape you choose, it’s important to keep the portioned pieces covered with a second clean towel while you work with the rest of the dough.
  • Once portioned, mix the baking soda and warm water in a large bowl. Drop each pretzel into the bath, a few at a time, rinsing off any excess flour. Then, space them out on a parchment paper lined baking sheet.
  • With a pastry brush or spoon, top liberally with butter liberally with butter and sprinkle coarse salt or whatever topping you’re using.
  • Bake in a preheated 190 C (375 F) oven for 10-15 minutes depending on the size you’ve made your pretzels. You can tell they’re done when they turn that classic a dark amber.

Warm Cheese Dip

  • Make a roux. Melt the butter in a small sauce pan over medium heat. Add flour and stir into the butter. You may have to add a touch more butter or flour to get the desired ratio. The consistency you’re looking for, once it’s hot, is of wet sand. Cook the roux, Stirring constantly, for a few minutes until it starts to smell toasty, like shortbread cookies.
  • Slowly add the milk, a quarter cup at a time, stirring between each addition. If the milk is added to the roux all at once and not stirred in and dissolved slowly, the sauce will be lumpy. To make this step easier, first-time bechamel makers may want to heat the milk before adding it to the roux. Once all the milk is added and the sauce is smooth, turn the heat down to low and stir in the salt and spices. Cook the sauce for 10-15 minutes, stirring often with a high temp/silicone spatula to make sure it stays nice and creamy. Mix in the grated cheese and stir until the cheese melts. Serve warm.