Basic

Basic Soft Pretzels

By:
In: Basic, Muffins and Baking, Quick and Easy, Recipes
February 15, 2018
    • 0


    Baked soft pretzels on pan.

    Beer cheese soup was made for soft pretzels. I know it, you know it, and these twisty knots of soft fluffy bread with the chunky salt know it.

    And that is my job today: to give you the pretzels you need to complete the beer cheese soup set. Soft, excessively fluffy, basic delicious pretzels. You know I take this job very seriously.

    Here’s a Soft Pretzel Perks Recap. They are:

    • Simple and straightforward.
    • Domestic goals.
    • Make-able with just a bowl and a wooden spoon.
    • Seriously. Just use a wooden spoon.
    • Soft, fluffy, pillowy.
    • Adaptable to your favorite shapes, flavors, etc.
    • Highly dip-able.
    • Yummy.

    Here’s a quick rundown of the process.

    First: Mix up the dough.

    Dough for Basic Soft Pretzels in bowl with spoon.

    Now knead it up – 10-15 times is good – and put back in the bowl.

    Dough for Basic Soft Pretzels uncovered in bowl.

    Now cover with plastic and let the yeast do its thang.

    Dough for Basic Soft Pretzels covered in bowl.

    Roll, shape, and dip in a baking soda solution (that’s what pretzelifies it).

    Basic Soft Pretzels on pan before baking.

    Bake. Dip. Eat. What a happy ending.

    Baked Soft Pretzels on pan.

    I did not bother to do a center pretzel twist, mostly because I was just in such a hurry to get some bread in my oven so that I could make this moment happen:

    Basic Soft Pretzels dunked in Beer Cheese Soup.

    Because let’s be honest. That’s really why we’re making these soft, fluffy, steaming hot pretzels. To rip, cheese-dip, and devour. ?

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    Basic Soft Pretzels

    • Author: Lindsay
    • Prep Time: 1 hour
    • Cook Time: 15 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 6-8 large soft pretzels
    Print Recipe

    Description

    Basic Soft Pretzels! Necessary dippers for your beer cheese soup ♡

    Ingredients

    Soft Pretzels:

    • 1 cup warm milk
    • 1 package instant yeast
    • 3 tablespoons brown sugar
    • 2 tablespoons melted butter
    • 1 teaspoon salt
    • 2 1/4 cups all-purpose flour
    • more flour for dusting

    Extras:

    • 1/4 cup baking soda whisked into 3-4 cups warm water
    • 1 egg
    • coarse salt

    Instructions

    1. Make the Dough: In a mixing bowl, gently whisk the warm milk, yeast, brown sugar, butter, and salt. Stir in the flour until a dough forms. Transfer the dough to a floured surface and knead 10-15 times.
    2. Let the Dough Hang Out: Return to the bowl and drizzle with a little oil to prevent sticking. Cover with a cloth or plastic wrap and set aside for an hour to rise.
    3. Pretzel-ify: When the dough has risen, punch it back down and divide it into 6-8 sections. Roll each section into a loooong skinny rope. Fold it into a pretzel. Dip into the baking soda solution and place on a parchment-lined baking sheet.
    4. Bake: Brush with the beaten egg and sprinkle with salt. Bake at 450 degrees for 10-12 minutes, until golden brown. YUUUUUM! Dip in cheese sauce, mustard, or my personal favorite – beer cheese soup.

    1895 g2493.4 mg3.9 g32.1 g5.8 g31.5 mg
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