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Chewy Soft Pretzels {SRC}

It’s Secret Recipe Club time again!  For those of you not familiar with the club, everyone is assigned a blog from which they must make one recipe.  But you have to keep it a secret which blog you were assigned.  On Reveal Day we all post our recipe at the same time.  This month I was assigned the blog Double Dipped Life written by Krista.  Krista has a wide array of recipes.  I really wanted to try one of the enchilada dishes but they called for enchilada sauce….I’ve never seen enchilada sauce in a grocery store near me.  I settled on 2 recipes: Chewy Soft Pretzels and Garlic Naan.  I was all ready to make the Garlic Naan but as I read through the recipe I realized I didn’t have enough time for the dough to rise since I had to pick my son up from school so I ended up making the Chewy Soft Pretzels and I was so happy that I did!  These turned out great! I just wished I had sprinkled on a little more coarse salt on them.  When they were baking it smelled just like one of those pretzel places in the mall.  We all loved them!  These taste best eaten the day they are made.  I should have rolled my dough out longer before shaping them since they look a little like buns.  After a little bit of research I found that the original recipe is from King Arthur Flour.  I’ve never spent a lot of time on their site but I’ve now tried a couple of recipes that originated from them so will have to give them a closer look.

Chewy Soft Pretzels
Slightly adapted from Double Dipped Life (originally from King Arthur Flour)

2 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp sugar
2 1/4 tsp instant yeast
7/8 to 1 cup warm water*

1/2 cup warm water
2 tbsp baking soda

3 tbsp unsalted butter, melted
coarse salt for sprinkling

In the bowl of a stand mixer add the flour, salt, sugar, yeast and warm water.  Mix using the paddle attachment until combined.  Switch to the dough hook and knead on low speed for 5 minutes.  The dough should be soft, smooth and loose.  Transfer the dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rest for 30 minutes.

Preheat oven to 500 F. Line a baking sheet with parchment paper.

On a lightly greased surface, transfer the dough and divide into 8 equal pieces.  Allow to rest uncovered for 5 minutes.  Meanwhile, in a shallow bowl or pie plate mix together the warm water and baking soda.  Make sure the baking soda has dissolved thoroughly or your pretzels won’t have a nice consistent brown colour.

Using one piece of a dough at a time, roll into a long thin rope (18 to 22 inches long) and twist into a pretzel shape.  Dip pretzels into the water/baking soda (I dipped each side of the pretzel).  Place on baking sheet and sprinkle with coarse salt.  Repeat with remaining pieces of dough.  Let the pretzels rest for 10 minutes, uncovered.

Bake for 8-9 minutes or until golden brown.  Once you remove them from the oven, brush with melted butter.  Use all of the butter.  Eat warm or reheat in the oven or microwave.

* use the smaller amount (7/8) in the summer, greater amount (1) in the summer.  In the fall and spring use an amount in between.  (I used 1 cup of warm water)

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52 thoughts on “Chewy Soft Pretzels {SRC}”

  1. These look so yummy! What a fun snack, I know my teens will love.
    I enjoyed your blog so much this month – your recipes were so much fun, and I had a hard time choosing something at first. Head on over and check out what I made from your blog this month! 🙂

    Reply

  2. These look so yummy! What a fun snack, I know my teens will love.
    I enjoyed your blog so much this month – your recipes were so much fun, and I had a hard time choosing something at first. Head on over and check out what I made from your blog this month! 🙂

    Reply

  3. These look great! I love your shapes. Thanks for cooking from my blog! P.S. They really don't sell enchilada sauce in Toronto? It's usually by the mexican food- refried beans, salsas, etc. Otherwise, I'm posting a green enchilada recipe today for SRC where you make your own sauce! Good luck and Thanks again!

    Reply

  4. These look great! I love your shapes. Thanks for cooking from my blog! P.S. They really don't sell enchilada sauce in Toronto? It's usually by the mexican food- refried beans, salsas, etc. Otherwise, I'm posting a green enchilada recipe today for SRC where you make your own sauce! Good luck and Thanks again!

    Reply

  7. These look wonderful! I tried making homemade pretzels a few months ago but mine didn't turn out nearly as pretty as yours! Good job!

    Reply

  8. These look wonderful! I tried making homemade pretzels a few months ago but mine didn't turn out nearly as pretty as yours! Good job!

    Reply

  22. ooooh goodness! when i go to the fair there are two things i absolutely most have. This is one of them. mmrraaawwhhh i love soft pretzels!

    happy src reveal day!

    Reply

  27. These pretzels look so soft and delicious! I can tell you have done a fabulous job and must be proud of it! 😀

    Reply

  30. Thanks for taking a second look at King Arthur Flour – our website is full of inspiration and temptation – from the recipes to the blog and beyond. We're here in Vermont to help – You can even call us at 800-827-6836 and ask to speak with a baker. You'll find us here from 8 AM to 9 PM weekdays and 9 AM to 5 PM on weekends. Happy Baking! Irene @ KAF

    Reply

  31. Well, I think I have discovered the recipe I have been looking for to whip up a batch of pretzels! Your pretzels look just wonderful! 🙂

    Reply

  46. You got the most perfect color on your pretzels! These look WAY better than any soft pretzel you can buy at the mall. Nothing beat homemade and your pretzels look first class.

    Reply

  47. You got the most perfect color on your pretzels! These look WAY better than any soft pretzel you can buy at the mall. Nothing beat homemade and your pretzels look first class.

    Reply

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