Soft Butter Pretzels
Golden, chewy pretzels brushed with butter and parsley for a classic soft pretzel experience.
Equipment
Ingredients
Dough
all purpose flour
500 g
water (warm)
355 ml
active dry yeast
7 g
granulated sugar
20 g
salt
6 g
butter (melted)
28 g
Baking soda bath
baking soda
80 g
water (boiling)
1180 ml
Toppings
egg (beaten)
1 piece
coarse salt
5 g
butter (melted)
28 g
parsley (chopped)
2 tbsp
Instructions
Activate the yeast
Combine warm water, yeast, and sugar to start the fermentation.
Mix the dough
Combine the foamy yeast mixture with flour, salt, and melted butter.
Knead the dough
Knead for about 10 minutes until the dough is soft and smooth.
First rise
Let the dough rise until doubled in size.
Shape the pretzels
Divide dough into 8 pieces and roll into long strips, then form into pretzel shapes.
Prepare baking soda bath
Bring water to a boil and dissolve baking soda.
Boil the pretzels
Dip each pretzel in the baking soda bath for 30 seconds.
Apply egg wash and salt
Brush pretzels with egg wash and sprinkle with coarse salt.
Bake the pretzels
Bake until dark golden brown.
Finish the pretzels
Brush with melted butter and sprinkle with chopped parsley.
Original recipe
Storage
Store in an airtight container. Reheat to restore crisp exterior.
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