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easy soft pretzel recipe
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy soft pretzel recipe yields perfectly golden, chewy pretzels with a soft interior, featuring a savory molten jalapeño cheddar filling. It’s a delightful homemade snack perfect for family activities.
Ingredients
- 240 ml (1 cup) warm water, 40-45C (105-115F)
- 15 g (1 tbsp) granulated sugar
- 7 g (2.25 tsp) active dry yeast
- 400 g (3.25 cups) all-purpose flour, plus extra for dusting
- 5 g (1 tsp) fine sea salt
- 30 g (2 tbsp) unsalted butter, melted (for dough)
- 15 g (1 tbsp) unsalted butter, melted (for brushing after baking)
- 60 g (0.5 cup) baking soda
- 1 large egg, for egg wash
- 5 g (1 tsp) coarse pretzel salt
- 2 g (0.5 tsp) paprika
- 170 g (1.5 cups) shredded sharp cheddar cheese, vegetarian microbial rennet
- 60 g (0.25 cup) cream cheese, softened
- 30 g (2 tbsp) diced pickled jalapeños, drained well
- 2 g (0.5 tsp) garlic powder
Instructions
- Activate the Yeast: In a large bowl, combine 1 cup warm water, 1 tbsp granulated sugar, and 2.25 tsp active dry yeast. Stir gently until dissolved, then let stand for 5-10 minutes until foamy.
- Mix the Dough: Add 3.25 cups all-purpose flour and 1 tsp fine sea salt to the yeast mixture. Pour in 2 tbsp of melted unsalted butter. Mix with a wooden spoon or stand mixer until a shaggy dough forms.
- Knead to Perfection: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough feels smooth and elastic. Place in a lightly oiled bowl, turning once to coat.
- First Rise and Prepare Filling: Cover the bowl with plastic wrap and let the dough rise in a warm place for 45-60 minutes, or until doubled in size. While dough rises, combine 1.5 cups shredded sharp cheddar, 0.25 cup softened cream cheese, 2 tbsp drained diced pickled jalapeños, and 0.5 tsp garlic powder in a medium bowl; mix until well combined.
- Shape Your Pretzels: Preheat oven to 220C (425F). Line two large baking sheets with parchment paper. Punch down dough and divide into 8 equal pieces. Roll each piece into a 30 cm (12 inch) rope. Flatten each rope into a 5 cm (2 inch) wide strip. Spoon 1-2 tablespoons of filling down the center. Fold one side over the filling, then the other, pinching firmly along the seam to seal. Gently roll the sealed rope, then shape into a classic pretzel.
- The Baking Soda Bath: In a large, wide pot, bring 2 liters (8 cups) of water to a rolling boil. Carefully add 0.5 cup baking soda and stir. Gently drop one pretzel at a time into the boiling solution, cooking for 30 seconds per side (1 minute total). Using a slotted spoon, remove pretzel, drain excess water, and place on parchment-lined baking sheet. Repeat for remaining pretzels.
- Egg Wash and Salt: In a small bowl, whisk together 1 large egg and 1 tbsp water for the egg wash. Brush generously over each boiled pretzel. Immediately sprinkle 1 tsp coarse pretzel salt and 0.5 tsp paprika evenly over each pretzel.
- Bake Until Golden: Bake for 12-15 minutes, rotating baking sheets halfway through, until deep golden brown and filling is molten. Immediately brush with the remaining 1 tbsp of melted butter after removing from oven.
Notes
To ensure your yeast is active, check the expiration date and use warm water (40-45C or 105-115F); water that is too hot can kill the yeast. For best flavor, use good quality sharp cheddar cheese. Store leftover pretzels in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 300 calories
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg