#1 Easy Homemade Soft Pretzels Recipe: Crispy Outside, Soft Inside!

Today, I’m making homemade soft buttery pretzels from scratch. This is an easy recipe that makes for a perfect grab-and-go breakfast, lunch, or snack. As we head into autumn, I love serving these soft pretzels with a delicious soup. This recipe is the closest I have gotten to one of my favorite Mall soft pretzels 🤭 A copycat Auntie Anne’s Pretzels if you will❣️Please make sure to subscribe, comment, and like. I know we all have a lot going on, and I hope you’re enjoying your summer. The time you spend with us doesn’t go unnoticed. We truly value and appreciate each and every one of you. I hope you’re having a lovely week. Thank you for being here today 🥰 Con amor 🩷 , Steph & La Familia

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*Soft Pretzels have a texture resembling a chewy bread. They are different from the snack-type pretzels (hard texture), given their much higher moisture content, larger siz,e and dough processing conditions.

Ingredients
5 1/2 cups AP flour ( best with bread flour)
2 Tbsp brown sugar
1 Tbsp of active dry yeast
1 tsp of salt
1/2 cup of Ghee (or melted butter)
2 1/2 cups of lukewarm water
– You’ll need extra ghee/ butter and coarse salt for coating

#pretzel #softpretzel #recipe #baking #easybreadrecipe #viewsontheroad

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Hello and welcome back. Thank you so much for tuning in. Today I’m going to show you how easy it is to make some soft buttery pretzels. To the mixing bowl, you’re going to add 2 and 1/2 cups of allpurpose flour, 2 tbsp of brown sugar, 1 tbsp of yeast, one heaping teaspoon of salt. Give that a quick mix. Then add 1/3 cup of ghee or melted butter and 2 and 1/2 cups of lukewarm water. And with a hook, a paddle attachment, or a pastry beater like I’m going to use today, you’re going to start mixing. Then you’re going to gradually add the remaining two cups of allpurpose flour. [Music] It’s such a beautiful dough to work with. Once your dough is nice and soft and mixed up, you’re going to make it into a little ball. I’m going to add a few drops of oil into the bowl. Going to rub it all around the bowl so that we can make sure that we coat every part of it. And then you’re going to take your ball of dough and you’re going to place it right in there. Next, you’re going to cover with a plastic or a kitchen towel and you’re going to place it in a warm spot and you’re going to allow it to rise for 45 minutes to 1 hour. And the warmest spot in my kitchen is the oven at 0° with just the light on. And after 45 minutes, you can see that our dough has doubled in size. So, you’re just going to remove the plastic little thing on the top. And you don’t want to flatten it down. You’re just going to put it on top of your counter. And since my counter gets really cold, I’m going to use a parchment paper. And you’re just going to your dough just a little bit like that. And you’re just going to drop it like it’s hot. No, I’m just kidding. I’m from that era, you guys. Beautiful. Make sure to keep your dough covered with the plastic to the parts that you’re not using. That way it doesn’t dry out on you. That’s really, really important. Now, we’re going to cut the dough into a little smiley face like that. Okay. And we’re going to take our pieces. This dough is super easy to work with, so you don’t have to do much. You just want to give it a light roll, pull. And the best size for the pretzels would be about 22 in. Oh, this dough is so lovely today. Don’t you think? It looks wonderful. You’re going to take the ends of the dough and you’re going to lift it a little bit and you’re going to make a U shape. See? you. You for I love you. And then we’re going to twist it. Okay. Twist it. And then we’ll do it again. These little ends, you’re going to pull them back. You’re going to press them down right here. Then when you lift it up, you’re going to lift it up from here. And when you pull from here, you’ll see that you’ll start making your pretzel shape. So I’m just going to go ahead and place this to the side. And we’re going to continue shaping the rest of our pretzels. And remember, the way you cut your pretzels here is the size of your pretzel. And it is going to double in size once you get into the oven. So, it’s going to be up to you what size you want to make these pretzels. I do love how easy this recipe is to work with because this makes for a perfect lunch or even a breakfast. I mean, if you like toast, you like bagels, pretzels are the next best thing. And they’re way cheaper when you make them at home. There we go. We got our U. Grab our ends. Twist it. Twist it again. And your ends, you’re just going to bring them over and press them like that. Once you pick them up from here, you get your pretzel shape. And when it’s homemade, you know it’s going to vary in size. In this pot, I have five cups of warm water with half a cup of baking soda. Give it a little mix. And that’s what we’re going to dip our pretzels in. Take your pretzel, dip it in, make sure it’s fully coated, then take it out. And I like to set it on a little rack so that it can drip all the extra liquid. And you’re going to do that with all your pretzels. Once you’re done, you can go ahead and place them on a parchment paper on your baking sheet. [Music] In this bowl, I have some melted ghee. You can use butter if you prefer. Brush the ghee over your pretzel and make sure that it’s fully coated. Once you coat it with your ghee or your butter, you can sprinkle some coarse salt over the pretzel. [Music] Now, you’re going to place them in the oven at 450° for 12 to 14 minutes. [Music] I do find that when I make pretzels and I use ghee, it gives it a more buttery flavor. [Music] And boom, done. You have a perfect and delicious soft pretzel. I’m going to need somebody very special to say, uh, that is an absolutely delicious pretzel. It’s crispy on the outside, soft on the inside, and perfect to dip into your favorite sauces. As always, my family and I are wishing you the best. We absolutely adore you. And on that one, we’ll see you guys tomorrow. Bye. Alios.