Soft Pretzels (No Boil, No Lye)

Course: Snack

Cuisine: German

Prep Time: 25

Cook Time: 15

Proof the dough twice:: 1 45

Total Time: 2 25

Servings: pieces

Calories: 253kcal

Author: Marvellina

These soft pretzels are fluffy, slightly chewy, and golden brown with a classic pretzel flavor—without the hassle of boiling. Perfect for snacking, dipping, or adding your favorite toppings.

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Equipment

Ingredients

For the dough:

254 g water
2 tsp instant yeast
1 Tbsp sugar
42 g oil
448 g bread flour
1 tsp salt

Baking soda bath:

½ cup boiling water
1 Tbsp baking soda

For egg wash:

1 large egg beaten

For topping:

Coarse salt for sprinkling
Toasted white sesame seeds optional

For brushing:

1 Tbsp unsalted butter melted

Instructions

Knead the dough :

Put all ingredients for the dough in a mixing bowl of a stand mixer fitted with a dough hook attachment
Mix on the lowest speed for about 1 minute and then increase the speed to medium and knead until the dough is soft and elastic, about 6 to 7 minutes. You may need to scrape the side of the bowl several times during the kneading.
The dough will clear the sides of the bowl but will still stick to the bottom of the bowl

First proofing:

Oil a large container and give the dough a few kneading and round it up into a round dough ball and put into the container.
Let it proof until it doubles in volume. This may take about 1 hour, depending on the room temperature

Prepare the baking soda bath:

While the dough is proofing, combine baking soda with a boiling water and let it cool down completely

Shaping:

Once the dough has doubled, gently deflate it and divide into 9 equal pieces. Cover and let them rest for 5 minutes
Work with one dough at a time. Starting from the center and working outward. Aim for about 16–18 inches long, with the middle slightly thicker than the ends.
Form a U shape, with the two ends pointing upward.
Cross the two ends once, about 2 inches from the tips. So you have a twist
Fold the twisted ends downward toward and tuck them to the bottom of the U.
Press the ends onto the inside bottom curve of the pretzel. Gently pinch them down so they stay attached during baking.
Place on parchment, leaving plenty of space between pretzels. Gently stretch the pretzel to open up the center holes and even out the shape. Don't make the rope too thin at the center, or that part can become overly crisp.
Brush them with the baking soda solution. Let them dry for a few minutes and then brush them for the second time

Second proofing:

Position the oven racks, 3rd from the top and 3rd from the bottom. Start preheating oven to 450 F (230 C). Line two large baking sheets with parchment paper
Let the pretzels proof until they are about 50% puffy, which takes about 30-45 minutes (or longer), depending on room temperature
If you prefer a chewier texture, you don't have to proof as long, just let them proof as you are waiting for the oven to heat up

Baking:

Brush the dough with egg wash and sprinkle with some salt
Sprinkle with some salt and/or sesame seeds if you choose to
Bake for 12-13 minutes or until they are deep golden brown and shiny. When they are out of the oven, brush with melted butter

To serve:

Serve them warm or at room temperature

Nutrition