Basic Soft Pretzels

Beer cheese soup was made for soft pretzels. I know it, you know it, and these twisty knots of soft fluffy bread with the chunky salt know it.

And that is my job today: to give you the pretzels you need to complete the beer cheese soup set. Soft, excessively fluffy, basic delicious pretzels. You know I take this job very seriously.

Here’s a Soft Pretzel Perks Recap. They are:

• Simple and straightforward.
• Domestic goals.
• Make-able with just a bowl and a wooden spoon.
• Seriously. Just use a wooden spoon.
• Soft, fluffy, pillowy.
• Adaptable to your favorite shapes, flavors, etc.
• Highly dip-able.
• Yummy.

How To Make Our Basic Soft Pretzels (1 MIN):

Here’s a quick rundown of the process.

First: Mix up the dough.

Now knead it up – 10-15 times is good – and put back in the bowl.

Now cover with plastic and let the yeast do its thang.

Roll, shape, and dip in a baking soda solution (that’s what pretzelifies it).

Bake. Dip. Eat. What a happy ending.

I did not bother to do a center pretzel twist, mostly because I was just in such a hurry to get some bread in my oven so that I could make this moment happen:

Because let’s be honest. That’s really why we’re making these soft, fluffy, steaming hot pretzels. To rip, cheese-dip, and devour.

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Basic Soft Pretzels

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5 from 19 reviews

• Author: Lindsay
• Total Time: 1 hour 15 minutes
• Yield: 6–8 large soft pretzels 1x

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Description

Basic Soft Pretzels! Necessary dippers for your beer cheese soup ♡

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Ingredients

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Soft Pretzels:

• 1 cup warm milk
• 1 package instant yeast
• 3 tablespoons brown sugar
• 2 tablespoons melted butter
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour
• more flour for dusting

Extras:

• 1/4 cup baking soda whisked into 3–4 cups warm water
• 1 egg
• coarse salt

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Instructions

1. Make the Dough: In a mixing bowl, gently whisk the warm milk, yeast, brown sugar, butter, and salt. Stir in the flour until a dough forms. Transfer the dough to a floured surface and knead 10-15 times.
2. Let the Dough Hang Out: Return to the bowl and drizzle with a little oil to prevent sticking. Cover with a cloth or plastic wrap and set aside for an hour to rise.
3. Pretzel-ify: When the dough has risen, punch it back down and divide it into 6-8 sections. Roll each section into a loooong skinny rope. Fold it into a pretzel. Dip into the baking soda solution and place on a parchment-lined baking sheet.
4. Bake: Brush with the beaten egg and sprinkle with salt. Bake at 450 degrees for 10-12 minutes, until golden brown. YUUUUUM! Dip in cheese sauce, mustard, or my personal favorite – beer cheese soup.

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Category: Appetizer
• Cuisine: American

Keywords: homemade pretzels, soft pretzels, pretzel recipe

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