I discovered this recipe recently and I’m slightly obsessed. Mainly because it’s both delicious and not *too* time consuming even though you are working with yeast and dough.You can make these pretzel twists in any shape you want - however I like the twist or “knot” shape because it’s easier to work with when dunking in the baking soda bath.
You can also add different flavorings based on your mood. Think of recreating the yummy mall pretzel place at home. It’s the perfect snack for watching a game or movie night and so much better than chips and dip!
I hope you give it a try…
Soft Pretzel Twists Adapted from “Garlic Herb Parmesan Pretzel Twists” from www.whatsgabycooking.com
Prep time: 20 minutes active - 1 hour inactive
1 ½ cups warm water (between 110-115 degrees F)
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 ½ cups all-purpose flour (or 22 ounces if you have a scale)
4 tablespoons unsalted butter - melted (plus more if you want the butter/sugar topping)
10 cups water
⅔ cup baking soda
1 large egg yolk beaten with a few drops of water
Optional Ingredients: Italian Pretzels: 4 cloves garlic, ½ cup grated parmesan cheese, 1 tablespoon Italian seasoning Jalapeno Cheddar Pretzels: 1 jalapeno seeded and minced, 4 ounces sharp cheddar cheese finely grated
Optional Toppings: Pretzel salt or kosher salt Marinara Sauce Queso Dip
Combine warm water, sugar and salt in the bowl of a stand mixer. Sprinkle the yeast on top and allow to sit for about 5 minutes until the yeast begins to bubble.
Add the flour and melted butter. At this time, also add the optional ingredients if you would like Italian or Jalapeno/Cheddar pretzels.
Use the dough hook and mix on low until combined and then turn to medium and knead until the dough is smooth and pulls away from the side of the bowl. This may take 4-5 minutes and you may need to hold your mixer steady as it can move around!
Pull the dough out of the bowl and spray the inside of the bowl with vegetable or canola spray. Place the dough back in the greased bowl and cover with plastic wrap. Place in a warm area and let rise for an hour (or until the dough has doubled in size.)
Preheat oven to 450 degrees. Bring 10 cups of water and baking soda to rolling boil. Place dough on clean surface and divide into 10-12 equal pieces. Do not flour your work surface as it’s more difficult to roll your dough into ropes on a floured surface. With each piece of dough, roll into an 18-20 inch rope using even pressure. Take the rope and fold in half - hold the folded side in your left hand and with your right hand, twist the two free ends around each other 3 times to make a twisted rope. Put the free ends in your right hand up through the hole in the folded end in your left hand to make a knot shape. **There are many photos online of this process and ultimately, the shape doesn’t matter so don’t stress and make whatever shape you like!**
Place each pretzel into the boiling water for 30 seconds and then transfer to a baking sheet lined with parchment paper lightly sprayed with vegetable spray or a silpat.
Brush each pretzel with the egg yolk and then sprinkle with salt (optional).
Bake until dark golden brown, about 12-14 minutes.
Serve with marinara or queso or just eat them up as is!