Homemade pretzels are even better than they sound. Making these at home may sound like a bit of a daunting task, but it’s actually very easy and fun to include the whole family in the preparation. A little help from a stand mixer goes a long way and the rest time for the dough is only about an hour. I usually prep the dough while the littlest kids nap, so when they get up it’s all fun and games from there on out. We love to make pretzel night an occasion for the whole family. Everyone gets involves with rolling and twisting, and we set out a toppings bar and let everyone customize their own before baking. Followed by a movie night, and you’ve got yourself an unforgettable family date night at home. Some of our favorite topping variations are cheese or herbs in the dough and on top. For more of a sweet treat, we add a little cinnamon to the dough and sprinkle with cinnamon-sugar after brushing on the egg wash. We hope you have fun with your crew making these this weekend or on a rainy vacation day! Share you adventure with us by tagging @anthology_life on instagram.
- 1 tablespoon honey
- 1 1/2 cups warm water (about 110ºF should feel hot to the side of your finger, not too hot)
- 2 1/4 teaspoons active dry yeast
- 4 3/4 cups of all purpose flour plus extra
- 1/2 a stick of butter, melted
- 2 teaspoons sea salt
- 6 tablespoons baking soda
- 1 egg yolk
- 1 tablespoon water
- Flaked sea salt
- Oil, for the bowl and pan
Combine the 1 1/2 cups warm water and honey in a small bowl, sprinkle yeast on top and light stir with a fork. Set aside for about 5 minutes, or until it becomes foamy.
Add the flour, butter and salt to the bowl of a stand mixer, attach the dough hook and mix on low speed to combine. Add the yeast mixture and mix until combined. Raise to medium speed, kneading until the dough becomes smooth and begins to pull away from the bowl, around 5 minutes. If the dough is too sticky (sticks to the side of the bowl too much) add flour about a tablespoon at a time.
Remove the dough from the mixer and place it in an oiled bowl, cover with plastic wrap and set in a warm place. Allow the dough to rest for 1 hour, the dough should have doubled in size during this time, if not allow to rest for a bit longer.
Preheat the oven to 450ºF. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
Fill a wide shallow pan or the bottom of a stock pot with about 2 1/2” of water, add baking soda and bring to a boil.
Turn the dough out onto an oiled work surface (large cutting board is great) and divide it into 8 equal pieces. Roll out each piece of dough into a 24” rope, one really easy way to do the this is grab the dough with both hands and make a tight jump roping motion, focusing on the thickest parts so as to not break the rope. Make a U with the rope, grab one the end of the rope on one side and cross over diagonally to the other side. Grab the opposite end and repeat. Place on prepared sheet pan. Go through this process with the remaining pieces of dough.
Place one pretzel in the boiling water for and cook for 30 seconds, it will sink at first and then float to the surface. Remove pretzel from the water bath using a spatula, place on sheet pan spaced apart (4 to a sheet) and repeat with remaining pretzels. In a small bowl beat one egg yolk with 1 tablespoon of water mixture, brush the surface of each pretzel and sprinkle with flaked salt.
Bake the pretzels until dark golden brown in color, about 15 minutes. Serve with mustard, Enjoy!