Soft Pretzel Knots Recipe

Warm water: Used to activate the yeast and form the dough.

Active dry yeast: Helps the dough rise and gives it a light, airy texture.

Granulated sugar: Feeds the yeast and adds a touch of sweetness.

All-purpose flour: The main structure of the dough.

Salt: Enhances the flavor of the pretzels.

Unsalted butter: Adds richness and moisture to the dough.

Baking soda: Used in the boiling water bath to give the pretzels their characteristic chewy texture.

Water: Combined with baking soda for the boiling bath.

Coarse sea salt: Sprinkled on top for flavor and texture.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten, giving your pretzel knots a chewy texture. If the dough feels too sticky, add a little more flour to your work surface, but be careful not to add too much, as this can make the pretzels dense.

• warm water - Substitute with warm milk: Warm milk can help create a softer dough and add a slight richness to the flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making the process quicker.

• granulated sugar - Substitute with honey: Honey adds a subtle floral sweetness and can help with browning.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavor similarly.

• unsalted butter - Substitute with olive oil: Olive oil can provide a different flavor profile and is a healthier fat option.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, though it may slightly alter the texture and flavor.

• water - Substitute with beer: Beer can add a unique depth of flavor and a slight bitterness that complements the pretzel.

• coarse sea salt - Substitute with pretzel salt: Pretzel salt is specifically designed for pretzels and has a larger grain size, providing a traditional pretzel texture and taste.

• Allow the soft pretzel knots to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
• For short-term storage, place the pretzel knots in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.
• If you want to keep them fresh for a longer period, store the pretzel knots in the refrigerator. They will stay good for up to a week. Make sure they are in an airtight container to prevent them from drying out.
• To freeze the pretzel knots, first, wrap each one individually in plastic wrap. This helps to maintain their shape and prevents freezer burn.
• After wrapping, place the pretzel knots in a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
• The pretzel knots can be frozen for up to 3 months. When you're ready to enjoy them, thaw them at room temperature or in the refrigerator.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed pretzel knots on a baking sheet and bake for about 5-7 minutes until they are warm and slightly crispy.
• For a quicker option, you can also reheat the pretzel knots in the microwave. Wrap them in a damp paper towel and microwave on high for 20-30 seconds. Be cautious, as microwaving can make them a bit chewy.
• If you prefer a softer texture, you can brush the pretzel knots with a little melted butter before reheating. This adds a touch of richness and helps to keep them moist.
• For an added twist, consider sprinkling some grated cheese or garlic powder on the pretzel knots before reheating. This can enhance their flavor and make them even more delicious.

• Preheat your oven to 350°F (175°C). Place the leftover soft pretzel knots on a baking sheet lined with parchment paper. Lightly brush them with olive oil or melted butter to restore some moisture. Bake for about 10 minutes or until they are warmed through and slightly crispy on the outside.

• If you prefer a quicker method, use a microwave. Place the soft pretzel knots on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue microwaving in 10-second intervals.

• For an extra crispy exterior, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the soft pretzel knots directly on the rack or on a small baking sheet. Toast for about 5-7 minutes, keeping an eye on them to avoid over-browning.

• If you have an air fryer, preheat it to 320°F (160°C). Place the soft pretzel knots in the air fryer basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the skillet. Place the soft pretzel knots in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• Large mixing bowl: Used to combine the warm water, yeast, and sugar, and later to mix in the flour, salt, and melted butter.

• Measuring cups: Essential for accurately measuring the warm water and flour.

• Measuring spoons: Used to measure the yeast, sugar, salt, and baking soda.

• Wooden spoon: Helpful for mixing the dough ingredients together before kneading.

• Floured surface: A clean, flat area dusted with flour to knead the dough until it becomes smooth and elastic.

• Greased bowl: Used to place the dough in for rising, preventing it from sticking.

• Kitchen towel or plastic wrap: To cover the dough while it rises.

• Large pot: Needed to bring water and baking soda to a boil for the baking soda bath.

• Slotted spoon: Used to remove the pretzel knots from the baking soda bath.

• Baking sheet: Lined with parchment paper to place the pretzel knots on for baking.

• Parchment paper: Prevents the pretzel knots from sticking to the baking sheet.

• Oven: Preheated to 450°F (230°C) to bake the pretzel knots until golden brown.

Prepare ingredients in advance: Measure and set aside all ingredients before starting. This streamlines the process and reduces prep time.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough. This saves time and effort compared to kneading by hand.

Preheat the oven early: Turn on the oven while the dough is rising. This ensures it's ready to go as soon as you need it.

Boil in batches: Boil multiple pretzel knots at once to save time during the baking soda bath step.