30 Minute Soft Pretzels
Soft, golden pretzels made from a no rise yeast dough, shaped, brushed with egg, and baked in about 30 minutes.
Equipment
- Stand mixer with dough hook
- Baking sheets
- Parchment paper
- Pastry brush
- Wire rack
Ingredients
Main Ingredients
- 1 tbsp instant yeast
- 1 ½ cup warm water
- 1 tbsp honey
- 2 tsp salt
- 4 cup all purpose flour spooned and leveled
- 1 large egg beaten with 1 tablespoon water for the wash
- kosher salt for sprinkling
Instructions
Cooking
- Mix the yeast. Combine the yeast, warm water, honey, and salt in a stand mixer bowl and preheat the oven to 425 degrees F.
- Make the dough. Add the flour and mix with the dough hook for 1 to 2 minutes until smooth and slightly tacky.
- Shape. Cut into 12 pieces, roll each into a rope about 18 inches long, and shape into pretzels on parchment lined baking sheets.
- Wash and salt. Brush with the egg wash using a pastry brush and sprinkle with kosher salt.
- Bake. Bake for 13 to 15 minutes until deep golden brown.
- Cool. Let the pretzels cool on a wire rack for a few minutes before serving.
Notes
Substitutions: Bread flour makes a chewier pretzel, and sugar can replace the honey.
Tips: Spoon and level the flour, and do not skip the egg wash since this recipe has no boiling step.
Storage: Best the day they are baked at room temperature. Freeze wrapped and reheat at 350 degrees F.