Best Homemade Soft Pretzel Twists Recipe

King of Carbs: Homemade Soft Pretzel Twists! For the best sandwich, dip in cheese sauce or slice and stuff.  

INGREDIENTS

– 1 1/2 cups warm (110-115°F) water – 1 Tablespoon sugar – 2 teaspoons kosher salt, plus more for topping – 1 (1/4-ounce) package active dry yest – 4 1/2 cups all-purpose flour – 4 Tablespoons unsalted butter, melted – Vegetable oil – 10 cups water – 2/3 cup baking soda – 1 large egg yolk beaten with 1 Tablespoon water

INGREDIENTS

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 1

Mix water, sugar, and kosher salt in a stand mixer. Leave yeast on top to foam for 5 minutes. Slowly combine flour and butter with a stand mixer hook.  

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 2

Knead dough 4–5 minutes on medium speed until smooth and pulls away from bowl. Take dough from bowl. Wash and vegetable-oil the basin.  

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 3

Put the dough back in the basin and cover with plastic wrap for an hour to double. Bread dryer-proofing is in my video. Set the oven to 450ºF and arrange the racks in the middle two positions.  

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 4

Use parchment on two sheet pans. Mix 10 cups water and baking soda in an 8-quart pot. Bring mixture to boil.  

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 5

Divide the dough into 12 equal pieces on your work surface while the water boils. Kelly's Notes cautions against flouring work surfaces. Firmly roll each dough piece into an 18- to 20-inch rope. Fold and twist ropes in half, joining ends.   

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 6

Wrap bottom around top, feed through, and push. See photos for guidance. Cookie sheet turns.  

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 7

Carefully place each twist in boiling water for 30 seconds. Use a big slotted spoon or spatula to remove each twist from the water and lay it on the baking sheet. Kosher salt optional. Brush twist tops with egg yolk.  

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 8

Flip the pans halfway through baking the twists for 12–14 minutes until golden brown. Serve after 5 minutes of oven cooling.  

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