Professional Baker Teaches You How To Make PRETZELS!

Soft Pretzels are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!

Recipe

Yield: 12 soft pretzels
Prep Time: 45 minutes
Resting Time: Almost 2 hours
Cook Time: 25 minutes

Ingredients

2/3 cup (160 mL) warm water (115 F/46 C)
2/3 cup (160 mL) warm milk (115 F/46 C)
3 Tbsp (45 g) warm melted butter
1 ½ tsp (6 g) instant yeast
1 Tbsp (12 g) granulated sugar (caster sugar)
3 ½ cups (525 g) all-purpose flour (plain flour)
1 tsp (5 g) fine salt
3 ½ Tbsp (50 g) baking soda
2 egg yolks whisked with 2 Tbsp (30 mL) water, for brushing
coarse salt, for sprinkling

Directions

1. Stir the water, milk, melted butter, yeast and sugar together. Add the flour and salt and stir until the mixture becomes too dense to do so (and it is a dense dough), then turn it out onto a lightly floured surface and knead the dough by hand until it feels elastic and smooth, about 5 minutes. Return this to the mixing bowl, cover the bowl with plastic wrap and set aside to rise for 90 minutes.

2. Turn the dough out onto your work surface and divide it into 12 equal pieces. Using as little flour as possible, roll each piece of dough into a length of ‘rope’ about 12-inches (30 cm) long. Drop the rope onto the table as an elongated “U”, then twist the dough around twice and place the ends over the bottom curve of the “U” to create the signature pretzel shape. Once you are happy with the shape, press the ends gently down to secure and lift the pretzel onto a parchment-lined baking tray (make sure the tray is coated, not aluminum). Once all assembled, cover the pretzels with a tea towel to rise again for 20 minutes.

3. Preheat the oven to 350 F (180 C). Fill a stainless steel 4 L pot with 1 L of water and bring it to a full rolling boil. Add the baking soda (the water will foam briefly) and then carefully drop in 2 to 3 pretzels into the water. Boil the pretzels for 90 seconds without turning. Lift them out with a slotted spoon back onto the baking tray. Repeat with the remaining pretzels, in batches.

4. Brush the boiled pretzels with the egg wash and sprinkle with coarse salt. Bake the pretzels for 20-25 minutes, until they are an even rich brown.

Soft pretzels are best enjoyed within 5 hours of being made.

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[aurelsheremetaj]

I love the way you explanin everything with all the details you never leave me questions for your recipes.

[archanadalwadi]

Was looking out for a perfect recipe for pretzels and this one is it...tried it today and it turned out so good...thanks for such a wonderful and perfect recipe

[preciousgracefadrigo]

The music that you always use is very nostalgic for me nkw. My mother used to watch every episode of your bakings, now I'm reminded of her somehow right now. She was a fan of yours when she was alive miss Anna, watching your videos are like a kick back from my past when me and my mother used to watch your shows on tv. I also want to meet and learn from you someday if there's a chance😊.

[irsasaraci]

OMG CAN'T REALLY TELL YOU HOW MUCH I'VE BEEN WAITING FOR THIS!!! LOVE YOU!!

[denecefrisbie]

I’m new to your channel 😊
I can’t even begin to tell you how much you’ve inspired me!!! I can’t wait to try your croissants and now these pretzels!!! I’m a self taught baker, and your kitchen is perfect!! I’m converting my dining room into the mini bakery I’ve always wanted. Could you please share with me where to find and what type oven you have? I also just LOVE your working table.

[kdmdlo]

Hi Anna: love watching you bake; I will dare to make one suggestion when making soft pretzels. I learned to make pretzels (laugenbrezeln) in Germany. Instead of using a hot bath of baking soda ... use food-grade lye (sodium hydroxide), at room temperature. You have to be careful, as lye is caustic! Use rubber gloves and eye protection (no kidding!). When you use lye, it breaks down the proteins on the pretzel surface. The smaller amino acids combine with sugars (when cooked) to create that great texture and taste on the pretzel's surface (see: Maillard reaction). I've tried the baking soda thing and it just isn't quite the same.

[themanwithshadows]

I've been a fan since my college days and finally seeing your channel makes me so happy! ❤️❤️❤️

[ronaldtongol]

Finally! a Soft Pretzel recipe I've been waiting for this in ages

[Surferchick]

Yes Anna 👏🏻💕😊 would love to see a Classic French Napoleon . 😍

[helenwong]

These pretzels are super incredible Thanks for sharing, Anna

[KarleneA]

I haven't had a soft pretzel in eons! Those look absolutely delicious and relatively easy too! Definitely with mustard. 😋

[AussieAngeS]

Oh I have never made my own pretzels before, I need to give these a go. I love these 😍😍

[janejung]

I was thinking of making pretzels today and this notif just came up!😂

[alinamihai]

Hi Anna, I extremely love your recipes. Greetings from Romania!!

[Elcolorado]

Thank you for giving us the volume by weight for the ingredients; it really helps when trying half the recipe.

[jennycruz]

Thank you for the wonderful treat. Happy birthday Ms. Anna!

[Boajoa]

Thanks for using the metric system. Love from Europe.

[lamiakaron]

Hello Anna, I tried your way of making the pretzel, and it was very delicious .. Thank you from the heart dear .. I follow you from the State of Kuwait in the Arab Gulf region

[HammyTechnoid]

OH YUM!!! My favorite dip for big pretzels is usually some kind of mustard. *DELICIOUS!!!*

[ismaelibrahem]

Great job and super product. Many Thanks