Soft Pub Style Pretzels (Quick Rise)
- Anthology of Crumbs
- Oct 26
- 1 min read
Updated: Oct 27
1
Cultured Butter:
This is the key to the pub style taste. It has a slightly tangier, deeper flavour than standard butter. If you cannot find it, you can substitute it with high quality unsalted butter for a still delicious result.
2
Yeast Check
The foaming step is crucial. If your yeast does not foam after 10 minutes, your water was either too hot (killing the yeast) or too cold (slowing it down too much). Discard and start with new yeast and water around 45° C/110° F.
3
Freshness:
These are best served hot from the oven. If you have leftovers, they are lovely sliced in half and toasted.
Notes
1
Activate Yeast and Mix Dough. Combine the yeast, 1 cup (250 ml) warm water (around 45° C/110° F) and sugar in the bowl of a stand mixer, and let sit for 10 minutes until foamy. This indicates the yeast is alive and working. Add the flour, sea salt, and 1 tbsp melted cultured butter. Mix with the dough hook by hand for a few seconds to roughly combine, then fit the hook and bowl on the mixer and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
2
Rise. Cover the dough and let rise for 30 minutes.
3
Prep Oven and Pan. Preheat the oven to 450° F, and lightly grease a baking sheet with vegetable oil. You could use parchment paper or a silicone mat.
4
Divide Dough. Place the dough onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
5
Make Wash. Whisk to combine the ½ cup warm water, baking soda, and brown sugar and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.
6
Shape and Dip. Roll each of the eight pieces into a long rope, and shape each one into a pretzel (see the step by step photos on the blog post to see how to do this). Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
7
Bake and Finish. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted cultured butter while they are hot out of the oven. Enjoy while they are hot, and keep in mind these don't taste as amazing the next day. Enjoy!
Instructions
2 ¼ tsp instant quick rise yeast
1 cup (250 ml) warm water
1 tsp sugar
1 tbsp cultured butter (melted and cooled slightly)
12.5 oz all purpose flour (by weight 2 ½ cups if measuring 375 g)
½ tsp sea salt.
Pretzels
½ cup warm water
1 tbsp baking soda
1 tbsp brown sugar
vegetable oil for greasing the sheet pan
coarse sea salt for sprinkling
3 tbsp cultured butter (melted for brushing)
Wash & Topping
Soft Pub Style Pretzels (Quick Rise)
Anthology of Crumbs
These quick rise soft pretzels are the ultimate weekend snack, delivering the same fluffy, buttery texture as your favourite bakery treat, but with the pride and superior flavour of a homemade product. The dough is incredibly easy to handle and comes together fast. With a crucial baking soda wash for that signature chewy crust and a final brush of rich cultured butter, these pretzels are best enjoyed hot and immediately.
Servings :
8 large pretzels
Calories:
Prep Time
30 min
Cooking Time
10 min
Rest Time
0
Total Time
40 min
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