Soft Heart Pretzels (Print Version)
# Ingredients:
→ For the Dough
01 -
3 ¾ cups all-purpose flour
02 -
2 ¼ teaspoons (1 packet) active dry yeast
03 -
1 ½ teaspoons salt
04 -
1 ½ cups warm water (110°F/45°C)
05 -
1 tablespoon granulated sugar
→ For the Baking Soda Bath
06 -
8 cups water
07 -
⅓ cup baking soda
→ For Topping
08 -
1 egg, beaten (for egg wash)
09 -
Coarse salt, cinnamon sugar, or melted butter (optional)
10 -
Chocolate for drizzling (optional)
# Instructions:
01 -
In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy
02 -
In a separate bowl, whisk together the flour and salt
03 -
Gradually add the flour mixture to the yeast mixture, stirring until a dough forms. Knead for about 5 minutes until smooth and elastic
04 -
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size
05 -
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper
06 -
Punch down the risen dough and divide it into 8 equal pieces
07 -
Roll each piece into a long rope (about 20 inches). Shape it into a heart by bringing the ends together and twisting them at the bottom before pressing them onto the dough to secure
08 -
In a large pot, bring 8 cups of water to a boil. Slowly add the baking soda (it will foam up)
09 -
Gently drop each pretzel into the boiling water for 20-30 seconds, then remove with a slotted spoon and place on the prepared baking sheet
10 -
Brush each pretzel with the beaten egg for a golden crust. Sprinkle with coarse salt or cinnamon sugar if desired
11 -
Bake for 10-12 minutes or until golden brown
12 -
Let cool slightly before serving. Drizzle with melted chocolate for a sweet touch if desired
# Notes:
01 -
The baking soda bath creates the classic pretzel crust
02 -
Dough can be made ahead and refrigerated overnight
03 -
For sweet pretzels, sprinkle with cinnamon sugar instead of salt
04 -
Best enjoyed fresh but can be stored in an airtight container for 1-2 days