Hubby's Soft Pretzels
I don’t like to brag but seriously my hubs is pretty perfect. I’m from South Jersey and currently living in South Georgia. South Jersey is just outside of Philly meaning I’m slightly obsessed with soft pretzels.
Every time we go to Florida or head north, I ensure we stop at a Wawa and grab some soft pretzels with cheese on the side of course. We also grab Wawa Iced Tea too but that’s another story. Growing up near Philadelphia, it’s really the home of the soft pretzel. There’s a Philly Pretzel Factory in every town. Have you tried dipping a fresh soft pretzel in buttercream yet? Here’s a little Philly Culinary History for ya if you’re curious about why we love soft pretzels so much. Who knew the soft pretzel had religious origins? Maybe that’s another reason I love them so much.
Or it’s just the fact that are delish, and I can make pair them with something savory or sweet and they’re just as fabulous.
So I’ve been missing my ability to get a pretzel on every corner lately and that’s when hubs stepped in. Having a husband who loves to share the kitchen is one of my greatest blessings. Ladies, get you a man who can whip up soft pretzels from scratch. You won’t be mad about it. I promise.
And because I’m so obsessed with soft pretzels my hubs decided he’d make me some.
Y’ALL THESE ARE TO DIE FOR SO I HAD TO DROP THE RECIPE FOR YOU.
Without further ado, here's my hub's
soft pretzel recipe
Hubby's Soft Pretzels
- 1 tbsp active dry yeast
- 3 cups all purpose flour, divided
- 1 tsp white sugar
- 2 tbsp butter, softened
- 1 1/3 cups water
- 1/4 tsp salt
- 3 tbsp baking soda
- 3 cups water
- 2 tbsp butter, melted
- 1 tbsp coarse sea salt, or to taste
- In a big bowl, mix together 1 cup of flour, yeast, sugar, 2
tablespoons of butter, 1 and 1/3 cup of water. Let it hang out until it gets
some bubbles. About 15 minutes. Stir in the regular salt (not the coarse salt)
and then slowly add the remaining flour until you can pick that dough up and
knead it. Add more flour when kneading if knead be. See what I did there? But
seriously, don't overwork the dough or you'll have tough pretzels.
- Divide the dough into a few pieces (5 or 6) and let them take a
little nap. They need their rest. Roll out a piece at a time until it's a
little longer than a foot and make that sassy pretzel shape. *Personally, I
don't roll them thing long and I make more dough piles so I can get a bunch of
- Preheat the oven to 450 degrees. Bring the 3 cups of water to a
boil and then add the baking soda. Remove from the heat and dip your pretzels
in for 45 seconds, flipping them halfway through. Also, do one at a time.
- Put those pretzels on a baking sheet and paint with some melted
butter and salt to taste.
- Bake 8-10 minutes until a pretty golden brown and BAM you're done.
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