- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 200 kcal
Quick summary
“Artisanal pretzels are an easy-to-make delight that yields 4 servings in just 1 hour of preparation. Perfect for a homemade snack or for gifting.”
What you need to know
- Utiliza farinha de trigo e fermento biológico seco para obter o sabor autêntico
- O banho com bicarbonato de sódio dá aquele toque crocante
- A torcida em forma de 'U' é a chave para a textura dos pretzels
Ingredients
Main
- 4 cups all-purpose flour
- 1 ½ cups warm water
- 1 packet of dry yeast (10g)
- 2 tablespoons of sugar
- 2 tablespoons of salt
- ½ cup of baking soda (for the bath)
- Coarse salt to taste (for sprinkling)
Instructions
Principal
- In a large bowl, mix the warm water, yeast, and sugar. Let rest for 5 minutes until it foams.
- Add the flour and salt and mix until a homogeneous dough forms.
- Knead the dough on a floured surface for about 5 minutes, until it is smooth and elastic.
- Form a ball, cover with a cloth, and let it rest for 30 minutes in a warm place.
- Preheat the oven to 220°C and line a baking sheet with parchment paper.
- In a saucepan, boil 4 cups of water and add the baking soda. Stir to dissolve.
- Divide the dough into 12 equal pieces, shape into strips and form a 'U', crossing the ends and twisting.
- Dip each pretzel in the bath for 30 seconds and place on the baking sheet.
- Sprinkle with coarse salt and bake for 12-15 minutes or until golden.
- Remove from the oven and let it cool before serving.
Chef's tips
- Deixe a massa descansar para garantir que ela fique lisa e elástica
- Use água morna para melhorar a reação do fermento
- Polvilhe generosamente com sal grosso para um sabor intenso
Variations
- Adicione nozes ou amêndoas picadas na massa antes de moldar
- Experimente diferentes tipos de sal grosso para variar o sabor
- Faça pretzels de chocolate ao leite derretido e polvilhe com cacau em pó
Substitutions
- Açúcar: pode ser substituído por mel ou xarope de milho
- Bicarbonato de sódio: pode ser omitido, mas o sabor pode ficar menos marcado
- Farinha de trigo: pode ser substituída por farinha de trigo integral para um pretzel mais saudável
How to store
Let the pretzels cool completely before storing in an airtight container. They last up to 3 days at room temperature.
Can it be frozen?
It is not recommended to freeze pretzels, as the texture may change when defrosting. Best served fresh.
What to serve with
Serves well with hot tea or a light green salad to balance the salty flavor of the pretzels.
Frequently asked questions
How long should I let the pretzels rest before baking them?
Let the pretzels rest for 30 minutes in a warm place before baking them.
Can I make these pretzels without sugar?
It can be made without sugar, but the natural flavor of the wheat may be stronger.
Is biological yeast necessary for the recipe?
Yes, active dry yeast is essential for the crunchy texture and flavor of pretzels.
Can I use whole wheat flour to make the pretzels?
Yes, whole-wheat flour can be used, but it may affect the texture and baking time.
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