Philadelphia Soft Pretzels
Distinctly chewy and doughy, these soft pretzels are a beloved street food and snack in Philadelphia, often served with mustard. Their unique pretzel knot shape and slightly alkaline crust set them apart.
🧂 Ingredients
- 1.5 cups Warm water(about 105-115°F (40-46°C))
- 2.25 tsp Active dry yeast
- 1 tbsp Granulated sugar
- 4 cups All-purpose flour(plus more for dusting)
- 1.5 tsp Salt
- 3 tbsp Unsalted butter(melted)
- 0.5 cup Baking soda(for boiling)
- 2 tbsp Coarse salt(for topping)
👨🍳 Instructions
- 1
In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes, until foamy.
- 2
Add flour, salt, and melted butter to the yeast mixture. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.
💡 Tip: The dough will be sticky. - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
- 4
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 5
While the dough is rising, prepare a large pot with water and baking soda for boiling. Bring it to a rolling boil.
- 6
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope about 18-20 inches long and 1/2 inch thick.
💡 Tip: Roll the rope evenly to ensure consistent cooking. - 7
To shape a pretzel, form a U-shape with the rope. Cross the ends over each other twice, then bring them down to the bottom curve of the U to form the classic pretzel shape. Press the ends firmly into the dough.
💡 Tip: Practice makes perfect with pretzel shaping. - 8
Carefully drop each shaped pretzel into the boiling baking soda water, one or two at a time, for about 30 seconds per side. This step is crucial for the pretzel's chewy texture and characteristic brown crust.
- 9
Remove the pretzels from the boiling water with a slotted spoon and place them on the prepared baking sheet. Sprinkle generously with coarse salt.
💡 Tip: Use good quality coarse salt for the best flavor. - 10
Bake for 15-20 minutes, or until golden brown and puffed.
- 11
Let cool slightly on a wire rack. Serve warm with mustard.
💡 Tip: These are best enjoyed fresh, but can be stored in an airtight container for a day or two.
💡 Pro Tips
- ✓Don't skip the baking soda bath; it's essential for the pretzel's color and texture.
- ✓Ensure your yeast is active for a good rise.
- ✓Work with the dough while it's still slightly warm for easier shaping.
🔄 Variations
- Add a sprinkle of cinnamon sugar before baking for a sweet treat.
- Dip cooled pretzels in melted chocolate for a dessert version.