Homemade Soft Pretzels

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Spring training for Major League Baseball starts this week. To say the least, Dan is a little excited. He is a HUGE Milwaukee Brewer’s fan, and they have a great line-up this year! Well, according to him they do. I tend to take his word for it on all baseball-related matters.

It’s okay though. He takes my word for it on all food-related matters, so we’re about even.

So while he’s thinking about the team and whether or not there is a game we can go to now that we live in New York, I’m thinking about the ultimate stadium snack: soft pretzels.

And dare I say, these are even better than the typical stadium soft pretzel?

Crispy little shell on the outside, soft and doughy on the inside. Is there anything better? I think not.

Well, except for maybe these brownies.

Homemade Soft Pretzels

Adapted from Alton Brown’s recipe

1 tablespoon granulated sugar
1 tablespoon active dry yeast (just over 1 packet)
1 1/2 cups warm water
4 1/2 cups all-purpose flour
2 teaspoons salt
1/4 cup extra virgin olive oil, plus extra for brushing and the pan
10 cups water
2/3 cup baking soda
Coarse sea salt

Combine the 1 1/2 cups of water, sugar and yeast in the bowl of a stand mixer. Once the yeast is foamy (approximately 3-5 minutes), add the flour, 2 teaspoons of salt and olive oil. Using the dough hook attachment, knead 5-6 minutes, or until the dough forms a smooth ball that pulls away from the sides of the bowl.

Savvy Tip: If you don’t have a stand mixer, you can knead the dough by hand on a floured surface!

Transfer the dough to a well-greased bowl and cover loosely with plastic wrap. Allow to rise for about an hour, or until doubled in size.

Preheat the oven to 450F. Grease a cookie sheet and set aside.

In a large stockpot, bring the rest of the water and baking soda to a boil.

Meanwhile, divide the dough into 8 pieces. Roll each piece into a 3/4″-thick long rope, curve into a U-shape, then cross the ends over to create the traditional pretzel shape.

Boil each pretzel in the water and baking soda for 30 seconds. Use a slotted spatula to transfer the pretzel to the greased cookie sheet. Brush with olive oil and sprinkle with salt. Repeat with the remaining pretzels.

Bake at 450F for 13-16 minutes, or until the surface is browned and starts to crackle. Immediately transfer to a cooling rack, and allow to cool at least partially before serving.

I’ll confess, I’ve been making soft pretzels for awhile now, but the recipe was never quite right. I FINALLY found one that I love. And now? I’m more than a little obsessed.

I love them so much, in fact, that I’ve decided to do a Soft Pretzels Week on Savvy Eats. Either next week or the week after; I haven’t decided yet.

What’s your favorite stadium food? Are you excited about spring training and baseball season like Dan?

Tagged as: Baking, Soft Pretzel

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