Soft Pretzels Recipe

Soft Pretzels

Chewy with a crisp crust, these make for a great snack with a side of tangy mustard.

Total Time35 Minutes
Yield
12 servings
DifficultyIntermediate

Dietary Interests

Vegetarian, Low Sodium

Manage Preferences

Submitted by

Vitamix

Ingredients

¾ cup 180 ml water, 105°F-115°F (40°C-46°C)
¼ cup 55 g brown sugar
1 active dry yeast
¼ cup 30 g whole wheat flour
½ cup 65 g all-purpose flour
1 ½ cups 205 g high gluten bread flour
1 pinch salt, optional
1 large egg
2 Tablespoons 30 kosher salt, optional

¾ cup 180 ml water, 105°F-115°F (40°C-46°C)
¼ cup 55 g brown sugar
1 active dry yeast
¼ cup 30 g whole wheat flour
½ cup 65 g all-purpose flour
1 ½ cups 205 g high gluten bread flour
1 pinch salt, optional
1 large egg
2 Tablespoons 30 kosher salt, optional

¾ cup 180 ml water, 105°F-115°F (40°C-46°C)
¼ cup 55 g brown sugar
1 active dry yeast
¼ cup 30 g whole wheat flour
½ cup 65 g all-purpose flour
1 ½ cups 205 g high gluten bread flour
1 pinch salt, optional
1 large egg
2 Tablespoons 30 kosher salt, optional

¾ cup 180 ml water, 105°F-115°F (40°C-46°C)
¼ cup 55 g brown sugar
1 active dry yeast
¼ cup 30 g whole wheat flour
½ cup 65 g all-purpose flour
1 ½ cups 205 g high gluten bread flour
1 pinch salt, optional
1 large egg
2 Tablespoons 30 kosher salt, optional

1. Preheat oven to 450°F (230°C). Lightly coat a baking sheet with vegetable cooking spray or shortening. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
2. Place flours and salt, optional into the Vitamix Container and secure lid.
3. Start the blender on its lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the center of the flour mixture.
4. Start the blender on its lowest speed, then quickly increase to Variable 3 and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.
5. Select Variable 10. Pulse 2 to 3 times. Remove the lid and scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
6. Select Variable 10. Pulse 5 times. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry.
7. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
8. With floured hands, remove dough and form into a round ball and allow to rise in a warm spot, until doubled in size.
9. Transfer dough to a lightly floured surface and divide into 12 pieces.
10. With your palms, roll each piece to form a rope about 12-inches to 18-inches (30 cm-46 cm) long. Loop into an oval, twist the ends together and gently press the ends to the top side of the oval. Place on prepared baking sheet.
11. Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.
12. Place in preheated oven and bake for 8-10 minutes or until crispy and lightly browned. Best when served warm.

1. Preheat oven to 450°F (230°C). Lightly coat a baking sheet with vegetable cooking spray or shortening. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
2. Place flours and salt, optional into the Vitamix Container and secure lid.
3. Start the blender on its lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the center of the flour mixture.
4. Start the blender on its lowest speed, then quickly increase to Variable 3 and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.
5. Select Variable 10. Pulse 2 to 3 times. Remove the lid and scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
6. Select Variable 10. Pulse 5 times. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry.
7. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
8. With floured hands, remove dough and form into a round ball and allow to rise in a warm spot, until doubled in size.
9. Transfer dough to a lightly floured surface and divide into 12 pieces.
10. With your palms, roll each piece to form a rope about 12-inches to 18-inches (30 cm-46 cm) long. Loop into an oval, twist the ends together and gently press the ends to the top side of the oval. Place on prepared baking sheet.
11. Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.
12. Place in preheated oven and bake for 8-10 minutes or until crispy and lightly browned. Best when served warm.

1. Preheat oven to 450°F (230°C). Lightly coat a baking sheet with vegetable cooking spray or shortening. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
2. Place flours and salt, optional into the Vitamix Dry Grains Container and secure lid.
3. Start the blender on its lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the center of the flour mixture.
4. Start the blender on its lowest speed, then quickly increase to Variable 3 and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.
5. Select Variable 10. Pulse 2 to 3 times. Remove the lid and scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
6. Select Variable 10. Pulse 5 times. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry.
7. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
8. With floured hands, remove dough and form into a round ball and allow to rise in a warm spot, until doubled in size.
9. Transfer dough to a lightly floured surface and divide into 12 pieces.
10. With your palms, roll each piece to form a rope about 12-inches to 18-inches (30 cm-46 cm) long. Loop into an oval, twist the ends together and gently press the ends to the top side of the oval. Place on prepared baking sheet.
11. Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.
12. Place in preheated oven and bake for 8-10 minutes or until crispy and lightly browned. Best when served warm.

1. Preheat oven to 450°F (230°C). Lightly coat a baking sheet with vegetable cooking spray or shortening. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
2. Place flours and salt, optional into the Vitamix Container and secure lid.
3. Start the blender on its lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the center of the flour mixture.
4. Start the blender on its lowest speed, then quickly increase to Variable 3 and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.
5. Select Variable 10. Pulse 2 to 3 times. Remove the lid and scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
6. Select Variable 10. Pulse 5 times. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry.
7. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
8. With floured hands, remove dough and form into a round ball and allow to rise in a warm spot, until doubled in size.
9. Transfer dough to a lightly floured surface and divide into 12 pieces.
10. With your palms, roll each piece to form a rope about 12-inches to 18-inches (30 cm-46 cm) long. Loop into an oval, twist the ends together and gently press the ends to the top side of the oval. Place on prepared baking sheet.
11. Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.
12. Place in preheated oven and bake for 8-10 minutes or until crispy and lightly browned. Best when served warm.

1. Preheat oven to 450°F (230°C). Lightly coat a baking sheet with vegetable cooking spray or shortening. To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
2. Place flours and salt, optional into the Vitamix Container and secure lid.
3. Start the blender on its lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the center of the flour mixture.
4. Start the blender on its lowest speed, then quickly increase to Variable 3 and remove the lid plug. Add the yeast mixture through the lid plug opening. Stop machine and replace lid plug.
5. Select Variable 10. Pulse 2 to 3 times. Remove the lid and scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
6. Select Variable 10. Pulse 5 times. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry.
7. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
8. With floured hands, remove dough and form into a round ball and allow to rise in a warm spot, until doubled in size.
9. Transfer dough to a lightly floured surface and divide into 12 pieces.
10. With your palms, roll each piece to form a rope about 12-inches to 18-inches (30 cm-46 cm) long. Loop into an oval, twist the ends together and gently press the ends to the top side of the oval. Place on prepared baking sheet.
11. Whisk together the egg and water. Slowly and gently brush the egg mixture on each pretzel shape, and then sprinkle with kosher salt.
12. Place in preheated oven and bake for 8-10 minutes or until crispy and lightly browned. Best when served warm.