Perfect Soft Pretzels

I cannot believe how well these turned out! So good, that my kids said they taste better than any pretzel they've ever had!

These homemade perfect soft pretzels are golden brown on the outside and soft and chewy on the inside, making them a delicious snack or appetizer. Follow this simple recipe for perfect pretzels every time.

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We went on vacation in the Colorado Rockies, but one of the places we booked through Expedia in Grand Lake turned out to be a disaster. We booked a two-bedroom but got a one-bedroom instead, and the facility was noisy with dogs which made me feel uncomfortable and terrible owners. Since it was July 5th, there were no other openings in Grand Lake, so we had to drive to Winter Park for a place to spend the night. Despite the ordeal, especially with a small baby, we had a great dinner at a family-friendly restaurant with corn hole in the yard and a super tasty pretzel. The restaurant, The Noble Buck Brewing Co. (http://www.thenoblebuck.com/), is a must-visit if you're in Winter Park.

Sitting there enjoying a delicious pretzel after a tough day, I decided to ask ChatGPT how to make a pretzel:

I want a perfect pretzel recipe

And here it is:

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Prep Time: 1 hour 30 minutes (including rising time)

Cook Time: 12-15 minutes

Total Time: Approximately 1 hour 45 minutes

Servings: 8 pretzels

Calories per Perving: 260

Perfect Soft Pretzels

Ingredients:

• 4 cups all-purpose flour

• 1 1/2 cups warm water (110°F)

• 1 packet active dry yeast (2 1/4 tsp)

• 1 tbsp granulated sugar

• 2 tsp salt

• 1/4 cup unsalted butter, melted

• 1/2 cup baking soda

• 9 cups water

• 1 egg, beaten (for egg wash)

• Coarse sea salt, for topping

Instructions:

1. Prepare the Dough:

• In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy.

• Add the salt and melted butter to the yeast mixture.

• Gradually add the flour, one cup at a time, mixing until the dough is thick and no longer sticky. You may not need to use all 4 cups.

• Turn the dough out onto a floured surface and knead for about 3-5 minutes until smooth.

1. Let the Dough Rise:

• Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

1. Shape the Pretzels:

• Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.

• Punch down the dough and divide it into 8 equal pieces.

• Roll each piece into a long rope (about 20 inches long). Shape each rope into a pretzel by forming a U shape, crossing the ends over each other, and pressing them onto the bottom of the U.

1. Prepare the Baking Soda Bath:

• In a large pot, bring 9 cups of water and the baking soda to a boil.

• Carefully drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spatula and place on the prepared baking sheets.

1. Bake the Pretzels:

• Brush each pretzel with the beaten egg (this gives them a glossy finish) and sprinkle with coarse sea salt.

• Bake in the preheated oven for 12-15 minutes, or until golden brown.

1. Enjoy:

• Allow the pretzels to cool on a wire rack. Serve warm with your favorite mustard or cheese dip.

Tips:

• For extra soft pretzels, you can brush them with melted butter right after baking.

• If you like sweet pretzels, skip the coarse salt and brush with melted butter, then sprinkle with cinnamon sugar after baking.

Nutritional Value (per pretzel):

• Calories: 260

• Total Fat: 6g

• Saturated Fat: 3.5g

• Trans Fat: 0g

• Cholesterol: 35mg

• Sodium: 720mg

• Total Carbohydrates: 44g

• Dietary Fiber: 1g

• Sugars: 1g

• Protein: 7g

• Vitamin A: 4% DV

• Vitamin C: 0% DV

• Calcium: 2% DV

• Iron: 15% DV

*DV = Daily Value

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