How to make Soft Pretzel Dough

This homemade soft pretzel dough is so easy to make. It is a lean dough like a pizza dough. Some tips to make it easier –

Use Warm water NOT hot. You don’t need the water to be hot to activate the yeast. What you want is warm water. The best temperature for yeast water is between 38°C /100°F and 45°C /113°F.
Yeast reproduces best between 21°C/70°F and 26°C/80°F. For the dough to rise it is the best temperature range basically. Too hot and the dough might rise too fast, too cold and the dough will take ages to rise. This means if your house is pretty cold, say in the winters, place the dough in a warmer place. You could turn on your oven for a bit and once the temperature is warmer inside, let your dough rise in there. (Don’t forget to turn the oven off before placing the dough inside to rise!) If your house happens to be too warm, find a cooler place for it to rise.

How to make Soft Stuffed Pretzels

These soft and chewy pretzels are stuffed with mozzarella cheese, processed cheese and Scallions /spring onions. You could use Parmesan cheese too.

For the filling –

Combine the grated cheeses in a bowl with chopped scallions / spring onions and powders, then place the bowl in the freezer for 20 minutes. This trick helps the cheese melt slowly. Slow melting cheese will avoid cheese leakage during the baking process.
Don’t over stuff your pretzels. Over stuffed pretzels will burst while baking and once they burst the cheese will leak out.

Shaping the Pretzels –

Shaping the pretzels requires a little bit of patience but all so worth it.

Divide the risen dough into 8 balls. Roll out each ball into a 12 inch rope and then roll out the rope 3 inches wide. Place the stuffing evenly along the rope and then pinch the sides together tightly to form a rope again.

2. Make a ‘U’ shape with the rolled rope. Holding the ends cross the ends over each other twice and bring down pinching ends onto the bottom of the dough.

Boiling in Cooking Liquid –

Place the shaped pretzels in the cooking liquid one at a time. Cook for 30 seconds each. Remove the pretzels from the cooking liquid with the help of a slotted spoon, allowing any excess water to drip back into the pot. Transfer to a prepared baking sheet. Brush the top of the boiled pretzels with egg wash or milk wash and sprinkle sesame seeds. Bake!!

Try other Savoury bread recipes –

Chesse and Onion Stuffed Pretzels

Recipe by thecrumbstoriesCourse: BreadsCuisine: Italian

Servings

servings

Prep time

minutes

Baking time

minutes

Resting Time

minutes

Soft and chewy soft pretzels stuffed with cheese and onions inside. You’re going to love these soft Cheese and Onion Stuffed Pretzels with a delish inside.

Ingredients

Pretzel Dough
350 g Bread Flour/All-Purpose flour
2 tsp Active Dry Yeast
1 tbsp Granulated Sugar
2 tbsp Olive Oil
180-200 ml Warm Water
3/4 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Black pepper
Filling
3/4 cup Mozzarella Cheese, grated
1/4 cup Processed Cheese, grated
1/2 cup scallions / spring onions, chopped
1/2 tsp Salt
1/4 tsp Ground pepper
1/4 tsp Garlic powder
1/2 tsp Onion Powder
Cooking Liquid
4 cups Water
2 tbsp Baking Soda
2 tsp Sesame Seeds, to sprinkle
To brush top
2 Tbsp Melted Butter

Directions

For the dough
Combine some water, yeast, sugar, and salt in a bowl. Let stand for 5-10 minutes, or until mixture begins to foam.
In another bowl or a stand mixer bowl with dough hook attachment, add the garlic powder, onion powder, flour, Olive Oil and yeast mixture. Add in the remaining water slowly and continue to knead on medium-speed for 10-12 minutes. About 15-20 minutes by hand.
Once the dough is soft and not sticky, grease a bowl and place the dough covered, in a warm area to rise for an hour, or until dough has doubled in size.
Assembling
Make the filling by combining the cheeses in a bowl with chopped onion and powders.
Place the filling in the freezer.
Meanwhile, preheat the oven to 218C/425F.
Once the dough has doubled in size. Divide the dough into 8 parts.
Roll out each ball into a 12 inch rope and 3 inches wide.
Remove the filling from the freezer. Place 1-2 tbsp of the stuffing evenly along the rope and then pinch the sides together tightly to form a rope again.
Make a ‘U’ shape with the rolled rope. Holding the ends cross the ends over each other twice and bring it down pinching ends onto the bottom of the dough.
In a pan, combine water and the baking soda and let it boil.
Place the shaped pretzels in the cooking liquid one at a time. Cook for 30 seconds each. Remove the pretzels from the cooking liquid with the help of a slotted spoon, allowing any excess water to drip back into the pot. Transfer to a prepared baking sheet.
Brush the top of the boiled pretzels with egg wash or milk wash and sprinkle sesame seeds.
Bake in the preheated oven for 17-18 minutes.
Once baked, brush the top with melted butter and enjoy hot!

Notes

Use Warm water NOT hot. You don’t need the water to be hot to activate the yeast. What you want is warm water. The best temperature for yeast water is between 38°C /100°F and 45°C /113°F.
Yeast reproduces best between 21°C/70°F and 26°C/80°F. For the dough to rise it is the best tempeature range basically. Too hot and the dough might rise too fast, too cold and the dough will take ages to rise. This means if your house is pretty cold, say in the winters, place the dough in a warmer place. You could turn on your oven for a bit and once the temperature is warmer inside, let your dough rise in there. (Don’t forget to turn the oven off before placing the dough inside to rise!) If your house happens to be too warm, find a cooler place for it to rise.

Did you try this recipe? We’d love you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!