Crispy Homemade Pretzel Twists Recipe: Bake Joy Today

Crispy, golden pretzel twists dance with a perfect balance of crunch and softness, promising a delightful snack that captures everyone’s attention.

These homemade pretzel twists blend traditional German baking techniques with modern kitchen convenience.

Salt-sprinkled and wonderfully golden, each twist tells a story of comfort and flavor.

The smell of freshly baked pretzels will drift through your kitchen, tempting taste buds with their irresistible aroma.

Crafted with simple ingredients and minimal effort, these pretzel twists serve as a crowd-pleasing treat for any occasion.

Weekend baking never looked so delicious – roll up your sleeves and get ready to create a batch of these addictive snacks that will disappear faster than you can imagine.

Quick Recipe Overview

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Calories: 250 kcal

Servings: 9

What Goes Into Pretzel Twists

• Active Dry Yeast: Magical ingredient that helps dough rise and develop rich, airy texture with subtle tangy undertones.
• Granulated Sugar: Feeds yeast and creates golden-brown coloration during baking.
• Warm Water: Activates yeast and helps develop smooth, elastic dough consistency.
• All-Purpose Flour: Provides structure and creates soft, chewy pretzel texture.
• Table Salt: Enhances overall flavor and balances sweetness in dough.
• Unsalted Butter: Adds richness, moisture, and creates tender crumb in pretzel.

• Water: Creates signature pretzel exterior with traditional glossy, chewy surface.
• Baking Soda: Contributes to authentic pretzel color and distinctive crispy crust.

• Eggs: Creates beautiful golden-brown sheen and helps seasonings adhere.
• Coarse Salt: Provides classic pretzel flavor burst and decorative crystal-like appearance.

Tools You’ll Need for Pretzel Twists

• Stand mixer or large bowl: Essential for mixing and kneading dough thoroughly.
• Dough hook attachment: Perfect for mixing and developing gluten in the dough.
• Baking sheet: Crucial for baking and creating golden pretzel twists.
• Parchment paper or non-stick spray: Prevents pretzels from sticking during baking.
• Large pot: Needed for boiling pretzels in baking soda water.
• Slotted spoon: Helps remove pretzels from boiling water without excess liquid.
• Kitchen towel: Covers dough during rising process.
• Measuring cups: Ensures accurate ingredient measurements.
• Whisk: Useful for beating eggs for pretzel glaze.
• Rolling surface: Provides space for shaping dough strips.

Pretzel Twists: How to Shape and Bake

• Yeast Activation

Combine yeast with warm water and sugar in a mixing bowl, allowing the mixture to bloom and become frothy, creating the foundation for soft, pillowy pretzels.

• Dough Formation

Blend flour, salt, and melted butter into the yeast mixture, kneading until a smooth, elastic dough emerges that feels silky and responsive to touch.

• Rising Transformation

Place the dough in a cozy spot, covering it gently and letting it expand and grow, developing deep flavors and airy texture over one hour.

• Pretzel Shaping

Divide the dough into small sections, rolling each into long, slender ropes and twisting them into classic pretzel shapes with elegant, curved edges.

• Water Bath Magic

Dip each shaped pretzel into a bubbling bath of water and baking soda, which creates the signature glossy, golden-brown exterior that pretzels are famous for.

• Finishing Touches

Brush the pretzels with egg wash and sprinkle with coarse salt, then bake until they turn a rich, warm golden color with crispy edges.

Tips and Variations for Pretzel Twists

• Let dough rest at room temperature for 10-15 minutes before rolling to improve stretch and prevent breaking during twisting.
• Use a wide, shallow pot for boiling to ensure even baking soda bath coverage. Maintain consistent water temperature for uniform pretzel texture.
• Sprinkle dried herbs, everything bagel seasoning, or grated parmesan cheese on top before baking for gourmet-style pretzels.
• Store cooled pretzels in an airtight container at room temperature for 2-3 days. Reheat in oven at 350°F for 3-5 minutes to restore crispness.

Presenting Your Pretzel Twists

• Dipping Delights: Pair these warm, golden pretzel twists with classic mustard or cheese dips for a crowd-pleasing appetizer experience.
• Snack Platter Magic: Create a beautiful charcuterie board featuring these pretzels alongside cured meats, soft cheeses, and pickled vegetables for an elegant spread.
• Comfort Combo: Serve alongside hearty soups like creamy tomato or beer cheese soup to elevate your comfort food game with a delicious, crunchy companion.
• Movie Night Munchies: Package these homemade pretzel twists in small paper bags for the perfect cinema-style snack that beats any store-bought option.

Storing Leftover Pretzel Twists

• Quick Refrigeration Strategy: Store cooled pretzel twists in an airtight container lined with paper towels to absorb excess moisture, keeping them fresh for 2-3 days at room temperature.
• Freezer-Friendly Approach: Wrap individual pretzel twists tightly in plastic wrap, then place in freezer bags. Frozen twists maintain quality for up to 3 months, allowing quick snack preparation anytime.
• Reheating Magic: Revive chilled or frozen pretzel twists by warming them in a preheated oven at 350°F for 5-7 minutes. Brush with melted butter to restore their original crispy exterior and soft interior.
• Make-Ahead Genius: Prepare dough up to 24 hours in advance and refrigerate. Let the dough come to room temperature before shaping and baking for maximum flavor and texture.

Crispy Pretzel Twists Recipe

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• Yield: 9 1x

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Description

Delectable German pretzel twists showcase traditional Bavarian baking techniques with golden-brown, salt-crusted dough. Crisp exterior and chewy interior make these pretzels irresistible for snack lovers seeking authentic European comfort.

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Ingredients

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• 4.5 cups (567 g) all-purpose flour
• 1.5 cups (355 ml) warm water
• 1 packet (7 g / 0.25 oz) active dry yeast
• 2 tbsps (25 g) sugar
• 2 large eggs, whisked
• 2 tsps table salt
• ¼ cup (57 g) butter, melted
• ¾ cup (170 g) baking soda
• 12 cups (2.8 l) water
• Coarse salt, for topping

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Instructions

1. Yeast Activation: Combine warm water, sugar, and yeast in a spacious mixing bowl, allowing the mixture to become frothy and aromatic for 3-4 minutes.
2. Dough Preparation: Gradually fold flour into the yeast mixture, blending until a soft, cohesive dough forms. Incorporate melted butter and salt, kneading thoroughly until smooth and elastic.
3. First Rise: Transfer the dough to a lightly greased container, cover with a damp cloth, and let it rise in a warm environment until its volume doubles, about one hour.
4. Shaping: Gently deflate the risen dough onto a flour-dusted surface. Divide into 12 uniform segments, rolling each into 14-inch elongated strips. Fold and twist each piece, pinching ends to create distinctive pretzel shapes.
5. Boiling Bath: Bring a large pot of water and baking soda to a vigorous boil. Submerge each pretzel for 30-40 seconds, ensuring complete coverage, then extract with a slotted utensil and arrange on a prepared baking sheet.
6. Finishing Touches: Whisk eggs and brush generously over each pretzel surface. Sprinkle with coarse salt for enhanced flavor and texture.
7. Baking: Place pretzels in a preheated 450°F oven, baking until they transform into a rich, golden-brown color, approximately 12-15 minutes. Remove and allow to cool slightly before serving, savoring their crisp exterior and soft interior.

Notes

• Yeast Activation Tip: Ensure water temperature is between 100-110°F to perfectly activate yeast without killing it.
• Dough Rising Hack: Choose a draft-free, warm spot like near a preheated oven or in a turned-off oven with the light on for optimal rising.
• Boiling Technique: Keep water at a rolling boil and limit each pretzel’s bath to 30-40 seconds for that signature chewy exterior and glossy finish.
• Salt Selection: Use coarse sea salt or pretzel salt for authentic texture and flavor burst – table salt won’t deliver the same crisp, bold results.

• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 9
• Calories: 250
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 50 mg