Ultimate Philadelphia-Style Chewy Soft Pretzels
Experience the authentic taste of Philadelphia with these homemade chewy soft pretzels that capture the essence of street vendor snacks. Made with a perfect blend of all-purpose and bread flour, these soft pretzels are boiled before baking, giving them a unique texture that's crispy on the outside and wonderfully chewy on the inside. Whether enjoyed plain, with a sprinkling of coarse salt, or alongside your favorite dipping sauces, these pretzels are perfect for parties, game day, or a cozy night in. Follow this comprehensive recipe to create 20 deliciously satisfying pretzels that will have everyone asking for seconds.
20
Servings
143
Calories
9
Ingredients
Ingredients
Milk
2 cups (heated just until bubbles form around the edge)
Brown Sugar
1/2 cup (packed)
Warm Water
1/2 cup (heated to 110-115°F)
Active Dry Yeast
1 (1/4 ounce) package
All-purpose Flour or Bread Flour
6 cups (divided)
Baking Powder
3/4 teaspoon
Salt
1 1/2 tablespoons
Large Egg
1
Water
1 tablespoon
Instructions
1
In a medium saucepan, heat the milk over low heat until small bubbles form around the edge. Remove from heat and stir in the brown sugar until fully dissolved. Set aside to cool slightly.
2
In a small bowl, combine the warm water (110-115°F) and active dry yeast. Allow it to sit for about 3 minutes until frothy. Then, add the cooled milk mixture to the yeast and stir to combine.
3
In a large mixing bowl, gradually add 4 cups of flour to the milk and yeast mixture, stirring until smooth. Then cover the bowl with a clean cloth and let it rise in a warm place for 45 minutes, or until doubled in size.
4
Once the dough has risen, add the remaining 2 cups of flour, baking powder, and salt. Transfer the dough to a floured surface and knead for approximately 5 minutes until the dough is smooth and elastic.
5
Roll the kneaded dough into a 16-inch by 10-inch rectangle, then cut it into 1/2-inch wide strips. Roll each strip into a long rope and shape into pretzels by twisting the ends together and bringing them down to form the pretzel shape. Place the shaped pretzels on a baking sheet lined with parchment paper or greased and allow them to rise for another 30 minutes.
6
Preheat your oven to 400°F (200°C). Meanwhile, bring a large pot of salted water to a boil. Once boiling, gently lower the pretzels into the water, one or two at a time, and let them boil for about 5 seconds each to set their shape.
7
Remove the pretzels from the boiling water, placing them back on the baking sheet with 2 inches of space between each pretzel.
8
In a small bowl, beat the egg with the tablespoon of water to create an egg wash. Lightly brush the tops of the pretzels with the egg wash and sprinkle with coarse salt.
9
Bake the pretzels in the preheated oven for 18 to 20 minutes or until they are golden brown and puffed. Allow to cool slightly before serving.
Nutrition Information
0.35g
Fat
27.5g
Carbs
3.75g
Protein
0.5g
Fiber
0.6g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What makes these pretzels Philadelphia-style?
They capture the authentic essence of street vendor snacks with a unique texture that is crispy on the outside and wonderfully chewy on the inside, achieved by boiling the dough before baking.
How many pretzels does this recipe yield?
This recipe produces 20 deliciously satisfying soft pretzels.
What type of flour is best for this recipe?
The recipe uses a perfect blend of all-purpose and bread flour to achieve the desired chewy texture.
How long should I boil the pretzels?
Gently lower the pretzels into boiling salted water for about 5 seconds each to set their shape.
What is the recommended baking temperature?
Preheat your oven to 400°F (200°C) before baking the pretzels.
How long do the pretzels need to bake?
Bake the pretzels for 18 to 20 minutes or until they are puffed and golden brown.
What temperature should the water be for the yeast?
The warm water should be between 110-115°F to properly activate the active dry yeast.
How long does the first dough rise take?
The first rise should last for 45 minutes, or until the dough has doubled in size.
How long is the second rise after shaping the pretzels?
After shaping, allow the pretzels to rise on the baking sheet for another 30 minutes.
How much kneading is required?
Knead the dough on a floured surface for approximately 5 minutes until it is smooth and elastic.
What are the nutritional facts for one pretzel?
Each pretzel contains approximately 143 calories, 0.35g of fat, 27.5g of carbohydrates, and 3.75g of protein.
What is the purpose of the egg wash?
The egg wash (one egg beaten with a tablespoon of water) helps the pretzels turn golden brown and allows the coarse salt to stick.
How much milk is used in the dough?
The recipe calls for 2 cups of milk, heated just until small bubbles form around the edge.
Do I need to use brown sugar?
Yes, 1/2 cup of packed brown sugar is stirred into the hot milk to add flavor and help the dough.
What dimensions should I roll the dough into?
Roll the kneaded dough into a 16-inch by 10-inch rectangle before cutting it into strips.
How wide should the dough strips be for shaping?
The dough rectangle should be cut into 1/2-inch wide strips.
How much flour is needed in total?
The recipe requires a total of 6 cups of flour, added in stages (4 cups initially, then 2 cups later).
Is baking powder included in the recipe?
Yes, 3/4 teaspoon of baking powder is added after the first rise.
How much salt is in the dough?
The dough contains 1 1/2 tablespoons of salt, in addition to the coarse salt sprinkled on top.
How should I prepare the baking sheet?
Line your baking sheet with parchment paper or grease it to prevent the pretzels from sticking.
How much space should be between pretzels on the baking sheet?
Leave about 2 inches of space between each pretzel on the baking sheet.
Can I serve these with dipping sauces?
Yes, they are perfect alongside your favorite dipping sauces or enjoyed plain with coarse salt.
What is the sugar content per pretzel?
Each pretzel contains about 0.6g of sugar.
What is the fiber content of a pretzel?
Each serving provides approximately 0.5g of fiber.
Is there fat in these pretzels?
These are very low in fat, containing only 0.35g per serving.
What kind of yeast is used?
The recipe specifies 1 package (1/4 ounce) of active dry yeast.
How do you form the pretzel shape?
Roll each strip into a long rope, twist the ends together, and bring them down to form the classic pretzel shape.
Should the milk be cooled before adding the yeast?
Yes, the milk and brown sugar mixture should be cooled slightly before being combined with the frothy yeast.
How many ingredients are in this recipe?
There are 9 primary ingredients: milk, brown sugar, warm water, yeast, flour, baking powder, salt, egg, and water.
What occasions are these pretzels good for?
They are ideal for parties, game days, or a cozy night in.