Prep
1h
Cook
15m
Total
1h 15m
Ingredients
Method
Nutrition
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Step 1
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For
9
M
I
For the soft pretzels
283
g
Water, warmed to 110 degrees F
12
g
Granulated sugar
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Per Serving
Calories
394kcal
Fat
17g
Saturates
9g
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Windowpane Test: The windowpane test is used to tell when the brioche has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again. Shaping the Pretzels: When shaping the pretzels, do not use flour on your surface. The dough needs to be slightly sticky in order to roll into a smooth rope. To Make Ahead: If baking these pretzels a day ahead of time, hold off with the salt, as it makes the pretzels soggy.
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Prep
1h
Cook
15m
Total
1h 15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
9
M
I
For the soft pretzels
283
g
Water, warmed to 110 degrees F
12
g
Granulated sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
394kcal
Fat
17g
Saturates
9g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Windowpane Test: The windowpane test is used to tell when the brioche has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again. Shaping the Pretzels: When shaping the pretzels, do not use flour on your surface. The dough needs to be slightly sticky in order to roll into a smooth rope. To Make Ahead: If baking these pretzels a day ahead of time, hold off with the salt, as it makes the pretzels soggy.
Only visible to you
Made it?
Cancel
