Soft Pretzel Twists (5 Ways)
 
 
Who doesn't love a good soft pretzel? With a variety of topping options, your craving - whatever it may be - will definitely be sated! These pretzels freeze wonderfully. Keep a batch in the freezer for a quick and easy treat!
Author:
Serves: 10 pretzel twists
Ingredients
  • Pretzel Dough:
  • 1½ cups warm water
  • 1 Tbsp sugar
  • 2 tsp sea salt
  • 2¼ tsp instant yeast
  • 4½ cups flour
  • ¼ cup (1/2 a stick) butter, melted
  • 8 cups water
  • ½ cup baking soda
  • 1 egg, lightly beaten
  • .
  • Garlic Parmesan:
  • 5 cloves garlic, crushed
  • 3 Tbsp butter, melted
  • 3 Tbsp grated Parmesan cheese
  • .
  • Cinnamon Sugar:
  • 1 Tbsp cinnamon mixed with 4 Tbsp sugar
  • 3 Tbsp butter, melted
  • .
  • Everything:
  • 4 tsp poppy seeds.
  • 4 tsp sesame seeds.
  • 4 tsp dried garlic
  • 4 tsp dried onion
  • 1 tsp sea salt
  • .
  • Sea Salt & Rosemary:
  • 3 Tbsp fresh rosemary
  • 3 Tbsp sea salt
  • .
  • Pepperoni Pizza:
  • Mini pepperoni, sliced thin
  • Mozzarella cheese, sliced thin
Instructions
  1. Preheat oven to 200°F.
  2. To make the dough: In the bowl of a stand mixer fitted with the dough hook, mix together warm water, sugar, salt and yeast; let sit for 5 minutes until frothy. Add the flour and butter and mix on low speed until dough pulls away from the sides of the bowl, approximately 5 minutes. Transfer dough to a lightly oiled bowl, cover with aluminum foil, and place in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 1 hour until it has doubled in size.
  3. Turn the dough out onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a 16-inch rope, fold it in half, twist end over end, and shape into a circle, pinching the ends together.
  4. Preheat the oven to 425°. Line two large baking sheets with parchment paper; set aside.
  5. Bring 8 cups of water and baking soda to a boil in a large pot.
  6. Using a flat spatula, drop the pretzel twists into the boiling water and boil for 45 seconds. Depending on the size of your pot you may need to boil one at a time. Remove twists from the water and brush lightly with the beaten egg. Proceed with your topping of choice.
  7. Garlic Parmesan topping: Spread the garlic over the tops of the pretzels, then sprinkle lightly with Parmesan. Bake for 12-14 minutes, until golden and puffed. Remove from oven and brush a bit of melted butter over the tops, then sprinkle with more Parmesan. Serve warm.
  8. Cinnamon Sugar topping: Bake pretzels for 12-14 minutes, until golden and puffed. Remove from oven and brush lightly with melted butter, then generously cover with cinnamon sugar mixture. Serve warm.
  9. Everything topping: Mix together the poppy seeds, sesame seeds, dried garlic, dried onion, and salt, then sprinkle over top of the pretzels. Bake for 12-14 minutes, until browned. Serve warm.
  10. Sea Salt & Rosemary topping: Sprinkle rosemary and sea salt over the pretzels. Bake 12-14 minutes, until golden and puffed. Serve warm.
  11. Pepperoni Pizza topping: Place the pepperoni and mozzarella slices on the pretzel tops, making sure to get some in all the crevaces. Bake 12-14 minutes, until golden and puffed. Serve warm.
Notes
If freezing, once all pretzels have been twisted (step 3), place on a baking sheet and freeze, transferring to a ziploc bag once solid. When ready to eat, remove from freezer (don't thaw!) and continue with step 4. Bake for an extra 1-2 minutes.
Recipe by Port and Fin at https://portandfin.com/soft-pretzel-twists/