Since moving to Japan there are a few things that I miss from America. Soft and warm pretzels are one of them. There is nothing like freshly baked bread right out of the oven. That is why I want to share my favorite recipe with you. 

Ingredients

Wet Ingredients
100ml warm water
4 tsp sugar
7g dry active or instant yeast

Dry Ingredients
200ml water
500g bread flour
1tsp salt
28g melted butter (cooled)

Baking Soda Bath
100g baking soda
2,000ml water

On Hand
salt
melted butter

Materials Needed

Scale
Teaspoon
Tablespoon
Pot
Timer
Mesh strainer

First, mix the wet ingredients. Ensure that the water is warm, not hot. We want to wake up the yeast and hot water can kill it. Sugar is important in giving yeast energy. It has a tough job ahead of it, after all!
 

Next, mix the 500g of flour and 1tsp of salt in a different bowl. Melt the butter in the microwave but allow it to cool before adding it to the bowl.
 

Check to see if the yeast is alive by looking for bubbles at the surface of the water. If there are bubbles, you can add them to the dry ingredients. If there are no bubbles then the yeast most likely has died. Unfortunately, this means you have to throw it out and start over.
 

Once you have a doughy windowpane, it’s time to let it rest and rise. Put the dough in a well-oiled bowl and cover it lightly with saran wrap. If you live in a warm climate or your home is warm, simply let it rest on the counter.

If you live in Japan like me, or in a home not so well insulated, you can put the dough in a pre-warmed oven. My “oven” has a setting of 40°C (100°F) that works perfectly at helping the dough rise without killing it.

When the dough has doubled in size, take it out and check to see if it has finished rising. Flour your finger or knuckle then give the dough a gentle poke. If the dough springs back with energy then it needs a bit more time to finish. Wrap it up and set it aside. However, if the dough seems slow and the indentation remains, the dough is ready to go.

You might even give the dough a FEW pokes just to make sure.

This would also be a good time to get the pot of water boiling on the stove. Also, go ahead and preheat your oven to 220°C (425°F). 

Divide the finished dough into eight pieces. Roll them out to at least 50cm (20in) ropes. Make a long U shape with the dough then twist the ends together two times. Bring the twists down to the bottom and you should have a pretzel shape.

Remember that boiling water? (It’s probably going wild waiting.) You can gently pour in the baking soda and give it a swirl. I suggest grabbing a mesh strainer to help ease the pretzels down into the water and prevent splashing. Otherwise, tongs or a large spoon are just as good!

Now it’s time to boil the pretzels. One or two at a time, ease the pretzels into the boiling baking soda. Boil it for fifteen seconds then flip it over to boil the other side for fifteen seconds. Take the boiled pretzels and set them aside to dry. This is a good time to brush on some melted butter and sprinkle on some salt. My favorite salt for this recipe is a Himalayan salt grinder. It leaves big chunks of salt on the surface, adding an extra burst of flavor. 

Now the easy part! Put the pretzels into the oven for 15-20minutes. Definitely keep an eye on it. You want a nice golden crust that is darkening into brown. When you take them out, give them a final brush of melted butter and salt. If you’re tempted, you can even eat them while they’re still in the pan.

Some things are just too good to wait any longer for.

I hope you find yourself in the kitchen soon with a bag of flour and a cup of inspiration. Hopefully, the flour doesn’t end up all over the floor and on your clothes. Definitely speaking from experience.

If you enjoyed this recipe, leave a comment below! Also, what’s your family’s most beloved baked good? I’m always interested in trying new food!