SOFT AND FLUFFY PRETZELS WITH SALTY GLAZE

These pretzels are not your ordinary salted twists—they feature a softer crust, fluffier crumb, and a subtle sweetness that perfectly complements the salty glaze. Instead of boiling in baking soda water, they are brushed twice with boiling baking soda water, creating a delicate crust without hardening. Added butter and milk give the dough a tender, rich texture inspired by a traditional baker’s guide.

🥣 Ingredients

Dough:

125 ml warm milk
125 ml warm water
1/2 packet dry yeast (about 3.5 g)
1 tsp sugar
50 g butter, softened
375 g all-purpose flour (type BL55)
1 tsp salt

Scalding Solution:

200 ml water
10 g baking soda

Salty Glaze:

50 g all-purpose flour
20 g salt
100 ml water

Yield

11 pretzels (7 small, 4 large)

Instructions

Prepare the Dough

Add ingredients in order to a bread machine and select the kneading program.
Alternatively, knead by hand for about 15 minutes until the dough is very elastic.
Place dough in an oiled bowl, cover, and let rest at room temperature for 15 minutes. The dough will rise slightly.

Shape Pretzels

Transfer dough onto a work surface lined with parchment paper.
Shape into a rectangle or square.
Roll out dough and cut into equal strips (approx. 35–40 g for small pretzels or 75–80 g for large).
Roll each piece into a rope about the thickness of your thumb (small pretzels: approx. 50 cm long). Thicker ropes yield softer pretzels; thinner ropes yield crispier ones.
Form pretzels directly on parchment-lined baking trays, leaving space for rising. Use two trays for all pretzels.

Proof the Pretzels

Place trays inside large plastic bags and let rise at room temperature for 1 hour.

Prepare Scalding Solution and Brush Pretzels

Bring water and baking soda to a boil.
Using a pastry brush, coat pretzels evenly with the boiling baking soda water twice, ensuring full coverage, especially edges. This double brushing promotes a nicely browned, crisp crust.

Bake

Bake at 200°C (392°F) for 10 minutes until golden brown.

Prepare and Apply Salty Glaze

Mix flour, salt, and water into a batter with the consistency of pancake batter (slowly dripping off a spoon).
Remove pretzels from oven and drizzle glaze over them in a zig-zag pattern. Use as much glaze as you like.
Return to oven for 3–4 minutes to set the glaze.

Serving Tips

Enjoy these pretzels fresh the same day, especially thinner ones for best texture. The sweet, tender crumb paired with the salty glaze makes for a delightful snack or accompaniment.

💡 Tips

Double brushing with boiling baking soda water avoids a hard crust while still producing beautiful browning.
Butter and milk enrich the dough for a soft, sweet crumb.
Adjust pretzel thickness based on your preferred texture.
The salty glaze adds a unique savory-sweet finish unlike typical coarse salt toppings.

📝 Final Thoughts

This recipe elevates traditional pretzels with a soft, fluffy interior and a flavorful salty glaze. The technique balances texture and taste, inspired by time-tested bakery wisdom, resulting in pretzels that disappear from the plate in no time!