Call me crazy, but I love working with a good yeast dough. There’s just something about having that intuition in knowing if the dough is going to rise (sometimes it it’s more of a frustration feeling but, you win some you lose some) and when the dough is just right and for rolling out. Case in point, these everything soft pretzel knots for example, I actually made this dough twice. The first time I over worked the dough and realized it just wasn’t rising, no matter how many times I took a peek at it and the second, finally achieving fluffy dough success. When I pulled the pan of golden brown pretzels out of the oven, I literally fist pumped and yelled to my husband ‘Look at how good these look!’, deeming them a success since they were pillowy on the inside and the best kind of crunchy/loaded with spices on the outside. For me, conquering the battle of not killing the yeast/not overworking the dough and finally getting the knot shape that didn’t look like a weird blob was a fist-pumping worthy success in itself. I promptly rewarded myself with 2 pretzel knots and an old fashioned, as you do on a spring-y Sunday afternoon.
Homemade soft pretzels kind of intimidated for a while, probably because I assumed it was going to be an exhausting and fruitless effort, filled with me getting hangry and have too much flour all over the flour that I would inevitably have to sweep up. The key to making soft pretzel knots is to a.) start before you are actually hungry and b.) be patient! First of all, if you start when you are already hungry, it’s just all downhill from there because by the time the dough rises and you form each piece into a perfect knot shape, you’re halfway to ‘I’m going to kill someone for a snack’ and nothing can quite quell that amount of hunger. That being said, this is a perfect Sunday afternoon project for that time between eating too much brunch and not knowing what to eat before you have to eat a real dinner. Also, don’t be intimidated by the seemingly long ingredient and prep list, they are things you probably already have on hand skills you most definitely already know how to do. Rule of thumb for working with yeast dough: always leave more time and always eat the fruits of your labor right away. Fresh pretzels= the best pretzels. The tops of these soft pretzel knots are loaded with a homemade everything spice mix, chock full of sesame seeds, poppy seeds, onion flakes, garlic powder and the best large grain salt for pretzel topping purposes. Needless to say, I’m always the one picking the everything bagel out of the box of dozen at work, give me all that flavor!
This post is sponsored by Red Star Yeast. Thank you for supporting the brands that keep this space going! Follow them on Instagram for more fun recipes!
Products used:
- Le Creuset Enameled Cast Iron 7 1/4 Quart Dutch Oven
- Kitchen Aid 5 Quart Stand Mixer
- OXO Good Grips Silicon Pastry Brush
Recipe adapted from Alton Brown
PrintEverything Soft Pretzel Knots
- Yield: 8 1x
- Category: Breads
Description
Easy homemade soft pretzel knots, seasoned with everything seasoning! Like a homemade everything bagel, but in pretzel form!
Ingredients
- 1 1/2 cups warm water (110–115 degrees F)
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 envelope Red Star Active Dry Yeast
- 5 cups all-purpose flour
- 1/4 cup olive oil
- 10 cups water
- 2/3 cup baking soda
- 2 tablespoons coconut oil (melted)
- Everything spice mixture:
- 2 teaspoons sesame seeds
- 2 teaspoons poppy seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse sea salt
Instructions
- Combine 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
- Add the flour and olive oil and mix on low speed with the dough hook attachment until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
- Remove the dough from the bowl and oil it lightly with olive oil. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
- Heat the oven to 450 degrees F. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
- In a small bowl, combine the spices for the everything spice blend together and stir until combined. Set aside.
- Bring the 10 cups water and the baking soda to a boil in a large dutch oven.
- Turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make into a knot and repeat with remaining dough.
- One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the melted coconut oil and sprinkle with the spice mixture.
- Bake until dark golden brown in color, 14-16 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Best served within the first day of baking.
Liz @ Floating Kitchen says
Oh baby. These look awesome. Love your photos here, Abby! And AJ is such a great hand model. Ha ha! And yes, never start a kitchen project while hungry. I do that all the time and it’s the worst and usually ends with me eating like everything in site!
Heart of a Baker says
Thank you love! He worked pretty hard at it, so he deserved that pretzel 🙂
Sara @ Cake Over Steak says
Ahhhh I want these!!!! I SERIOUSLY need to make myself some soft pretzels. They’re like one of my favorite foods of all time. How have I not done this?!??!?! A Sunday snack of soft pretzels and an old fashioned sounds perfect to me. Wish I could have joined in on the fun. 😉
Heart of a Baker says
Get ON it girl!! Please come visit me and we can do pretzels and old fashioneds! xoxo
Jan Thompson says
These look delicious! Your Grandma Millie used to say your comment about the feel of the dough. Looks like you have inherited her sayings, too! We hope you have saved some for us. I also hope AJ received a handsome sum for his work!
Heart of a Baker says
He did! Glad to hear that is what grandma used to say, must be where I got it from!
Mike D says
Those pictures look too good — I legit tried to reach into my monitor to eat one. Or two.
Erica says
BEYOOTIFUL!!! I love those up close shots, it’s like I can literally smell them fresh out of the oven.
Heart of a Baker says
You are so kind!! They really are the best! 🙂
Luci {Luci's Morsels} says
Gorgeous photos! These would be perfect game day food!!
Luci’s Morsels | fashion. food. frivolity.
Rebecca @ Strength and Sunshine says
Ah perfect!!! Must.make.gf!!!!
Heart of a Baker says
SO good!
Cindy Silvert @ Hungry Love Cook says
Awesome photos! I can not wait to try these, soft pretzels are one of my favorites. I’m sure the garlic and onion powders on pretzels is a great idea. Unfortunately, I have a feeling that I am going to get hangry while making these… lol!
Heart of a Baker says
Soft pretzels are so good, and not that hard! Enjoy Cindy!
Cindy Silvert @ Hungry Love Cook says
me too!! 🙂
whiskandshout says
These are so gorgeous! Love the everything bagel style toppings 🙂 Seriously love the photos, too.
Heart of a Baker says
You are so sweet!
Tessa | Salted Plains says
Love these photos, Abby!!! So pretty! And give me all of those knots!
Heart of a Baker says
Thank you love! Pretzels for LIFE.
Julia says
Everything bagels toasted with cream cheese were my JAM back in college! I’ve never tried baking them at home and now I’m thinking these knots are on my To Bake list. Gaaah they’re taking me back with all their Everything flavor. Bravo, m’dear!
Heart of a Baker says
Yes yes yes, you would loveeee these! Thank you love, they are winners for sure 🙂
Traci | Vanilla And Bean says
My Goodness!! Pass the mustard! These are perfectly shaped and baked my dear and your photos are gorgeous! I can imagine the soft, pillowy texture of these knots and that everything on top?… OMgggggg!! < —- having difficulty expressing my enthusiasm! 😮 Agreed best eaten right away! Even hours old baked goods taste different than their just out of the oven friends! Thank you for this my dear! xo *Red Star is my go to!!*
Heart of a Baker says
Everything you are saying is allll my emotions when I pulled these out of the oven! LOVE them! xoxoxo
Two City Vegans says
These look gorgeous! I love bread, as most do, but these look exceptional. New to your blog and loving it!
Heart of a Baker says
Thank you so much! xo
cyberageous says
Have you tried this with a pinch sourdough starter in the recipe?
Heart of a Baker says
I haven’t, I’m sorry!