Czech Soft Pretzels

4 large pretzels

The first pretzels mentioned go all the way back to the 7th century in France and Italy. It was invented by monks for using leftover bread dough. These days, it is a popular delicacy that is most commonly served as a snack with beer. The most famous is probably a...

... Bavarian pretzel (typical for its darker color), but the Czech soft pretzels are equally delicious, and is faster and easier to prepare than its Bavarian variant. With my recipe, you will learn how easy and effortless it is to prepare this treat.

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Chef Tom Founder

February 12, 2024

30 min.
2+ h.
2/5

Ingredients:

Pretzels:

3 cups of bread flour (or all-purpose flour)
1 TBSP of confectioners’ sugar
1 TSP of active dry yeasts
½ TSP of salt
4 TBSP of unsalted butter
1 egg
1 milk - preheat in microwave to lukewarm (about 90 to 100°F)

Brushing mixture:

1 egg
3 TBSP of milk

Sprinkle with (select one or combination, I mostly use salt crystals):

Tools:

1x Measuring Cups
1x Measuring Spoons
1x French Whisk
1x Kitchen Mixer with Hook Attachment
1x Measuring Pitcher or Small Glass/Ceramic Bowl
1x Bowl Scraper or Silicone Spatula
1x Plastic Wrap
2x Baking Sheet with Parchment Paper or Silicone Matt
1x Silicone Brush
1x Cooling Rack (optional)

Recipes

Best served with:

Garlic Dipping Sauce for Pretzels

Mustard Dipping Sauce for Soft Pretzels

Directions:

1. Dough:

1.1. Place into a kitchen mixer with a hook attachment:

3 cups of bread flour
1 TBSP of confectioners’ sugar
1 TSP of active dry yeasts
½ TSP of salt

Shortly stir with a hand whisk just enough to combine all ingredients.

1.2. Add:

4 TBSP (½ stick) of butter – soft, cut into small pieces
1 egg
1 cup of lukewarm milk – about 90 to 100°F *

Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

1.3.

Then increase the speed to medium-high and knead until all ingredients are fully combined and the dough is formed (about 3 – 4 minutes).

2. Rising the dough:

2.1.

Remove the bowl from the kitchen mixer and cover with plastic wrap.

2.2.

Let rise in a warm place until it has about doubled in size (about 1 – 2 ½ hours). *

3. Pre-shape the dough into compact balls:

3.1. Place the dough on a surface without flour and separate into 4 even pieces using a bowl scraper, about 7.5 OZ each

Notes:

Using the scale is optional.
Total weight of the dough is about 30 OZ

3.2.

Form each piece of dough into compact dough balls with your hands.

3.3.

Cover the balls with a dish towel and let them rest for about 10 minutes before the next step.

4. Shape the pretzels:

Before you proceed:

Shape pretzels one by one on a surface that does NOT have
Make sure that the surface is perfectly clean (no residue of food, ingredients, etc.).
Since the dough includes butter, it will not stick to the surface. If it occasionally does, use your bowl scraper to release the dough.

4.1.

Roll each piece into a strand – a long rope shape with a thickness of about ¾ – 1” and a length of at least 30”.

4.2.

Take both ends of the strands and bring them close to yourself while creating the round shape.

4.3.

Then twist both ends (in 1/6 length from both sides).

4.4.

Then pinch both ends of the strands close to the center of the strand (but leave at least 1 ½” space between) to create the famous pretzel shape.

4.5.

Then, place fingers from both hands in the pretzel and gently stretch in all directions.

4.6.

Place the pretzels on a baking sheet and form the remaining pretzels.

5. Set oven to preheat at 380°F.

6. Proofing:

6.1.

Prepare a brushing mixture by briefly hand-whisking 1 egg with 3 TBSP of milk in a measuring pitcher (for whisking, you can also use a silicone brush) to create a brushing mixture, and then brush all pretzels (keep the rest for the second brushing).

6.2.

Let it proof on a countertop for about 15 minutes.

7. Final preparation:

7.1.

Gently brush all pretzels again with the remaining brushing mixture right before baking.

7.2.

Generously sprinkle with salt crystals or optionally with sesame seeds, crushed pepper flakes, or poppy seeds.

Czech Soft Pretzels with Black Sesame Seeds Czech Soft Pretzels with Black Sesame Seeds Czech Soft Pretzels with Caraway Seeds Czech Soft Pretzels with Caraway Seeds Czech Soft Pretzels Plain Czech Soft Pretzels Plain Czech Soft Pretzels with Crushed Pepper Flakes Czech Soft Pretzels with Crushed Pepper Flakes

8. Baking:

8.1.

Bake in a preheated oven until a nice golden color is reached, which means the pretzels are done (usually about 15 -20 minutes).

8.2.

Rotate the baking sheets in the middle of baking.

9. Serving & storing:

9.1.

Let cool on a cooling grate (at least partially) before serving.

9.2.

If you use salt crystals for sprinkling, try to eat the pretzels sooner as the crystals will tend to melt in just a couple of days.

9.3.

An older pretzel can be heated in the microwave right before serving – it will give you a sense of freshness.

* Optionally, you can prepare the dough in the morning to bake it in the evening. To do this, use cold milk straight from the refrigerator and allow the dough to rise on the countertop instead of in a warm place. This will slow down the entire process, and your dough should be ready by the evening for the next step.

About the Author:

Chef TomFounder

# 1

34 Followers

Published Recipes: 248
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Location: Iowa, USA
Member since: 2023-02-02

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