Homemade soft pretzels are a true treat. With a golden, crisp crust and a fluffy, doughy interior, these salty pretzels are a must-try home baking project.
First, make a quick sponge that ferments to build a tangy sourdough-like flavor.
Then, turn your sponge into a firm pretzel dough. Let it rise until doubled in size before shaping the pretzels
Cross the ends over each other to make a 4-inch loop. Then twist the ends once or twice and fold the twisted ends back over the loop to form a pretzel.
Finally, poach your shaped pretzels in a water and baking soda mixture before baking to golden-brown perfection.
I've simplified more complex soft pretzel recipes by paring down the ingredient list, having just one rise time and an easy 12-hour fermentation.
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