I feel really accomplished making these soft chewy pretzels. It honestly, worth the time making for me and I will definitely make it again someday, probably with different toppings!

As I made them during a rainy day, they really made my day after a tiring and hectic week filled with a busy schedule. Especially so when I am in the conscripted army and hence, I am only home on Saturday and Sunday.

Tasting these pretzels, especially when I eventually top them with chocolate ganache, made me feel all cozy and fuzzy, warm inside. I like it more of course, when it just comes out of the oven when it’s still kind of crunchy on the outside and soft and chewy on the inside. It is still good in my eyes, however, after it is refrigerated in the fridge.

Soft Chewy Pretzels by Bakeomaniac

This is also considered a lazy food because I made it using my leftover half portion of pizza dough. I would actually recommend making and storing pizza dough, and then just modifying them accordingly to recipes, such as this one, for a convenient shortcut to achieving good bakes during the weekends. For me, I really want the short cut this week because I feel incredibly exhausted. Knowing that there’s half a portion of pizza dough that I can use to make these soft chewy pretzels actually put a smile to my face!

My Pizza Dough Recipe and Chocolate Ganache recipe ( for topping ) is available under “Notes”!

Soft Chewy Pretzels by Bakeomaniac

Time Taken: About an hour if using premade / frozen pizza dough, About 4-5 including rising time if making pizza dough from scratch
Difficulty: 3/5. I rate it a 3/5 because I found it difficult to roll the dough to an even thickness

Ingredients:

  • 1/2 portion of pizza dough
  • flour for flouring surface
  • any toppings you want ( for example, cinnamon sugar, chocolate ganache etc!)
  • 3 cups of water
  • 3 tablespoons of baking soda

Method:

  1. Do thaw your pizza dough, if you’re using frozen pizza dough by placing it in the fridge for about 10 hours or overnight, and then placing it on the counter for about 45 minutes to an hour.
  2. On a lightly floured surface, divide your pizza dough into 6 equal portions, either by using a bench scraper or a knife.
  3. Coat one portion with flour and then stretch and roll the dough until its about 18 to 20 inches long. Try your best to make it as even as possible.
  4. Make a U-Shape, twist the two ends two to three times, then bring it down to the base of the U, pinching and sealing the two ends into the base of the U. Do seal it tightly.
  5. Repeat for the remaining five portions.
  6. Prepare 3 cups of water and 3 tablespoons of baking soda in a saucepan and bring it to boil. While waiting for it to boil, line your baking tray with parchment paper and preheat your oven to 220 degrees C or 425F.
  7. Boil each pretzel for about 30 seconds. This alkaline treatment will allow it to be browned nicely.
  8. Drain the pretzel of water. I do so by using a sift to remove my pretzel out of water and allowing it to hang freely until it is no longer soggy.
  9. Bake for about 11 to 13 minutes until golden brown.
  10. Serve with desired toppings, I serve mine using chocolate ganache, and coating it with almonds.
  11. Enjoy!

Notes:

  1. It might seem impossible to roll until such a length, but it is actually possible! I thought it was impossible initially, at least for me!
  2. The dough might be difficult to remove after boiling so do take extra caution such as by using a slotted spoon, a sift, or a slotted spatula, and then gently transfer to the baking tray.
  3. If you want it to be even browner, you can brush a beaten egg over the dough to give a light coat of egg wash.
  4. Here’s my chocolate ganache recipe: Chocolate Ganache
  5. Here’s my pizza dough recipe: Homemade No Machine Easy Pizza Dough Recipe

Enjoy,
– Bakeomaniac, Javier Tan!