As a kid, I ate my fair share of soft pretzels at my brother’s hockey games. Sitting in the stands, enjoying that warm treat while I scream at the refs or cheer on a scored goal. It’s a staple food at most sporting events, yet something that we rarely make for ourselves at home.

I’m not sure if it’s the boiling then baking process that seems overwhelming or what, but it’s one of the few foods that can be found at a stadium or movie theater that I find I never made at home.

UNTIL NOW

I mirrored this close to a bagel dough and it came out perfectly the first time I made it. This recipe spends more time resting and proofing than it requires our attention. Next time you watch the big game from home, consider making these pretzels! I’m sure you have most of these ingredients at home 😉

RECIPE

INGREDIENTS

1 ½ cup warm water (just warm, as hot water will kill the yeast)

1 TBS salt

1 TBS sugar

1 packet of active dry yeast

4 ½ cups all-purpose flour

4 TBS oil

2/3 cup baking soda

1 egg, beaten

Coarse/flaky salt

DIRECTIONS

In a large mixing bowl, mix water, salt, and sugar until just combined. Add the yeast packet and allow to rest for 5 minutes (you’ll start to see foam and small bubbles)

Add flour and 2 TBS of oil and mix until you reach a dough consistency (this can be done with a stand mixer or by hand)

Take the dough out of the bowl and use the remaining 2 TBS of oil to coat the bowl. Cover and rest for 1 hour in a warm place. While resting, preheat the oven to 450 degrees F

After the hour rest time, cut your dough into 8-12 pieces (I typically make 12 smaller pretzels, but that’s preference!). Roll them into thin roles and twist the dough into a pretzel formation

In a large pot of water, add the baking soda and bring to a boil. Add a few pretzels as a time, for 30 seconds on each side. Once removed from the water, place on a parchment paper-lined baking sheet. Brush lightly with the egg wash, sprinkle with salt, and bake for 12-16 minutes.

Enjoy with your favorite dipping sauce!