Joanna Gaines Pretzel Recipe
Joanna Gaines pretzels, also known as soft pretzels are a delicious and chewy snack that is perfect for any occasion. These homemade treats are made with some of the very common ingredients that most of you must have at your home.
Print
Pin
Rate
Servings: 4 people
Calories: 436kcal
Equipment
- 2 Large Bowl
Ingredients
- Cooking spray as needed, for greasing the baking surface, ensuring easy release and preventing sticking.
- 1 1/2 teaspoons of active dry yeast the key ingredient responsible for the dough's fermentation and the resulting light and fluffy texture.
- 2 1/2 cups of all-purpose flour a versatile and essential ingredient that forms the base of the dough and contributes to its structure.
- 1/2 teaspoon of white sugar providing a subtle sweetness that balances the flavors in the dough.
- 1 teaspoon of kosher salt enhancing the flavors and ensuring a well-seasoned bread.
- 2 tablespoons of Maldon flaky sea salt providing a delightful crunch and a burst of savory goodness to the pretzels.
- 1/4 cup of unsalted butter adding richness and a luscious flavor to the finished pretzels.
- 1 1/2 teaspoons of vegetable oil providing moisture and contributing to the dough's texture.
- 1/6 tablespoons of Clabber Girl Baking Soda a leavening agent that helps the dough rise and creates a soft and tender crust.
- 1/4 cup of white sugar for the dough adding a touch of sweetness that enhances the overall flavor profile.
- 2 cups of boiling water used for activating the baking soda and giving the dough a characteristic chewy texture.
- 7/8 cup of warm water creating the perfect environment for activating the yeast and ensuring a successful rise.
Instructions
- In a large bowl, mix together white sugar, warm water, and active dry yeast. Allow the mixture to sit for 5 minutes until it starts to foam.
- Add all-purpose flour, ½ cup of sugar and kosher salt to the bowl and knead for about 10 minutes until it forms a soft dough.
- Grease a large bowl with vegetable oil and place the dough in it. Cover with a damp cloth and let it rise for about an hour.
- Preheat the oven to 375°F. Grease a baking sheet with cooking spray and spread the dough onto it. In a large pot, bring 4 cups of water to a boil and add baking soda to it.
- Take one pretzel at a time and dunk it in the lye bath for about 30 seconds. Place the pretzels on the baking sheet after dunking them.
- Brush melted butter over each pretzel and sprinkle some Maldon flaky sea salt. Bake the pretzels for 20-25 minutes until the surface turns golden brown. Allow them to cool down before serving.
Notes
• Knead the dough for about 10 minutes until it becomes soft and smooth. This will ensure that all the air pockets are removed from the dough.
• Don’t forget to grease the baking sheet with cooking spray before spreading the dough onto it. This will help in preventing the pretzels from sticking to the pan.
• The lye bath gives a distinct flavor and texture to the Joanna Gaines pretzel, so don’t skip that step.
• Make sure to brush melted butter over each pretzel for a golden color.
• Keep an eye on the oven and check after 20 minutes of baking time. The surface should be golden brown when done.