Homemade Soft Pretzels (Easy Recipe: No-Knead, No Machine) – Gemma’s Bigger Bolder Baking Ep 87

Homemade Soft Pretzels (Easy Recipe: No-Knead, No Machine) –  Gemma’s Bigger Bolder Baking Ep 87


Gemma’s Bigger Bolder Baking
Homemade Pretzels Hi Bold Bakers! Since I got my Alfa Pizza
oven from Italy, I’ve been doing tons of bread making. Something you’ve requested a lot has
been soft pretzels so I have a great recipe to share with you today using my favorite
no-knead technique so you get great results with little work. So let’s get baking! I have made no-knead Cinnamon Rolls and Brioche
here on Bigger Bolder Baking and it is my favorite method because you do not need a
machine. You mix your dough and let it ferment overnight so it really takes the guess work
out of dough making. We’re going to make our dough in a large bowl.
Add in your flour, salt, sugar, and yeast, and mix all of these ingredients together
well. So I’m using a bread flour because it yields
you a soft pretzel however if you like yours crispy or kind of on the drier side then use
all-purpose flour. To our dry ingredients, I’m going to add in
our water and we’re going to mix it together until a dough forms. You can use a wooden
spoon or your hands to bring your dough together. I like to use my hands to mix it because you
can feel how wet or dry your dough is and you’ll know at what stage it is at. And there you have it. This is the hardest
work you’re going to have to do for this recipe. There’s your dough, there’s your lovely clean
bowl. It’s perfect. So we’re going to put it back into the bowl and you want to make
sure your bowl is large because we’re going to proof our dough in here and it’s going
to rise maybe 2-3 times the amount. So you want to make sure there’s lots of nice space
for it. Cover your bowl tightly in cling wrap and
make sure that no air gets in there. And then lay a tea towel on top. Make a nice little
bed for your dough so it’s nice and happy when it grows. And that’s it! Your dough is done. We’re going
to leave this guy at room temperature for 12-18 hours. We’re going to let time do its
work. It’s going to ferment and get lovely and bubbly and it’s going to be ready to make
pretzels in no time. I have a pretzel dough here that I made around
15 hours ago. And if you have a little look you can see how much it has grown. So this is my favorite part of no-knead doughs.
When you pull back the cling film and you get that lovely, boozy fermented smell. That
is all flavor. When you bake that it is going to taste so good. Kind of salty. It’s going
to give it such good depth. And you see all of these lovely bubbles in the dough. That
is texture that has been built over the last 12 or whatever hours. It is just such a beautiful way to make doughs.
I really hope you try it. We’re going to flour our surface and turn our dough out onto the
table. I want you to see this really fast. Can you
see those strands of gluten? That is why we don’t need a machine because time has made
and created all of this beautiful structure. I can already tell by the look of it that
it is a beautiful dough and going to yield us some fantastic pretzels. Lightly flour the top of your dough and then
just knock out the air. Lovely. Look at how soft that is. I just love working with dough. It just amazes
me how with the same ingredients: flour, salt, yeast and water, you can make thousands of
different breads. So now we’re just going to take our cutter
and slice up our dough for pretzels. Just try to make them as even as possible. They
don’t have to be perfect. Once you cut your dough you just might want to sprinkle some
flour on them so they don’t get too sticky. So we’re just going to take our tea towel
and gently lay it over them and we’re going to let them hangout and relax for about 5
minutes so when we go back to roll them it will be much easier. Now that our dough has relaxed, I’m going
to show you how to shape a pretzel. It is really easy and it’s really fun. We’re just going to take one of our long pieces
of dough. You might want a little bit of flour on your surface. And then just roll it out.
To get your pretzel nice and long and an even shape, this is a really fun thing to do. Isn’t that funny? I think that’s such a fun
technique. There you go. Perfect. Lovely long pretzel. To shape your pretzel, we’re going to make
it into a half moon turn the ends over on each other and then push them down on the
other side of the dough. Make sure you have nice big holes here and
there because when it bakes, those will get smaller so you want to make sure you have
good definition and a nice looking pretzel. Ok. This one is done. We’re going to put it
onto the tray and then continue with the rest of them. Make sure you give yourself a good bit of
room to roll out your dough. If you want to do some variations, you can
always make little garlic knots. Just take a bit of dough. Cut it into around 4 pieces.
Do a quick little knot. And there you go. And we’re going to boil them and cook them
the exact same way as we’re going to do the big pretzels. Also, if you want to just make little bites
you just take your cutter and cut little bite sized pieces. Cook them off and they’re perfect. Now that we have our pretzels shaped, the
next step is to boil them to give them that lovely chewy texture. We have a pot of simmering water and baking
soda. We’re going to take our pretzel, put it straight into the water, and we’re just
going to cook it for 30 seconds. The reason we do this is because it gives it that flavor
and texture we’re used to when it comes to pretzels. That kind of chewiness. Take your slotted spoon and put it back onto
your baking tray. Now at this stage, if you need to shape it
again a little bit. While it’s still warm, feel free to do that. And then just continue
with the rest of your pretzels. When you shape your pretzels, you really want
to get this next steps done as fast as you can because the longer they sit, the wetter
they are going to get and the harder they are to pick up off the tray. Our pretzels are looking great. Just before
they go into the oven, I’m going to give them a little bit of egg wash on top so they get
a lovely golden brown color. And also, I’m going to finish them off with some sea salt.
If you don’t have sea salt, don’t worry about it. You can just use regular table salt. And feel free to experiment by putting other
things on top. Like maybe cheese, cheese would be delicious. Or maybe whole fennel seeds,
that would be nice. The wood has died down and the oven has reached
450F which is around 225F so it is perfect for cooking these pretzels so let’s go. I can see my pretzels in the oven. They’re
beautiful golden brown so I’m going to take them out. These guys look fantastic. Look at the beautiful
color. And they smell gorgeous. So here’s a little
trick that you have to do when pretzels just come out of the oven. We’re going to get a
little bit of melted butter and we’re going to brush them really fast while they’re still
nice and steaming and all the butter will soak into them. Remember those pretzel knots that we made
earlier, well I brushed them with some butter and sprinkled some chopped rosemary on top
and served them with a honey mustard sauce. And for the pretzel bites, I brushed them
with butter and sprinkled on some cinnamon sugar. All of these recipes that you see in
today’s video can be found on www.BiggerBolderBaking.com. I really want to try one of these pretzels
while they’re still warm. And I want you to see what they look like inside. You can see the lovely texture in there. That’s
what the fermenting does, it gives you those lovely bubbles, all that texture. it’s really
fantastic for a dough. You give them a little smell. They smell salty
from all the fermenting and buttery because we just doused them in butter. These are absolutely
delicious and they’re nice and bready too. I’m going to take a little bite. Oh, man. I really encourage you to try this
recipe because I know you’re well able for it and will really like it. Let me know what recipes you want to see me
make in my pizza oven. Thank you so much for subscribing and I’ll see you back here every
Thursday for more Bigger Bolder Baking.

73 thoughts on “Homemade Soft Pretzels (Easy Recipe: No-Knead, No Machine) – Gemma’s Bigger Bolder Baking Ep 87

  1. Made them today and they were amazing!! I shortened the time cooking in the water though, but they still turned out fine

  2. "Im going to yield us some fantastic pretzels" I freaking love the way she speaks also this is very helpful😊

  3. Your so attractive with your recipes <3 love You… Can u please do basics of how to use an OTG for a beginner and how to understand my oven. The tips n tricks etc..

  4. i luvv how she seems so beautiful while talking and teaching about something she is so passionate about!

  5. Hi!
    Do you have a version of this that needs kneading? I have a bread maker that kneads dough for me thanks!

  6. In Hungary, we tip the pretzels with this mix: 4 tbsp flour, 2 tbsp salt, 40 ml water. When the pretzels finished, tip on the top and put back for 5 mins. And this is amazing. You should try with this as well.
    I just wondered your channel a few days ago, but I love it. Thanks Gemma! 😀

  7. I cant wait until my dough is ready for tomorrow! Im goin to leave it overnight. Its my first time baking I really hope I succeed 😂😅

  8. You are a real great cook and Chef. Your husband is a very lucky man. Keep it up,Don't let the negative writer's knock you down.GOD BLESS YOU and great success on your video's

  9. I made your recipe a week ago and today im doing it again, so it was memorable and delicious! I think the only differences was I added 1 tbls of brown sugar. I researched a lot and made once before.. this recipe and your instructions were perfect, thank you.

  10. Hi Gemma! Using yeast in gluten free flours I know doesn't really work but can I still add it to impart flavor? I just love that flavor that you find in freshly baked bread oh man!

  11. Thanks for sharing such a simple recipe and steps. I really happy when i saw all ingredients. Thank you again! Definitely will try this.

  12. Hi! I got a Question, is there a way to make these without yeast? If so what could i use for a substitute? Thanks!! 😄😄😄

  13. I just made these pretzels and man are they delicious! It’s my 1st time making them and they were better than any I got in a mall..
    This recipe is so easy you make your dough at like dinner time set aside and make the next day after work or whenever. Plus I didn’t have to kneed the dough at all. Making the ropes and shaping them took some work but they came out ok looking. This dough is super easy and works if you don’t want to kneed and it’s a timesaver actually.. Thanks for the recipe.. I se this is an old video but I assure anyone this is simply a great dough recipe.. Enjoy 🥨🥨

  14. I could only let sit for 15 1/2 hours, the dough smelled fermented, like beer, did I do something wrong? I did get to bake them, but they tasted different than the soft pretzel I've tasted.

  15. luv ur presentation and a ready list below made it more focus for me to watch demo, then go back later with ingredients list

  16. Hi Gemma, I am trying to make one. What about the water, should it be lukewarm water or just cold one?

  17. You'd do great having your own cooking show nationwide. Now, I gotta whip up a batch of banging pretzels. Thanks for sharing 👍

  18. Hey Gemma! I wonder if I can divide your recipe in half because I’m not sure if I’m gonna make the size of the dough that you made

  19. My dough was very sticky and hand to manage, hard to shape. It came out very tough and chewy. Is it because I put too much water?

  20. I have never made a dough in my whole 35 years, but these are in the oven right now. 🤞 I didn't mess it up.

  21. Hi, Gemma. Those are some beautiful pretzels, and those pink fingernails look just too cute and adorable on you, sweetie. What did you enjoy about making pretzels? I love you so much, cutie pie, and sent you lots of hugs. <3

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