frenchpress

1y

tbh this explains your spanishness too

wey

1y

Sheesh

Youre quick with it

Get that bbc papi

JACKIE ARTIST

1y

I understand the timing may have been off considering my shenanigans, but I repeat: I'm not that unhinged, yet.

JACKIE ARTIST

1y

I understand the timing may have been off considering my shenanigans, but I repeat: I'm not that unhinged, yet.

CutiePieHole

1y

get unhinged!!

Purrp

1y

Yet !

JACKIE ARTIST

1y

· edited

Yeah, yet.

Hopefully, that'll never occur, and it merely stays occupying my mind as a mere concept that is -- simply put -- laughable and preposterous in practice.

JACKIE ARTIST

1y

I understand the timing may have been off considering my shenanigans, but I repeat: I'm not that unhinged, yet.

CutiePieHole

1y

Wanna show u how much , i hate being appparrrt

Purrp

1y

I forgot to reply

My day is going okay. Very hungry can’t cook for a few hours sadly. Work is mid @Prince

JACKIE ARTIST

1y

Ugh, I'm so sorry you have to be enduring this. :<

frenchpress

1y

ok. please list a decent recipe for making soft pretzels

JACKIE ARTIST

1y

Sure, frenchpress!

Do you want me to post a very detailed recipe for making soft pretzels or rather a short, simple one for, say, beginners? Truly, the possibilties here are endless!

JACKIE ARTIST

1y

Sure, frenchpress!

Do you want me to post a very detailed recipe for making soft pretzels or rather a short, simple one for, say, beginners? Truly, the possibilties here are endless!

frenchpress

1y

they gotta be the best soft pretzels

THEREALHNDRXXFREE

1y

All the best users itt are either european or have european feelings/roots

internet buddy

1y

This is literally racist

wey

1y

Im sorry

I had a Pacifico

wey

1y

Im sorry

I had a Pacifico

JACKIE ARTIST

1y

🥨 Best Soft Pretzels Recipe
🧈 Yield:
8 large pretzels or 12 medium ones

🔪 Ingredients
For the dough:
4 cups (500g) bread flour (or all-purpose, but bread flour yields chewier pretzels)

1 packet (2¼ tsp / 7g) active dry yeast

1¼ cups (300ml) warm water (100–110°F / 38–43°C)

2 tbsp (28g) unsalted butter, melted

1 tbsp (13g) granulated sugar

1½ tsp fine sea salt

For the baking soda bath:
10 cups (2.4 L) water

⅔ cup (150g) baking soda

For topping:
1 egg yolk + 1 tbsp water, for egg wash

Coarse salt (pretzel salt, kosher salt, or Maldon)

🍞 Optional flavor additions (pre-bake or post-bake):
Cinnamon sugar (mix ¼ cup sugar + 1 tsp cinnamon)

Garlic butter + parmesan

Everything bagel seasoning

Melted cheddar or mozzarella

🧑‍🍳 Instructions
1. Activate the Yeast
In the bowl of a stand mixer or large mixing bowl, add warm water and sugar.

Sprinkle yeast over the top. Let sit for 5–10 minutes until foamy.

Foamy means active yeast. If there's no activity, discard and try fresh yeast.

2. Make the Dough
Add melted butter, salt, and 3½ cups (440g) of the flour.

Mix with a dough hook or wooden spoon until a shaggy dough forms.

Add remaining ½ cup flour gradually if the dough is too sticky.

Knead (by hand or mixer) for 7–10 minutes, until smooth, elastic, and only slightly tacky.

3. Let It Rise
Shape dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel.

Let rise for 1 hour in a warm, draft-free place, until doubled in size.

4. Preheat Oven
Preheat to 450°F (232°C).

Line two baking sheets with parchment paper and lightly grease or spray with oil.

5. Shape the Pretzels
Punch down the dough and divide into 8 equal pieces.

Roll each piece into a rope about 20–24 inches long.

Shape into a traditional pretzel:

Make a U-shape

Cross the ends over each other twice

Fold the twisted ends down to the bottom of the U and press lightly to stick

6. Baking Soda Bath (Crucial for Flavor & Texture)
This replicates the lye bath in traditional German pretzels without caustic chemicals.

In a large pot, bring 10 cups of water to a boil.

Slowly add ⅔ cup baking soda (do this carefully—it will bubble rapidly).

Reduce to a simmer.

Gently place each pretzel in the bath for 20–30 seconds, no longer.

Use a slotted spatula to lift pretzels out. Let excess water drip off.

Place on prepared baking sheets.

7. Egg Wash & Topping
Brush each pretzel with the egg yolk + water mixture—this gives it a glossy brown finish.

Sprinkle generously with coarse salt or seasoning of choice.

8. Bake
Bake at 450°F (232°C) for 12–14 minutes, until deeply golden brown.

Rotate pans halfway for even browning.

9. (Optional) Post-Bake Finishes
Brush warm pretzels with melted butter for a richer flavor.

Toss in cinnamon sugar, if desired, immediately after buttering.

🧊 Storage & Reheating
Room temp: Store in an airtight container for up to 2 days. Reheat at 300°F (150°C) for 5–8 minutes.

Freezer: Wrap tightly in plastic + foil. Freeze for up to 2 months. Reheat from frozen at 325°F (160°C) for 10–12 minutes.