Professional bakers have their tricks, but you can make warm, salty, chewy pretzels at home, too.
Why This Recipe Works
Making the ballpark favorite at home is easier than you’d think, as long as you follow some tricks that we discovered. First, using bread flour helped achieve a proper soft yet chewy pretzel. To get the deep mahogany color we were looking for, we added brown sugar to the dough and then gave the pretzels a quick dip in an alkaline boiling water and baking soda mixture. After letting the pretzels dry, we baked them to a tender, chewy crumb.
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