Steam-Baked Soft Pretzels
Carlene Thomas RDN
September 7, 2023
Love a soft pretzel but always end up with something too dry when you make them at home? Use the Anova Precision Oven’s steam capability to proof the dough, steam the pretzels, and then switch to browning and baking. It sounds like a lot of steps, but because the oven does the work for you, it’s easy.
Notes: Diastatic malt powder can be found online. It helps with rise, flavor and crumb. It’s also great to add to bagels and waffles. Make sure to also buy some compressed pretzel salt for a true soft pretzel experience.
You can use two racks to bake all of the pretzels at once. You may need to rotate the baking sheets during the final stage to ensure that they all brown evenly.
Serves
8
Prep Time
00:25
Cook Time
00:50
3.83 (6)
2548
Ingredients
4.5 cups (1065g)
lukewarm water, divided
2 tsp (7g)
dry active yeast
1 tsp (5g)
sugar
½ cup (115g)
lukewarm whole milk
1 Tbsp (14g)
melted and cooled butter
1 tsp (3g)
kosher salt
½ tsp (1.6g)
diastatic malt powder (see note)
2.75 cups (330g)
all-purpose flour
2 Tbsp (30g)
baking soda
Compressed pretzel salt (see note)
Steps
1. Preheat Oven
Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 100°F
Heat: Rear
2. Begin Dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine 1/2 cup of the water with the yeast and sugar. Stir to combine.
3. Proof Yeast
Let the yeast mixture sit until foamy, about 5 minutes. (If it doesn’t foam, the yeast has expired and you’ll need to try again with a fresh batch.)
4. Add More Ingredients
Add the milk, butter, salt, and malt powder to the yeast mixture and stir to combine.
5. Gradually Add Flour
With the mixer on medium speed, gradually mix in the flour.
6. Knead
Continue to knead the dough until it is smooth, 5 minutes. Form the dough into a ball, then return to the mixer bowl.
7. Proof
Rack
Transfer to the oven and let proof until doubled in size, about 30 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 100°F
Heat: Rear
00:30 Timer
8. Divide
Weigh the dough and divide into 8 equal portions. For me, the portions weighed 72 grams each.
9. Shape into Snakes
Roll each portion of dough into long snakes. With each snake, form an upside-down U shape, and then cross one end over the other, leaving about 2 inches of tail.
10. Cross Dough Again
Cross the tails over each other once more to form a twist.
11. Form Pretzels
Bring the twisted portion up to the top of the U shape and let tails hang over. Pull at the open sides to shape into a rounded pretzel. Repeat with the remaining dough.
12. Transfer to Pan
Place the pretzels on a sheet pan lined with parchment or a silicone baking mat. You should be able to fit 4 pretzels per sheet pan.
13. Adjust Oven for Steaming
Rack
Place the racks in the 2nd and 5th position.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
14. Prepare Baking Soda Bath
Whisk together the remaining 4 cups warm water with the baking soda in a large bowl or measuring cup. Gently submerge each pretzel in the bath and then return to the baking sheet.
15. Top with Salt
Sprinkle pretzel salt over each pretzel.
16. Steam
Rack
Transfer to the oven to steam for 7 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
00:07 Timer
17. Bake pretzels
Rack
Leave the pretzels in the oven as it adjusts to bake mode. Continue to bake until the exterior is golden brown and the interior is fluffy, 15 to 20 minutes after the stage begins. If you are using a Precision Oven 1.0, you may want to crack open the oven at the beginning of this stage to help the steam escape. If you are using a Precision Oven 2.0, the oven will vent automatically.
Sous Vide Mode: Off
Steam: 60%
Temp: 392°F
Heat: Rear
00:12 Timer
18. Serve
Serve with spicy mustard or cinnamon-sugar butter.
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