Heart Pretzels Recipe

Making homemade pretzels is such a rewarding experience, bringing back warm kitchen memories with each step and bite. There’s something truly special about the simple ingredients transforming into golden-brown, salt-kissed delights that perfectly pair with both chunky mustard and rich cheese dips.

I love to transform straightforward components into something unforgettable, such as Heart Pretzels. With the foundation of warm water and active dry yeast, I find the understated flavor of sugar and the amazing texture of all-purpose flour to be delightful.

Topped with coarse sea salt, these beauties have the wonderful candy-like crunch that I think you’ll love.

Heart Pretzels Recipe Ingredients

• All-purpose flour: Provides structure, high in carbohydrates.
• Active dry yeast: Leavening agent, aids in dough rising.
• Granulated sugar: Feeds yeast, adds subtle sweetness.
• Coarse sea salt: Enhances flavor, provides crunchy texture.
• Baking soda: Alkali for pretzel bath, promotes browning.

Heart Pretzels Recipe Ingredient Quantities

• 1 1/2 cups warm water (110°F/45°C)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 egg yolk
• 1 tablespoon water
• Coarse sea salt (for topping)
• 2/3 cup baking soda
• 10 cups water

How to Make this Heart Pretzels Recipe

1. In a big bowl, mix warm water with granulated sugar. Then, sprinkle the top with active dry yeast and let it hang out there for about 5 minutes. What you want is for the mixture to look nice and frothy when you’re done.

2. Mix in the all-purpose flour gradually, about 1 cup at a time, until the dough comes together and is no longer sticky. Don’t forget to add the salt!

3. Place the dough on a surface that has been dusted with flour and work it by hand for about 5 minutes until it becomes smooth and elastic.

4. Put the dough in a bowl that is lightly greased; cover it; and allow it to rise in a warm location for approximately 1 hour or until it has doubled in bulk.

5. Your oven needs to be heated to 450 degrees Fahrenheit, or 230 degrees Celsius. Parchment paper should be used to line baking sheets.

6. Bring a large pot containing 10 cups of water and baking soda to a vigorous boil.

7. Deflate the dough and cut it into 8 equal portions. Roll each portion into a long rope, then shape each rope into a heart.

8. With a slotted spatula, carefully transport each pretzel to the pot of boiling baking soda water, holding it there for about 30 seconds before lifting it out and placing it on the prepared baking sheets.

9. In a tiny bowl, blend the egg yolk with 1 tablespoon of water. Brush the pretzels with the egg wash, and then, very carefully, sprinkle coarse sea salt all over them.

10. Preheat the oven and bake the pretzels for 12-15 minutes or until they are a deep golden brown, as shown. Remove from the oven and cool slightly on a wire rack before serving.

Heart Pretzels Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or dough whisk
4. Clean kitchen surface or pastry board for kneading
5. Rolling pin (optional)
6. Large pot
7. Parchment paper
8. Baking sheets
9. Slotted spatula
10. Small bowl
11. Pastry brush
12. Wire rack
13. Oven

FAQ

• Can I use instant yeast instead of active dry yeast?Certainly, you can replace active dry yeast with instant yeast in a one-to-one ratio. This means that for every part of active dry yeast called for in your recipe, you can use the same amount of instant yeast. And since instant yeast is more potent, you might even find that a little goes a long way.
• What is the purpose of the baking soda bath?The pretzel bath of baking soda imparts the much-coveted chewiness and browning of the pretzel crust.
• How do I shape the pretzels into hearts?Shape the dough into ropes, and form a “V”. Twist the top ends twice, and press them down into the shape of a heart loop.
• Can I make the dough ahead of time?Indeed, you can make the dough and allow it to rise in the refrigerator overnight. Allow it to come to room temperature before you shape and bake it.
• Is it necessary to use coarse sea salt for topping?Traditional for pretzels is coarse sea salt; for a salty flavor that’s less intense, you might omit or use any salt you prefer.
• Why is the egg yolk used in the recipe?Mixed with water, egg yolk is brushed on the pretzels prior to baking. This step improves the brilliant golden hue typical of these baked goodies and gives them a shiny surface.
• How long should I knead the dough?Work the dough for approximately 5-7 minutes, until it has achieved a smooth and elastic quality.

Heart Pretzels Recipe Substitutions and Variations

For the sourdough:
Active dry yeast:
Substitute with an equal amount of instant yeast.
OR
Use 1/4 cup (2 oz; 60g) of starter at peak activity (fired up and bubbling).
OR
Use 1/2 cup (4 oz; 115g) of puffed up starter at room temperature (not fired up; more like a sleeping starter).
Universal flour: For a denser, chewier texture, use a different kind of flour.
Sugar granules: Substitute with honey for a sweet taste.
Rough oceanic salt: Use salty pretzels or kitchen salty salts for tippy top salt.
For egg yolk: Substitute with 1 tablespoon of melted unsalted butter for brushing.

Pro Tips

1. Ensure Proper Yeast Activation: Use a kitchen thermometer to confirm your water is at the right temperature, around 110°F (45°C). This ensures the yeast activates properly, resulting in a good rise.