Print

Easy Homemade Soft Pretzels Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 2 reviews

This recipe shows you how to make classic, soft homemade pretzels with a delicious chewy texture and perfectly golden crust. The pretzels are boiled in a baking soda bath before baking, giving them their signature flavor and soft bite. Ideal as a snack or appetizer, these pretzels are easy to make from scratch and can be enjoyed fresh or reheated.

Ingredients

Dough Ingredients

  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1 Tablespoon brown sugar or granulated sugar
  • 1 and 1/2 cups (360ml) warm water (around 100°F/38°C)
  • 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
  • 1 teaspoon salt
  • 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more as needed

Topping and Boiling Bath

  • Coarse salt, for topping
  • 1/2 cup (120g) baking soda
  • 9 cups (2.13L) water

Instructions

  1. Activate the yeast: Whisk the yeast and sugar into warm water. Cover and allow to sit for 1 minute to start activating the yeast.
  2. Mix the dough: Whisk in the melted butter and salt. Add 3 cups (375g) of flour and mix with a wooden spoon or dough hook until combined. Gradually add 3/4 cup (94g) more flour until dough is slightly tacky and comes away from the bowl. Add up to 1/4 cup more flour if sticky. Check dough’s bounce-back by poking with a finger.
  3. Knead the dough: Knead using a mixer for 3-5 minutes or by hand on a lightly floured surface for 3-5 minutes until dough is soft but not sticky, passing the windowpane test for gluten development.
  4. Rest the dough: Shape dough into a ball, cover lightly with a towel and let rest for 10 to 30 minutes. Meanwhile, prepare the baking soda water bath.
  5. Preheat oven and prepare baking sheets: Set oven to 400°F (204°C). Line two baking sheets with silicone mats or lightly greased parchment paper.
  6. Divide the dough: Cut dough into 75g sections (about 1/3 cup each) using a sharp knife or pizza cutter.
  7. Shape the pretzels: Roll each piece into a 20–22 inch rope, form a circle, twist ends, then fold twisted ends back down and press to form a classic pretzel shape.
  8. Boil the pretzels: Bring baking soda and 9 cups water to a boil in a large pot. Boil 1-2 pretzels at a time for 20–30 seconds. Remove with slotted spatula and let excess water drip off, then transfer to prepared baking sheets. Optionally refrigerate the boiled pretzels under oiled plastic wrap up to 24 hours before baking.
  9. Add salt and bake: Sprinkle pretzels with coarse salt. Bake at 400°F (204°C) for 12–15 minutes until they achieve a dark golden brown color.
  10. Serve: Remove pretzels from oven and serve warm, ideal with spicy nacho cheese sauce.
  11. Store leftovers: Cover and store pretzels at room temperature for up to 3 days. For reheating, microwave briefly or bake at 350°F (177°C) for 5 minutes.

Notes

  • Use silicone baking mats over parchment paper if possible to prevent sticking.
  • If dough is sticky during kneading, sprinkle small amounts of flour incrementally to achieve the right texture, but avoid over-drying.
  • Boiling pretzels in baking soda water creates the characteristic chewy crust and flavor. Do not boil longer than 30 seconds to avoid a metallic taste.
  • To make ahead, boiled pretzels can be refrigeratored under lightly oiled plastic wrap for up to 24 hours before baking.
  • Leftover pretzels keep well at room temperature for up to 3 days and reheat best in the oven or microwave.

Find it online: https://recipefeastful.com/easy-homemade-soft-pretzels-recipe/