Easy Homemade Soft Pretzels Recipe

Introduction

Soft pretzels are a classic snack that’s both chewy and golden, perfect for satisfying your carb cravings. This easy homemade recipe guides you through making them from scratch with simple ingredients and straightforward steps.

Ingredients

• 1 1/2 cups warm (110 to 115ºF) water
• 1 Tablespoon white sugar
• 2 teaspoons kosher salt
• 1 (1/4-oz.) package active dry yeast
• 4 1/2 cups all-purpose flour
• 4 Tablespoons unsalted butter, melted
• Vegetable oil, for greasing
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 Tablespoon water
• Pretzel salt or kosher salt, for topping (optional)

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and salt. Sprinkle the yeast on top and let it sit undisturbed until it becomes foamy, about 7 to 10 minutes.
2. Step 2: Add the flour and melted butter to the bowl and mix on low speed just until combined.
3. Step 3: Increase the mixer speed to medium and continue mixing until the dough is smooth and pulls away from the sides, about 4 to 5 minutes.
4. Step 4: Grease a large bowl with vegetable oil. Transfer the dough into it, cover with plastic wrap, and place in a warm, dark spot to rise until doubled in size, about 1 hour.
5. Step 5: Preheat your oven to 450ºF. Line two baking sheets with parchment paper and lightly grease them with vegetable oil.
6. Step 6: In a large pot, bring 10 cups of water and the baking soda to a rolling boil over medium-high heat.
7. Step 7: Turn the dough onto your work surface and divide it into 10 equal pieces.
8. Step 8: Roll each piece into a 24-inch rope and shape into pretzels. Place them on the prepared baking sheets.
9. Step 9: Carefully dip each pretzel into the boiling baking soda water for 30 seconds, then remove with a slotted spoon and return to the baking sheet.
10. Step 10: Brush each pretzel with the egg wash, then sprinkle with pretzel or kosher salt if desired.
11. Step 11: Bake in the preheated oven until deep golden brown, about 12 to 14 minutes. Let cool slightly before serving.

Tips & Variations

• For extra flavor, try brushing pretzels with melted butter right after baking and sprinkle with garlic salt or cinnamon sugar instead of pretzel salt.
• You can substitute whole wheat flour for half of the all-purpose flour to add a nutty taste and more fiber.
• Make mini pretzels by dividing the dough into smaller pieces and adjusting baking time accordingly.

Storage

Store leftover pretzels in an airtight container at room temperature for up to two days. To reheat, warm them in the oven at 350ºF for 5 to 7 minutes to restore their soft texture. Avoid microwaving as it can make them chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand using a sturdy bowl and your hands. Knead on a floured surface for about 8 to 10 minutes until smooth and elastic.

What is the purpose of boiling the pretzels in baking soda water?

Boiling pretzels in baking soda water gives the crust its distinctive chewy texture and deep golden color by altering the dough’s surface before baking.

Easy Homemade Soft Pretzels Recipe

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★★★★★

4.7 from 147 reviews

• Author: Simon
• Total Time: 1 hour 29 minutes
• Yield: 10 pretzels 1x

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Description

This recipe for Easy Homemade Soft Pretzels guides you through creating warm, chewy pretzels with a golden-brown crust, perfect for snacking or serving with your favorite dips. Made from scratch with simple ingredients and an overnight rise, these pretzels are boiled in baking soda water for that traditional chewy texture before baking to perfection.

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Ingredients

Scale 1x2x3x

Dough

• 1 1/2 cups warm (110 to 115ºF) water
• 1 Tablespoon white sugar
• 2 teaspoons kosher salt
• 1 (1/4-oz.) package active dry yeast
• 4 1/2 cups all-purpose flour
• 4 Tablespoons unsalted butter, melted

For Boiling

• 10 cups water
• 2/3 cup baking soda

Topping

• 1 large egg yolk beaten with 1 Tablespoon water
• Pretzel salt or kosher salt, for sprinkling (optional)

Other

• Vegetable oil, for greasing bowl and trays

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Instructions

1. Activate the yeast: In the bowl of a stand mixer fitted with the dough hook, combine warm water, sugar, and salt. Sprinkle active dry yeast on top and let it sit undisturbed for 7 to 10 minutes until the yeast becomes puffy and foamy, indicating it is activated.
2. Make the dough: Add flour and melted butter to the yeast mixture. Mix on low speed until combined, then increase to medium speed and knead for 4 to 5 minutes until the dough is smooth and pulls away from the bowl sides.
3. Let the dough rise: Grease a large bowl with vegetable oil. Transfer the dough into it, cover with plastic wrap, and place in a warm, dark area to rise until doubled in size, about 1 hour.
4. Preheat oven and prepare trays: Heat the oven to 450ºF. Line two baking sheets with parchment paper and lightly grease them with vegetable oil.
5. Prepare baking soda bath: In a large heavy-bottom stockpot or Dutch oven, bring 10 cups of water and the baking soda to a rolling boil over medium-high heat.
6. Shape pretzels: Turn the risen dough onto a work surface and divide into 10 equal pieces. Roll each piece into a 24-inch rope and form into traditional pretzel shapes. Place pretzels on the prepared baking sheets.
7. Boil pretzels: Boil each pretzel one at a time by submerging into the baking soda water for 30 seconds, then remove with a slotted spoon and return to the baking sheets.
8. Apply egg wash and salt: Brush each pretzel with the egg yolk and water mixture, then sprinkle with pretzel salt or kosher salt as desired.
9. Bake: Bake pretzels in the preheated oven for 12 to 14 minutes until dark golden brown. Remove from oven and let them cool slightly before serving.

Notes

• Use warm water between 110ºF to 115ºF to properly activate yeast.
• Boiling pretzels in baking soda water is essential for the chewy crust and flavor.
• The egg wash gives pretzels a shiny, golden appearance.
• For softer pretzels, brush with melted butter after baking while still warm.
• Store leftover pretzels in an airtight container at room temperature for up to 2 days or freeze.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: soft pretzels, homemade pretzels, easy pretzel recipe, baking soda pretzels, snack recipe