Homemade Soft Pretzels

Homemade Soft Pretzels

Description

These Homemade Soft Pretzels are golden brown, chewy on the outside, and soft on the inside just like the ones from the mall, but fresher and even more delicious. Perfect for game day, parties, or a cozy snack, they can be enjoyed plain, salted, or with sweet toppings.

Ingredients

For the Pretzel Dough:

• 1 ½ cups warm water (110°F / 45°C)

• 2 ¼ teaspoons (1 packet) active dry yeast

• 1 tablespoon granulated sugar

• 4 cups all-purpose flour

• 1 teaspoon salt

• 4 tablespoons unsalted butter, melted

For Boiling:

• 10 cups water

• ⅔ cup baking soda

For Topping:

• 1 egg yolk beaten with 1 tablespoon water (egg wash)

• Coarse sea salt (for sprinkling)

Instructions

1. Activate Yeast

   • In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

2. Make the Dough

   • Add flour, salt, and melted butter to the yeast mixture. Stir until a dough forms.

   • Knead on a floured surface for 5–7 minutes until smooth and elastic.

3. First Rise

   • Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

4. Preheat Oven

   • Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.

5. Shape the Pretzels

   • Punch down the dough and divide it into 8 equal pieces.

   • Roll each piece into a 24-inch rope, then form into a pretzel shape.

6. Prepare Baking Soda Bath

   • In a large pot, bring 10 cups water and baking soda to a boil.

   • Carefully drop pretzels in, one at a time, for 30 seconds each. Remove with a slotted spoon and place on prepared baking sheet.

7. Egg Wash & Topping

   • Brush each pretzel with egg wash and sprinkle with coarse salt.

8. Bake

   • Bake for 12–14 minutes, or until golden brown.

9. Cool & Serve

   • Let pretzels cool slightly before serving warm.

Equipment

• Large mixing bowl

• Wooden spoon or stand mixer with dough hook

• Measuring cups and spoons

• Clean kitchen towel or plastic wrap

• Large pot

• Slotted spoon

• Baking sheets

• Parchment paper

• Pastry brush

Prep Time: 1 hour 20 minutes

Cook Time: 14 minutes

Total Time: 1 hour 34 minutes

Serving Size: Makes 8 pretzels

Homemade Soft Pretzels

These Homemade Soft Pretzels are golden brown, chewy on the outside, and soft on the inside just like the ones from the mall, but fresher and even more delicious. Perfect for game day, parties, or a cozy snack, they can be enjoyed plain, salted, or with sweet toppings.

Print Recipe

Prep Time:1 hour hr 20 minutes mins

Cook Time:14 minutes mins

Total Time:1 hour hr 34 minutes mins

Equipment

• Large mixing bowl
• Wooden spoon or stand mixer with dough hook
• Measuring cups and spoons
• Clean kitchen towel or plastic wrap
• Large pot
• Slotted spoon
• Baking sheets
• Parchment paper
• Pastry brush

Ingredients

• For the Pretzel Dough:
• 1 ½ cups warm water 110°F / 45°C
• 2 ¼ teaspoons 1 packet active dry yeast
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 4 tablespoons unsalted butter melted
• For Boiling:
• 10 cups water
• ⅔ cup baking soda
• For Topping:
• 1 egg yolk beaten with 1 tablespoon water egg wash
• Coarse sea salt for sprinkling

Instructions

• Activate Yeast
• In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
• Make the Dough
• Add flour, salt, and melted butter to the yeast mixture. Stir until a dough forms.
• Knead on a floured surface for 5–7 minutes until smooth and elastic.
• First Rise
• Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
• Preheat Oven
• Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
• Shape the Pretzels
• Punch down the dough and divide it into 8 equal pieces.
• Roll each piece into a 24-inch rope, then form into a pretzel shape.
• Prepare Baking Soda Bath
• In a large pot, bring 10 cups water and baking soda to a boil.
• Carefully drop pretzels in, one at a time, for 30 seconds each. Remove with a slotted spoon and place on prepared baking sheet.
• Egg Wash & Topping
• Brush each pretzel with egg wash and sprinkle with coarse salt.
• Bake
• Bake for 12–14 minutes, or until golden brown.
• Cool & Serve
• Let pretzels cool slightly before serving warm.

Servings: 8 pretzels

10 Frequently Asked Questions

1. Can I make the dough ahead of time?
   Yes! You can prepare the dough, let it rise, then cover and refrigerate it for up to 24 hours before shaping and baking.

2. Do I have to boil the pretzels in baking soda water?
   Yes, the baking soda bath gives the pretzels their signature chewy crust and deep brown color. Skipping it will change the texture.

3. Can I use instant yeast instead of active dry yeast?
   Yes. You can substitute equal amounts of instant yeast, and you can skip the proofing step just mix it directly into the flour.

4. How do I get a deeper golden-brown color?
   Make sure your baking soda bath is boiling and use the egg wash generously before baking.

5. Can I make them sweet instead of salty?
   Absolutely! Skip the coarse salt and sprinkle with cinnamon sugar after baking or dip in chocolate or caramel.

6. Why did my pretzels turn out dense?
   This could happen if the dough was under-proofed, the yeast was old, or you added too much flour.

7. Can I freeze pretzel dough?
   Yes, shape the pretzels, place them on a baking sheet to freeze, then store in a freezer bag. Thaw and boil before baking.

8. Do I need a stand mixer to make this?
   No, you can knead the dough by hand it will just take about 2–3 minutes longer.

9. Can I use whole wheat flour?
   Yes, but replace only half the all-purpose flour with whole wheat to keep the pretzels soft.

10. What dips go best with soft pretzels?
    Cheese sauce, mustard, honey mustard, ranch, marinara, or chocolate sauce for sweet versions.

How To Store Homemade Soft Pretzels

• Room Temperature:
  Store cooled pretzels in an airtight container or zip-top bag at room temperature for up to 2 days.
  Tip: Place a paper towel inside to absorb moisture and keep them from getting soggy.

• Refrigerator:
  Not recommended, as refrigeration can make pretzels dry out quickly.

• Freezer:
  Wrap cooled pretzels tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

• Reheating:

  • Oven: Preheat to 350°F (175°C) and warm for 5–7 minutes.

  • Microwave: Wrap in a damp paper towel and heat for 15–20 seconds (may soften the crust).

  • Air Fryer: Heat at 320°F (160°C) for 3–4 minutes for a slightly crisp texture.