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.
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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