Description
This Homemade Soft Pretzels recipe delivers the perfect chewy and salty snack made from simple pantry staples. With a soft inside and golden crust, these pretzels are boiled briefly in a baking soda bath before baking to get that classic pretzel texture and flavor. Ready in about an hour and perfect for sharing as a delicious homemade treat.
Ingredients
Dough Ingredients
- 1 1/4 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1 package instant yeast (about 2 1/4 teaspoons)
- 4 1/2 cups all-purpose flour
- 1 1/2 cups warm water (approximately 110˚F)
- 1/4 cup salted butter, melted
Baking Soda Bath
- 8 cups water
- 1/2 cup baking soda
Topping Ingredients
- 1 large egg yolk beaten with 1 tablespoon water (egg wash)
- Pretzel salt, for sprinkling
Instructions
- Mix the Dough: In a stand mixer bowl or large mixing bowl, whisk together sugar, salt, yeast, and flour until combined. Stir in warm water and melted butter.
- Knead the Dough: Attach the dough hook and mix on low speed until ingredients combine, then increase to medium speed and knead for about 5 minutes until the dough is smooth and pulls away from the bowl sides.
- First Rise: Remove dough, wipe bowl clean, coat with oil or cooking spray, and return dough to bowl. Cover with a tea towel or plastic wrap and let rest in a warm place for 50-55 minutes until doubled in size.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 450˚F. Line two baking sheets with parchment paper or silicone mats, and coat with cooking spray.
- Boil Baking Soda Bath: In a large stock pot or Dutch oven, bring 8 cups water and baking soda to a rolling boil.
- Shape the Pretzels: Turn dough onto a lightly oiled surface. Divide into 12 equal balls. Roll each ball into a 16-18 inch rope. Form a U-shape, twist ends over each other, and press ends onto the bottom to create pretzel shape. Place shaped pretzels on prepared baking sheets.
- Boil the Pretzels: One at a time, carefully place pretzels into boiling baking soda water for 30 seconds. Remove with a slotted spatula and return to the baking sheet.
- Apply Egg Wash and Salt: Brush each pretzel with the beaten egg yolk mixture and sprinkle with pretzel salt for that iconic pretzel crust and flavor.
- Bake: Bake pretzels in the preheated oven for 12-14 minutes or until they turn golden brown.
- Cool and Serve: Remove from oven, transfer to a cooling rack, and let rest for 5 minutes before serving warm.
Notes
- Proofing dough in a slightly warm oven speeds up rising time.
- Be sure water for the baking soda bath is at a rolling boil before adding pretzels to get that chewy crust.
- Use pretzel salt or coarse sea salt for the best texture and flavor on top.
- If you want softer pretzels, brush with melted butter after baking.
- These pretzels freeze well before baking—freeze shaped pretzels on a sheet, then transfer to a bag and bake from frozen, adding a few extra minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Baking
- Method: Baking
- Cuisine: American, German
