Soft Pretzels

Why You’ll Love This Recipe

Homemade soft pretzels have a perfect balance of flavors, from the lightly salted crust to the soft, fluffy interior. Making them from scratch is surprisingly simple, and you’ll get that delicious bakery taste right at home. Serve them with mustard, cheese sauce, or even chocolate for dipping, and they’re guaranteed to disappear quickly!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups warm water (110°F or 45°C)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon unsalted butter (melted)
• 1/4 cup baking soda
• 1 large egg (for egg wash)
• Coarse salt (for topping)

Directions

1. Activate the Yeast:

• In a small bowl, combine the warm water, sugar, and yeast. Stir to combine, and let it sit for 5-10 minutes until it becomes frothy. If the yeast doesn’t foam, it may be expired, and you should try again with fresh yeast.

2. Make the Dough:

• In a large bowl, mix the flour and salt together. Add the yeast mixture and melted butter to the flour, and stir until the dough begins to come together.
• Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, until it’s smooth and elastic.
• Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

3. Shape the Pretzels:

• Preheat your oven to 425°F (220°C).
• Once the dough has risen, punch it down and divide it into 8 equal portions.
• Roll each portion into a long rope (about 18-24 inches long), then shape it into a pretzel by forming a U-shape, crossing the ends over each other, and then twisting them to create the pretzel shape. Pinch the ends securely to seal.

4. Prepare the Baking Soda Bath:

• In a large pot, bring about 4 cups of water to a boil. Add the baking soda to the boiling water (this will give the pretzels their signature texture and color).
• Carefully drop each pretzel into the boiling water for about 30 seconds. Use a slotted spoon to remove the pretzels from the water and place them on a parchment-lined baking sheet.

5. Egg Wash and Baking:

• Beat the egg and brush it onto the pretzels for a golden, shiny finish.
• Sprinkle coarse salt over each pretzel.
• Bake the pretzels in the preheated oven for 12-15 minutes or until they’re golden brown.

6. Serve:

• Let the pretzels cool slightly before serving. Serve with your favorite dipping sauces like mustard, cheese sauce, or even chocolate for a sweet treat.

Servings and timing

This recipe makes 8 soft pretzels.
Prep time: 20 minutes (excluding rise time)
Cook time: 15 minutes
Total time: 1 hour 40 minutes

Variations

• Cinnamon Sugar Pretzels: After baking, brush the pretzels with melted butter and coat them in a cinnamon sugar mixture for a sweet version.
• Cheese Stuffed Pretzels: Roll cheese into the dough before shaping the pretzels for a cheesy, melty surprise inside.
• Garlic Parmesan Pretzels: Brush the pretzels with garlic butter and sprinkle with grated Parmesan cheese after baking.
• Spicy Pretzels: Add red pepper flakes or a pinch of cayenne pepper to the dough for a spicy kick.

Storage/Reheating

• Storage: Store pretzels in an airtight container at room temperature for 2-3 days.
• Freezing: You can freeze the pretzels before baking. Place them on a baking sheet to freeze individually, then transfer to a ziplock bag for up to 1-2 months. To bake from frozen, simply brush with egg wash and bake at 425°F (220°C) for 15-18 minutes.
• Reheating: Warm pretzels in the oven at 350°F (175°C) for about 5 minutes to bring back some of the crispiness.

FAQs

Can I make these pretzels ahead of time?

Yes, you can prepare the dough ahead of time. After kneading, place the dough in the fridge for up to 24 hours before shaping and baking. Let it come to room temperature before shaping.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. There’s no need to activate instant yeast in water, just add it directly to the flour mixture and proceed with the recipe.

How can I make the pretzels crispier?

If you prefer a crispier pretzel, bake them a bit longer, but keep an eye on them to avoid burning. Also, the baking soda bath helps with the crispy texture.

Can I make gluten-free pretzels?

Yes, you can try substituting the all-purpose flour with a gluten-free flour blend, but keep in mind that the texture might vary slightly.

What can I serve with soft pretzels?

Soft pretzels go well with a variety of dips such as mustard, cheese sauce, chocolate sauce, or even ranch dressing.

Conclusion

These Soft Pretzels are perfect for any occasion. Warm, chewy, and salty, they’re the ideal snack or appetizer to enjoy with family and friends. With just a few ingredients and some easy steps, you can recreate this classic treat at home, and they’re sure to be a crowd favorite!

Soft Pretzels

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These homemade Soft Pretzels are warm, chewy, and golden brown with a slightly crispy crust. Made from scratch, they’re the ultimate comfort food that’s perfect for snacking, appetizers, or a party treat. Serve with mustard, cheese sauce, or even chocolate for dipping!

• Author: Laura
• Prep Time: 20 minutes (excluding rise time)
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 soft pretzels
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups warm water (110°F or 45°C)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 tsp sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 1 tbsp unsalted butter (melted)
• 1/4 cup baking soda
• 1 large egg (for egg wash)
• Coarse salt (for topping)

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Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until frothy. If the yeast doesn’t foam, it may be expired.
2. In a large bowl, mix flour and salt. Add yeast mixture and melted butter, and stir until dough begins to come together. Knead on a floured surface for 5-7 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
4. Preheat oven to 425°F (220°C). Punch down dough, divide into 8 portions, and roll each into a 18-24 inch rope. Shape into a pretzel and pinch the ends securely.
5. In a large pot, bring 4 cups of water to a boil and add baking soda. Drop pretzels into the boiling water for 30 seconds each, then transfer to a parchment-lined baking sheet.
6. Brush each pretzel with beaten egg and sprinkle with coarse salt. Bake for 12-15 minutes until golden brown.
7. Let cool slightly and serve with dipping sauces like mustard, cheese sauce, or chocolate.

Notes

• For a crispier pretzel, bake a little longer, but keep an eye on them to avoid burning.
• Make ahead: Refrigerate the dough for up to 24 hours after kneading, then shape and bake when ready.
• Freeze unbaked pretzels for later use—just bake from frozen with an egg wash.

Nutrition

• Serving Size: 1 pretzel
• Calories: 220
• Sugar: 1g
• Sodium: 380mg
• Fat: 2g
• Saturated Fat: 1g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 35mg