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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!

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)

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

Find it online: https://thefamilycooking.com/soft-pretzels/