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Homemade Soft Pretzels Recipe

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4.4 from 82 reviews

This recipe for homemade soft pretzels guides you through creating classic, chewy pretzels with a golden crust using a baking soda bath for that traditional texture and flavor. Perfect for a snack or appetizer, these pretzels are soft inside, slightly crisp on the outside, and sprinkled with savory pretzel salt.

Ingredients

Scale

Dough

  • 1 1/2 cups lukewarm water
  • 2 1/4 tsp instant quick-rise yeast (1 packet)
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 4 cups bread flour

Baking Soda Bath

  • 8 cups water
  • 4 tbsp baking soda

Topping

  • 1 large egg yolk
  • 1 tbsp water
  • 2 tbsp pretzel salt

Instructions

  1. Mix: In the mixing bowl of a stand mixer, whisk together lukewarm water, instant yeast, salt, and granulated sugar. Let it rest for 1-2 minutes to activate the yeast.
  2. Knead: Add bread flour and use the dough hook on low speed until the dough just forms. Increase to medium speed and knead for 4-5 minutes until dough is soft, smooth, and pulls away from bowl sides. Add 1-2 tbsp flour if sticky. Alternatively, knead by hand on a floured surface for 5-7 minutes until smooth.
  3. Rest: Shape dough into a ball, cover with a clean towel, and let rest for 15-20 minutes.
  4. Preheat Oven and Prep Sheets: Position an oven rack on the second level from the bottom. Preheat oven to 450ºF. Line two baking sheets with silicone mats or parchment paper sprayed lightly with non-stick baking spray to prevent sticking.
  5. Prepare Baking Soda Bath and Egg Wash: In a large pot, combine water and baking soda, and bring to a boil. Mix egg yolk with water in a small bowl and set aside for egg wash.
  6. Divide Dough: Cut dough into 8 equal pieces using a bench scraper or sharp knife for uniform sizing.
  7. Shape Pretzels: Roll each piece into a 24-inch-long rope. Overlap ends to form a teardrop, twist once, and fold ends to complete pretzel shape. Press gently where ends meet. Place shaped pretzels on prepared baking sheets.
  8. Boil: Submerge pretzels one at a time in the boiling baking soda bath for 30 seconds using a slotted spatula or strainer. Remove, let excess liquid drip off, and return to baking sheet. Pretzels will puff slightly.
  9. Brush and Salt: Brush each pretzel with egg wash mixture and sprinkle generously with pretzel salt.
  10. Bake: Bake pretzels on the second oven rack at 450ºF for 12-14 minutes until they develop a shiny, medium golden-brown crust.
  11. Cool: Transfer baked pretzels to a wire cooling rack to cool slightly before serving.
  12. Store and Reheat: Keep pretzels in an airtight container at room temperature for up to 3 days. Reheat in microwave for 10-15 seconds to refresh. For freezing, cool completely then wrap in plastic wrap and place in a sealed container or bag. Reheat frozen pretzels by baking at 350ºF for 10-12 minutes. Frozen pretzels last up to 1 month.

Notes

  • Use lukewarm water to activate yeast but avoid hot water which can kill yeast.
  • If dough is sticky when kneading, add small amounts of flour to achieve soft but not dry consistency.
  • Silicone baking mats are highly recommended to prevent pretzels from sticking during baking.
  • Do not boil pretzels longer than 30 seconds to maintain their shape and texture.
  • Egg wash gives pretzels a shiny, golden crust and helps pretzel salt stick well.
  • For consistent size, weigh dough pieces when dividing if desired.
  • Soft pretzels freeze well and can be reheated to regain freshness.
  • Serve pretzels with mustard, cheese sauce, or your favorite dips for best experience.

Keywords: soft pretzels, homemade pretzels, baking soda pretzels, classic snack, pretzel recipe, chewy pretzels

Find it online: https://freshrecipehub.com/homemade-soft-pretzels-recipe/