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Easy Homemade Soft Pretzels Recipe

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4.1 from 80 reviews

  • Author: Amina
  • Total Time: 45 minutes
  • Yield: 8 medium pretzels

Description

This easy homemade soft pretzels recipe is perfect for beginners and yields delicious, chewy pretzels with a traditional flavor. Using a family dough recipe, the dough rests briefly before being shaped, boiled briefly in a baking soda bath, and baked to a golden brown crust. These pretzels have a soft interior and a satisfyingly crisp exterior, perfect for snacking or pairing with dipping sauces.

Ingredients

Dough Ingredients

  • 2 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1 tablespoon brown sugar or granulated sugar
  • 1 1/2 cups (360ml) warm water (around 100°F/38°C)
  • 1 tablespoon (14g) unsalted butter, melted and slightly cooled
  • 1 teaspoon salt
  • 3 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more as needed
  • Coarse salt, for topping

Baking Soda Bath

  • 1/2 cup (120g) baking soda
  • 9 cups (2.13L) water

Instructions

  1. Activate Yeast: Whisk the yeast and sugar into warm water. Cover and allow to sit for 1 minute to activate the yeast gently.
  2. Mix Dough: Whisk in the melted butter and salt. Add 3 cups (375g) of flour and mix with a wooden spoon or dough hook until combined. Gradually add 3/4 cup (94g) more flour until dough is slightly tacky and pulls from the bowl. Add extra flour by tablespoon if sticky, ensuring the dough bounces back when poked.
  3. Knead Dough: Knead the dough for 3–5 minutes using a mixer or by hand on a floured surface. Add small amounts of flour if too sticky, aiming for a soft, slightly tacky dough that passes the windowpane test.
  4. Rest Dough: Shape dough into a ball, cover lightly, and allow it to rest for 10 to 30 minutes while preparing the baking soda bath and preheating the oven.
  5. Preheat Oven and Prepare Pans: Preheat oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper lightly greased with nonstick spray or butter.
  6. Shape Pretzels: Cut dough into 75g pieces (about 1/3 cup). Roll each into a 20–22-inch rope, form a circle, twist the ends at the top, then fold the twisted ends down and press to shape pretzels.
  7. Baking Soda Boil: Bring 9 cups of water and 1/2 cup baking soda to a boil in a large pot. Boil 1–2 pretzels at a time for 20–30 seconds. Remove with a slotted spatula, drain excess water, and place on prepared baking sheets. Optionally refrigerate boiled pretzels covered for up to 24 hours before baking.
  8. Salt and Bake: Sprinkle pretzels with coarse salt. Bake for 12–15 minutes or until dark golden brown.
  9. Serve and Store: Serve warm with preferred dips like spicy nacho cheese sauce. Store leftovers at room temperature up to 3 days, reheating in a microwave or baking at 350°F (177°C) for 5 minutes.

Notes

  • Do not skip the baking soda bath as it gives pretzels their signature flavor and texture.
  • Use silicone baking mats for best results; if using parchment paper, lightly grease or spray to prevent sticking.
  • To check if the dough is kneaded enough, perform the windowpane test: stretch a small piece of dough to see if it forms a thin, translucent membrane without tearing.
  • Boil pretzels for no longer than 30 seconds to avoid a metallic taste from the baking soda.
  • You can refrigerate boiled, unbaked pretzels covered for up to 24 hours before baking to prep ahead.
  • Store leftover pretzels at room temperature for up to 3 days; reheat by microwaving briefly or toasting in the oven.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Boiling and Baking
  • Cuisine: American

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