Description
This recipe for Easy Homemade Soft Pretzels guides you through making irresistibly soft and chewy pretzels with a golden-brown crust, perfect for snacking or serving with your favorite dipping sauces. Using a simple combination of yeast, flour, and a baking soda bath, these classic pretzels come out bakery-quality right from your oven in under an hour.
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 to 4 cups (469–500g) all-purpose flour (spooned & leveled), plus more as needed
Topping and Boiling Bath
- Coarse salt, for topping
- 1/2 cup (120g) baking soda
- 9 cups (2.13L) water
Instructions
- Activate Yeast: Whisk the yeast and sugar into the warm water and cover. Let it sit for 1 minute until it starts to activate.
- Mix Dough Ingredients: Whisk in melted butter and salt into the yeast mixture. Add 3 cups (375g) flour and mix well with a wooden spoon or dough hook until combined. Gradually add another 3/4 cup (94g) flour until the dough is slightly tacky and pulls away from the bowl sides. Add more flour 1 tablespoon at a time if needed.
- Knead the Dough: Using a stand mixer with dough hook, knead the dough for 3 to 5 minutes or by hand on a lightly floured surface for the same duration. Add small amounts of flour if too sticky. Dough should be soft and pass the windowpane test indicating proper gluten development.
- Rest the Dough: Shape the dough into a ball, cover lightly with a towel, and let it rest for 10 to 30 minutes. This rest helps relax the gluten and makes shaping easier.
- Prepare to Shape: Preheat oven to 400°F (204°C), and line two baking sheets with silicone mats or parchment paper (greased or sprayed).
- Portion the Dough: Cut the dough into 75g sections or about 1/3 cup per piece using a sharp knife or pizza cutter.
- Shape Pretzels: Roll each piece into a 20–22 inch rope. Form a circle, twist the ends together at the top, then fold the twisted ends down toward you and press to form the classic pretzel shape.
- Boil the Pretzels: Bring the baking soda and 9 cups of water to a boil. Drop 1-2 pretzels at a time into the boiling water for 20-30 seconds to achieve that signature chewy crust without any metallic taste. Remove with a slotted spatula and let excess water drip off.
- Arrange for Baking: Place the boiled pretzels on prepared baking sheets. Optionally, cover the unbaked pretzels with lightly oiled plastic wrap and refrigerate for up to 24 hours before baking.
- Add Topping and Bake: Sprinkle coarse salt evenly over pretzels and bake in the preheated oven for 12–15 minutes or until dark golden brown.
- Serve: Remove from oven and serve warm. Pretzels are excellent on their own or with spicy nacho cheese sauce for dipping.
- Store Leftovers: Keep leftover pretzels covered at room temperature for up to 3 days. To reheat, microwave for a few seconds or bake at 350°F (177°C) for 5 minutes.
Notes
- You can refrigerate the boiled and shaped pretzels for up to 24 hours before baking to make ahead.
- Use silicone baking mats for better non-stick results compared to parchment paper.
- Do not boil the pretzels longer than 30 seconds to avoid a metallic flavor from the baking soda bath.
- For softer pretzels, do not add too much flour; the dough should remain slightly tacky after kneading.
- Reheat leftovers in the oven for best texture rather than microwaving to preserve chewiness.