Homemade Soft Pretzels Recipe

Introduction

Homemade soft pretzels are a delightful treat perfect for snacking or serving at gatherings. With a golden crust and a soft, chewy inside, these pretzels are easier to make than you might think. Try them fresh from the oven with your favorite toppings and dips.

Ingredients

• 2 and a 1/4 tsp active dry yeast
• 2 tbsp brown sugar
• 1 and a 1/2 cups warm water
• 4 and a 1/2 cups flour
• 1/4 cup olive oil
• 2 tsp salt
• 6 cups water
• 2 tbsp baking soda
• 1 egg
• Coarse salt (for topping)
• Everything but the bagel seasoning (for topping)

Instructions

1. Step 1: In the bowl of a stand mixer, combine warm water, yeast, and brown sugar. Whisk to mix, then let sit for 5-10 minutes until foamy and bubbly.
2. Step 2: Add flour, olive oil, and salt to the bowl. Attach the kneading hook and knead on low speed for about 5 minutes until dough forms a ball that springs back when pressed. Alternatively, knead by hand.
3. Step 3: Remove dough from bowl, drizzle with olive oil, then place it back in the bowl and cover with a damp cloth. Let rise in a warm spot for about 1 hour or until doubled in size.
4. Step 4: Punch down the risen dough and divide it into 12 equal pieces on a floured surface using a bench scraper or sharp knife.
5. Step 5: Roll each piece into an 18-24 inch rope, then shape into pretzels by folding and twisting. (Watching a video demonstration can be very helpful.)
6. Step 6: Preheat the oven to 450°F (230°C).
7. Step 7: Bring a large pot of 6 cups water and baking soda to a boil. Dip each pretzel into the boiling water for 15-30 seconds, then remove and place on a parchment-lined baking sheet.
8. Step 8: Brush each pretzel immediately with beaten egg and sprinkle with coarse salt and everything but the bagel seasoning.
9. Step 9: Bake pretzels for 10-11 minutes or until golden brown.
10. Step 10: Transfer baked pretzels to a wire rack to cool slightly.
11. Step 11: Serve warm with your favorite dip, such as cheese sauce, and enjoy!

Tips & Variations

• For a classic flavor, stick to coarse salt topping, or get creative with garlic salt, sesame seeds, or poppy seeds.
• If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth and elastic.
• Try brushing pretzels with melted butter right after baking for extra richness and shine.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for 5-7 minutes to restore softness. Pretzels can also be frozen wrapped tightly for up to 2 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since instant yeast is more concentrated, use slightly less (about 2 tsp) and you can mix it directly with the flour without proofing in water.

Why do pretzels need to be boiled in baking soda water?

Boiling pretzels in baking soda water creates their distinctive chewy crust and deep brown color when baked. The alkaline solution reacts with the dough surface to enhance flavor and texture.

Homemade Soft Pretzels Recipe

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4.7 from 114 reviews

This homemade soft pretzel recipe yields golden, chewy pretzels with a perfect crust, topped with coarse salt and everything but the bagel seasoning. Made with simple ingredients like yeast, flour, and olive oil, these pretzels are boiled briefly in baking soda water before baking to achieve the traditional texture and flavor. Perfect for snacks or paired with your favorite dip.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 2 and a 1/4 tsp active dry yeast
• 2 tbsp brown sugar
• 1 and a 1/2 cups warm water
• 4 and a 1/2 cups flour
• 1/4 cup olive oil
• 2 tsp salt

Boiling Solution

• 6 cups water
• 2 tbsp baking soda

Topping

• 1 egg (for egg wash)
• Coarse salt (for topping)
• Everything but the bagel seasoning (for topping)

Instructions

1. Activate Yeast: Combine the warm water, active dry yeast, and brown sugar in a mixing bowl. Whisk the ingredients together thoroughly, then let the mixture sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is activated.
2. Mix and Knead Dough: Add the flour, olive oil, and salt to the yeast mixture. Attach the kneading hook to your stand mixer and knead on low speed for about 5 minutes until the dough forms a smooth ball that springs back when pressed. Alternatively, knead by hand until the same texture is achieved.
3. First Rise: Remove the dough from the bowl and drizzle a bit of olive oil over it. Return the dough to the bowl and cover with a damp cloth. Place it in a warm spot to rise for approximately 1 hour or until it doubles in size.
4. Divide Dough: Once risen, punch down the dough to release air. On a floured surface, use a bench scraper or sharp knife to divide the dough evenly into 12 pieces.
5. Shape Pretzels: Roll each piece into a rope about 18-24 inches long, then twist and fold it into the classic pretzel shape. Reviewing a tutorial video might help perfect the shaping technique.
6. Preheat Oven: Set your oven to 450°F (232°C) so it is ready for baking.
7. Boil Pretzels: In a large pot, bring 6 cups of water and baking soda to a boil. Dip each pretzel into the boiling solution for 15-30 seconds, which helps form a chewy crust when baked. Remove pretzels carefully and place them on a parchment-lined baking sheet.
8. Apply Toppings: Immediately brush each pretzel with beaten egg to give them a glossy finish. Sprinkle coarse salt and everything but the bagel seasoning evenly over the tops.
9. Bake: Place the baking sheet in the oven and bake pretzels for 10-11 minutes or until they turn golden brown and develop a firm crust.
10. Cool Pretzels: Remove the baked pretzels from the oven and transfer them onto a wire rack to cool slightly, which prevents sogginess from steam.
11. Serve: Enjoy your soft pretzels warm with your favorite dip, such as melted cheese or mustard.

Notes

• Ensure water is warm, not hot, to properly activate the yeast without killing it.
• Use a damp cloth during the rise to prevent the dough from drying out.
• Boiling the pretzels in baking soda water is essential for achieving that signature chewy crust.
• Be careful not to overboil the pretzels; 15-30 seconds is sufficient.
• Experiment with toppings like sesame seeds, poppy seeds, or cinnamon sugar for variety.
• For softer pretzels, cover with a clean kitchen towel after baking while they cool.

Keywords: soft pretzels, homemade pretzels, snack recipe, yeast pretzel, baking soda pretzels, easy pretzel recipe