Print

Soft Pretzels

Soft Pretzels
Print Recipe

This soft pretzel recipe offers a perfect balance of a chewy interior with a crisp, golden crust using simple pantry ingredients. Ideal for snacks, parties, or gatherings, these homemade pretzels are fun to make and customizable with various toppings and flavors. Follow easy, foolproof steps to enjoy warm, tender bites just like your favorite bakery treat.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 cups warm water (about 110°F / 43°C)
  • 1 tbsp sugar
  • 2 tsp salt

Boiling Bath

  • 10 cups water
  • 2/3 cup baking soda

Finishing Touches

  • 4 tbsp butter, melted (for brushing)
  • Coarse salt, for sprinkling

Instructions

  1. Activate the Yeast: In a bowl, combine warm water, sugar, and active dry yeast. Stir well and let it sit for 5 to 10 minutes until frothy, indicating the yeast is active.
  2. Prepare the Dough: In a large mixing bowl, mix the flour and salt. Gradually add in the yeast mixture, stirring until the dough begins to form. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 8 minutes until it is smooth and elastic.
  3. First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  4. Shape the Pretzels: Turn the dough out onto a floured surface. Divide into equal pieces, roll each piece into a long rope about 18 to 20 inches long and ¾ inch thick, then twist into classic pretzel shapes or your preferred designs.
  5. Baking Soda Bath: Bring a large pot of water to a boil and add the baking soda. Carefully dip each pretzel into the boiling water for about 30 seconds, then remove and drain.
  6. Baking: Place the boiled pretzels onto a parchment-lined baking sheet. Brush with melted butter and sprinkle with coarse salt. Bake in a preheated oven at 450°F (232°C) for 12 to 15 minutes until golden brown.

Notes

  • Use warm water to activate yeast but ensure it is not too hot to kill yeast.
  • Knead dough thoroughly to develop gluten for chewy texture.
  • Don’t skip the baking soda bath to get the signature crust and color.
  • Brush pretzels with butter immediately after baking to keep them soft and flavorful.
  • Try different toppings like sesame seeds, everything bagel seasoning, or cinnamon sugar for variety.

Nutrition

Keywords: soft pretzels, homemade pretzels, chewy pretzels, baking soda bath, snack recipe, party appetizers

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