Yield: 8 Pretzels
Homemade Soft Pretzel Recipe
Pillowy-soft on the inside and chewy on the outside, these classic Homemade Soft Pretzels are a crave-worthy snack the whole family will love! Easy to make, using basic pantry staples, you will want to make them over and over again.
Ingredients
- 1 ½ cups warm water, 110°F to 115°F
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast, approximately 2 1/4 teaspoons
- 4 ½ cups (22 oz) all-purpose flour
- 4 tablespoons unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk, beaten with 1 tablespoon water
- Pretzel salt
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Instructions
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
- Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450°F. Line 2 sheet pans with parchment paper and lightly brush with vegetable oil. Set aside.
- Bring the 10 cups of water to a rolling boil in an 8-quart pot. Add the baking soda.
- While the water is coming to a boil, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll each piece into a 24-inch rope and make a U-shape with the rope. Then holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
- Place the pretzels into the boiling water, 1 by 1, and cook for 30 seconds. Remove them from the water using a large flat spatula and place on the prepared sheet pan.
- Brush the top of each pretzel with the egg wash and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Notes
Store: Wrap cooled pretzels individually in plastic wrap or seal them into zip-top bags. Store at room temperature for up to 3 days.
Reheat: Place pretzels on a baking sheet in a 350°F oven until warmed, or microwave for about 15 seconds. You can also reheat them in an air fryer at 325°F for about 2 minutes.
Freeze: Wrap cooled pretzels individually in plastic wrap and place them in a freezer safe bag. Freeze for up to 1 month. Thaw to room temperature before serving or reheating.
Boiling: Be careful not to boil your pretzels for too long. Over boiling them can result in soggy, dense pretzels – not the chewy goodness you’re looking for.
Kneading: Don’t over-knead your dough! Over-kneading the dough can make your pretzels stiff and dense.
Yeast: If your yeast doesn’t froth or foam after five minutes of sitting, it is most likely expired. Discard and start again with fresh yeast.
Shapes: Not feeling the classic pretzel shape? Shape it any way you like, from pretzel bites, rings or sticks.
Pretzel Dogs: Form the pretzel rope around a hot dog or sausage. Then boil and bake as directed.
Flavors: Knead Italian seasoning, garlic powder, or any other seasoning that you love, right into the dough. Or after baking, you can toss the pretzels in seasonings like garlic parmesan, cinnamon sugar, etc.
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Nutrition
Serving: 1pretzel, Calories: 547kcal, Carbohydrates: 103g, Protein: 14g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 38mg, Sodium: 3339mg, Potassium: 147mg, Fiber: 4g, Sugar: 2g, Vitamin A: 208IU, Calcium: 35mg, Iron: 6mg