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Homemade Soft Pretzels Recipe

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4.1 from 75 reviews

These Homemade Soft Pretzels are a classic snack with a chewy interior and a golden-brown crust sprinkled with coarse sea salt. Made from simple ingredients and boiled briefly in a baking soda bath before baking, they yield irresistibly soft and flavorful pretzels perfect for any occasion.

  • Total Time: 1 hour 37 minutes
  • Yield: 8 servings

Ingredients

Dough

  • 1 1/2 cups warm water (110 to 115 degrees F)
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar
  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 4 1/2 cups all-purpose flour
  • 2 ounces unsalted butter, melted

For Boiling and Baking

  • Vegetable oil, for pan and work surface
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt (coarse sea salt used as substitute)

Instructions

  1. Activate Yeast: Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer. Sprinkle the active dry yeast on top and let it sit for about 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
  2. Make Dough: Add the flour and melted butter to the yeast mixture. Using the dough hook attachment, mix on low speed until combined. Then, increase to medium speed and knead the dough for 4 to 5 minutes until it becomes smooth and pulls away from the sides of the bowl.
  3. First Rise: Remove the dough from the bowl, clean the bowl thoroughly, and oil it generously with vegetable oil. Place the dough back into the bowl, cover with plastic wrap, and let it rise in a warm spot for 50 to 55 minutes, or until doubled in size.
  4. Prepare Oven and Pans: Preheat the oven to 450 degrees F. Line two half-sheet pans with parchment paper and lightly brush them with vegetable oil. Set aside for later use.
  5. Boil Baking Soda Bath: In a large 8-quart saucepan or roasting pan, bring 10 cups of water and the baking soda to a rolling boil. This alkaline water bath is essential for creating the pretzels’ characteristic crust and flavor.
  6. Shape Pretzels: Turn the risen dough out onto a lightly oiled work surface. Divide it into 8 equal pieces. Roll each piece into a 24-inch rope. Form a U-shape with each rope, then cross the ends over each other and press them down onto the bottom of the U to make the traditional pretzel shape. Place each shaped pretzel on the prepared parchment-lined pans.
  7. Boil Pretzels: Gently lower each pretzel into the boiling baking soda water, one at a time, and boil for 30 seconds. Remove using a large flat spatula and place back onto the parchment-lined pan.
  8. Egg Wash and Salt: Brush each pretzel with the beaten egg yolk and water mixture to give them a shiny golden crust. Sprinkle generously with pretzel salt or coarse sea salt.
  9. Bake: Bake the pretzels in the preheated oven for 12 to 14 minutes until they turn dark golden brown. Remove from the oven and transfer to a cooling rack. Let cool for at least 5 minutes before serving to finish setting the texture.

Notes

  • Use warm water (110 to 115 degrees F) to properly activate the yeast.
  • If pretzel salt is unavailable, coarse sea salt is a good substitute.
  • Ensure the baking soda bath is at a rolling boil for best crust development.
  • The egg wash gives pretzels their traditional shiny and rich brown color.
  • Allow pretzels to cool on a rack to avoid sogginess at the bottom.
  • For a chewier texture, extend boiling time to 40 seconds, but avoid too long to prevent a tough crust.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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