Soft Homemade Pretzels Recipe

Introduction

Soft homemade pretzels are a delightful treat perfect for snacking or sharing with friends. With a chewy interior and golden crust, these pretzels combine classic flavors with simple ingredients you likely have in your kitchen.

Ingredients

• 4 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 1/2 cups warm water (about 110°F / 43°C)
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 tablespoons melted butter (plus extra for brushing)
• 8 cups water
• 1/2 cup baking soda
• Coarse sea salt or pretzel salt for sprinkling

Instructions

1. Step 1: Activate the yeast by dissolving it in warm water mixed with sugar. Let it sit until foamy, about 5 minutes.
2. Step 2: In a large bowl, combine the flour and salt. Gradually add the yeast mixture and melted butter, stirring until the dough comes together.
3. Step 3: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a lightly oiled bowl and cover. Let it rise until doubled in size, about 1 hour.
4. Step 4: Punch down the dough gently and divide it into equal pieces. Roll each piece into a long rope, then twist into the classic pretzel shape by crossing the ends twice over and pressing them onto the bottom of the loop.
5. Step 5: Bring 8 cups of water and 1/2 cup baking soda to a rolling boil. Carefully dip each pretzel into the boiling solution for about 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
6. Step 6: While the pretzels are still wet, sprinkle generously with coarse sea salt. Bake in a preheated oven at 450°F (230°C) for 12-15 minutes or until deep golden brown.
7. Step 7: Remove the pretzels from the oven and immediately brush them with melted butter to keep them soft and shiny. Serve warm.

Tips & Variations

• For a richer flavor, substitute half of the all-purpose flour with bread flour.
• Add cinnamon sugar after baking instead of salt for a sweet variation.
• Use a stand mixer with a dough hook to knead the dough if preferred.
• Sprinkle sesame or poppy seeds instead of sea salt for different toppings.

Storage

Store pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes to restore softness. They can also be frozen before baking—freeze shaped pretzels on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time.

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 for active dry yeast. Use slightly less (about 2 teaspoons) and mix it directly with the flour without proofing in water first.

Why do I boil pretzels in baking soda water?

Boiling pretzels in a baking soda solution creates their signature chewy crust and deep brown color by altering the dough’s surface before baking.

Soft Homemade Pretzels Recipe

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Enjoy soft, homemade pretzels with a golden crust and tender inside. This recipe guides you through making traditional pretzels from scratch, including a quick yeast dough, shaping, boiling in a baking soda bath for that classic pretzel texture, and baking to perfection. Perfect for a fun baking project and a delicious snack.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 pretzels 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 1/2 cups warm water (about 110°F / 43°C)
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 tablespoons melted butter (plus extra for brushing)

Boiling Solution

• 8 cups water
• 1/2 cup baking soda

Topping

• Coarse sea salt or pretzel salt for sprinkling

Instructions

1. Prepare the Dough: Activate the yeast by dissolving it in warm water mixed with sugar and let it bubble until foamy, about 5 minutes. In a large bowl, combine the flour and salt. Gradually add the yeast mixture and melted butter, stirring until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a lightly oiled bowl and cover with a towel. Let it rise in a warm spot until doubled in size, about 1 hour.
2. Shape the Pretzels: Gently punch down the risen dough and divide it into equal pieces, typically 8 for this recipe. Roll each piece into a long rope, about 20-24 inches. Twist into the classic pretzel shape by crossing the ends twice over and pressing them onto the bottom of the loop. This step is easy and fun to do, especially with kids.
3. Boil in Baking Soda Solution: Preheat your oven to 450°F (230°C). Bring 8 cups of water and 1/2 cup baking soda to a rolling boil in a large pot. Carefully dunk each pretzel into the boiling baking soda solution for about 30 seconds to develop the chewy crust and color. Remove with a slotted spoon and place on a parchment-lined baking sheet.
4. Add Salt and Bake: While the pretzels are still wet from boiling, sprinkle generously with coarse sea salt. Bake in the preheated oven for 12-15 minutes or until deep golden brown. Once baked, immediately brush the pretzels with melted butter to keep them soft and give them a shiny finish. Let cool slightly before serving.

Notes

• Use warm water around 110°F (43°C) to activate yeast properly without killing it.
• Kneading the dough well is essential for a soft, elastic texture.
• Boiling pretzels briefly in baking soda solution gives them their characteristic chewy crust and flavor.
• Use a slotted spoon to handle pretzels during boiling to avoid breaking the dough.
• Brush with melted butter immediately after baking to enhance flavor and softness.
• Pretzels are best enjoyed fresh but can be reheated in the oven wrapped in foil to regain softness.

Keywords: soft pretzels, homemade pretzels, baking pretzels, yeast dough pretzels, snack, baking recipe, American snack