Save Warm, golden-brown pretzels with a soft, chewy interior and classic salty crust—perfect for snacking or sharing.
I have always loved making homemade pretzels because they fill the kitchen with a wonderful aroma and bring back fond childhood memories.
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Ingredients
- Dough: 1 ½ cups (360 ml) warm water (about 110°F/43°C), 2 ¼ tsp (7 g 1 packet) active dry yeast, 1 tbsp (12 g) granulated sugar, 4 cups (500 g) all-purpose flour, 1 tsp (6 g) fine sea salt, 2 tbsp (28 g) unsalted butter melted
- Boiling & Topping: 10 cups (2.4 L) water, ⅔ cup (90 g) baking soda, 1 egg yolk beaten with 1 tbsp water, Coarse sea salt for sprinkling
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Instructions
- Step 1:
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Step 2:
- Add flour, salt, and melted butter. Mix with a wooden spoon until a shaggy dough forms.
- Step 3:
- Turn dough onto a floured surface and knead for 57 minutes until smooth and elastic.
- Step 4:
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Step 5:
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Step 6:
- In a large pot, bring 10 cups water and baking soda to a boil.
- Step 7:
- Punch down the dough and divide into 8 equal pieces. Roll each into a 20-inch (50 cm) rope.
- Step 8:
- Shape each rope into a pretzel form a U twist the ends twice then press onto the bottom of the U.
- Step 9:
- Carefully dip each pretzel into the boiling baking soda solution for 30 seconds use a slotted spatula to transfer to prepared baking sheets.
- Step 10:
- Brush pretzels with egg wash and sprinkle generously with coarse salt.
- Step 11:
- Bake for 1215 minutes until deep golden-brown.
- Step 12:
- Cool slightly on a wire rack before serving.
Save My family gathers around the kitchen every weekend to enjoy fresh pretzels made with love and shared stories.
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Notes
Serve with mustard cheese dip or enjoy plain. Allergen info includes wheat gluten eggs and milk butter.
Required Tools
Large mixing bowl measuring cups and spoons wooden spoon stand mixer with dough hook optional large pot slotted spatula baking sheets parchment paper pastry brush.
Nutritional Information
Calories 220 Total Fat 3 g Carbohydrates 42 g Protein 6 g per pretzel.
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Enjoy your homemade soft pretzels fresh out of the oven for the best experience.
Common Questions
- → What makes pretzels soft and chewy?
The soft texture comes from kneading the dough thoroughly and letting it rise to develop gluten, combined with boiling in baking soda water before baking.
- → Why is the boiling step important?
Boiling the dough in baking soda solution enhances the outer crust's texture and creates the iconic pretzel flavor and sheen.
- → Can I customize the topping?
Yes, replace coarse salt with cinnamon sugar after baking for a sweet variation or use different dipping sauces to complement flavors.
- → How do I store leftover soft pretzels?
Allow pretzels to cool and store them in an airtight container or freeze. Reheat in the oven at moderate temperature before serving.
- → Is there a vegetarian option?
These pretzels are vegetarian-friendly, using butter and egg wash, but you can substitute vegan alternatives if preferred.
