Easy Homemade Soft Pretzels
This recipe delivers the perfect chewy-on-the-inside, slightly crisp-on-the-outside soft pretzels that feel like a little hug in carb form. Simple, quick, and perfect for beginners, they are ideal for movie night or snacking.
Equipment
- Large bowl
- Large pot or Dutch oven
- Baking sheet
- Parchment paper
- Slotted spoon or spatula
- Oven
Ingredients
Main Ingredients
- 1.5 cups warm water about 110°F/45°C
- 1 packet active dry yeast 2 ¼ tsp
- 1 tsp salt
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 0.33 cup baking soda for the water bath
- 1 beaten egg for the egg wash
- coarse salt for topping
- melted butter optional, for brushing after baking
- 6 cups water for boiling bath
Instructions
- In a large bowl, combine warm water and yeast. Stir gently and let sit for about 5 minutes until foamy.
- Stir in salt and sugar. Gradually add all-purpose flour, mixing until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Lightly grease the mixing bowl, add the dough, turn to coat, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
- While the dough rises, preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Bring 6 cups of water to a rolling boil in a large pot.
- Carefully stir the baking soda into the boiling water. Keep at a gentle boil.
- Once dough has risen, punch it down and divide into 8 equal pieces.
- Roll each piece of dough into a rope about 20-24 inches long. Form a U-shape, cross the ends twice, and press onto the bottom curve to seal. Repeat for all pieces.
- Gently lower one pretzel at a time into the boiling baking soda water. Boil for 30 seconds per side (1 minute total). Use a slotted spoon to transfer to the prepared baking sheet.
- Brush the tops of each boiled pretzel generously with the beaten egg wash. Immediately sprinkle generously with coarse salt.
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
- Immediately after baking, brush with melted butter (optional). Let cool on the baking sheet for a few minutes before serving warm.
Notes
Tips for Success:
- Ensure yeast water is the correct temperature (105-115°F for active dry) and yeast is fresh.
- The baking soda boil is crucial for texture and browning; do not skip.
- Do not over-boil (limit to 30 seconds per side) to avoid a metallic taste.
- Practice makes perfect with shaping. Make Ahead:
Dough can be made ahead and refrigerated overnight after kneading (before the 1-hour rise). Proceed with shaping and boiling the next day. Shaped and boiled pretzels can also be frozen before egg wash and baking; thaw completely before applying egg wash, salt, and baking. Storage:
Store cooled pretzels in an airtight container at room temperature for 1-2 days, refrigerated for up to 5 days, or frozen for 1-2 months. Reheat in an oven or toaster oven at 350°F (175°C) until warm.
- Ensure yeast water is the correct temperature (105-115°F for active dry) and yeast is fresh.
- The baking soda boil is crucial for texture and browning; do not skip.
- Do not over-boil (limit to 30 seconds per side) to avoid a metallic taste.
- Practice makes perfect with shaping. Make Ahead:
Dough can be made ahead and refrigerated overnight after kneading (before the 1-hour rise). Proceed with shaping and boiling the next day. Shaped and boiled pretzels can also be frozen before egg wash and baking; thaw completely before applying egg wash, salt, and baking. Storage:
Store cooled pretzels in an airtight container at room temperature for 1-2 days, refrigerated for up to 5 days, or frozen for 1-2 months. Reheat in an oven or toaster oven at 350°F (175°C) until warm.