Description
Learn how to make delicious homemade soft pretzels with this easy-to-follow recipe perfect for beginners. Featuring a simple yeast dough that requires minimal resting time, a traditional baking soda boil to achieve authentic flavor and texture, and a golden finish baked to perfection. These soft pretzels are ideal as a snack or served warm with your favorite dipping sauce.
Ingredients
Dough
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1 Tablespoon brown sugar or granulated sugar
- 1 and 1/2 cups (360ml) warm water (around 100°F/38°C)
- 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more as needed
Topping
- Coarse salt, for topping
Baking Soda Bath
- 1/2 cup (120g) baking soda
- 9 cups (2.13L) water
Instructions
- Activate Yeast: Whisk the yeast and sugar into warm water and cover. Let it sit for 1 minute to activate the yeast.
- Mix Dough: Whisk in the melted butter and salt. Add 3 cups (375g) of flour and mix with a wooden spoon or stand mixer dough hook until combined. Gradually add 3/4 cup (94g) more flour until the dough is slightly tacky and pulls away from the sides of the bowl. Add up to 1/4 cup more flour, 1 tablespoon at a time, if needed. The dough should bounce back when poked.
- Knead Dough: Knead dough for 3 to 5 minutes using a stand mixer on low or by hand on a lightly floured surface. Add small amounts of flour if dough is too sticky, but avoid over-drying. The dough should remain soft and pass the windowpane test (stretch without tearing, letting light through).
- Rest Dough: Shape dough into a ball and cover lightly with a towel. Allow it to rest for 10 to 30 minutes to relax the gluten and make shaping easier.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper lightly greased or sprayed with nonstick spray. Set aside.
- Portion and Shape: Divide dough into 75g portions (about 1/3 cup each). Roll each portion into a 20–22 inch rope. Form into pretzel shape by creating a circle, twisting the ends twice, then folding the twisted ends towards yourself and pressing down.
- Boil Pretzels: Bring the baking soda and 9 cups of water to a boil in a large pot. Drop 1–2 pretzels into the boiling bath for 20–30 seconds, then remove with a slotted spatula and allow excess water to drip off. Place on prepared baking sheets. Optionally, cover boiled pretzels with lightly oiled plastic wrap and refrigerate up to 24 hours before baking.
- Add Salt and Bake: Sprinkle coarse salt on top of each pretzel. Bake in the preheated oven for 12–15 minutes or until dark golden brown.
- Serve and Store: Remove from oven and serve warm with spicy nacho cheese sauce or your favorite dip. Store leftover pretzels at room temperature for up to 3 days. Reheat in microwave for a few seconds or bake at 350°F (177°C) for 5 minutes.
Notes
- The baking soda bath is essential to develop the traditional pretzel flavor and chewiness; do not skip this step.
- If the dough is sticky while kneading, add flour sparingly to keep dough soft.
- Use silicone baking mats if possible as they prevent sticking better than parchment paper.
- Boil pretzels only for 20–30 seconds to avoid a metallic taste from the baking soda.
- Boiled but unbaked pretzels can be refrigerated covered with oiled plastic wrap for up to 24 hours before baking to save time.
- Store pretzels at room temperature and reheat gently to maintain softness.
- For best texture, consume pretzels fresh but they hold well overnight.
