Homemade Soft Pretzels
Homemade Soft Pretzels
Ingredients
For the Pretzel Dough
- 3/4 cup warm water, 105-115°F
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon butter, melted
For the Baking Soda Bath
- 8 cups water
- 1/2 cup baking soda
For the Topping
- 1 egg, large
- 1 tablespoon water
- 2 tablespoons sea salt, coarse, for sprinkling
Optional Accompaniment
- 1 cup cheese dip, warm, for serving
Instructions
- 1
In a liquid measuring cup, combine the warm water, active dry yeast, and granulated sugar. Whisk gently and let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl (or the bowl of a stand mixer), combine the all-purpose flour and salt. Add the melted butter and the activated yeast mixture to the flour.
⏱️ 5 min
- 3
If using a stand mixer, attach the dough hook and knead the dough on medium speed for approximately 10 minutes until it forms a smooth, elastic ball. If kneading by hand, knead on a lightly floured surface for 12-15 minutes until smooth.
⏱️ 12 min
- 4
Lightly grease a clean bowl. Transfer the kneaded dough to the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 5
Once risen, gently punch down the dough and turn it out onto a clean, lightly floured surface. Using a dough scraper or knife, divide the dough into four equal pieces.
⏱️ 5 min
- 6
Take each piece of dough and roll it into a long, thin rope, about 20-24 inches long. To form the pretzel shape, cross the ends of the rope to form a 'U' shape, then twist the ends once or twice and bring them down to meet the bottom curve of the 'U', pressing firmly to secure.
⏱️ 15 min
- 7
Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the 1/2 cup of baking soda to the boiling water (it will foam up significantly).
⏱️ 10 min•🌡️ 400
- 8
Working one at a time, carefully drop each pretzel into the boiling baking soda bath for 30 seconds. Do not overcrowd the pot. Using a slotted spoon, remove the pretzel, allowing excess water to drip off, and place it on the prepared baking sheet.
⏱️ 2 min
- 9
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the top of each pretzel generously with the egg wash, then sprinkle with coarse sea salt.
⏱️ 5 min
- 10
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are a deep golden brown. Transfer to a wire rack to cool slightly.
⏱️ 15 min•🌡️ 400
- 11
Serve warm, optionally with a side of warm cheese dip.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Soft Pretzels
Ingredients
For the Pretzel Dough
- 3/4 cup warm water, 105-115°F
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon butter, melted
For the Baking Soda Bath
- 8 cups water
- 1/2 cup baking soda
For the Topping
- 1 egg, large
- 1 tablespoon water
- 2 tablespoons sea salt, coarse, for sprinkling
Optional Accompaniment
- 1 cup cheese dip, warm, for serving
Instructions
- 1
In a liquid measuring cup, combine the warm water, active dry yeast, and granulated sugar. Whisk gently and let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl (or the bowl of a stand mixer), combine the all-purpose flour and salt. Add the melted butter and the activated yeast mixture to the flour.
⏱️ 5 min - 3
If using a stand mixer, attach the dough hook and knead the dough on medium speed for approximately 10 minutes until it forms a smooth, elastic ball. If kneading by hand, knead on a lightly floured surface for 12-15 minutes until smooth.
⏱️ 12 min - 4
Lightly grease a clean bowl. Transfer the kneaded dough to the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 5
Once risen, gently punch down the dough and turn it out onto a clean, lightly floured surface. Using a dough scraper or knife, divide the dough into four equal pieces.
⏱️ 5 min - 6
Take each piece of dough and roll it into a long, thin rope, about 20-24 inches long. To form the pretzel shape, cross the ends of the rope to form a 'U' shape, then twist the ends once or twice and bring them down to meet the bottom curve of the 'U', pressing firmly to secure.
⏱️ 15 min - 7
Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the 1/2 cup of baking soda to the boiling water (it will foam up significantly).
⏱️ 10 min•🌡️ 400 - 8
Working one at a time, carefully drop each pretzel into the boiling baking soda bath for 30 seconds. Do not overcrowd the pot. Using a slotted spoon, remove the pretzel, allowing excess water to drip off, and place it on the prepared baking sheet.
⏱️ 2 min - 9
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the top of each pretzel generously with the egg wash, then sprinkle with coarse sea salt.
⏱️ 5 min - 10
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are a deep golden brown. Transfer to a wire rack to cool slightly.
⏱️ 15 min•🌡️ 400 - 11
Serve warm, optionally with a side of warm cheese dip.