Save to Pinterest Warm, golden-brown pretzels with a soft, chewy interior and classic salty crust—perfect for snacking or sharing.
This recipe has been a family favorite for years especially enjoyed during movie nights and gatherings.
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
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 5–7 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 12–15 minutes, until deep golden-brown.
- Step 12:
- Cool slightly on a wire rack before serving.
Save to Pinterest This recipe brings back memories of baking with my kids and sharing warm pretzels fresh out of the oven.
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
Allergen Information
Contains: Wheat (gluten), Eggs, Milk (butter). May contain traces of nuts or soy if ingredients are processed in shared facilities. Always double-check labels for allergens.
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 and warm for the perfect snack any time.
Recipe FAQs
- → What makes pretzels soft?
The softness comes from the yeast dough being kneaded well and allowed to rise, combined with boiling the shaped dough in a baking soda solution before baking, which ensures a tender inside with a crisp crust.
- → Why boil pretzels in baking soda water?
Boiling in baking soda water creates the unique pretzel crust by partially cooking the surface and enabling browning during baking to achieve their signature texture and color.
- → Can I flavor the pretzels differently?
Yes, after baking you can skip the salt and brush with melted butter then coat with cinnamon sugar for a sweet twist, or serve with mustard or cheese dips for added flavor.
- → How do I store leftover pretzels?
Leftover pretzels can be frozen. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes to restore freshness and texture.
- → What equipment is helpful for making pretzels?
A large mixing bowl, wooden spoon, baking sheets lined with parchment paper, a slotted spatula for boiling, and a pastry brush for egg wash are all useful tools for this process.