Description
This Super Easy Homemade Soft Pretzels recipe delivers fluffy, chewy pretzels with a perfect golden crust, ready in less than an hour. With simple ingredients and straightforward steps, these pretzels are perfect for any snack craving or party appetizer. Enjoy them classic with coarse salt or try your favorite dips for a delicious treat!
Ingredients
Dough Ingredients
- 1 1/2 cups warm water (110°F/45°C)
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast (2 1/4 teaspoons)
- 4 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
For Boiling
- 10 cups water
- 2/3 cup baking soda
Topping
- Kosher salt, for sprinkling
- 1 large egg, beaten with 1 tablespoon water (egg wash)
Instructions
- Activate Yeast: In a large bowl, combine warm water, sugar, and kosher salt. Sprinkle yeast over the top, stir gently, and let it sit for about 5 minutes until foamy to ensure the yeast is active.
- Make Dough: Add flour and melted butter to the yeast mixture. Using a dough hook on a stand mixer or by hand, mix and knead for about 5-7 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
- Let Dough Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Preheat Oven and Prepare Baking Soda Bath: Preheat your oven to 450°F (230°C). In a large pot, bring 10 cups of water and baking soda to a gentle boil.
- Shape Pretzels: Turn the risen dough onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a long rope about 20-22 inches long. Twist each rope into a classic pretzel shape by forming a U-shape, crossing the ends over twice, and pressing them onto the bottom of the U.
- Bake Pretzels in Baking Soda Bath: Carefully place each pretzel into the boiling baking soda bath for about 30 seconds. Use a slotted spatula to remove and set them on a parchment-lined baking sheet.
- Apply Egg Wash and Add Salt: Brush each pretzel with the egg wash, then sprinkle generously with kosher salt.
- Bake: Bake pretzels in the preheated oven for 12-15 minutes or until golden brown and deep golden on the bottom.
- Cool and Serve: Remove from oven and cool on wire racks for a few minutes before serving warm with your favorite mustard or cheese dip.
Notes
- Ensure water is warm but not hot to avoid killing the yeast.
- The baking soda bath gives pretzels their signature chewy crust and golden color.
- For softer pretzels, brush with melted butter right after baking.
- Store leftover pretzels in an airtight container for up to 2 days or freeze for longer storage.
- Feel free to customize toppings with cinnamon sugar, sesame seeds, or everything bagel seasoning.
