Homemade Soft Pretzels

Homemade Soft Pretzels

When it comes to salty snacks, there’s nothing better than Homemade Soft Pretzels! Follow this easy tutorial to make your own chewy pretzels any time you like.

6 salted pretzels on a cooling rack.

These Easy, Buttery Soft Pretzels Are AMAZING!!

Everybody needs a good Homemade Soft Pretzels recipe. The ones from your local mall’s food court are delicious, sure, but you can make better ones yourself! These soft pretzels are the PERFECT amount of salty, balanced with a little bit of sweetness in each bite. The dough is delightfully chewy on the inside, but still crispy on the outside.

If you’re worried about shaping the dough into classic pretzel form, don’t be! I’ve got an easy tutorial for you to follow. No matter the season, no matter the weather, you’re going to want to give these buttery pretzels a try!

Ingredients for homemade soft pretzels.

What You’ll Need

Making pretzels requires similar ingredients to a homemade loaf of bread – here’s what you’ll need to round up:

  • Water: You’ll need 1 1/2 cups of warm water (110 to 115 degrees F) for the dough, plus 10 extra cups for boiling later.
  • Salt: This recipe uses both kosher salt and pretzel salt (use Coarse sea salt if you don’t have pretzel salt).
  • Sugar: To add a hint of sweetness to these salty pretzels!
  • Active Dry Yeast: To help your pretzels puff and rise up.
  • Flour: Use all-purpose flour, not bread flour.
  • Butter: Melted. I like to use unsalted butter because there is added salt in this recipe.
  • Vegetable Oil: For the baking pan.
  • Baking Soda: For boiling in the 10 cups of water.
  • Egg Wash: Combine 1 large egg yolk with 1 tablespoon water.
6 homemade soft pretzels on a cooling rack.

How to Make Homemade Soft Pretzels

You’ll need to have a little time on your hands to do these pretzels justice. They’re a great rainy day or snow day (which aren’t just for the kids ;)) project!

Mix Ingredients for the Dough: Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.

Yeast mixture for homemade pretzels with flour.

Add the Flour and Butter: And, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Remove the Dough from the Bowl: Clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the Oven to 450 Degrees F: Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Boil Water and Baking Soda: Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

How to Shape Pretzels

Divide and Fold the Dough: In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Prepare the Pretzels to Bake: Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.

Bake the Pretzels: Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

6 pretzels on a cooling rack.

Tips for Success

Looking for tips on how to perfect your pretzel-making technique? You’re in the right place:

  • Do I Need a Mixer? Nope! I like to use a stand mixer for the dough because it makes the process go faster, but you can use a hand mixer, or even a wooden spatula.
  • Adding the Flour: Add a cup at a time so that the work load is easier on your mixer – nobody wants to clean up a flour-coated kitchen!
  • Is the Baking Soda/Boiling Water Step Necessary? Technically no, but I highly recommend doing it. This step gives the pretzels their classic flavor and texture.
Plate of homemade soft pretzels.

Serving Suggestions

What should you serve with your pretzels once you have them? Here are a few options:

  • Dips: Anything from spicy mustard to nacho cheese to marinara sauce will work!
  • Cinnamon and Sugar: If you like sweeter pretzels, top yours with cinnamon and sugar before baking instead of using Coarse/pretzel salt.
  • Olive Oil: Season your pretzels with some herbs or garlic and dip them in a plate of olive oil!
3 golden-brown pretzels.

How to Store

Keep these pretzels in a container at room temperature for 2-3 days.

Can I Freeze Homemade Pretzels?

Yep! Keep them in an airtight container and eat within 1-2 months. Thaw them overnight in the fridge before eating again, if you can.

Plate of chewy homemade pretzels.

Print

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Homemade Soft Pretzels

6 salted pretzels on a cooling rack.


Description:

When it comes to salty snacks, there’s nothing better than Homemade Soft Pretzels! Follow this easy tutorial to make your own chewy pretzels any time you like.


Ingredients:

  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar
  • 1 package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt~I used Coarse sea salt because I don’t have pretzel salt

Instructions

  1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
  2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes
  3. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  4. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  5. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  6. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  7. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
  8. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Notes:

Store airtight at room temperature.

Freeze for up to 30 days for best freshness.

Keywords:: homemade soft pretzels, baked pretzels

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