Get the Recipe: Homemade Soft Pretzels
Homemade soft pretzels have a chewy exterior and fluffy interior. Use this same recipe to make pretzel bites or change the flavors for a fun twist. They tasty just like your favorite mall pretzels with that classic pretzel taste we all know and love.
Ingredients
- 1 ½ cups warm water
- 2 ¼ teaspoons instant dry yeast
- 1 tablespoon granulated sugar
- 1 tablespoon butter, melted
- 1 teaspoon salt
- 3 ½ cups all purpose flour, 3 1/2 - 4 cups
Baking Soda Bath
- 4 cups water, hot
- 4 tablespoons baking soda
Egg Wash
- 1 large egg
- 1 tablespoon cold water
Instructions
- Preheat oven to 410 degrees. Line a cookie sheet with parchment paper. Lightly spray parchment sheet with cooking spray.
- Making the dough - In a medium bowl, add yeast and warm water. Stir together. Add sugar, melted butter and salt. Stir together.
- Mixing by hand - In a medium bowl, add 3 cups flour. Stir with large, heavy duty metal or wooden spoon. Sprinkle in 1/4 cup flour at a time until mixture starts pulling off the sides of bowl. Use hands to start punching down and kneading dough in bowl. If the dough is sticky, add another 1/4 cup flour. The end result should be between 3 1/2 - 4 cups flour in total. Using a stand mixer - Using a dough hook attachment, add 3 cups flour at low speed. Sprinkle in 1/4 cup flour at a time until mixture starts pulling off the sides of bowl. The end result should be between 3 1/2 - 4 cups flour in total. Knead dough until smooth for 2-3 minutes.Place dough into a lightly greased bowl. Cover with a hand towel. Similarly, you can also place dough on working counter. Cover with a damp towel while you prepare baking soda bath.
- Baking Soda Bath - While dough is resting, prepare baking soda bath. In a small rectangle baking dish (or any dish you have on hand to dip pretzels), mix 4 cups of hot water with 4 tablespoons of baking soda. Sir gently until baking soda dissolves. Set to side.
- Shaping the dough - Place dough on lightly floured work surface or counter. Knead the dough lightly. Form into three equal sized balls. Using a pizza cutter, bench cutter or knife, slice each dough circle into 4 equal pieces. (Like cutting a pizza into fours.) This will result in 12 small dough sections. Cover with damp towel. Take one section of dough and roll out gently into a long, slender rope, approximately 20-22 inches in length. (You can use the longest edge of a half-size baking sheet for reference. They are usually 18 inches in length.)Pick up each ends of the dough and shape into a ‘U’. Take both tips and twist once. Gently pull the tips over and down to each side of the pretzel base. (See images above as a reference.)Place each pretzel into baking soda bath for 10-20 seconds. Remove from water with a large slotted spatula, letting excess water drip. Place pretzel onto lined parchment cookie sheet sprayed lightly with cooking spray. Repeat each step for five more pretzels.
- Prepare an egg wash - Crack one large egg into a small bowl and 1 tablespoon cold water. Whisk together until well combined. Brush egg wash lightly onto each pretzel.
- Bake at 410 degrees for 15-16 minutes. Remove from heat and place onto cookie rack to cool. Optional - brush melted butter onto each pretzel. Add coarse salt if desired.Repeat steps above for the remaining 6 pretzels.
- Soft pretzels are best served day of. Store left overs in freezer for up to two months. To reheat, place pretzel on microwave safe plate. Brush top of pretzel lightly with water. Add coarse salt. Heat in microwave for 40-50 seconds.
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