Homemade Soft Pretzel Recipe
Making Homemade Soft Pretzels is honestly so much fun and way easier than you’d think. Once you try them, I swear you won’t go back to the store-bought kind. They come out soft and chewy on the inside with that perfect golden crust on the outside.
Ingredients
- 2 cups of warm water between 110° and 115°
- 1 ½ tablespoons light brown sugar
- 1 packet active yeast
- 1 ½ teaspoons sea salt
- 3 ounces melted unsalted butter
- 5 ¼ cups all-purpose flour
- 1 tablespoon oil
- ¾ cup baking soda and 1 gallon of water
- 1 egg yolk whisked with 1 tablespoon cold water
- coarse kosher or sea salt for topping
Instructions
- Preheat the oven to 450°.
- In a standing mixer bowl, add in the water, brown sugar, and sprinkle on the yeast, whisk together and let it sit for 5 to 7 minutes or until it forms a foamy raft on top.
- Add the hook attachment and turn the speed to low and pour in the salt and butter.
- Add in the flour 1 cup at a time until combined and knead the dough on low to medium speed for 5 minutes.
- Add oil into a large bowl or container and place in the dough. Cover with a towel or lid and rest until it doubles in size, about an hour
- Before it is time to form the dough, bring the baking soda and 1 gallon of water to a boil in a large pot.
- To form the dough, take a small piece and roll it out until it is a 24” long rope. Form the dough into a U shape and holding each end cross over each other and pull down to make a pretzel with the ends slightly over the other part of the dough.
- Turn down the boiling water to a simmer and cook each pretzel dough 1 to 2 at a time for 30 seconds each and then place back on a cookie sheet tray lined with parchment paper or with a Silpat.
- Once all of the pretzels have been cooked in the baking soda solution, brush the tops with the egg wash and season heavily with coarse kosher or sea salt.
- Bake in the oven for 12 to 15 minutes or until golden brown.
Notes
When adding the water to the stand mixer I usually like to go a little hotter like 118° because the bowl is usually a little chilly and drops the temperature of it by a few degrees making it perfect for the yeast. This small adjustment makes a big difference, it helps ensure the yeast activates properly, which is key to getting that soft, fluffy texture inside the pretzels.
Adjust the shape: I like to switch things up sometimes by making the pretzels thick, thin, as bites, or even rods. It all depends on what I’m craving or who I’m serving.
Check the dough: Sometimes the dough needs a little extra flour while kneading. I just make sure it feels soft but not sticky to the touch.
Let the dough rise in a warm spot: I always find a cozy corner in the kitchen to let the dough rise. A warm, draft-free space helps it double in size more evenly and quickly.
Try a sweet version: When I’m in the mood for something sweet, I brush the baked pretzels with melted unsalted butter and dredge them in a cinnamon sugar mix. It instantly takes me back to childhood and tastes amazing.
How to Reheat: Place on a tray and wrap in foil and bake in the oven at 350° for 5-6 minutes or until hot. Likewise, you can also heat in the microwave until hot.
Make-Ahead: You can make pretzels up to 1 day ahead of time and reheat before serving.
How to Store: Keep wrapped in plastic in the refrigerator for up to 4 days.
Nutrition
Calories: 266kcalCarbohydrates: 43gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 343mgPotassium: 59mgFiber: 1gSugar: 2gVitamin A: 177IUCalcium: 11mgIron: 3mg