Homemade Soft Pretzels
These Homemade Soft Pretzels have the perfect chewiness, they're buttery, slightly sweet, and are so easy to make.
Servings: 12 pretzels
Ingredients
Soft Pretzels
- 1 1/2 cups warm water 110 degrees F
- 1 tablespoon instant yeast
- 2 tablespoons granulated sugar
- 2 tablespoons butter melted and cooled
- 4 1/4 to 4 1/2 cups all-purpose flour plus more for kneading
- 1 tablespoon pretzel salt
Bath
- 3 cups water
- 1/4 cup baking soda
Instructions
Pretzels
- Preheat the oven to 400 degree F. Line a baking sheet with parchment paper and lightly grease with nonstick baking spray.
- In a small bowl, add the warm water, yeast and sugar. Let sit for 5 to 10 minutes until foamy.
- In a stand mixer fitted with a dough hook, add in the water, yeast, and sugar mixture as well as the cooled melted butter. Turn the mixer on low and mix to combine.
- Add in 3 3/4 cups of the flour with the mixer on low speed . Add the remaining flour by 1/4 cup until the dough begins to pull away from the sides of the mixer and is no longer sticky. It’s always 4 1/4 cups to 4 1/2 cups of flour for me.
- Once the dough comes together, place on a lightly floured surface and knead for about 5 minutes until the dough becomes smooth.
- Add about 1 tablespoon of vegetable oil to the bottom of a glass bowl. Roll the dough around to fully coat with oil. Cover the bowl with plastic wrap and let sit for 10 minutes.
- While the dough is resting, start the baking soda bath.
Bath
- Add the water and baking soda to a large saucepan and place over medium heat until it comes up to a boil. Stir occasionally.
- Start pinching off 2 ounce pieces of dough. This will be about 1/4 cup of dough.
- Without flouring the surface, begin rolling the dough into a 24 to 25 inch long rope.
- Grab the two ends of the dough and gently lift up and place in an upside down U.
- Twist the ends of the dough twice and grab the curved piece of the dough and place it over top of the two ends. Press the ends into the dough so it sticks together.
- Place the pretzels on the greased parchment paper.
- Place the pretzels one by one in the boiling baking soda bath. I place them face down and let the boil for 25 seconds.
- Using a slotted spoon, remove the pretzel from the baking soda bath and place face up on the parchment paper lined baking sheet. Repeat with all of the pretzels.
- Sprinkle the pretzels with the coarse salt.
- Place in the preheated oven and bake for about 12 to 14 minutes until the tops are golden brown.
- Serve immediately with mustard, nacho cheese, or coat in butter and cinnamon sugar.
Notes
Storage: Store in an airtight container or storage bag at room temperature up to 4 days.
Freeze the Baked Pretzels: Let them cool completely before placing them in a freezer bag. Pop in the freezer for up to three months. Thaw the pretzels at room temperature before eating.
Freeze the Dough: Freeze the pretzel dough after you have shaped it into pretzels. Place the tray of raw, shaped pretzels in the freezer. Once they are firm, transfer the frozen pretzels into a large freezer bag. Freeze for up to 3 months.
When you are ready to bake the pretzels, take the frozen dough pretzels out of the bag and place them on a baking sheet lined with parchment paper and lightly greased with nonstick cooking spray to thaw at room temperature. Once the dough is soft, dip the pretzels in the baking soda solution and bake as directed.
Nutrition
Calories: 206kcal | Carbohydrates: 40g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 705mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 2mg