Description
These easy homemade soft pretzels are a classic snack, boasting a golden-brown crust with a soft and chewy interior. Perfectly balanced with a slight saltiness on top and a rich buttery flavor inside, they are simple to make from scratch and ideal for sharing or enjoying with your favorite dips.
Ingredients
Scale
Dough Ingredients
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1 Tablespoon brown sugar or granulated sugar
- 1 and 1/2 cups (360ml) warm water (around 100°F/38°C)
- 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more as needed
Topping and Boiling Solution
- Coarse salt, for topping
- 1/2 cup (120g) baking soda
- 9 cups (2.13L) water
Instructions
- Activate Yeast: Whisk the yeast and sugar into warm water. Cover and allow to sit for 1 minute to start activation.
- Mix Dough: Whisk in the melted butter and salt. Add 3 cups (375g) of flour and stir with a wooden spoon or dough hook until combined. Gradually add 3/4 cup (94g) more flour until the dough is slightly tacky and pulls away from the bowl. Add up to 1/4 cup more flour as needed. Poke the dough; if it bounces back, it’s ready to knead.
- Knead Dough: Knead by hand on a lightly floured surface or with a mixer for 3 to 5 minutes, adding small amounts of flour if sticky. The dough should be soft but not sticky. Perform the windowpane test: stretch a piece until it is thin and translucent without tearing to ensure proper kneading.
- Rest Dough: Shape dough into a ball, cover lightly with a towel, and let rest for 10 to 30 minutes to relax.
- Prepare Baking Sheets and Oven: Preheat oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper greased lightly to prevent sticking.
- Divide and Shape: Cut dough into 75g sections (about 1/3 cup each). Roll each into a 20–22-inch rope, then form into a pretzel shape by making a circle, twisting the ends, and pressing them down.
- Boil Pretzels: Bring 9 cups water and baking soda to a boil. Dip 1-2 pretzels at a time for 20–30 seconds. Remove with a slotted spatula and let excess water drip off before placing on baking sheets.
- Salt and Bake: Sprinkle pretzels with coarse salt. Bake for 12–15 minutes until dark golden brown.
- Cool and Serve: Remove from oven; serve warm, ideally with spicy nacho cheese sauce.
- Store Leftovers: Cover and keep leftovers at room temperature for up to 3 days. Reheat by microwaving briefly or baking at 350°F (177°C) for 5 minutes.
Notes
- You can refrigerate unbaked, boiled pretzels covered in lightly oiled plastic wrap for up to 24 hours before baking to prepare ahead.
- For best texture, avoid adding too much flour during kneading to keep dough soft.
- The baking soda bath gives pretzels their traditional chewy crust and unique flavor; do not boil longer than recommended to avoid metallic taste.
- To freeze, freeze shaped and boiled pretzels placed on a baking sheet; once frozen, transfer to freezer bags and bake directly from frozen, adding a few extra minutes to baking time.
