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Easy Homemade Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 27 minutes
  • Yield: 8 pretzels
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

These Easy Homemade Soft Pretzels are delightfully chewy with a golden crust, perfect as a snack or appetizer. Made from simple ingredients like flour, yeast, and a baking soda bath for that classic pretzel flavor and texture, this recipe guides you through each step — from mixing and kneading the dough to boiling and baking the pretzels to perfection.

Ingredients

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/2 cups warm water (about 110°F)
  • 1 tablespoon sugar
  • 2 teaspoons salt

Boiling Solution

  • 10 cups water
  • 2/3 cup baking soda

Topping

  • Coarse sea salt for sprinkling
  • 4 tablespoons unsalted butter, melted (for brushing)

Instructions

  1. Prepare the Dough: In a large bowl, combine the warm water, sugar, and active dry yeast. Stir lightly and let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active. Gradually add the all-purpose flour and salt to the yeast mixture, mixing until a dough starts to form.
  2. Knead the Dough: Transfer the dough onto a floured surface and knead it thoroughly for about 7-10 minutes until it becomes smooth, elastic, and no longer sticky.
  3. Let the Dough Rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap, and allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
  4. Shape the Pretzels: Once risen, punch down the dough to release the air. Divide it into 8 equal portions. Roll each into a long rope, approximately 20-22 inches in length, then twist and shape each rope into a classic pretzel form by creating a U-shape and crossing the ends over each other before pressing them down onto the bottom of the U.
  5. Boil the Pretzels: Preheat your oven to 425°F (220°C). In a large pot, bring 10 cups of water to a boil. Add 2/3 cup of baking soda carefully (it will bubble up). Using a slotted spatula, gently place each pretzel into the boiling baking soda water and boil for 30 seconds on each side. Remove and place on a parchment-lined baking sheet.
  6. Bake: Brush each pretzel generously with melted butter and sprinkle with coarse sea salt. Bake in the preheated oven for 10-12 minutes, or until the pretzels are a deep golden brown color.

Notes

  • Ensure the water used for yeast activation and boiling is at the correct temperature; too hot can kill yeast, too cold will slow rising.
  • Boiling the pretzels in baking soda water is crucial to achieving the traditional pretzel crust and flavor.
  • You can customize toppings by adding cinnamon sugar instead of salt for a sweet version.
  • Store leftover pretzels in an airtight container for up to 2 days or freeze for longer storage.
  • Reheat pretzels in a preheated oven at 350°F for 5 minutes to refresh their texture.

Find it online: https://slsrecipes.com/easy-homemade-soft-pretzels-recipe/