Homemade Soft Pretzels Recipe

Introduction

Homemade soft pretzels are a delightful snack that’s both chewy and flavorful. Making them from scratch is easier than you might think, and they make a perfect treat for any occasion.

Ingredients

• 2 and a 1/4 tsp active dry yeast
• 2 tbsp brown sugar
• 1 and a 1/2 cups warm water
• 4 and a 1/2 cups flour
• 1/4 cup olive oil
• 2 tsp salt
• 6 cups water
• 2 tbsp baking soda
• 1 egg
• Coarse salt (for topping)
• Everything but the bagel seasoning (for topping)

Instructions

1. Step 1: In a large bowl, dissolve the yeast and brown sugar in warm water. Let it sit for about 5 minutes, until it becomes frothy.
2. Step 2: Add the flour, olive oil, and salt to the yeast mixture. Mix until a dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
4. Step 4: Preheat your oven to 450°F (230°C) and line baking sheets with parchment paper.
5. Step 5: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 20-inch rope, then shape into pretzels.
6. Step 6: Bring 6 cups of water and the baking soda to a boil in a large pot. Carefully boil each pretzel for 30 seconds, then remove with a slotted spatula and place on the prepared baking sheets.
7. Step 7: Beat the egg and brush it over each pretzel. Sprinkle with coarse salt or everything but the bagel seasoning.
8. Step 8: Bake for 12-15 minutes, until golden brown. Let cool slightly before serving.

Tips & Variations

• For a richer flavor, try brushing melted butter over the pretzels right after baking.
• Swap olive oil for melted butter in the dough for a softer texture.
• Customize toppings with cinnamon sugar or shredded cheese.

Storage

Store soft pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5 minutes to restore softness. For longer storage, freeze pretzels wrapped tightly in foil for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in the same amount. Since instant yeast doesn’t require proofing, you can mix it directly with the dry ingredients.

How do I know when the pretzels are done baking?

You’ll want them to be a deep golden brown color. They should feel firm on the outside but still soft and chewy inside.

Homemade Soft Pretzels Recipe

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★★★★★

4.7 from 96 reviews

This homemade soft pretzels recipe yields golden, chewy, and fluffy pretzels with a perfect balance of saltiness and a delightful crust. Made from scratch using simple ingredients like yeast, flour, and olive oil, these pretzels are boiled briefly in a baking soda solution to develop their signature texture and then baked to perfection. Ideal for snacks or parties, you can top them with coarse salt or everything bagel seasoning for extra flavor.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 and 1/4 tsp active dry yeast
• 2 tbsp brown sugar
• 1 and 1/2 cups warm water (110°F/43°C)
• 4 and 1/2 cups all-purpose flour
• 1/4 cup olive oil
• 2 tsp salt

Boiling Solution

• 6 cups water
• 2 tbsp baking soda

Toppings

• 1 egg (for egg wash)
• Coarse salt for topping
• Everything but the bagel seasoning (optional, for topping)

Instructions

1. Activate Yeast: In a large bowl, combine the warm water and brown sugar. Sprinkle the active dry yeast on top and let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
2. Prepare Dough: Add the olive oil, salt, and flour to the yeast mixture. Stir until a dough forms, then knead on a lightly floured surface for about 8-10 minutes until the dough is smooth and elastic.
3. First Rise: Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm area for 1 hour or until doubled in size.
4. Preheat Oven: Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper. Lightly oil the parchment.
5. Shape Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope about 20-24 inches long. Shape each rope into a classic pretzel form by making a U shape, twisting the ends twice, and folding them down to the bottom of the U, pressing to seal.
6. Prepare Baking Soda Bath: In a large pot, bring 6 cups of water and 2 tablespoons of baking soda to a rolling boil.
7. Boil Pretzels: Carefully place each pretzel into the boiling baking soda bath for 30 seconds. Remove with a slotted spatula, allowing excess water to drain, and place on the prepared baking sheets.
8. Apply Egg Wash and Toppings: Beat the egg with 1 tablespoon of water to create an egg wash. Brush each pretzel with the egg wash. Sprinkle generously with coarse salt or everything but the bagel seasoning as desired.
9. Bake: Bake pretzels in the preheated oven for 12-15 minutes or until golden brown.
10. Cool and Serve: Remove from oven and transfer to a wire rack to cool slightly before serving. Enjoy your soft, homemade pretzels warm or at room temperature.

Notes

• Use warm water (not hot) to activate the yeast properly.
• Boiling pretzels in baking soda is essential for that classic chewy crust and dark golden color.
• Feel free to use different toppings like sesame seeds, poppy seeds, or cinnamon sugar for variety.
• For softer pretzels, brush with melted butter after baking.
• Make sure pretzels are spaced apart on the baking sheet to prevent sticking.

Keywords: soft pretzels, homemade pretzels, snack, baking, yeast dough, salty pretzels, pretzel recipe