Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 382 reviews
  • Author: Hannah
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 pretzels 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

This recipe for Perfect and Easy Soft Pretzels guides you through creating soft, chewy pretzels with a golden crust and rich buttery finish. Using a simple yeast dough, a baking soda water bath, and an oven bake, these pretzels come out beautifully soft on the inside with a flavorful crust. Ideal as a snack, appetizer, or party treat, these pretzels are easy to make at home and customizable with coarse salt or melted butter topping.

Ingredients

Scale

Pretzel Dough

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110°-115°F)
  • 2 Tablespoons softened butter
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2¾ cups all-purpose flour (may not need all)

Baking Soda Solution

  • 4 cups water
  • 1/4 cup baking soda

Toppings

  • Coarse sea salt for sprinkling
  • 1/4 cup melted butter

Instructions

  1. Activate Yeast and Make Dough: Place warm water in the bowl of a stand mixer and sprinkle yeast over the top. Let dissolve for 2 minutes. Add softened butter, brown sugar, salt, and 2 cups of flour. Using a dough hook on medium-low speed, mix until dough is smooth and sticky. Gradually add remaining flour 1/4 cup at a time until dough pulls away from bowl sides and springs back when touched.
  2. Let Dough Rise: Transfer dough to a lightly greased bowl and cover with a tea towel. Allow to rise in a warm place for 20 minutes until slightly puffed.
  3. Preheat Oven and Prepare Baking Sheets: Preheat oven to 450°F. Line two baking sheets with silicone liners or parchment paper and grease thoroughly with butter to prevent sticking.
  4. Shape Pretzels: Punch down dough and divide into 8 equal pieces. On a clean, unfloured surface, roll each piece into a 12-15 inch rope. Form into a pretzel shape by overlapping the ends, twisting, and folding the twisted ends over to pinch to the main circle.
  5. Boil Pretzels: Bring 4 cups water and baking soda to a rolling boil in a large saucepan. Boil each pretzel for about 30 seconds, using a slotted spatula to submerge and remove, letting excess water drip off before placing on greased baking sheets.
  6. Sprinkle Salt and Bake: Sprinkle pretzels with coarse sea salt. Bake in the preheated oven for 10-12 minutes, rotating halfway through to ensure even baking, until tops are golden brown.
  7. Finish with Butter: Immediately brush baked pretzels with melted butter while hot. Serve warm or at room temperature.

Notes

  • Do not flour the surface when rolling pretzel ropes to maintain dough stretchiness.
  • Thoroughly grease baking liners to prevent pretzels from sticking after boiling.
  • The baking soda bath is critical for developing the classic pretzel crust and color.
  • Use coarse sea salt for the best traditional pretzel flavor and texture.
  • Brush with melted butter after baking for a rich, glossy finish and enhanced flavor.
  • Adjust flour quantity as needed; dough should be slightly sticky but manageable.
  • Serve warm for the best texture and taste.

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 220
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1.5 g
  • Protein: 6 g
  • Cholesterol: 15 mg

Find it online: https://cookesrecipes.com/soft-pretzels-recipe/