Description
This recipe for Easy Homemade Soft Pretzels offers a delightful treat perfect for snack time or casual gatherings. Made with a simple dough of flour, yeast, water, and seasoning, these pretzels are boiled in a baking soda solution to achieve their signature chewy texture and golden crust. Topped with coarse salt and optionally brushed with melted butter, they bring a classic German-American flavor that’s best enjoyed fresh and warm.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110°F)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
Boiling Solution
- 2/3 cup baking soda
- 10 cups water
Toppings
- 1 large egg (beaten, for egg wash)
- Coarse sea salt (for topping)
- Melted butter (optional, for brushing)
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes or until the mixture becomes foamy, indicating that the yeast is active and ready to use.
- Make Dough: Stir in salt and sugar into the yeast mixture. Gradually add the all-purpose flour while mixing until a dough starts to form.
- Knead Dough: Transfer the dough onto a floured surface and knead it for 5 to 7 minutes until the dough is smooth and elastic, ensuring proper gluten development for the soft texture.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a kitchen towel or plastic wrap, and allow it to rise in a warm location for about 1 hour or until it doubles in size.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper to prevent sticking.
- Prepare Baking Soda Bath: In a large pot, bring 10 cups of water and 2/3 cup of baking soda to a boil. This bath is key to forming the classic pretzel crust and chewy texture.
- Shape Pretzels: Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope about 20 to 24 inches in length, then twist each rope into the traditional pretzel shape.
- Boil Pretzels: One at a time, carefully dip each pretzel into the boiling baking soda water for 20 to 30 seconds. This step helps develop the pretzel’s distinctive exterior. Remove each pretzel with a slotted spoon and place it on the prepared baking sheets.
- Apply Egg Wash and Salt: Brush each pretzel lightly with the beaten egg, which assists in browning during baking. Sprinkle with coarse sea salt for flavor and crunch.
- Bake Pretzels: Bake the pretzels in the preheated oven for 12 to 14 minutes, or until they turn a deep golden brown color.
- Optional Butter Brush: Remove the baked pretzels from the oven and, if desired, brush them with melted butter for added flavor and a glossy finish.
- Cool and Serve: Let the pretzels cool slightly on a wire rack before serving to enjoy them warm and soft.
Notes
- Best enjoyed fresh and warm for optimal taste and texture.
- For a sweet twist, sprinkle with cinnamon sugar immediately after baking instead of coarse salt.
- Baked pretzels can be frozen. Reheat them in the oven for a quick and satisfying snack.
