Description

This recipe for Homemade Soft Pretzels guides you through creating deliciously chewy and golden-brown pretzels right in your kitchen. Made from simple ingredients like flour, yeast, and baking soda, these pretzels are boiled briefly in a baking soda solution before baking to achieve their signature texture and flavor. Perfect for a snack or appetizer, they’re topped with coarse sea salt and an egg wash for a beautiful finish.

Ingredients

Scale

Dough Ingredients

1 1/2 cups warm water (110°F / 45°C)
1 packet active dry or instant 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 (for boiling pretzels)

Topping

1 large egg, beaten (for egg wash)
Coarse sea salt, for sprinkling

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Instructions

Preheat Oven: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper to prevent sticking and prepare for baking.
Activate Yeast: In a large mixing bowl, dissolve the yeast in warm water and let it sit for about 1 minute until slightly foamy, indicating that the yeast is active.
Mix Ingredients & Knead Dough: Add salt and sugar to the yeast mixture, then incorporate the flour one cup at a time. Knead the dough for 3-5 minutes until it becomes smooth and elastic.
Rest the Dough: Shape the dough into a ball, place it in a greased bowl, and cover it. Allow it to rest for 10 minutes to let the gluten relax, making it easier to shape.
Divide and Shape Dough: Divide the dough into 8 equal portions. Roll each piece into a 20-22 inch rope to prepare for pretzel shaping.
Form Pretzels: Create the classic pretzel shape by making a U-shape with the rope, crossing the ends over each other, twisting once, and folding them down towards the base of the U.
Boil Pretzels: In a large saucepan, bring 10 cups of water and the baking soda to a boil. Dunk each pretzel into the boiling solution for about 30 seconds to give the dough its signature chewy crust.
Prepare for Baking: Place the boiled pretzels onto the prepared baking sheets. Brush each pretzel generously with the beaten egg to enhance browning and shine. Sprinkle with coarse sea salt for flavor.
Bake: Bake the pretzels for 12-15 minutes or until they turn a deep golden brown color, indicating they are perfectly cooked.

Notes

Ensure the water is not too hot when activating yeast, as temperatures above 120°F can kill the yeast.
Boiling pretzels in baking soda is key to achieving that traditional chewy exterior and soft inside.
Use parchment paper on baking sheets to prevent sticking and facilitate easy cleanup.
For added flavor, you can brush the pretzels with melted butter right after baking.
Store leftover pretzels in an airtight container and reheat in the oven to maintain softness.