Description
This Homemade Soft Pretzels recipe guides you through the process of creating classic, chewy pretzels with a golden-brown crust. Using a simple combination of flour, yeast, and baking soda bath, these pretzels are perfect for a fun baking project and a delicious snack enjoyed by all ages.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water (about 110°F / 43°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp sugar
- 4 tbsp unsalted butter, melted
- 1 tsp salt
Baking Soda Bath
- 10 cups water
- 2/3 cup baking soda
Topping
- Coarse kosher salt, for sprinkling (or pretzel salt)
Instructions
- Activate the Yeast: Mix warm water and sugar in a large bowl. Sprinkle the active dry yeast over the surface. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is activated and ready to use.
- Prepare the Dough: Add the flour, melted butter, and salt to the yeast mixture. Stir until a dough forms. Transfer to a floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic, which helps develop gluten for the signature chewiness.
- First Rise: Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Let it rise in a warm spot for about 1 hour or until the dough has doubled in size, allowing the flavors and texture to develop.
- Shape Your Pretzels: Punch down the risen dough and divide it into equal portions. Roll each portion into a long rope and twist it into the classic pretzel shape, adding a fun, hands-on element to the process.
- Baking Soda Bath: In a large pot, bring water and baking soda to a simmer. Carefully dip each shaped pretzel into the bath for about 30 seconds. This step thickens the crust and helps create the signature deep brown color during baking.
- Add Salt and Bake: Transfer the dipped pretzels onto a parchment-lined baking sheet. Generously sprinkle them with coarse kosher salt. Bake in a preheated oven at 450°F (232°C) for 12 to 15 minutes until they are golden brown and fully cooked through.
Notes
- Make sure the water is not too hot when activating yeast to avoid killing the yeast.
- Kneading the dough well is important for chewy pretzels; you can use a stand mixer with a dough hook if preferred.
- The baking soda bath is key for achieving the traditional pretzel crust and color.
- If you prefer softer pretzels, reduce baking time slightly.
- Serve pretzels warm for the best texture and flavor.
- Store leftover pretzels in an airtight container and reheat in the oven before serving to refresh their softness.
