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Homemade Soft Pretzels Recipe

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4.8 from 59 reviews

These Salted Soft Pretzels are a classic treat with a perfect chewy texture and a golden crust, enriched with a buttery flavor and a sprinkle of coarse salt. The dough is boiled in a baking soda and brown sugar bath before baking to achieve that traditional pretzel crust. Ideal for snack time or as a party appetizer, these pretzels combine an easy homemade process with delicious results.

Ingredients

For the Pretzels:

  • 4 grams active dry yeast
  • 300 grams water (300 ml)
  • 6 grams salt (1 teaspoon)
  • 20 grams brown sugar (1 tablespoon)
  • 450 grams all-purpose white flour
  • 15 grams butter, melted (1 tablespoon)
  • 1 egg, beaten (for egg wash)
  • ¼ cup salt flakes (for sprinkling)

For the Water Bath:

  • 10 cups water
  • ½ cup baking soda
  • ¼ cup brown sugar

Instructions

  1. Prepare the Dough: Combine yeast, water, salt, and sugar in a large mixing bowl and stir to dissolve. Let the yeast mixture rest for 5 minutes until it becomes foamy, indicating the yeast is active and ready to use.
  2. Mix and Knead: Add the flour and melted butter to the yeast mixture. Stir with a silicone spatula until the dough forms a shaggy mass and no dry flour remains. Scrape down the bowl sides as needed. Transfer the dough to a clean surface and knead it for 5 to 7 minutes until smooth. Return the dough to the bowl, cover with cling wrap, lightly brush with oil to prevent drying, and let it rest at room temperature for up to 1 hour or until doubled in size.
  3. Shape the Pretzels: Preheat the oven to 400°F (204°C). Divide the dough into 12 equal pieces using a bench scraper. Roll each piece into a 20-inch rope. Form each rope into a circle, twist the ends twice, and press them down to create the classic pretzel shape. Cover shaped pretzels with cling wrap while preparing the water bath.
  4. Prepare the Water Bath and Boil Pretzels: In a large pot, bring 10 cups water, ½ cup baking soda, and ¼ cup brown sugar to a boil. Boil 3-4 pretzels at a time, ensuring space for floating, for 30 seconds to 1 minute on each side—the longer boiling time results in chewier, browner pretzels after baking. Remove and place pretzels onto parchment-lined baking sheets and let dry for 5 minutes.
  5. Apply Egg Wash and Salt: Brush the pretzels evenly with beaten egg to promote browning and help the salt flakes adhere. Generously sprinkle the salt flakes over the pretzels.
  6. Bake the Pretzels: Bake in the preheated 400°F oven for 15 minutes or until the pretzels turn golden brown. Remove from oven and transfer to a wire rack to cool completely before serving.

Notes

  • Ensure the yeast is fresh and active by checking for foam after proofing.
  • Boiling time in the baking soda bath can be adjusted—longer boiling makes pretzels chewier and browner.
  • Use coarse salt flakes for the traditional salty crust; regular table salt will dissolve too quickly.
  • Brush with egg wash evenly for the best golden color and salt adhesion.
  • Pretzels are best enjoyed the day they are baked but can be reheated to refresh.

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