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Homemade Soft Pretzels Recipe

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3.9 from 15 reviews

These homemade soft pretzels are fluffy, chewy, and golden brown with a slight crisp on the outside. Made from a simple yeast dough and boiled briefly in a baking soda solution before baking, they offer a classic pretzel flavor perfect for snacking or serving with dips.

Ingredients

Dough Ingredients

  • 1 tablespoon granulated sugar
  • 1 (¼ ounce) package active dry yeast (or 2¼ teaspoons)
  • 1½ cups warm water (plus more as needed)
  • 4½ cups all-purpose flour (spooned and leveled, 563g)
  • 2 teaspoons fine sea salt
  • ¼ cup neutral oil or unsalted butter (melted, plus more for brushing)

Topping & Poaching

  • Coarse sea salt (for sprinkling)
  • 6 cups water
  • 2 tablespoons baking soda

Instructions

  1. Prepare the pretzel dough: In a small bowl, combine the sugar, yeast, and warm water. Let it sit for 5 minutes until foamy. If the yeast doesn’t foam, discard and start again with fresh yeast.
  2. Mix the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, oil, and the yeast mixture. Mix on medium-low speed for 5 to 6 minutes until dough is stretchy and smooth. Add 1 tablespoon water if dough feels very dry after 3 minutes.
  3. Knead and proof the dough: Transfer dough to a floured surface, gently knead and form into a ball. Place in an oiled large bowl, cover with a damp towel or plastic wrap, and let rise for 60 to 90 minutes until nearly doubled in size.
  4. Preheat the oven: Set oven to 450°F and line a baking sheet with parchment paper.
  5. Shape the pretzels: Turn the dough out onto a clean surface and divide into 8 equal pieces. Roll each into an 18- to 20-inch rope, shape into a classic pretzel form by twisting and folding as described, then place on the baking sheet.
  6. Poach the pretzels: Bring water and baking soda to boil in a large pot. Drop one pretzel at a time into the boiling water for 30 seconds. Remove with a slotted spoon and place back on the baking sheet. Sprinkle with coarse salt and score a 4-inch slit along the bottom of each pretzel to allow steam to escape.
  7. Bake the pretzels: Bake in preheated oven for 14 to 16 minutes until golden brown and crisp on the outside.

Notes

  • Ensure the yeast is fresh to get a good rise; the foaming step is a good indicator.
  • Use warm water for activating yeast but not too hot to avoid killing it.
  • Scoring the pretzels allows steam to escape and prevents sogginess.
  • Brush the pretzels with melted butter after baking for extra flavor and shine, if desired.
  • Serve soft pretzels warm for the best texture and taste.

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