5.0 from 165 votes
Easy Soft Pretzel Recipe
You can have chewy, soft pretzels at home, anytime the craving calls. No need to head to the shopping mall for your favorite salty treat. This homemade pretzel recipe is a keeper.
Prep Time
1 hr
Cook Time
mins
Servings: 8
Calories: 330 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 ½ cups warm water 110-115F
- 2 TB granulated sugar
- 1 ½ tsp table salt
- ¼ oz active dry yeast fresh
- 4 ½ cups all purpose flour
- ¾ tick salted butter melted
- canola olive, or vegetable oil
- ⅔ cup baking soda mixed in 10 cups of water
- 2 egg yolks beaten with 1 TB water
- Optional Toppings: flaky sea salt, sesame seeds, parmesan cheese, cinnamon sugar, warm butter
Instructions
- Combine first 4 ingredients in large bowl, mixing it in a little. Let sit until mixture foams. Add flour and butter. Mix until combined, by hand or stand mixer.
- Knead until dough is smooth and no longer sticks to bowl (about 5 min). Put dough into well oiled bowl and turn dough so it is oiled on all surface areas.
- Cover with damp towel and set in warm place for 1 hour, or until doubled in size.The actual time it takes to double depends, of course, on the temperature. If the room is cool, I set my dough in the oven, with only the light turned on. If you do that, just make sure you remove the dough before preheating oven.
- Preheat oven to 450F. Line cookie sheets with parchment paper, and grease paper with oil.
- Bring baking soda and 10-cup water mixture to a boil in large pan.
- Divide dough into 8 equal pieces. Roll out each one into a 1 1/2 - 2 ft rope. Lightly oil working surface if needed.
- Making a U-shape with rope, cross the ends over each other and form pretzel shape. Press ends tightly in, so they don't come apart while baking.
- One at a time, carefully lift and place each pretzel into boiling water for just 30 seconds. This gives it that wonderful outer texture.
- Return to parchment-lined pan. Brush tops of pretzels with egg/water mixture. If desired, sprinkle lightly with coarse salt. Bake 9-10 minor until golden brown.
- Remove from oven and brush with butter, if desired. Sprinkle desired toppings onto pretzels. Cool on rack a few minutes before taking a bite.
Cup of Yum
Notes
- Pretzels are best eaten fresh and warm. To store leftover pretzels: once the pretzels are fully cooled to room temperature, you can store them in an airtight container for a day or two, or freeze them for later.
- Baked soft pretzels can also be frozen. Wait until they are completely cooled to room temp, place them in an airtight container, and freeze.
- If pretzels were frozen, let them defrost at room temperature first. To microwave, place pretzels on a glass plate and loosely cover with damp cloth/towel. Heat for 15 seconds at a time, until desired warmth.
- See original article for flavor variations and topping ideas.
- If you enjoyed this recipe, please come back and give it a rating ❤️
Nutrition Information
Serving
1g
Calories
330kcal
(17%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
71mg
(24%)
Sodium
343mg
(14%)
Potassium
16mg
(0%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
330IU
(7%)
Vitamin C
0.003mg
(0%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330
% Daily Value*
| Serving | 1g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 343mg | 14% |
| Potassium | 16mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.