Easy Soft Pretzels
User Reviews
5.0
3 reviews
Excellent
Easy Soft Pretzels
Report
Easy Soft Pretzels are soft, chewy and served with a tangy mustard dipping sauce. Follow my step-by-step instructions for the best homemade pretzels!
Share:
Ingredients
- 1 ¼ cups warm water 110°F
- 1 packet instant yeast or 2 ¼ teaspoons
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 3 ½ cups all-purpose flour
- 1 tablespoon coarse sea salt optional
Baking Soda Bath
- water
- ½ cup baking soda
Mustard Sauce
- ¼ cup yellow mustard
- 3 tablespoons honey
- 3 tablespoons Greek yogurt
- 1 tablespoon hot sauce or 1 tablespoon vinegar + ¼ teaspoon cayenne
Instructions
- Combine warm water, yeast, oil, honey, and salt in the bowl of a stand mixer, whisking until well combined. Attach the dough hook, turn the mixer on medium-low, and gradually add one cup of flour at a time, scraping down the sides of the bowl as needed. The dough should be a thick, cohesive ball and bounce back when touched.
- If the dough feels too sticky, sprinkle in 1 tablespoon flour as needed. Continue kneading the dough in the stand mixer on low for an additional 5 minutes. Alternatively, transfer the dough to a lightly floured work surface and knead by hand. It should only be slightly tacky. After kneading, shape the dough into a ball, return it to the bowl, and cover with a kitchen towel. Allow it to rise for 10-15 minutes.
- While the dough rises, preheat the oven to 400°F and prepare two baking sheets with parchment paper. Carefully add baking soda to a large pot of water and bring it to a simmer. The baking soda may foam up, so carefully watch that it doesn’t overflow.
- Transfer the risen dough to a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a long rope by gently stretching and slapping it on the work surface until it reaches the desired length, about 22 inches long.
- Form each rope into a pretzel shape by creating a circle and crossing the two ends over each other, twisting them once, and bringing them back towards you to press into a pretzel shape. Lift from the top of the pretzel and place them onto the parchment-lined baking sheets. Repeat with the remaining dough.
- Boil the pretzels in batches of 4 at a time in the baking soda water for no more than 30 seconds. Use a slotted spatula to carefully transfer them back to the parchment paper. Sprinkle coarse salt over each pretzel.
- Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown. Allow them to cool slightly before serving and enjoy warm.
Mustard Sauce
- Whisk together mustard, honey, yogurt, and hot sauce. Serve immediately or refrigerate until ready to use.
Equipments used:
Notes
- The nutrition label is for pretzels only and does not include the mustard sauce.
- Storage: Kept in an airtight container or zipperlock bag, these soft pretzels will keep at room temperature for up to 5 days.
Nutrition Information
Show Details
Serving
1pretzel
Calories
150kcal
(8%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Sodium
2146mg
(89%)
Potassium
46mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
7mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12pretzels
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1pretzel | |
| Calories | 150kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2146mg | 89% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Olive and Garlic Soft Pretzels with Feta Cheese
Mediterranean, German, Greek, American
5.0
(6 reviews)
