Homemade Soft Pretzels
User Reviews
4.9
Homemade Soft Pretzels
Description
The recipe for Homemade Soft Pretzels combines bread flour, brown sugar, yeast, salt, melted butter, and warm water to form a smooth and slightly tacky dough. After a brief rise, the dough is shaped and boiled in a baking soda water bath, which reacts with the surface to create the distinctive pretzel crust and color during baking. Baking at a high temperature produces a golden crust with a soft, chewy interior. These pretzels can be topped with coarse salt before baking or coated with a cinnamon sugar mixture after baking to create a sweet variation.
The texture achieved balances a tender center with a chewy exterior, while the lightly sweetened dough enhances flavor complexity. The method includes brushing them with butter and sprinkling cinnamon sugar after baking, giving an alternative finish to salt-topped versions. They can be enjoyed as a snack or accompaniment to beverages.
The notes suggest not salting before baking when opting for the cinnamon sugar finish. Instead, generously brush with melted salted butter and sprinkle a cinnamon-sugar mixture once cooled. This finishing touch adds richness and a warm sweetness, diversifying serving options.
Ingredients
- 3 cups bread flour plus additional as needed
- 3 Tablespoons brown sugar tightly packed
- 2 ½ teaspoons yeast instant or rapid rise
- 1 teaspoon salt
- 2 Tablespoons butter melted, unsalted
- 1 cup water between 110-115F (43-46C, hot
For rising/boiling/baking
- olive oil for bowl, or canola oil
- 8 cups water
- ¼ cup baking soda (yes that is correct, ¼ cup)
- 1 large egg lightly beaten
- 1 Tablespoon water
- pretzel salt for sprinkling, or coarse sea salt
Instructions
- Combine bread flour (3 cups/375g), brown sugar, yeast, and salt in the bowl of a stand mixer that’s been fitted with a dough hook. Stir until combined.
- Add melted butter and water and stir on low speed until completely combined. Continue to stir until a smooth elastic dough forms that clings to itself and pulls away from the sides of the bowl. Dough should be slightly tacky but not unmanageably sticky. If needed, stir in additional bread flour, 1 Tablespoon at a time (I often need to add 1-2 additional Tablespoons).
- Lightly brush a large bowl with olive oil and place your dough ball into oiled bowl. Cover tightly with plastic wrap and then place in a warm place to rise for 30 minutes/until doubled in size (the top of my oven is usually quite warm while preheating, so I’ll usually turn on my oven to 450F/230C at this point and place my dough on top).
- Preheat oven to 450F/230C and line 2 baking sheets with parchment paper. Set aside.
- Once pretzel dough has finished rising, transfer dough to a clean, lightly floured surface and divide dough into 10 even pieces.
- Roll each piece of dough into a long thin rope (mine were about 20-24” long!) and twist into a pretzel shape (see photos in post [above] or demonstration in video [below] for example). It's easy to roll the dough between your palms while stretching. You may also roll it with your palms against a clean surface, don't flour the surface very much or it will be difficult to work the dough.
- Combine water and baking soda in a large deep dish (I like to use a Dutch oven) and bring to a boil. Once boiling, gently lower each pretzel into the boiling water/baking soda mixture. Boil for 30 seconds on each side then drain and place on prepared baking sheet. Repeat with remaining pretzels, spacing at least 1 ½” apart.
- Whisk together lightly beaten egg and 1 Tablespoon water and brush over each pretzel. Sprinkle with coarse sea salt or pretzel salt, as desired (see notes for instructions on making cinnamon sugar soft pretzels).
- Transfer to 450F (230C) oven and bake for 9-12 minutes or until golden brown.
- Remove from oven, allow to cool several minutes, then enjoy. Pretzels are best enjoyed warm the day they are made.
Notes
- For the cinnamon sugar version, skip salting pretzels before baking.
- Brush baked pretzels with melted salted butter and sprinkle cinnamon sugar generously once cooled.
- This finishing method provides a sweet contrast to the traditional salty flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10soft pretzels
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1soft pretzel | |
| Calories | 186kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 1075mg | 45% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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