Homemade Soft Pretzels
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
25 mins
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Total Time
55 mins
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Servings
12
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Calories
176 kcal
Homemade Soft Pretzels
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Homemade Soft Pretzels are seriously about as good as they get. It may seem intimidating, but if you follow this recipe closely, you will be amazed at how delicious and authentic they turn out.
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Ingredients
- 1½ cups warm water 105° to 115°F
- 2¼ teaspoon instant yeast or ative dry, 1 package
- 2 tablespoon barley malt syrup or dark corn syrup
- ½ teaspoon kosher salt
- 2 tablespoon unsalted butter melted and slightly cooled
- 4 cups all-purpose flour
- 8 cups water
- ½ cup baking soda
- coarse sea salt for sprinkling
Instructions
- In a large bowl, mix together the warm water, yeast, and malt barley syrup. Let rest for 8 to 10 minutes, until foamy.
- Whisk in the salt and melted butter.
- Working 1 cup at a time, use a wooden spoon to mix the flour. Keep working the flour into the wet mixture until a dough just starts to form. You may not use all 4 cups of the flour.
- Turn the dough onto a floured surface and knead the dough with your hands for 6 minutes, adding more flour if the dough becomes wet to the touch.
- Cover the dough with a kitchen towel and let rest for 10 minutes.
- Cut the dough into 12 equal portions. Roll one piece of dough into roughly a 20-inch rope. Lift the two ends of the rope up and twist them together about halfway down. Attach the two ends of the rope to the circular end of the pretzel dough (see the photos in the blog post or the video for visual reference).
- Meanwhile, bring the water to a boil in a large pot over high heat. Carefully mix in the baking soda and stir until dissolved.
- Working in batches, carefully lower the pretzels into the boiling soda water and cook for no more than 25 to 30 seconds. Use a slotted spatula to remove the pretzels from the water. Briefly let the water drip off the pretzels.
- Preheat oven to 400°F.
- Place the partially cooked pretzels on baking sheets that have been lined with silicone mats or parchment paper sprayed with cooking spray. Sprinkle the pretzels with the coarse salt.
- Bake the pretzels for 15 minutes, or until deeply golden. Switch the baking sheets and turn them around after about 10 minutes of baking.
- Remove from the oven and transfer the pretzels to a baking rack. Let them rest for at least 10 minutes.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Barley malt syrup is hard to find but can easily be ordered online. It really contributes to the authentic pretzel taste. If you can't get your hands on it, dark corn syrup or even dark brown sugar will work, in a pinch.
- You can prepare the pretzels all the way through boiling them up to 12 hours before baking them. Cover them tightly and keep them refrigerated until 1 hour before baking. Let them rest on the counter to lose their chill. Uncover and bake as instructed.
- Leftover pretzels will keep for up to 1 week and can be frozen for up to 2 months.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
5mg
(2%)
Sodium
1475mg
(61%)
Potassium
67mg
(2%)
Fiber
2g
(8%)
Sugar
0.1g
(0%)
Vitamin A
58IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
12mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 1475mg | 61% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 12mg | 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
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