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5.0 from 6 votes

Soft Homemade Pretzels

This soft pretzel recipe creates delightfully chewy and golden-brown pretzels with a perfect sprinkle of coarse salt, ideal for a snack or treat.

Prep Time
30 mins
Cook Time
30 mins
Rising Time
2 hrs 30 mins
Total Time
3 hrs 15 mins
Servings: 5 pretzels
Calories: 242 kcal
Course: Side Dish , Snacks
Cuisine: American

Ingredients

  • ¾ cup lukewarm water
  • ¼ teaspoon granulated sugar
  • 1 teaspoon active dry yeast
  • 2-3 teaspoons light olive oil or vegetable oil
  • 2¼ cups flour
  • ½ teaspoon salt
PRETZEL BOIL
  • 3 tablespoons baking soda
  • 4-5 cups water
EXTRAS
  • 1 large egg beaten
  • ½ tablespoon coarse salt
  • 1-2 tablespoons butter melted

Instructions

    Cup of Yum
  1. In the bowl of the stand up mixer add the lukewarm water and sugar, mix together, sprinkle the yeast on top, let sit 5-10 minutes then mix together.
  2. Add the oil, flour and salt to the yeast mixture and start to knead with the dough hook. Knead on speed #2 for approximately 4-5 minutes, until you have a firm smooth dough.
  3. Move the dough to a lightly floured flat surface and knead into a smooth ball. Place the dough into a lightly oiled bowl turning the dough to oil the lightly oil the top. Cover the bowl with plastic wrap and place in a warm draft free area until doubled in bulk, about 1-2 hours.
  4. Punch the dough down and cut into 5 pieces. On a lightly floured flat surface roll each piece into a 16-18 inch (50cm) long rope. Form into pretzels (see photos). Place on a parchment paper lined cookie sheet, cover with plastic wrap and let rise 30-45 minutes.
  5. Pre-heat oven to 425F/220C.
  6. In a large pot add the water and baking soda, bring to a boil and boil the pretzels one or two at a time, turning once with a slotted spoon for about 45 seconds. Move the pretzels to the wire rack to dry then place on the parchment paper lined cookie sheet, brush with beaten egg and sprinkle with coarse salt.
  7. Bake for approximately 15-20 minutes or until golden brown. Move immediately to a wire rack to cool or best eaten warm. Brush with melted butter before serving if desired. Enjoy!

Notes

  • Can I use instant yeast instead of active dry yeast?
  • Yes, you can use instant yeast in place of active dry yeast. The ratio is 1 for 1, but keep in mind that instant yeast doesn't need to be proofed in lukewarm water first.
  • Yes! You can make the dough in advance, let the soft pretzel dough do the initial first rise then store in the refrigerator for up to one day. When ready to bake, shape into pretzels, allow to puff up during a second rise then proceed with baking. You can also freeze the dough in the freezer for up to two months, thaw in the refrigerator then proceed with the recipe.
  • Cool completely then store in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave. If you plan to store longer, freeze for up to two months.
  • Yes! It’s easy to do, just bake then cool completely. Wrap each pretzel in plastic wrap then in foil to prevent freezer burn and place in a freeze safe container. Keep frozen for up to 2 months. To reheat, place in the oven at 300°F / 150C for about 8 minutes until thawed and warm.

Nutrition Information

Calories 242kcal (12%) Carbohydrates 43g (14%) Protein 7g (14%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 43mg (14%) Sodium 2945mg (123%) Potassium 81mg (2%) Fiber 2g (8%) Sugar 0.4g (1%) Vitamin A 124IU (2%) Vitamin C 0.002mg (0%) Calcium 22mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 5pretzels

Amount Per Serving

Calories 242

% Daily Value*

Calories 242kcal 12%
Carbohydrates 43g 14%
Protein 7g 14%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 43mg 14%
Sodium 2945mg 123%
Potassium 81mg 2%
Fiber 2g 8%
Sugar 0.4g 1%
Vitamin A 124IU 2%
Vitamin C 0.002mg 0%
Calcium 22mg 2%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.