Soft Pretzels From Scratch
User Reviews
4.8
Soft Pretzels From Scratch
Description
This Soft Pretzels From Scratch recipe uses an enriched dough with flour, warm water, instant yeast, sugar, butter, and salt. The dough is mixed until smooth, then kneaded to develop gluten. After rising, it is shaped into pretzel twists. A key step involves briefly boiling the pretzels in a baking soda solution, which triggers the Maillard reaction during baking and produces the distinct pretzel crust and flavor. Coarse salt sprinkled on top adds a salty crunch.
When baked at a high temperature, the pretzels develop a browned, firm exterior while remaining soft and tender inside. The dough texture is chewy but pliable, with slight buttery notes from the melted butter incorporated in the dough.
These pretzels can be served warm as a classic snack or appetizer. Variations include adding toppings like everything bagel seasoning or nutritional yeast for flavorful twists. The dough can be frozen before shaping for convenience.
For storage, pretzels keep well in a plastic bag for several days and can be frozen baked or unbaked for longer keeping quality. Adjust salt to taste depending on butter used and personal preference.
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups water 90 - 100 degrees F, warm
- 2 1/4 teaspoons instant yeast
- 1 tablespoon white sugar
- 1 tablespoon butter melted
- 1 1/4 teaspoon salt adjusted for butter, granulated
- 1 egg whisked
- coarse salt or coarse kosher salt, pretzel salt
Baking Soda Bath
- 10 cups water
- 2/3 cup baking soda
Instructions
- In the bowl of a stand mixer with dough hook attachment. Add sugar and warm water, whisk to mix it all together and then sprinkle yeast on top. Let stand for 2-3 minutes until yeast is frothy.
- Add melted butter and salt and give a quick mix.
- Slowly add flour to bowl of stand mixer and mix until a dough starts to form. Slowly add the rest of the flour until the dough is no longer sticky and begins to pull away from the bowl and then when you give it a lil' poke it bounces back nicely.
- Add dough to a cleaned and lightly floured surface and knead for 3-5 minutes until the dough is soft and elastic.
- Gently cover with a linen towel. Meanwhile, prepare the baking soda bath by heating the water on high in a large pot with baking soda. Gently stir to combine baking soda and water. Bring to a boil as you shape the pretzels.
- Pre-heat oven to 450 degrees and line a large baking sheet (or 2 smaller) with parchment paper or silicone baking mats. If using parchment paper, gently grease or oil with a misto.
- Separate the dough into 8 equal pieces (about 4 oz) with a dough cutter or sharp knife.
- Roll each piece into a 20-24 inch long rope. Take each end of the rope, gather, twist, and then twist down to connect to rope to make a pretzel shape. Repeat for all dough pieces.
- With a flat slotted spatula gently lift pretzel doughs and add to baking soda bath, 2 at a time.
- Let boil for only 30 seconds (don't boil too long because it will affect the flavor) and then remove from pot with slotted spatula and add to baking sheets.
- Brush with egg wash and sprinkle with salt. Bake for 12-14 minutes until lightly browned. Remove from oven and cool on a cooling rack for 5 minutes before serving.
- Serve with your favorite condiment (or without) and enjoy!
Notes
- If using unsalted butter, use 1 teaspoon kosher salt; adjust if using salted butter accordingly.
- Bread flour can replace all-purpose flour for a chewier texture.
- Dough can be frozen for up to 3 months after kneading; thaw in fridge before shaping.
- Store baked pretzels in plastic bag for 3-5 days or freeze up to 1 month.
- Try adding toppings like everything bagel seasoning, dried onion flakes, or nutritional yeast for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Pretzels
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 3140mg | 131% |
| Potassium | 107mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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