Easy Homemade Soft Pretzels

5 from 1 vote

Easy Homemade Soft Pretzels

These Homemade Soft Pretzels are chewy, fluffy, and just the right amount of salty! They're perfect for dipping in cheese sauce, mustard, or even enjoyed on their own. Make them for game day, a cozy movie night, or Oktoberfest for an irresistible German treat that everyone is going to love!

Course Bread

Cuisine American, German

Diet Halal, Kosher, Low Fat, Low Lactose, Vegetarian

Prep Time 30

Cook Time 15

Total Time 45

Servings pretzels

Calories 259kcal

Author Ashley Amundsen

Equipment

Ingredients

1 ¼ cups warm water
2 ¼ teaspoons instant or active dry yeast
1 tablespoon brown sugar
4 cups bread flour
1 teaspoon salt
2 tablespoons unsalted butter melted and cooled

For the baking soda bath:

10 cups water
⅔ cups baking soda

For topping:

pretzel salt

US Customary - Metric

Instructions

Preheat oven to 400° F (204° C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a stand mixer fitted with dough hook attachment (you can also use a mixing bowl and spoon), mix together warm water, yeast, and brown sugar. Let sit 5-10 minutes until it looks foamy.
Add flour, salt, and melted butter to the stand mixer. Mix on medium speed for 5 minutes until the dough is smooth and elastic.
Transfer the dough to an unfloured surface (I like to use a pastry mat.) Divide the dough into 8 equal pieces (about 110 grams each.)
Roll each piece of dough into a 20-22 inch rope. Form the rope into a U-shape.
Cross the two ends over each other once.
Twist the ends again to form a double twist.
Grab each end of the dough twist and bring them towards you. Press the ends lightly onto the dough so they stick. Continue with the other pieces of dough until all of the pretzels are formed.
Transfer the formed pretzels to the silicone mat/parchment paper lined baking sheets. Move the baking sheets close to your stovetop for easy access to the baking soda bath.
To prepare the bath, bring 10 cups of water to a boil in a large pot. Slowly add in the baking soda.
Using a slotted spatula, carefully lower 1-2 of the pretzels into the water. Boil for 30 seconds. Use the slotted spatula once more to lift the pretzel out of the water, try to let as much water as possible drip off.
Place the boiled pretzel onto the prepared baking sheet and top with pretzel salt. Continue until all of the pretzels have been boiled and salted.
Bake the pretzels for 12-15 minutes until they reach a deep golden brown color. Enjoy warm!

Notes

Storage Info: Store pretzels in an airtight container or zip-top bag at room temperature for up to 2 days. They’re best the same day, as they dry out quickly.
Reheating Info: For best results, I recommend reheating leftover pretzels in the oven at 350°F (175°C). Place pretzels on a baking sheet and bake for 5-10 minutes until warm and slightly crispy.

Nutrition