Description
This recipe for Homemade Soft Pretzels guides you through creating deliciously chewy, golden-brown pretzels with a slightly crisp crust. Using simple pantry staples like yeast, brown sugar, flour, and baking soda, these pretzels are boiled briefly before baking to achieve their signature soft texture and perfect color. Topped with coarse salt and optional everything bagel seasoning, these soft pretzels are perfect for snacking or serving at gatherings.
Ingredients
Scale
Dough
- 2 1/4 tsp active dry yeast
- 2 tbsp brown sugar
- 1 1/2 cups warm water
- 4 1/2 cups all-purpose flour
- 1/4 cup olive oil
- 2 tsp salt
Boiling solution
- 6 cups water
- 2 tbsp baking soda
Topping
- 1 egg, beaten (for egg wash)
- Coarse salt, for sprinkling
- Everything but the bagel seasoning (optional)
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water, active dry yeast, and brown sugar. Let the mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Make the dough: Add the flour, olive oil, and salt to the yeast mixture. Stir until the dough starts to come together, then knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Let the dough rise: Place the dough in an oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven and prepare boiling solution: Preheat your oven to 450°F (230°C). In a large pot, bring 6 cups of water and 2 tablespoons of baking soda to a boil.
- Shape the pretzels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope about 20-24 inches long. Shape each rope into a pretzel shape by forming a U, crossing the ends over each other, and pressing the ends onto the bottom of the U.
- Boil the pretzels: Using a slotted spatula, carefully lower each pretzel one at a time into the boiling baking soda water. Boil for 30 seconds on each side, then remove and place on a baking sheet lined with parchment paper.
- Apply egg wash and add toppings: Brush each pretzel with the beaten egg. Sprinkle with coarse salt and, if desired, everything but the bagel seasoning for extra flavor.
- Bake the pretzels: Bake in the preheated oven for 12-15 minutes or until the pretzels are deep golden brown.
- Cool and serve: Let the pretzels cool slightly on a wire rack before serving warm. Enjoy your homemade soft pretzels fresh for the best texture!
Notes
- The boiling step with baking soda is crucial for the pretzels’ chewy crust and traditional flavor.
- If you prefer softer pretzels, reduce baking time slightly.
- You can swap coarse salt for sesame or poppy seeds as toppings.
- Store leftover pretzels in an airtight container at room temperature for up to 2 days, or freeze and reheat before serving.
- Use warm (not hot) water to activate yeast properly.
Keywords: soft pretzels, homemade pretzels, baking, snack, yeast dough, baking soda bath