Description
Soft Homemade Pretzels are golden, chewy, and delightfully salty snacks made with simple pantry staples and no complicated techniques. Perfect for parties, cozy nights, or anytime comfort food cravings, this recipe delivers bakery-quality pretzels with a classic chewy inside and crusty outside in under two hours.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 1/2 cups warm water (about 110°F / 43°C)
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoons melted butter (plus extra for brushing)
Boiling Solution
- 8 cups water
- 1/2 cup baking soda
Toppings
- Coarse sea salt or pretzel salt for sprinkling
Instructions
- Prepare the Dough: Activate the yeast by dissolving it in warm water mixed with sugar and let it bubble until foamy. In a large bowl, combine the flour and salt. Gradually add the yeast mixture and melted butter, stirring until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a lightly oiled bowl and let it rise until doubled in size, about one hour.
- Shape the Pretzels: Punch down the risen dough gently and divide it into equal pieces. Roll each piece into a long rope and twist into the classic pretzel shape by crossing the ends twice over and pressing them onto the bottom of the loop. This is a fun and rewarding step, especially for kids.
- Boil in Baking Soda Solution: Bring 8 cups of water and 1/2 cup baking soda to a rolling boil. Carefully dunk each pretzel into the solution for about 30 seconds, then remove with a slotted spoon and place onto a parchment-lined baking sheet.
- Add Salt and Bake: While the pretzels are still wet from boiling, sprinkle generously with coarse sea salt. Bake in a preheated oven at 450°F (230°C) for 12-15 minutes or until deep golden brown. Immediately brush with melted butter after baking to keep them soft and shiny.
Notes
- Use warm water around 110°F (43°C) for activating yeast to avoid killing it.
- Knead the dough well to develop gluten for a chewy texture.
- Do not skip the baking soda bath; it’s crucial for authentic pretzel crust and color.
- Brush pretzels with butter right after baking to maintain softness and add richness.
- Use coarse or pretzel salt for that perfect crunchy salty bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 220
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg