Soft Pretzels Recipe

Introduction

Soft pretzels are a beloved snack with a golden crust and tender inside, perfect for any time of day. Made with simple ingredients and a quick rise, these homemade pretzels bring bakery-fresh flavor to your kitchen.

Ingredients

• 1 1/4 cups water (100-110℉)
• 1 tablespoon instant dry yeast
• 1/4 cup brown sugar
• 3 to 3 1/2 cups all-purpose flour
• 1 1/2 cups water (110℉)
• 1/4 cup baking soda
• 1/4 cup salted butter (melted, for brushing)
• 1 tablespoon coarse salt (or flake salt)

Instructions

1. Step 1: Preheat your oven to 500°F (260°C) and prepare a baking sheet by lining it with parchment paper or lightly coating with nonstick cooking spray.
2. Step 2: Warm 1 1/4 cups water to between 100-110℉ and add it to a large mixing bowl. Stir in the instant dry yeast and brown sugar until fully dissolved.
3. Step 3: Add 3 cups of the all-purpose flour to the yeast mixture and stir with a large spoon until combined. If the dough feels sticky, gradually add up to an additional 1/2 cup flour until you have a soft, smooth dough. No kneading is necessary.
4. Step 4: Cover the bowl and let the dough rise in a warm place until it almost doubles in size, about 20 minutes.
5. Step 5: Divide the dough into 12 equal portions, roughly the size of golf balls. On a clean surface, roll each piece into a 12-inch rope. Shape each rope into a classic pretzel by forming a “U,” crossing the ends over twice to twist, then folding the twisted ends down to the bottom of the “U” and pressing gently to seal.
6. Step 6: Heat 1 1/2 cups water to about 110℉ and dissolve the baking soda into it. Dip each pretzel into this baking soda solution one at a time, then transfer them to the prepared baking sheet.
7. Step 7: Bake the pretzels for 6–8 minutes or until they turn a beautiful golden brown.
8. Step 8: Transfer the baked pretzels to a cooling rack. While still warm, brush them generously with melted salted butter and sprinkle with coarse or flake salt according to your preference.

Tips & Variations

• For extra flavor, try adding a sprinkle of garlic powder or cinnamon sugar instead of salt after brushing with butter.
• Use whole wheat flour for a heartier version, but you may need to add a bit more liquid.
• If you prefer softer pretzels, cover them with a damp towel as they cool to retain moisture.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in a 300°F (150°C) oven for 5 minutes or microwave for about 15 seconds. Pretzels can also be frozen for up to 1 month; thaw and reheat as described.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before shaping and baking.

Why do I dip the pretzels in baking soda water?

Dipping pretzels in a baking soda solution creates their signature chewy crust and gives them their classic golden color when baked.

Soft Pretzels Recipe

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Classic soft pretzels with a golden crust and tender inside, dipped in a baking soda bath for that perfect chewy texture. These homemade pretzels are easy to make and deliciously brushed with melted butter and sprinkled with coarse salt for a perfect snack or appetizer.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 38 minutes
• Yield: 12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 1/4 cups water (100-110℉)
• 1 tablespoon instant dry yeast
• 1/4 cup brown sugar
• 3 to 3 1/2 cups all-purpose flour

Baking Soda Bath

• 1 1/2 cups water (110℉)
• 1/4 cup baking soda

Finishing

• 1/4 cup salted butter (melted, for brushing)
• 1 tablespoon coarse salt (or flake salt)

Instructions

1. Preheat Oven: Preheat your oven to 500°F (260°C). Prepare a baking sheet by lining it with parchment paper or lightly coating it with nonstick cooking spray to prevent sticking.
2. Dissolve Yeast and Sugar: Warm 1 1/4 cups of water to between 100-110℉. In a large mixing bowl, add this water, 1 tablespoon instant dry yeast, and 1/4 cup brown sugar. Stir until the yeast and sugar are completely dissolved.
3. Mix in Flour: Gradually add 3 cups of all-purpose flour into the yeast mixture, stirring with a large spoon until combined. If the dough feels sticky, incorporate up to an additional 1/2 cup flour until you form a soft, smooth dough. Additional kneading is not required.
4. Let Dough Rise: Cover the dough and set it in a warm place to rise until nearly doubled in size, about 20 minutes.
5. Shape Pretzels: Divide the risen dough into 12 equal portions, roughly the size of a golf ball each. On a clean surface, roll each portion into a 12-inch long rope. Form each rope into a “U” shape, cross the ends over twice to create a twist, then fold the twisted ends down to the bottom of the “U” and gently press to seal, forming the traditional pretzel shape.
6. Prepare Baking Soda Bath: Heat 1 1/2 cups water to about 110℉ in a liquid measuring cup and dissolve 1/4 cup baking soda into it, stirring until fully dissolved.
7. Dip Pretzels: One by one, dip each shaped pretzel into the baking soda solution briefly, then place them on the prepared baking sheet.
8. Bake Pretzels: Bake the pretzels in the preheated oven for 6 to 8 minutes or until they turn a beautiful golden brown color.
9. Butter and Salt: Remove the pretzels from the oven and transfer them to a cooling rack. While still warm, brush the tops generously with melted salted butter and sprinkle with coarse or flake salt to taste.

Notes

• Ensure water temperature is accurate when activating yeast to avoid killing the yeast.
• If the dough is sticky, add flour gradually to prevent making the dough too dense.
• The baking soda bath is essential for creating the classic pretzel crust and chewy texture.
• Use parchment paper to prevent sticking and ease cleanup.
• For added flavor, try brushing the pretzels with garlic butter or sprinkling with cinnamon sugar instead of salt.

Keywords: soft pretzels, homemade pretzels, baked pretzels, snack recipe, baking soda bath pretzel