Are soft pretzels healthy?

Soft pretzels are best enjoyed as a treat. They are primarily made from refined flour, making them high in carbohydrates and sodium. Making them at home gives you control over the ingredients, which is a healthier alternative to processed, store-bought versions.

What is the purpose of the baking soda bath?

The baking soda creates a highly alkaline solution. Briefly boiling the pretzels in this solution gelatinizes the exterior, which helps achieve the classic deep brown, shiny crust and distinctive tangy flavor during baking through an enhanced Maillard reaction.

Can I use bread flour instead of all-purpose flour?

Absolutely. Bread flour has a higher protein content, which will develop more gluten and result in an even chewier pretzel. You can substitute it 1:1 for the all-purpose flour.

How do I store and reheat leftover pretzels?

Store leftover pretzels in an airtight container or bag at room temperature for up to 2 days. To reheat and bring back their soft texture, warm them in a 350°F (175°C) oven for about 5 minutes.

Can I make the dough ahead of time?

Yes. After the first rise, you can cover the dough tightly and refrigerate it for up to 24 hours. When you're ready to bake, let the dough sit at room temperature for about 30-60 minutes before proceeding with shaping.

Home / Recipes / german_american / Soft Pretzels

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Soft Pretzels

RATING

4.6/5(185)

TASTE SCORE

9/10

Warm, chewy, and perfectly golden-brown homemade soft pretzels. With their distinctive tangy flavor from a quick baking soda bath and a sprinkle of coarse salt, they are the ultimate comfort snack.

PREP

35m

COOK

19m

SERVES

1 PRETZEL

323 cal

SERVINGS

INSTRUCTIONS

6 steps. 19 minutes total.

6 STEPS

1
Step 1
- a.Activate the Yeast
- b.In the bowl of a stand mixer or a large mixing bowl, combine the warm water, active dry yeast, and brown sugar.
- c.Gently stir to combine and let the mixture sit for 5-7 minutes.
- d.It is ready when it becomes foamy and smells yeasty, indicating the yeast is active.
2
Step 2
- a.Make and Knead the Dough
- b.Add the melted butter, salt, and 4 cups of flour to the yeast mixture.
- c.Using a dough hook on low speed, mix until combined. Gradually add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl.
- d.Increase speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. It should be tacky but not sticky.
- e.If kneading by hand, mix ingredients with a wooden spoon, then turn out onto a lightly floured surface and knead for 8-10 minutes.
3
Step 3
- a.First Rise
- b.Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the top.
- c.Cover the bowl with plastic wrap or a clean kitchen towel.
- d.Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4
Step 4
- a.Shape the Pretzels
- b.Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly grease them.
- c.Gently punch down the risen dough and transfer it to a clean work surface. Divide the dough into 8 equal pieces.
- d.Roll each piece into a long, even rope about 22-24 inches long.
- e.To shape, form the rope into a 'U' shape. Cross the ends over each other twice, then bring the ends down and press them onto the bottom curve of the 'U' to form the classic pretzel shape.
5
Step 5
- a.Baking Soda Bath
- b.In a large, wide, non-reactive pot (like stainless steel), bring the 10 cups of water to a rolling boil.
- c.Very carefully and slowly, add the baking soda to the boiling water. Be aware that it will foam up significantly.
- d.Working one at a time, use a large slotted spoon or spider strainer to gently lower a shaped pretzel into the boiling solution.
- e.Boil for 30 seconds, then carefully flip and boil for another 30 seconds.
- f.Remove the pretzel, allowing excess water to drip off, and place it on the prepared baking sheet. Repeat with remaining pretzels.
6
Step 6
- a.Bake to Golden Perfection
- b.In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash.
- c.Brush the top of each boiled pretzel with the egg wash.
- d.Sprinkle generously with coarse sea salt.
- e.Bake for 12-15 minutes, rotating the baking sheets halfway through, until the pretzels are a deep golden brown.
- f.Let the pretzels cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
The baking soda bath is crucial for the classic pretzel flavor and deep brown color. Do not skip this step!
2
Use a non-reactive pot (stainless steel, not aluminum) for the baking soda bath, as the alkaline water can react with aluminum.
3
Ensure your yeast activation water is warm (like a baby's bath), not hot. Hot water will kill the yeast.
4
For an extra chewy pretzel, you can place the shaped dough in the refrigerator for 30 minutes before the baking soda bath.
5
Don't overcrowd the pot during the boiling step; this ensures each pretzel cooks evenly.
6
For a more authentic Bavarian pretzel (and a deeper crust), you can use food-grade lye instead of baking soda, but handle with extreme caution and safety gear.
7
Serve warm with your favorite dips like beer cheese, spicy mustard, or a simple cheese sauce.

RECIPE VARIATIONS

Adapt it for your goals.

Sweet

Skip the coarse salt. After baking, brush the warm pretzels with melted butter and immediately toss in a mixture of cinnamon and sugar.

Savory

Instead of coarse salt, sprinkle the pretzels with everything bagel seasoning, sesame seeds, or grated Parmesan cheese before baking.

Bites

Instead of shaping into pretzels, roll the dough into ropes and cut into 1-inch pieces. Boil and bake as directed, reducing bake time to 10-12 minutes.

Stuffed

Flatten the dough rope, place a line of shredded cheddar or a stick of mozzarella in the center, pinch to seal, and then shape as usual.

HEALTH BENEFITS

Why this is on our healthy list.

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Source of Quick Energy

The refined carbohydrates in soft pretzels are easily digested and provide a quick source of glucose, which your body and brain use for immediate energy.

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Homemade Control

Making pretzels at home allows you to control the quality of ingredients, including the amount of salt, sugar, and fat, while avoiding the artificial preservatives often found in commercial snacks.

QUESTIONS?

Frequently asked questions

One homemade soft pretzel from this recipe contains approximately 315 calories, though this can vary based on the exact size and toppings used.

PAIRS WELL WITH

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Soft Pretzels

For 8 servings

6 steps. 19 minutes total.

Step 1

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