Soft Pretzels
Warm, chewy, and perfectly golden-brown, these homemade soft pretzels are a classic German-American treat. Topped with coarse salt, they're begging to be dipped in your favorite spicy mustard. This recipe guides you through the essential steps of kneading, shaping, and boiling for an authentic pretzel experience at home.
For 8 servings
6 steps. 19 minutes total.
- 1
Step 1
- a.Activate the Yeast (5-10 minutes)
- b.In the bowl of a stand mixer or a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast.
- c.Gently stir to combine and let the mixture sit for 5-10 minutes until it becomes foamy and fragrant. This indicates the yeast is active.
- 2
Step 2
- a.Make and Knead the Dough (8-10 minutes)
- b.Add the kosher salt, melted butter, and 4 cups of the all-purpose flour to the yeast mixture.
- c.Using a dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes.
- d.If the dough is too sticky, add the remaining 1/2 cup of flour, one tablespoon at a time. The final dough should be smooth, elastic, and pull away from the sides of the bowl.
- e.If kneading by hand, mix ingredients with a wooden spoon, then turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 3
Step 3
- a.First Rise (60-90 minutes)
- b.Form the dough into a ball and place it in a large bowl lightly coated with oil, turning the dough to coat it as well.
- 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 to 90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape the Pretzels (15 minutes)
- b.Preheat your oven to 450°F (232°C). Line two large baking sheets with parchment paper and lightly grease them.
- c.Gently punch down the risen dough to release the air. Transfer it to a clean work surface and divide it into 8 equal pieces.
- d.Roll each piece of dough into a long, even rope about 24 inches (60 cm) long.
- e.To shape, form the rope into a 'U' shape. Cross the ends over each other twice, then bring the twisted 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 (5 minutes)
- b.In a large, wide pot, bring the 10 cups of water and the baking soda to a rolling boil.
- c.Carefully lower one or two pretzels at a time into the boiling water. Boil for 30 seconds, flipping once halfway through.
- d.Using a large slotted spoon or spider strainer, remove the pretzel from the water, allow excess liquid to drip off, and place it on the prepared baking sheet.
- 6
Step 6
- a.Bake the Pretzels (12-15 minutes)
- b.In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash.
- c.Brush the top of each boiled pretzel with the egg wash.
- d.Immediately 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.Transfer the baked pretzels to a wire rack to cool slightly before serving. They are best enjoyed warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The baking soda bath is crucial for achieving the classic pretzel flavor and deep brown, shiny crust. Do not skip this step!
- 2Ensure your yeast is fresh and the water is warm (not hot) to guarantee a good rise. Hot water can kill the yeast.
- 3For an even more authentic Bavarian-style pretzel, you can use food-grade lye instead of baking soda. This is for advanced bakers and requires extreme caution and safety gear (gloves, goggles).
- 4Work quickly but carefully during the boiling step to prevent the pretzels from becoming waterlogged.
- 5For a glossy finish without an egg, you can brush the pretzels with melted butter immediately after they come out of the oven.
Adapt it for your goals.
Cinnamon Sugar Pretzels
Skip the coarse salt. After baking, brush the warm pretzels with melted butter and dip them in a mixture of cinnamon and granulated sugar.
Everything PretzelsEverything Pretzels
Instead of coarse salt, sprinkle the egg-washed pretzels with everything bagel seasoning before baking.
Jalapeño Cheddar PretzelsJalapeño Cheddar Pretzels
Before baking, press sliced jalapeños and shredded sharp cheddar cheese onto the tops of the egg-washed pretzels.
Whole Wheat PretzelsWhole Wheat Pretzels
Replace up to half of the all-purpose flour with whole wheat flour for a heartier, nuttier flavor. You may need to add a little extra water.
Why this is on our healthy list.
Provides Quick Energy
The simple carbohydrates from the all-purpose flour are easily digested and provide a quick source of energy, making these pretzels a satisfying snack.
No Artificial Preservatives
By making pretzels at home, you control the ingredients. This recipe uses basic pantry staples, avoiding the artificial preservatives and additives often found in store-bought versions.
Frequently asked questions
The baking soda bath is a key step that gives pretzels their signature characteristics. The alkaline solution gelatinizes the exterior of the dough, which helps it develop a deep brown, shiny, and chewy crust during baking, along with that distinct pretzel flavor.