Description
This recipe guides you through making homemade soft pretzels with a golden, chewy crust and a fluffy interior. Using a baking soda bath before baking gives them the distinct pretzel flavor and shine. Perfect as a snack or appetizer, these soft pretzels are easy to make at home with simple ingredients and straightforward steps.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups lukewarm water
- 2 1/4 tsp instant quick rise yeast (1 packet)
- 1 tsp salt
- 1 tbsp granulated sugar
- 4 cups bread flour
Baking Soda Bath
- 8 cups water
- 4 tbsp baking soda
Finishing
- 1 large egg yolk
- 1 tbsp water
- 2 tbsp pretzel salt
Instructions
- Mix: In the mixing bowl of a stand mixer, whisk together the lukewarm water, instant yeast, salt, and granulated sugar. Let it sit for 1-2 minutes to activate the yeast.
- Knead: Add in the bread flour and, using the dough hook attachment, mix on low speed until the dough forms. Increase mixer speed to medium and knead for 4-5 minutes until dough is soft, smooth, and pulls away from the sides. If sticky, add 1-2 tbsp flour. Alternatively, knead by hand on a floured surface for 5-7 minutes.
- Rest Dough: Shape the dough into a ball, cover with a clean kitchen towel, and let rest for 15-20 minutes.
- Preheat Oven: Adjust your oven rack to the second level (just above center) and preheat oven to 450ºF. Line two baking sheets with silicone mats or parchment paper lightly sprayed with flour-based baking spray or non-stick oil spray.
- Prepare Baking Soda Bath and Egg Wash: In a large pot, combine 8 cups water and 4 tbsp baking soda, bring to a boil. Mix egg yolk with 1 tbsp water and set aside for brushing.
- Cut Dough: Using a bench scraper or sharp knife, cut the rested dough into 8 equal pieces.
- Shape Pretzels: Roll each piece into a 24-inch rope. Form a teardrop shape by overlapping ends, twist once, and fold ends over the bottom of the pretzel shape. Press gently to seal. Place shaped pretzels on the prepared baking sheets.
- Boil Pretzels: Boil each pretzel in the baking soda bath for no more than 30 seconds. Remove carefully with a slotted spatula, drain excess liquid, and place back on the baking sheet.
- Brush and Salt: Brush each pretzel with egg wash and sprinkle with pretzel salt.
- Bake: Bake for 12-14 minutes at 450ºF until pretzels are shiny and medium golden brown.
- Cool: Transfer pretzels to a wire rack to cool slightly before serving.
- Store and Reheat: Store in a sealed container at room temperature for up to 3 days or freeze for up to 1 month. Reheat frozen pretzels by baking at 350ºF for 10-12 minutes.
Notes
- Use lukewarm water to activate the yeast effectively without killing it.
- Do not exceed 30 seconds in the baking soda bath to avoid overly soft pretzels.
- Silicone baking mats prevent sticking better than parchment paper but either works.
- For even pretzels, weigh dough pieces before shaping.
- Reheat soft pretzels in the oven instead of a microwave to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: soft pretzels, homemade pretzels, pretzel recipe, baking pretzels, snack recipe
