Mohamed Shili This easy homemade soft pretzel recipe is perfect for a quick snack or a fun baking project. With a golden, chewy exterior and a soft, fluffy center, these pretzels are a crowd-pleaser. Made with simple pantry staples, they’re versatile enough for dipping or enjoying on their own. Try them fresh from the oven for a warm, comforting treat!
Recipe Ingredients:
- 1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature but around 100°F (38°C) is great)
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1 teaspoon salt
- 1 Tablespoon brown sugar or granulated sugar
- 1 Tablespoon (14g) unsalted butter, melted and slightly cool
- 3 and 3/4-4 cups (469-500g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- coarse salt or coarse sea salt for sprinkling
Baking Soda Bath
- 1/2 cup (120g) baking soda
- 9 cups (2.13L) water
How To Make Pretzel Recipe?
- Activate the yeast: Whisk yeast into the warm water and let it sit for 1 minute. Add salt, sugar, and melted butter.
- Mix the dough: Gradually add 469g / 3 ¾ cups of flour, 1 cup at a time. Mix until the dough is thick. If sticky, add more flour (up to 500g / 4 cups total). The dough is ready if it bounces back when poked.
- Knead the dough: Knead on a lightly floured surface or in a stand mixer with a dough hook for 5 minutes. Add small amounts of flour as needed to make the dough soft and slightly tacky. Perform the “windowpane test” to check readiness: stretch a small piece of dough thin enough to let light pass through without tearing.
- Let the dough rest: Shape the dough into a ball, cover lightly, and let it rest for 10 minutes.
- Preheat the oven: Preheat to 204°C / 400°F. Line two baking sheets with silicone baking mats or greased parchment paper.
- Shape the pretzels: Divide the dough into 75g / 1/3-cup portions. Roll each piece into a 20–22-inch (50–56cm) rope and twist into a pretzel shape.
- Prepare the baking soda bath: Bring 2.13L / 9 cups of water and 120g / ½ cup of baking soda to a boil. Boil pretzels (1–2 at a time) for 20–30 seconds. Remove with a slotted spatula, drain, and place on the baking sheets. Sprinkle with coarse salt.
- Bake the pretzels: Bake for 12–15 minutes, or until golden brown.
- Serve and store: Serve warm with your favorite dip, such as spicy nacho cheese. Store leftovers at room temperature for up to 3 days.
Recipe Tips:
- Use warm water for the yeast: Make sure the water is warm, not hot, to activate the yeast properly. Hot water can kill the yeast, and cold water won’t activate it.
- Don’t skip the baking soda bath: This step gives pretzels their signature chewy texture and golden-brown crust, so it’s essential for authentic results.
- Weigh your ingredients: Using a kitchen scale for the flour ensures accuracy and prevents the dough from becoming too dry or sticky.
- Knead the dough thoroughly: Proper kneading helps the dough develop elasticity, making it easier to shape and resulting in soft, fluffy pretzels.
- Boil for just the right time: Keep the pretzels in the baking soda bath for only 20–30 seconds to avoid a metallic taste while still achieving that classic pretzel texture.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover soft pretzels cool to room temperature. Store them in an airtight container or a resealable bag and refrigerate for up to 3 days.
- Freeze: Cool the pretzels completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
- Reheat: Preheat the air fryer to 150°C / 300°F. Heat the pretzels for 2–3 minutes until soft and warm.
Nutrition Facts
- Calories: 483
- Total Fat: 4.4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 360mg
- Potassium: 126mg
- Total Carbohydrate: 99g
- Dietary Fiber: 2.4g
- Sugars: 0.4g
- Protein: 12g
Check out More Recipes:
Joanna Gaines Pretzel Recipe
Description
This easy homemade soft pretzel recipe is perfect for a quick snack or a fun baking project. With a golden, chewy exterior and a soft, fluffy center, these pretzels are a crowd-pleaser. Made with simple pantry staples, they’re versatile enough for dipping or enjoying on their own. Try them fresh from the oven for a warm, comforting treat!
Ingredients
Baking Soda Bath
Instructions
- Activate the yeast: Whisk yeast into the warm water and let it sit for 1 minute. Add salt, sugar, and melted butter.
- Mix the dough: Gradually add 469g / 3 ¾ cups of flour, 1 cup at a time. Mix until the dough is thick. If sticky, add more flour (up to 500g / 4 cups total). The dough is ready if it bounces back when poked.
- Knead the dough: Knead on a lightly floured surface or in a stand mixer with a dough hook for 5 minutes. Add small amounts of flour as needed to make the dough soft and slightly tacky. Perform the “windowpane test” to check readiness: stretch a small piece of dough thin enough to let light pass through without tearing.
- Let the dough rest: Shape the dough into a ball, cover lightly, and let it rest for 10 minutes.
- Preheat the oven: Preheat to 204°C / 400°F. Line two baking sheets with silicone baking mats or greased parchment paper.
- Shape the pretzels: Divide the dough into 75g / 1/3-cup portions. Roll each piece into a 20–22-inch (50–56cm) rope and twist into a pretzel shape.
- Prepare the baking soda bath: Bring 2.13L / 9 cups of water and 120g / ½ cup of baking soda to a boil. Boil pretzels (1–2 at a time) for 20–30 seconds. Remove with a slotted spatula, drain, and place on the baking sheets. Sprinkle with coarse salt.
- Bake the pretzels: Bake for 12–15 minutes, or until golden brown.
- Serve and store: Serve warm with your favorite dip, such as spicy nacho cheese. Store leftovers at room temperature for up to 3 days.
Notes
- Use warm water for the yeast: Make sure the water is warm, not hot, to activate the yeast properly. Hot water can kill the yeast, and cold water won’t activate it.
- Don’t skip the baking soda bath: This step gives pretzels their signature chewy texture and golden-brown crust, so it’s essential for authentic results.
- Weigh your ingredients: Using a kitchen scale for the flour ensures accuracy and prevents the dough from becoming too dry or sticky.
- Knead the dough thoroughly: Proper kneading helps the dough develop elasticity, making it easier to shape and resulting in soft, fluffy pretzels.
- Boil for just the right time: Keep the pretzels in the baking soda bath for only 20–30 seconds to avoid a metallic taste while still achieving that classic pretzel texture.
Joanna Gaines Pretzel Recipe
