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Homemade Soft Pretzels Recipe

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Homemade Soft Pretzels

Craving a delightful twist in your snack routine?
 Let’s embark on a delicious adventure with these easy homemade soft pretzels!

Imagine pulling a batch of warm, golden-brown pretzels out of the oven —
 the smell alone will bring everyone running to the kitchen.

Not only are these pretzels incredibly fun to shape and twist,
 but they bring all the cozy charm of homemade comfort right to your fingertips.

Whether you’re looking for a fun family activity,
 a personal baking challenge, or a way to impress your guests — this recipe has you covered.

So, tie on your apron, roll up your sleeves,
 and let’s get twisting into a batch of warm, soft, perfectly salted pretzels!

For the Pretzel Dough

  • Warm Water – 1 and 1/2 cups (lukewarm, about 100°F). This helps activate the yeast.
  • Instant or Active Dry Yeast – 2 and 1/4 teaspoons (one packet). Essential for making the dough rise and creating soft pretzels.
  • Salt – 1 teaspoon, to flavor the dough.
  • Brown Sugar or Granulated Sugar – 1 tablespoon, to give the dough a hint of sweetness and help feed the yeast.
  • Unsalted Butter – 1 tablespoon, melted and slightly cooled. Adds a rich, buttery flavor to the dough.
  • All-Purpose Flour – 3 and 3/4 to 4 cups (spooned & leveled). You’ll need a little extra for dusting your hands and work surface.
  • Coarse Salt – For sprinkling on top before baking, to give that classic pretzel finish.

For the Baking Soda Bath

  • Baking Soda – 1/2 cup. This gives the pretzels their signature chewy texture and golden color.
  • Water – 9 cups, to boil with the baking soda for dipping the pretzels before baking.

omemade Soft Pretzels Recipe

Craving a twist on your snack routine? Dive into the art of baking with our easy homemade soft pretzel recipe! Perfect for bakers of all levels, this recipe promises a fun, interactive experience that delivers the ultimate reward—a batch of warm, golden-brown pretzels.
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Course: Appetizer, Side, Snack
Cuisine: American, German-inspired
Keyword: omemade Soft Pretzels Recipe
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 12 pretzels

Notes

Ingredients:

  • 1.5 cups warm water (about 100°F)
  • 2.25 teaspoons instant or active dry yeast (one packet)
  • 1 teaspoon salt
  • 1 tablespoon brown sugar or granulated sugar
  • 1 tablespoon unsalted butter, melted and cooled
  • 3.75 to 4 cups all-purpose flour, plus extra for dusting
  • Coarse salt for topping

Baking Soda Bath:

  • 0.5 cup baking soda
  • 9 cups water

 

Instructions 

  1. Prepare the Dough:
    • Dissolve yeast in warm water; let sit for 1 minute.
    • Add salt, sugar, and melted butter.
    • Gradually add 3 cups of flour, one at a time, until mixture is thick.
    • Continue adding flour until dough is not sticky.
    • Test readiness by poking; it should spring back.
  2. Knead the Dough:
    • Knead on a floured surface or in a mixer for 5 minutes.
    • If dough becomes sticky, add flour sparingly; it should remain soft and slightly tacky.
    • Perform the "windowpane test" to check if the dough has been kneaded enough.
  3. Rest the Dough:
    • Shape dough into a ball, cover, and let rest for 10 minutes.
  4. Preheat and Prepare:
    • Heat oven to 400°F (204°C).
    • Line baking sheets with silicone mats or greased parchment paper.
  5. Shape Pretzels:
    • Divide dough into 1/3-cup sections.
    • Roll each section into a 20–22 inch rope.
    • Form a circle with the rope, twist the ends, then press down into a pretzel shape.
  6. Baking Soda Bath:
    • Bring water and baking soda to a boil.
    • Boil each pretzel for 20–30 seconds, then remove with a slotted spatula.
    • Place pretzels on the prepared baking sheet and sprinkle with coarse salt.
  7. Bake:
    • Bake for 12-15 minutes or until golden brown.
  8. Serve:
    • Serve warm pretzels with your favorite dipping sauce.

 

Storage and Make-Ahead Tips:

  • Pretzels can be stored at room temperature for up to 3 days.
  • For freezing, omit salt topping before baking. Freeze baked pretzels for up to 3 months. Reheat in the oven with a sprinkle of water and coarse salt.
  • Dough can be refrigerated overnight or frozen for 2-3 months. Thaw in the fridge and allow extra time for rising.

 

Optional Variations:

  • Cinnamon Sugar Pretzels: Omit salt and instead, brush baked pretzels with melted butter and dip in a mixture of cinnamon and sugar.

 

Nutrition

Calories: 37 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 1 g Cholesterol: 6 mg | Sodium: 54 mg | Potassium: 47 mg | Fiber: 0 g | Sugar: 1 g Vitamin A: 115 IU | Vitamin C: 1 mg | Calcium: 5 mg | Iron: 0 mg
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1. Can I skip the baking soda bath?

  • Answer: It’s best not to skip the baking soda bath. This step is what gives pretzels their signature chewy texture and golden-brown color. Without it, your pretzels won’t have that classic pretzel flavor or texture.

2. How do I prevent pretzels from getting soggy?

  • Answer: After baking, make sure to let your pretzels cool completely before storing them. If you plan to store them, avoid topping them with salt until you’re ready to eat, as the salt can cause them to become soggy.

3. Can I prepare the dough ahead of time?

  • Answer: Yes, you can! Prepare the dough, then cover it and refrigerate for up to 24 hours. When you’re ready to bake, let the dough warm to room temperature, shape the pretzels, and proceed with the baking soda bath and baking.

4. What if I don’t have a stand mixer?

  • Answer: No problem! You can knead the dough by hand on a lightly floured surface. Just be sure to knead it for about 5 minutes until it’s smooth and elastic.

5. How can I store leftover pretzels?

  • Answer: Store leftover pretzels in an airtight container at room temperature for up to 3 days. To reheat, simply bake them at 350°F (177°C) for 5 minutes or microwave them for a few seconds.

 

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