Description

Discover the art of making soft and chewy pretzels at home with this easy-to-follow recipe. Perfectly golden and flavorful, these homemade pretzel delights offer a satisfying combination of a slightly crisp exterior and tender, airy interior. Whether enjoyed plain, with mustard, or your favorite dip, these pretzels bring the authentic taste of classic pretzel shops right to your kitchen.

Ingredients

Scale

Dough Ingredients

1 ½ cups warm water (110°F – 115°F)
1 packet (2 ¼ teaspoons) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon salt

Baking Soda Bath

1/4 cup baking soda
4 cups water (for boiling)

Topping

1 egg yolk mixed with 1 tablespoon water (for egg wash)
Coarse sea salt (for sprinkling)
Optional: 1 tablespoon melted butter (for flavor)

Instructions

Activate the Yeast: In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit undisturbed for 5 to 10 minutes until the surface becomes frothy, indicating that the yeast is active.
Mix the Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the activated yeast mixture and stir until a rough dough forms, being careful not to overmix.
Knead the Dough: Transfer the dough onto a lightly floured surface. Knead vigorously for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add small amounts of flour if the dough feels too wet.
Let it Rise: Lightly grease a large bowl with oil or spray. Place the dough inside,.cover with a clean kitchen towel, and set in a warm draft-free area. Allow it to rise until doubled in size, approximately 1 hour.
Shape the Pretzels: Preheat the oven to 425°F (220°C). Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a 24-inch rope, then shape into classic pretzel forms by creating a ‘U’, crossing the ends twice, and folding them down to meet the bottom of the ‘U’.
Prepare a Baking Soda Bath: Bring 4 cups of water to a rolling boil in a large pot. Carefully add the ¼ cup baking soda; be cautious as the water will bubble aggressively.
Boil the Pretzels: Using a slotted spatula, gently lower each pretzel into the boiling baking soda water bath. Boil for 30 seconds on each side to achieve the distinct chewy texture, then remove and place on a parchment-lined baking sheet.
Egg Wash and Salt: Brush each boiled pretzel thoroughly with the egg yolk and water mixture to promote browning. Immediately sprinkle with coarse sea salt to taste. Optionally, brush with melted butter after baking for enhanced flavor.
Bake: Bake the pretzels in the preheated oven for 12 to 15 minutes or until they develop a deep golden brown color and a firm crust.
Cool and Enjoy: Transfer the baked pretzels onto a wire rack and let them cool for a few minutes before serving. Serve warm with mustard, cheese dip, or your preferred accompaniments for a delectable treat.

Notes

Ensure water temperature is between 110°F and 115°F to activate the yeast effectively without killing it.
Do not skip boiling in the baking soda bath; it is key to the pretzel’s chewy exterior and distinctive flavor.
You can customize toppings beyond coarse salt, such as cinnamon sugar or seeds, for variations.
If the dough is sticky during kneading, add flour gradually to avoid over-drying.
For softer pretzels, brush melted butter over the pretzels immediately after baking while still warm.
Pretzels are best consumed the same day but can be reheated in the oven to refresh their texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking and Boiling
Cuisine: American

Nutrition

Serving Size: 1 pretzel
Calories: 280
Sugar: 2 g
Sodium: 450 mg
Fat: 3.5 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 25 mg

Keywords: soft pretzels, homemade pretzels, chewy pretzels, pretzel recipe, baking pretzels