Description
Delicious and fluffy homemade soft pretzels that are perfect for snacks or light meals.
Ingredients
Scale
- 4 cups all-purpose flour (plus extra for dusting)
- 1 packet (2¼ teaspoons) active dry yeast
- 2 teaspoons granulated sugar
- 1½ teaspoons salt
- 1 cup warm water (around 110°F)
- 4 tablespoons unsalted butter, melted
- 1 large egg, beaten (for egg wash)
- 8 cups water
- ½ cup baking soda
- Coarse sea salt or pretzel salt
- Optional: sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
- Activate the Yeast – In a large mixing bowl, dissolve the sugar in warm water. Sprinkle the yeast over the surface and let it sit for 5-8 minutes until it becomes foamy and aromatic. This bubbling action tells you the yeast is alive and ready to work its magic.
- Make the Dough – Add the melted butter to the yeast mixture, then gradually stir in the flour and salt. Mix until a shaggy dough forms, then turn it onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel slightly tacky but not sticky.
- Let the Dough Rise – Place the kneaded dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 45-60 minutes. The dough should roughly double in size and feel light and airy when gently poked.
- Shape the Pretzels – Divide the risen dough into 8 equal pieces. Roll each piece into a rope about 20 inches long, then twist into the classic pretzel shape. Don’t worry about perfection – rustic shapes have their own charm and character.
- Prepare the Alkaline Bath – Preheat your oven to 425°F. In a large pot, bring 8 cups of water to a boil, then carefully stir in the baking soda. The mixture will foam up initially, so use a large pot to prevent overflow.
- Boil the Pretzels – Working in batches, carefully lower 2-3 shaped pretzels into the boiling baking soda bath. Boil for 30-45 seconds, then flip and boil for another 30 seconds. This brief bath creates that distinctive pretzel skin and deep color.
- Bake to Golden Perfection – Remove pretzels with a slotted spoon and place on parchment-lined baking sheets. Brush with beaten egg and sprinkle generously with coarse salt. Bake for 12-15 minutes until deep golden brown and gorgeously glossy.
Notes
- Each homemade soft pretzel contains approximately 280-320 calories.
- They provide complex carbohydrates for sustained energy, along with small amounts of protein from the flour and egg wash.
- They’re low in fat and contain essential B vitamins from the enriched flour.
- The sodium content varies depending on the amount of salt used for topping.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 300
- Sugar: 1
- Sodium: 480
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 8
- Cholesterol: 50