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Homemade Soft Pretzels Recipe

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4.6 from 130 reviews

This Homemade Soft Pretzels recipe guides you through making warm, chewy pretzels from scratch using simple ingredients. The dough is enriched with olive oil and brown sugar, boiled briefly in a baking soda solution for that signature chewy crust, and finished with a golden egg wash and savory toppings like coarse salt or everything bagel seasoning. Perfect for a fun snack or party appetizer, these pretzels are delightfully soft on the inside with a slightly crisp exterior.

Ingredients

Scale

For the Dough

  • 2 and 1/4 tsp active dry yeast
  • 2 tbsp brown sugar
  • 1 and 1/2 cups warm water
  • 4 and 1/2 cups all-purpose flour
  • 1/4 cup olive oil
  • 2 tsp salt

For Boiling

  • 6 cups water
  • 2 tbsp baking soda

For Topping

  • 1 egg (for egg wash)
  • Coarse salt, for sprinkling
  • Everything but the bagel seasoning, optional

Instructions

  1. Activate the yeast: In a large mixing bowl, combine the warm water, brown sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes foamy, indicating that the yeast is activated.
  2. Mix the dough: To the yeast mixture, add the flour, olive oil, and salt. Mix until a shaggy dough forms, then knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
  3. Let dough rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
  4. Prepare baking soda bath: In a large pot, bring 6 cups of water and 2 tablespoons of baking soda to a rolling boil. This will give the pretzels their characteristic chewy crust.
  5. Shape the pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope about 20-24 inches long. Twist each rope into a classic pretzel shape by forming a U, crossing the ends over each other twice, and pressing the ends down onto the bottom curve.
  6. Boil the pretzels: Using a slotted spoon or spatula, carefully lower each pretzel into the boiling baking soda bath for about 30 seconds. Make sure not to overcrowd the pot. Remove and place them on a parchment-lined baking sheet.
  7. Apply egg wash and toppings: Beat the egg and brush the surface of each boiled pretzel to help them brown while baking. Sprinkle coarse salt or everything bagel seasoning generously over the pretzels.
  8. Bake pretzels: Preheat your oven to 450°F (230°C). Bake the pretzels for 12-14 minutes or until golden brown. Remove from the oven and allow to cool slightly before serving.

Notes

  • Use warm water for activating yeast, around 100-110°F, to ensure proper fermentation.
  • The baking soda bath is essential to get the pretzels’ chewy exterior; do not skip this step.
  • You can experiment with toppings like sesame seeds, poppy seeds, or garlic salt.
  • For softer pretzels, brush with melted butter immediately after baking.
  • Store leftover pretzels in an airtight container for up to 2 days or freeze them for longer storage.

Keywords: soft pretzels, homemade pretzels, baking recipe, snack, yeast pretzels, chewy pretzels

Find it online: https://busyrecipe.com/homemade-soft-pretzels-recipe/