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Best Homemade Soft Pretzels: Chewy, Warm & Delicious!

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Experience the joy of making soft pretzels from scratch with this easy recipe. Enjoy warm, chewy pretzels that are far superior to store-bought versions!

Ingredients

Scale
  • 1 ½ cups warm water (105-115°F / 40-46°C)
  • 1 tablespoon granulated sugar
  • 2 ¼ teaspoons active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons melted unsalted butter
  • 4 ½ cups all-purpose flour
  • 8 cups water
  • ½ cup baking soda
  • 1 beaten egg (for egg wash, optional)
  • 1 tablespoon water (for egg wash, optional)
  • Coarse pretzel salt (for topping)

Instructions

  1. In a large mixing bowl, combine 1 ½ cups of warm water, 1 tablespoon of granulated sugar, and 2 ¼ teaspoons of active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes until it becomes foamy.
  2. To the foamy yeast mixture, add 2 teaspoons of salt and 2 tablespoons of melted unsalted butter. Gradually add 4 ½ cups of all-purpose flour, one cup at a time, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, or with a stand mixer on medium speed for 6-8 minutes, until the dough is smooth, elastic, and bounces back when gently poked.
  4. Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size.
  5. While your dough is rising, preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. In a large, wide pot, bring 8 cups of water to a rolling boil. Carefully stir in ½ cup of baking soda until dissolved. Reduce the heat to a simmer.
  6. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 8-10 equal pieces. Roll each piece into a long rope, about 20-24 inches long and ½ inch thick. Shape each pretzel by making a U-shape with the rope, crossing the ends over each other twice, then bringing the ends down and pressing them firmly onto the bottom curve of the U.
  7. Carefully transfer one or two shaped pretzels at a time into the simmering baking soda solution. Let them boil for 20-30 seconds per side. Using a slotted spoon or spider, remove the pretzels, allowing excess water to drip off, and place them onto the prepared parchment-lined baking sheets.
  8. If using, brush the top of each boiled pretzel generously with the egg wash. Immediately sprinkle coarse pretzel salt over the wet surface.
  9. Bake in the preheated oven for 12-18 minutes, or until the pretzels are a deep golden brown.
  10. Once baked, transfer the homemade soft pretzels to a wire rack to cool slightly. Serve warm with your favorite dipping sauce.

Nutrition

Keywords: A proper first rise is crucial for developing flavor and texture. Don't skip the baking soda bath, as it's essential for the pretzel's crust. Feel free to experiment with toppings beyond salt, like everything bagel seasoning or shredded cheese.

Find it online: https://crumella.com/best-homemade-soft-pretzels-chewy-warm-delicious/