Description
These chewy homemade soft pretzels are a delightful treat with a golden-brown crust and a soft, tender interior. Perfectly boiled in baking soda water for that signature pretzel texture and topped with coarse sea salt, these pretzels are a fun and rewarding baking project that yields 8 delicious, snack-worthy pretzels.
Ingredients
Scale
Dough Ingredients
- 1½ cups warm water (110°F–115°F)
- 1 packet (2¼ teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
Boiling Solution
- â…” cup baking soda
- 10 cups water
Topping
- 1 egg yolk + 1 tablespoon water (whisked)
- Coarse sea salt (or preferred toppings)
Instructions
- Activate the yeast: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Make the dough: Gradually add the salt and all-purpose flour to the yeast mixture. Mix and knead the dough either by hand or with a mixer for 5 to 7 minutes until it turns smooth and elastic. Cover the dough with a clean cloth and let it rise for 45 minutes or until it doubles in size.
- Preheat and prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large pot, bring 10 cups of water to a boil, then carefully add the baking soda.
- Shape the pretzels: Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a rope about 20 to 24 inches long, then twist each rope into a classic pretzel shape.
- Boil the pretzels: Gently place each shaped pretzel into the boiling baking soda water for 30 seconds. Use a slotted spatula to remove the pretzels and place them onto the prepared baking sheet.
- Add egg wash and salt: Brush each boiled pretzel with the whisked egg yolk and water mixture. Sprinkle generously with coarse sea salt or your preferred toppings.
- Bake: Place the baking sheet in the preheated oven and bake the pretzels for 12 to 14 minutes until they are deep golden brown. Let them cool slightly on a wire rack before serving warm.
Notes
- For extra flavor, try topping your pretzels with cinnamon sugar or shredded cheese instead of coarse salt.
- Ensure the water for activating yeast is not too hot to avoid killing the yeast.
- Boiling pretzels in baking soda water creates the distinctive chewy crust typical of soft pretzels.
- Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
- Leftover pretzels can be reheated in a warm oven to refresh their texture.
