Description
These Easy Homemade Soft Pretzels are a delightful treat with a perfect balance of chewy texture and a golden crust. Made from simple ingredients and traditional techniques, they’re perfect for snacking or serving at parties. The pretzels are boiled briefly in a baking soda solution before baking to achieve their iconic crust and flavor.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 1/2 cups warm water (about 110°F)
- 2 tablespoons sugar
- 1 teaspoon salt
Boiling Solution
- 10 cups water
- 2/3 cup baking soda
Topping
- Coarse sea salt, for sprinkling
- 2 tablespoons melted butter, for brushing
Instructions
- Prepare the Dough: In a large bowl, combine warm water, sugar, and active dry yeast. Let sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active. Then gradually add the flour and salt while mixing until a rough dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead it by hand for about 8-10 minutes until it becomes smooth and elastic, which develops the gluten for a chewy texture.
- Let Dough Rise: Place the kneaded dough into a large bowl coated with a thin layer of oil. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
- Shape Pretzels: Punch down the risen dough to release air. Divide it into 8 equal portions. Roll each portion into a long rope, approximately 20-24 inches in length. Twist each rope into the classic pretzel shape by forming a U, crossing the ends over twice, and pressing the ends onto the bottom of the U.
- Boil Pretzels: Preheat the oven to 425°F (220°C). In a large pot, bring 10 cups of water and the baking soda to a rolling boil. Gently place each pretzel into the boiling water for 30 seconds, then remove using a slotted spatula or spoon to drain excess water. This step gives the pretzels their distinctive crust and flavor.
- Bake Pretzels: Arrange the boiled pretzels on a baking sheet lined with parchment paper. Brush each pretzel with melted butter and sprinkle generously with coarse sea salt. Bake in the preheated oven for 10 to 12 minutes, or until the pretzels are deep golden brown. Remove from oven and brush with additional butter if desired before serving.
Notes
- The baking soda bath is essential for that chewy pretzel crust and characteristic flavor.
- You can add toppings like cinnamon sugar or shredded cheese instead of salt for variations.
- Ensure water for yeast is warm but not hot to avoid killing the yeast.
- For softer pretzels, brush with butter immediately after baking.
- Leftovers can be reheated in the oven to restore freshness.
