Soft Pretzel Recipe
Not sure if making homemade soft pretzels is doable? It absolutely is! This soft pretzel recipe calls for a handful of basic ingredients, and I walk you through the process of shaping them step by step.
Ingredients
- 1 cup (240 ml) warm water
- 1 tablespoon (12 grams) granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 2 tablespoons (30 grams) unsalted butter , melted and slightly cooled
- 3 to 3 ½ cups (375 to 440 grams) all-purpose flour spooned & leveled
- 9 cups water
- 1/2 cup (125 grams) baking soda
Topping:
- 2 tablespoons (30 ml) unsalted butter , melted
- Coarse sea salt
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk the warm water and sugar together. Gently stir in the yeast and allow to stand for 5 minutes until foamy.
- Add the melted butter and salt to the mixture and stir until fully combined.
- Mix in 2 cups (250 grams) of flour until just combined, then mix in 1 more cup (125 grams) of flour until just combined. Add more flour if needed until the dough is thick and no longer sticky.
- Place the dough on a lightly floured surface and knead for 3 to 5 minutes, then shape the dough into a ball.
- Cover the dough and allow it to rest for 10 minutes.
- Pour 9 cups of water into a large pot over high heat, add the baking soda, whisk until well combined, and bring to a boil.
- Using a knife, divide the dough into 8 equal pieces. Roll out each piece into a rope about 20-inches in length.
- Take the ends of each rope and create a U-shape. Twist the ends over each other then press them onto the bottom of the U to form the pretzel shape.
- Using a slotted spoon or spatula, gently dip each pretzel into the boiling water for 20 seconds (10 seconds on each side). Gently lift the pretzel out of the water and allow any excess water to drip off.
- Transfer the pretzels to the prepared baking sheet. Brush with the melted butter and top with coarse sea salt.
- Bake for 8 to 10 minutes or until baked through then turn the oven to broil and bake for 2 to 3 more minutes or until the tops are brown (be sure to keep a close eye on them so that they don't burn).
- Remove the pretzels from the oven and brush with any remaining butter.
- Allow to cool slightly and serve warm.
Video
Notes
Storage Instructions: Pretzels may be stored in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 15 to 20 seconds, if desired.
Freezing Instructions: These will freeze well in a large freezer bag for up to 3 months. Place on the counter to thaw to room temperature and reheat before serving.
Water: Your water should be between 105°F to 115°F. You don't want it to be too hot or it can kill the yeast.