Homemade Soft Pretzels – Easy, Chewy Bakery-Style Snack

Hey There, Pretzel Lover!

Nothing beats the smell of freshly baked soft pretzels wafting through your home, right? I’ve been experimenting with homemade soft pretzels for a while now, and I’m excited to share a tried-and-true recipe that’s really easy to follow. If you love that perfect chewy outside and soft inside with a salty crunch, I think you’ll enjoy making these as much as I do eating them!

Why I Love Homemade Pretzels

Making pretzels yourself means you can enjoy that bakery-quality snack anytime without having to run out. Plus, by controlling the ingredients, you skip preservatives and get that fresh, warm bite. Also, it’s a fun hands-on baking project that’s great if you enjoy getting a little creative in the kitchen.

The Nutritional Perks of Soft Pretzels

Soft pretzels are mostly made from simple ingredients, so they provide a good source of carbs for energy, especially if you’re active or need a quick pick-me-up snack. Using butter gives a nice touch of healthy fats, and by choosing bread flour, you even get a bit more protein and chewiness. If you want, you can add seeds like sesame or poppy on top to boost nutrition further!

Easy Homemade Soft Pretzels Recipe

What You’ll Need: Ingredients

• 4 cups all-purpose flour (or bread flour for a chewier texture)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (about 110°F / 43°C)
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 2 tablespoons unsalted butter, melted
• 10 cups water (for the baking soda bath)
• 2/3 cup baking soda (for the baking soda bath)
• 1 large egg (for the egg wash)
• 1 tablespoon water (to mix with the egg wash)
• Coarse pretzel salt or coarse sea salt (for sprinkling on top)

Step-by-Step Instructions

1. Activate the yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until you see it bubbling and bubbly – that’s a sign your yeast is alive and ready!
2. Make your dough: In a large mixing bowl, mix the flour and salt together. Add the melted butter and the yeast mixture, then stir until the dough begins to form.
3. Knead it well: Pour your dough onto a floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. Don’t have time? Use a stand mixer with a dough hook instead!
4. Let it rise: Put your dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and find a warm spot to let it rise for about an hour, or until doubled in size. This step is key for that soft, fluffy inside.
5. Prep for baking: Heat your oven to 450°F (232°C). Line your baking sheets with parchment paper to prevent sticking.
6. Get the baking soda bath ready: Boil 10 cups of water with the baking soda in a large pot. This bath is what gives pretzels their signature chewy, glossy crust.
7. Shape your pretzels: Punch down the risen dough, then divide it into 8 pieces. Roll each piece into a 20-24 inch rope, then twist it into the classic pretzel shape.
8. Baking soda dip time: Carefully drop each pretzel one by one into the boiling baking soda water for 20-30 seconds. Use a slotted spatula to fish them out, then place them on your baking sheet.
9. Egg wash and salt: Beat the egg and tablespoon of water together, then brush this over your pretzels—this gives them that beautiful golden color. Sprinkle generously with coarse pretzel salt or sea salt.
10. Bake and enjoy: Pop them in the oven for 12-15 minutes until they’re deep golden brown. Let them cool on a wire rack briefly, then enjoy warm for that perfect chewy bite.

Pro Tips to Make Pretzel Perfection

• The baking soda bath: Don’t skip this – it’s the secret behind that soft pretzel’s crispy crust and chewy center.
• Measuring dough: Keeping your pretzels roughly the same size ensures they bake evenly.
• Salt choices: Coarse pretzel salt is ideal if you can find it, but coarse sea salt works well too.
• Storage: Store leftover pretzels in a paper bag at room temperature for a day, or wrap well and freeze. Reheat in the oven to bring back softness!
• Serving ideas: Try dipping your pretzels in mustard, cheese sauce, or even cinnamon sugar for a sweet twist.

Equipment You’ll Need

• Large mixing bowl
• Small bowl (for yeast activation)
• Measuring cups and spoons
• Wooden spoon or stand mixer with dough hook
• Floured surface for kneading
• Large pot (for baking soda bath)
• Slotted spatula or large slotted spoon
• Baking sheets lined with parchment paper
• Pastry brush (for egg wash)
• Wire cooling rack

Frequently Asked Questions About Soft Pretzels

1. Can I make the dough ahead of time?
   Yes! You can refrigerate the dough for up to 24 hours after the first rise. Just bring it back to room temperature before shaping and baking.
2. What if I don’t have baking soda?
   The baking soda bath is essential for pretzel texture and color, so if you skip it, your pretzels won’t be quite the same. Try to get some, or check your grocery’s baking aisle or a trusted online store.
3. How can I make pretzels without eggs?
   If you want to skip the egg wash, you can brush pretzels with melted butter for a softer look or just skip it entirely, but the golden brown color might be lighter.
4. Can I add toppings other than salt?
   Definitely! Try sesame seeds, everything bagel seasoning, poppy seeds, or even cinnamon sugar for a sweet version.
5. How do I store leftover pretzels?
   Store them in a paper bag or loosely wrapped to keep the crust from going soggy. Freeze if keeping longer, then reheat in the oven to refresh.

Let’s Pretzel Together!

Have you tried making your own soft pretzels yet? I promise it’s easier than it looks, and so rewarding to bite into a warm, homemade pretzel. Share your pretzel pics or tips with me on Pinterest—I’d love to see your tasty creations and swap ideas! Happy baking!