Easy Homemade Soft Pretzels: A Step-by-Step Recipe for Perfect Chewy Pretzels

Get ready to bake the ultimate, tried-and-tested recipe for Easy Homemade Soft Pretzels. These pretzels are wonderfully soft, classically chewy, and boast a perfectly golden brown color. If working with yeast seems intimidating, this is the ideal recipe for you! It’s fast, foolproof, and freezer-friendly, ensuring you can enjoy delicious homemade pretzels whenever you crave them.

Table of Contents

• What Exactly Makes a Pretzel Taste Like a Pretzel?
• Ingredients You’ll Need
• Overview of How to Make Homemade Pretzels
• How to Shape Soft Pretzels
• Tips for Perfect Pretzels
• Make-Ahead and Freezing Instructions
• Common Questions About Making Pretzels
• Related Recipes To Try Next
• Easy Homemade Soft Pretzels Recipe

Few foods evoke as much excitement as a warm, soft pretzel. Regardless of the location, if soft pretzels are an option, I’m on the hunt. At a baseball game? A first-inning essential snack. At the zoo? I’ll happily wrangle all three kids to trek across the park just to reach that one snack cart selling soft pretzels. At the movie theater? Perhaps not the highest quality, but I’ll still gladly take one.

In short, I’m a bona fide soft pretzel aficionado, and I’ve gone to great lengths to ensure you can recreate this chewy, delightful treat from the comfort of your own kitchen. So, let’s get this easy homemade soft pretzel party started!

What Exactly Makes a Pretzel Taste Like a Pretzel?

The characteristic chewiness and the dark-golden brown color that define a pretzel all come down to one crucial step: a quick dip into an alkaline water bath before baking. This simple process transforms the dough, giving it the signature pretzel texture and appearance.

Traditionally, soft pretzels are soaked in a mixture of hot water and lye (also known as sodium hydroxide). However, to keep things simple and avoid any complicated chemistry lessons, baking soda offers a very similar, if not identical, result to lye. Whatever you do, don’t skip this critical step in the recipe! It’s the key to achieving that authentic pretzel experience.

Ingredients You’ll Need

Here’s what you’ll need to create your own batch of soft, chewy homemade pretzels. Each ingredient plays a vital role in achieving the perfect texture and flavor.

• Warm water: Water temperature is crucial for activating the yeast. If it’s too hot, it can kill the yeast; too cold, and it won’t activate. Aim for a comfortably warm temperature, about 110 to 115ºF. This ensures the yeast gets a good start.
• Sugar: Sugar serves as food for the yeast, helping it activate and ferment. It also adds a subtle sweetness that balances the salty pretzel flavor, enhancing the overall taste.
• Kosher salt: Essential for flavoring the dough. The salt not only enhances the flavor but also helps to control the yeast activity, contributing to the pretzel’s structure.
• Active dry yeast: This is what makes your dough rise! You can use instant yeast, but be aware that your pretzels might turn out a tad fluffier instead of perfectly chewy. Active dry yeast provides the necessary leavening for a light, airy texture.
• All-purpose flour: Measuring your flour correctly is essential for a consistent result. Too much flour can result in a dry and crumbly dough, leading to tough pretzels. Not enough, and your dough will be wet, sticky, and difficult to handle. Precise flour measurement is key to achieving the right consistency.
• Butter: Melt the butter and allow it to cool slightly before incorporating it into the dough. The butter adds richness and tenderness, contributing to the soft texture of the pretzels.
• Baking soda: The baking soda bath is the secret to achieving that distinct golden-brown color and the signature crispy-on-the-outside, chewy-on-the-inside texture. Don’t skip this step; it’s what makes a pretzel a pretzel!
• Egg yolk + water: This egg wash gives the pretzels a shiny, golden finish and helps the salt adhere to the surface. A simple yet effective step to make your pretzels visually appealing.
• Pretzel salt: For sprinkling on the dough before baking. You can also use kosher salt, but for that classic pretzel taste and flavor, I highly recommend using pretzel salt. It provides the perfect salty crunch that complements the soft interior.

See the recipe card for full information on ingredients and quantities.

Overview of How to Make Homemade Pretzels

Making homemade soft pretzels is a rewarding experience. Here’s an overview of the process to give you a clear roadmap before you start. I used a stand mixer with the dough hook attachment, but you can definitely make the dough by hand, too.

1. Activate the yeast: In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and salt. Sprinkle the yeast on top of the mixture. Allow the yeast mixture to sit undisturbed until it forms a foamy layer. This indicates the yeast is active and ready to work its magic.
2. Add the flour and melted butter: Mix on low speed just until combined. Alternatively, stir with a wooden spoon until a dough forms. Be careful not to overmix at this stage; just ensure the ingredients are well combined.
3. Knead the dough: Increase the speed to medium and continue mixing until the dough is smooth and pulls away from the side of the bowl. If not using a stand mixer, knead by hand on a floured surface for about 8-10 minutes. Kneading develops the gluten, which is essential for that chewy pretzel texture.
4. Allow the dough to rise: Choose a warm, dark place for optimal rising, such as a turned-off oven or a warm corner of the kitchen. The dough should double in size within approximately 1 hour. A good rise ensures a light and airy pretzel.

5. Preheat the oven and prepare your baking sheets: Preheat the oven to 450ºF. Line two sheet trays with parchment paper and then grease them lightly with vegetable oil. This prevents the pretzels from sticking and ensures even baking.
6. Make a baking soda bath: Use a large, heavy-bottomed pot for the water and baking soda mixture. Whisk the water and baking soda until fully dissolved and the mixture comes to a rolling boil. This alkaline bath is what gives pretzels their unique flavor and color.
7. While the water comes to a boil, shape the pretzels (see below): Shaping the pretzels while the water heats up optimizes your time in the kitchen.
8. Plunge the pretzels, one by one, into the boiling water for 30 seconds: Remove each of them from the water using a large slotted spoon and return them to the cookie sheet. This step is critical for the pretzel’s texture and flavor.
9. Apply egg wash and sprinkle them with salt: Sprinkle the salt immediately after applying the egg wash to ensure it sticks. The egg wash adds shine, and the salt provides that classic pretzel taste.

10. Bake for 12 to 14 minutes: Keep an eye on the pretzels in the oven, as baking times may vary. Look for a dark-golden brown color. Remove them from the oven and let cool slightly before serving.

Now all that’s left to do is decide if you’re going to dip and dunk your perfect homemade pretzels in mustard or beer cheese sauce, or if you’re going to keep it simple and just dig right in!

How to Shape Soft Pretzels

Soft pretzels come in every shape and size. Whether you like twists, bites, or bagels, there are endless ways to experiment. We’ve mastered soft pretzel twists, soft pretzel bites, and even the famous soft pretzel bagels (these are a must!).

In this recipe, I’ve stuck to the classic soft pretzel shape and detailed the process below:

1. Divide: Begin by dividing the dough into equal-sized balls
2. Roll: Roll each ball on an un-floured work surface (this is key, as you need the dough to cling to the work surface and not slip) into a 24-inch rope. This will seem way too long but trust me!
3. Form a “U” Shape: Hold both ends of the rope and form a “U” shape.

4. Twist: Holding the two ends of the rope, cross them together and downward then firmly pinch the ends into the tops of the pretzels

Tips for Perfect Pretzels

To ensure your homemade soft pretzels turn out perfectly every time, here are some essential tips to keep in mind during the baking process:

• Use a kitchen thermometer to ensure the water is in the correct temperature range for yeast activation. This ensures the yeast is active and your dough rises properly.
• When proofing the yeast, look for a foamy layer on the water’s surface after a few minutes. This indicates the yeast is active.
• Knead the dough until it’s smooth and elastic. This helps develop gluten for a chewy texture. Don’t rush this step!
• Allow the dough to rise in a warm, draft-free area for optimal fermentation. See how I use my dryer to proof dough! A warm environment promotes a good rise.
• Stick to the 30-second boiling time for each pretzel. If you boil them longer than 30 seconds your pretzels will have a metallic taste. Accurate timing is crucial to avoid unwanted flavors.

Make-Ahead and Freezing Instructions

Homemade soft pretzels are delicious, and these tips make it easy to enjoy them whenever you want.

Baked and cooled pretzels freeze well for up to 3 months. To reheat, bake frozen pretzels at 350°F for 20 minutes or until warmed through. Alternatively, microwave frozen pretzels until warm.

For make-ahead convenience, the pretzel dough can be prepared in advance. Simply cover it and refrigerate for up to one day or freeze it in an airtight container for 2-3 months. When using frozen dough, thaw it in the refrigerator overnight. While still cold, shape the refrigerated dough into your desired shape. Allow an additional hour for the pretzels to puff up before the baking soda bath and baking.

Common Questions About Making Pretzels

Here are some common questions and solutions to help you troubleshoot any challenges you might encounter while baking soft pretzels.

Could these be made ahead and reheated?

These pretzels are definitely best when enjoyed on the day they’re baked. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. For warm pretzels, drizzle water over the pretzel and wrap in foil. Reheat at 325°F for five minutes until they’re warmed through.

Can I use a package of quick rise yeast instead?

You’d just want to use about 25% less than the recipe states, and you just add it to the dry ingredients (no need to mix it at the beginning with the wet).

How can I make cinnamon sugar pretzels?

To make cinnamon-sugar pretzels, brush the baked pretzels with melted butter then sprinkle them with cinnamon-sugar.

Related Recipes To Try Next

If you enjoyed this easy homemade soft pretzel recipe, here are some other delicious recipes you might want to try next:

• Pumpkin Spice Pretzel Bites
• Easy Pull-Apart Pretzel Rolls
• Easy Pizza Dough Soft Pretzel Bites
• The Ultimate Pizza Dough
• Easy Homemade Bagels

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