Description
This recipe for homemade soft pretzels delivers a perfectly chewy and golden treat with a traditional baking soda bath that creates their signature crust. Easy to prepare in under an hour, these pretzels are ideal snacks or party bites that pair beautifully with mustard or cheese sauce. The dough is soft, slightly sweetened, and yields eight delicious pretzels with a shiny, golden finish.
Ingredients
Dough Ingredients
- 1 1/2 cups Lukewarm Water
- 2 1/4 tsp Instant Quick Rise Yeast (1 packet)
- 1 tsp Salt
- 1 tbsp Granulated Sugar
- 4 cups Bread Flour
Baking Soda Bath
- 8 cups Water
- 4 tbsp Baking Soda
Topping
- 1 Large Egg Yolk
- 1 tbsp Water
- 2 tbsp Pretzel Salt
Instructions
- Mix the Dough: In the mixing bowl of a stand mixer, whisk together lukewarm water, instant yeast, salt, and granulated sugar. Let this mixture sit for 1-2 minutes to activate the yeast.
- Knead the Dough: Add bread flour into the bowl. Using the dough hook attachment, mix on low speed until dough forms, then increase to medium speed and continue mixing for 4-5 minutes until the dough is soft, smooth, and pulls away from the sides. If sticky, add up to 2 tablespoons more flour. Alternatively, combine ingredients and knead by hand on a floured surface for 5-7 minutes until smooth.
- Rest the Dough: Shape the dough into a ball, cover with a clean kitchen towel, and let it rest for 15-20 minutes to relax the gluten.
- Preheat Oven and Prepare Baking Sheets: Adjust oven rack to the second level from the bottom (just above center) and preheat oven to 450ºF. Line two baking sheets with silicone baking mats or parchment paper sprayed with flour-based baking spray to prevent sticking.
- Prepare Baking Soda Bath and Egg Wash: In a large pot, combine water and baking soda and bring to a boil. Meanwhile, whisk together egg yolk and water in a small bowl and set aside for egg wash.
- Divide the Dough: Using a bench scraper or sharp knife, cut the dough into 8 equal pieces, shaping them as triangular scones or weighing each for uniform size.
- Shape Pretzels: Roll each piece into a 24-inch rope. Form a teardrop shape by overlapping ends, twist once, then fold the ends down past the bottom of the loop and press gently to seal. Place shaped pretzels on prepared baking sheets.
- Boil Pretzels in Baking Soda Bath: Place each pretzel, one at a time, into the boiling baking soda solution for no more than 30 seconds. Remove with a slotted spatula or mesh strainer, letting excess water drip off, then return pretzels to the baking sheets. The pretzels will slightly puff during this process.
- Apply Egg Wash and Salt: Brush each pretzel with the egg wash for a shiny finish and sprinkle generously with pretzel salt.
- Bake: Bake pretzels for 12-14 minutes at 450ºF or until they turn a medium golden brown with a shiny crust.
- Cool and Serve: Transfer the pretzels to a wire cooling rack to cool slightly before serving. Enjoy with mustard, cheese sauce, or your favorite dipping sauces.
- Storage Instructions: Keep leftover pretzels in a well-sealed container at room temperature for up to 3 days, reheating in the microwave for 10-15 seconds. To freeze, let pretzels cool completely, wrap in plastic wrap, place in an airtight container or bag, and freeze up to 1 month. Reheat frozen pretzels in a 350ºF oven for 10-12 minutes.
Notes
- Ensure the water for the yeast is lukewarm to activate yeast properly but not kill it.
- Do not leave pretzels in the baking soda bath longer than 30 seconds to avoid overly soft crusts.
- Using a silicone baking mat prevents sticking better than parchment paper alone.
- Adjust flour amount to achieve a soft but not sticky dough.
- Egg wash helps achieve the classic shiny pretzel crust and improves adherence of pretzel salt.
- Freezing pretzels is an excellent way to preserve leftovers; just ensure they are completely cooled before freezing.
