Print

Soft Pretzels Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

These soft pretzels are classic, chewy, and perfectly golden with a crisp exterior and soft interior. Made from simple ingredients, the dough is boiled briefly in a baking soda solution before baking to achieve the signature pretzel texture and flavor. Ideal for serving warm with mustard or your favorite dip.

Ingredients

Dough Ingredients

  • 2 cups warm water
  • 3 tablespoons granulated sugar, divided
  • 2 ½ teaspoons active dry yeast
  • 5 ½ cups all-purpose flour
  • 1 tablespoon salt

Boiling Solution

  • ¼ cup baking soda
  • 2 tablespoons granulated sugar (remaining from total)

Topping

  • 1 large egg
  • 1 teaspoon water
  • Coarse salt, for sprinkling

Instructions

  1. Activate Yeast: Pour warm water and 1 tablespoon of sugar into the bowl of an electric mixer fitted with a dough hook. Sprinkle yeast over the top and let it sit for 10 minutes until it becomes foamy.
  2. Make Dough: Add 1 cup of flour to the yeast mixture and mix until combined. Then add salt and the remaining flour. Beat on medium-low speed until dough pulls away from the sides. If sticky, add more flour ½ cup at a time. Knead with the dough hook for an additional 3 to 5 minutes until smooth and elastic.
  3. First Rise: Transfer dough to a bowl coated with cooking spray, cover loosely with plastic wrap or towel, and leave in a warm place for about 1 hour or until doubled in size.
  4. Shape Pretzels: Preheat oven to 450°F and line two baking sheets with parchment. Divide dough into 16 pieces (~2 ½ ounces each). Roll each piece into an 18-inch strip and shape into a pretzel. Place on baking sheets and let rise for 15 minutes.
  5. Prepare Baking Soda Bath: Boil a few inches of water in a wide shallow pan. Add baking soda and the remaining 2 tablespoons sugar.
  6. Poach Pretzels: Boil 3 to 4 pretzels at a time for 1 minute on each side in the baking soda bath. Remove with slotted spoon and place back on parchment-lined baking sheets.
  7. Apply Egg Wash & Salt: Beat egg with 1 teaspoon water and brush each pretzel with this wash. Sprinkle coarse salt on top.
  8. Bake: Bake pretzels for 12 to 15 minutes until golden brown.
  9. Cool and Serve: Let pretzels cool on a wire rack for 10 minutes. Serve warm or at room temperature with mustard or preferred dips.
  10. Storage: Best eaten the same day, but can be kept uncovered at room temperature for a few days.

Notes

  • For best texture, do not skip the baking soda bath; it creates the characteristic pretzel crust.
  • If the dough is too sticky, add flour gradually to avoid tough pretzels.
  • Use coarse salt for the classic pretzel flavor and crunch; regular table salt is not recommended.
  • These pretzels freeze well after baking; reheat to enjoy fresh.
  • Customize by adding cinnamon sugar or cheese toppings after egg wash instead of salt.

Find it online: https://bitezly.com/soft-pretzels-recipe/