Homemade Soft Pretzels
This recipe produces golden-brown pretzels with a chewy texture and a shiny, salty crust. The dough is boiled briefly in baking soda water to develop its characteristic exterior before baking, resulting in a bread-like interior and a distinctive presentation.
Equipment
- Mixing bowl
- Kitchen Scale
- Saucepan
- Baking sheet
- Parchment paper
- Brush
- Cooling rack
Ingredients
- 4 cups all-purpose flour for the dough
- 1 teaspoon instant yeast activates quickly, no proofing needed
- 1 teaspoon salt for flavor
- 1 ½ cups warm water about 110°F or 43°C
- 2 tablespoons baking soda for boiling water bath
- coarse sea salt to taste for sprinkling before baking
- 1 egg beaten egg for brushing before baking
Instructions
- In a large mixing bowl, combine the flour, instant yeast, and salt. Mix gently to distribute evenly.
- Pour in the warm water and stir with a spoon until a shaggy dough forms. Then, knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
- Place the dough back into a greased bowl, cover with a damp towel, and let it rest for 10 minutes to relax the gluten.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope about 24 inches long, then shape into pretzels by forming a U, crossing the ends over, and pressing to seal.
- Bring a large saucepan of water to a boil, then carefully stir in the baking soda. Reduce heat to a simmer.
- One by one, gently lower the pretzels into the baking soda water for 30 seconds, then lift them out with a slotted spoon and place on the prepared baking sheet. This creates their shiny, chewy crust.
- Brush each pretzel with the beaten egg for a glossy finish, then sprinkle generously with coarse sea salt.
- Bake the pretzels in the preheated oven for 12-15 minutes, until they are deep golden brown and fragrant.
- Remove the pretzels from the oven and transfer them to a wire rack to cool slightly for 5 minutes before serving.
- Enjoy these warm, chewy pretzels plain or with your favorite dips — they’re best enjoyed fresh out of the oven!
Notes
To customize, try adding cinnamon sugar before baking or cheese topping after baking. Store leftovers in an airtight container for up to two days, reheating briefly in the oven for optimal texture.