why make this recipe

Soft pretzels are warm, chewy, and fun to make at home. They bake fast and please both kids and adults. If you like soft breads, you might also enjoy a simple roll recipe like 1-hour soft buttery dinner rolls.

introduction

This recipe makes 12 soft pretzels with a crisp outside and tender inside. The dough is easy to work with, and the baking soda bath gives the pretzels their classic color and flavor. Making these at home is a good way to learn dough shaping, similar to shaping swirls when you try best homemade cinnamon rolls.

how to make Homemade Soft Pretzels

Work in clean steps and keep things simple. If you have kids, let them roll the dough ropes and shape the pretzels. If you like forming small dough pieces, this is similar to the care you use for homemade gyoza.

Ingredients :

2 and a 1/4 tsp active dry yeast
2 tbsp brown sugar
1 and a 1/2 cups warm water
4 and a 1/2 cups flour
1/4 cup olive oil
2 tsp salt
6 cups water
2 tbsp baking soda
1 egg
coarse salt (for topping)
everything but the bagel seasoning (for topping)

Directions :

Start by combining the warm water, yeast, and sugar in the bowl of your stand mixer. Whisk well and then let sit for 5-10 minutes or until foamy and bubbly.
Next add the flour, olive oil, and salt to the same bowl. Put the kneading attachment on and knead for about five minutes on low or until the dough comes together into a ball. The dough should spring back when you push it with your finger. (You can also knead by hand if you don’t have a stand mixer).
Take the dough out of the bowl and add a drizzle of olive oil. Place the dough back in the bowl and cover with a damp cloth. Then put dough in a warm place to rise for an hour or until doubled in size.
After dough has risen punch it down. Section the dough into 12 even pieces with a bench scraper or a sharp knife on a floured surface.
Roll each piece into a rope (about 18-24 inches) and fold into a pretzel shape. I find it easiest to watch my video below on how to do this!
Preheat oven to 450F.
Meanwhile start boiling a pot with the water and baking soda in it. Once boiling, dip each pretzel in it for 15-30 seconds before removing onto a parchment lined baking sheet.
Immediately brush each pretzel with egg wash and top with salt and everything but the bagel seasoning.
Bake pretzels in the oven for 10-11 minutes or until golden brown.
Remove onto a wire rack to finish cooling.
Serve with your favourite dip (I did cheese) and enjoy!

how to serve Homemade Soft Pretzels

Serve pretzels warm with dips like cheese sauce, mustard, or a cinnamon butter for a sweet option. For a meal, pair pretzels with baked chicken tenders for a kid-friendly plate and easy clean-up: homemade baked chicken tenders.

how to store Homemade Soft Pretzels

Let pretzels cool fully. Store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap each pretzel and freeze up to 1 month. To reheat, bake at 300°F for 5-8 minutes or warm in a toaster oven until soft.

tips to make Homemade Soft Pretzels

Use warm water (not hot) to activate the yeast.
Measure flour by spooning it into the cup and leveling—do not pack.
Keep the baking soda bath at a gentle boil. Don’t overcook the pretzels there.
Brush the egg wash right after the soda bath so toppings stick.
For best shapes, let dough rest a few minutes before rolling.

Serving Ideas (if any)

Serve with a simple cheese dip and mustard.
Pair with homemade au gratin potatoes for a hearty meal.
Offer a sweet option: cinnamon butter or jam on the side.

Final Thoughts

Homemade soft pretzels are easy and satisfying. The steps are simple: make the dough, shape, soda bath, and bake. With a little practice your shapes will look neat and the taste will be great.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount and add it directly to the dry ingredients. It should work fine.

Q: Why do we use baking soda in the water?
A: The baking soda bath gives the pretzels their dark brown color and chewy crust.

Q: Can I make the dough ahead of time?
A: Yes. After the first rise, you can refrigerate the dough for up to 24 hours. Let it come to room temperature before shaping.

Q: Can I use whole wheat flour?
A: You can, but the texture will be denser. Try half whole wheat and half all-purpose for a good balance.

Q: How do I get very soft insides?
A: Do not overbake. Remove when the pretzels are golden and still soft to the touch.

Conclusion

For another clear soft pretzel tutorial and tips, see this thorough recipe from Sally’s Baking that shows step-by-step photos and notes: Sally’s easy homemade soft pretzels guide. If you want a buttery take and extra shaping tips, this detailed post from Sprinkle Some Sugar has good photos and tricks: buttery soft pretzels and shaping tips.