Save Warm, golden-brown pretzels with a soft, chewy interior and classic salty crust—perfect for snacking or sharing.
This recipe brings back fond memories of cozy family gatherings where everyone enjoyed fresh pretzels.
Ingredients
- Dough: 1 ½ cups (360 ml) warm water (about 110°F/43°C), 2 ¼ tsp (7 g, 1 packet) active dry yeast, 1 tbsp (12 g) granulated sugar, 4 cups (500 g) all-purpose flour, 1 tsp (6 g) fine sea salt, 2 tbsp (28 g) unsalted butter, melted
- Boiling & Topping: 10 cups (2.4 L) water, ⅔ cup (90 g) baking soda, 1 egg yolk beaten with 1 tbsp water, coarse sea salt for sprinkling
Instructions
- Step 1:
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Step 2:
- Add flour, salt, and melted butter. Mix with a wooden spoon until a shaggy dough forms.
- Step 3:
- Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Step 4:
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Step 5:
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Step 6:
- In a large pot, bring 10 cups water and baking soda to a boil.
- Step 7:
- Punch down the dough and divide into 8 equal pieces. Roll each into a 20-inch (50 cm) rope.
- Step 8:
- Shape each rope into a pretzel: form a U, twist the ends twice, then press onto the bottom of the U.
- Step 9:
- Carefully dip each pretzel into the boiling baking soda solution for 30 seconds use a slotted spatula to transfer to prepared baking sheets.
- Step 10:
- Brush pretzels with egg wash and sprinkle generously with coarse salt.
- Step 11:
- Bake for 12–15 minutes, until deep golden-brown.
- Step 12:
- Cool slightly on a wire rack before serving.
Save This recipe has always been a favorite during family game nights and celebrations.
Required Tools
Large mixing bowl measuring cups and spoons wooden spoon stand mixer with dough hook (optional) large pot slotted spatula baking sheets parchment paper pastry brush
Allergen Information
Contains Wheat (gluten) Eggs Milk (butter) May contain traces of nuts or soy if ingredients are processed in shared facilities Always double-check labels for allergens
Nutritional Information
Calories 220 Total Fat 3 g Carbohydrates 42 g Protein 6 g per pretzel
Save Enjoy your homemade soft pretzels fresh out of the oven for the best taste and texture.
Recipe FAQs
- → How do you achieve the classic pretzel crust?
Dipping the shaped dough into a boiling baking soda solution before baking creates the distinctive brown crust and slight chewiness.
- → Can the pretzels be flavored differently?
Yes, after baking, you can brush them with melted butter and coat with cinnamon sugar for a sweet variation or top with coarse salt for a traditional taste.
- → What is the best way to store leftover pretzels?
Wrap cooled pretzels tightly and freeze. Reheat baked pretzels in a 350°F oven for 5–7 minutes when ready to serve.
- → Is kneading essential for this dough?
Kneading develops gluten, giving the dough elasticity and the chewy texture characteristic of soft pretzels.
- → Why use an egg wash before baking?
Brushing with egg wash helps the pretzels develop a glossy, golden-brown finish during baking.