There’s just something magic about pulling a tray of Basic Soft Pretzels out of your own oven. These golden, chewy knots are a game changer—soft, pillowy inside, with a signature salty crust that tastes like pure comfort. With this classic recipe, you can bring a taste of the bakery right into your kitchen, using pantry staples and a few simple techniques. Trust me, once you’ve experienced the aroma and flavor of Basic Soft Pretzels fresh from the oven, you’ll never look back!
Ingredients You’ll Need
Making Basic Soft Pretzels at home is surprisingly straightforward, and every ingredient truly matters—from the yeast that gives our pretzels lift, to the baking soda bath that creates that irresistible crust. Here’s what you’ll need and why each item deserves a spot in your bowl:
- Warm Water (1 1/2 cups, 110°F): The perfect temperature helps activate the yeast and starts the dough off right.
- Active Dry Yeast (1 packet / 2 1/4 teaspoons): This little powerhouse gives the pretzels their classic rise and fluffy texture.
- Salt (1 teaspoon): Essential for balancing flavor; don’t skip it for authentic taste.
- Granulated Sugar (1 tablespoon): Gives the yeast food to munch on as the dough rises, enhancing flavor and tenderness.
- All-Purpose Flour (4 cups): Provides structure for a classic, chewy pretzel bite.
- Baking Soda (2/3 cup, for water bath): The secret to that signature pretzel crust—don’t use less, the magic is in the bath!
- Large Egg, Beaten (1, for egg wash): Brushes onto the pretzels before baking to give that gorgeous golden sheen.
- Coarse Salt (for topping): Crunchy, briny, and entirely necessary for that authentic pretzel experience.
How to Make Basic Soft Pretzels
Step 1: Activate the Yeast
Start by combining warm water, active dry yeast, salt, and granulated sugar in a large bowl. Give everything a gentle stir, then let it sit undisturbed for about 5 minutes. You’ll know your yeast is ready for action when it’s looking foamy and bubbly on top—the sign that your Basic Soft Pretzels are off to a strong start!
Step 2: Mix and Knead the Dough
Gradually add your all-purpose flour, one cup at a time, mixing as you go. As the dough comes together, it will get a bit sticky—perfect for kneading. Move your dough to a floured surface and knead for 5 to 7 minutes, until it feels smooth and elastic beneath your hands. This step is where your pretzels earn their irresistible chewy bite.
Step 3: Let the Dough Rise
Pop your dough into a greased bowl and cover it with a clean towel. Find a cozy, warm spot for it to rise, and let it sit for about an hour. You’re looking for the dough to double in size—waiting patiently here really pays off with lighter, fluffier Basic Soft Pretzels in the end.
Step 4: Shape the Pretzels
Once your dough has risen, transfer it to your work surface and divide it into 8 equal pieces. Roll each piece gently into a long, 20-inch rope. Now, for the iconic pretzel shape: loop each rope into a U, cross the ends, and press them onto the bottom of the U. It’s easier (and more fun!) than it sounds.
Step 5: Prepare the Baking Soda Bath
Bring a big pot of water to a boil, then add the baking soda—carefully, as it will bubble vigorously. Using a slotted spatula, gently lower each shaped pretzel into the water for 20 to 30 seconds. This unique step creates the pretzels’ signature chewy crust and gorgeous color—don’t skip it!
Step 6: Egg Wash and Topping
Arrange your bathed pretzels on two parchment-lined baking sheets. Brush each one generously with beaten egg, giving them a glossy finish. Sprinkle with coarse salt so every bite bursts with that classic pretzel flavor.
Step 7: Bake to Golden Perfection
Bake your pretzels at 450°F for 12 to 15 minutes. Keep an eye out for that deep golden hue and irresistible aroma filling your kitchen. Once baked, let them cool for a few minutes (if you can wait!) before digging in.
How to Serve Basic Soft Pretzels
Garnishes
Classic Basic Soft Pretzels are perfection with a generous sprinkle of coarse salt, but why not mix it up? Try a brush of melted butter as they come out of the oven for a rich finish, or swap the salt for a sweet touch of cinnamon sugar for dessert-style pretzels. Even fresh herbs or a dusting of grated parmesan can take your pretzels to the next level.
Side Dishes
These pretzels are delicious alongside so many things! Serve them with your favorite cheese sauce for dipping, a tangy mustard, or a bowl of warm soup for a truly comforting meal. They’re wonderful as a hearty snack, but also make a playful addition to any appetizer spread.
Creative Ways to Present
Turn your Basic Soft Pretzels into a memorable centerpiece by piling them high on a wooden board with a selection of dips (think honey mustard, spicy cheese, or chocolate sauce). Smaller pretzel bites also make fantastic party snacks, or twist the dough into fun shapes if you want to personalize your pretzel platter.
Make Ahead and Storage
Storing Leftovers
Store cooled, leftover Basic Soft Pretzels in an airtight container at room temperature for up to 2 days. Their texture is best on day one, but a quick warm-up can revive them beautifully!
Freezing
For maximum flexibility, you can freeze pretzels after shaping but before the baking soda bath. Flash-freeze them on a tray, then transfer to a freezer bag. When ready to bake, thaw, dip in the baking soda bath, top, and bake as usual. Already-baked pretzels can be frozen, too—just wrap tightly and store for up to 2 months.
Reheating
Nothing beats a warm Basic Soft Pretzel! To reheat, simply pop them in a 300°F oven for 5 to 10 minutes until soft and heated through. You can also lightly sprinkle with water before warming to restore that bakery-fresh texture. A few seconds in the microwave works, but the oven delivers the best crust.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast can be swapped in for active dry. Skip the “proofing” step (you don’t have to wait for it to foam)—just mix it straight in with the flour and wet ingredients and proceed as directed.
Why do I need a baking soda bath for Basic Soft Pretzels?
The baking soda bath is what gives Basic Soft Pretzels their signature deep golden color and chewy crust. It alkalizes the outside of the dough, setting it apart from simple bread rolls.
Can I make these pretzels gluten free?
You can experiment with gluten-free all-purpose flour blends, though the texture may be a bit different than classic pretzels. Add an extra tablespoon or two of liquid if your dough feels dry, and handle it gently when shaping.
How do I get my pretzels extra soft?
For softer pretzels, slightly underbake them (stick to the lower end of the baking time) and brush them with melted butter as soon as they come out of the oven. Enjoy them while they’re still warm for the ultimate pillowy bite!
What are some fun toppings or mix-ins for Basic Soft Pretzels?
Go wild with your toppings! Beyond the classic salt, try everything bagel seasoning, sesame seeds, grated cheese, or even chopped jalapeños. For sweet pretzels, brush with butter and coat with cinnamon sugar once baked.
Final Thoughts
If you’ve never tried homemade Basic Soft Pretzels before, there’s no time like the present! They’re endlessly customizable, always comforting, and guaranteed to impress. Gather your ingredients and dive in—you’re about to fall in love with this classic snack all over again.
Print
Basic Soft Pretzels Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 pretzels 1x
- Category: Snack, Bread
- Method: Baking
- Cuisine: American, German-Inspired
- Diet: Vegetarian
Description
Learn how to make delicious soft pretzels at home with this easy recipe. These pretzels are perfect for snacking and are great for sharing with friends and family.
Ingredients
Dough:
- 1 1/2 cups warm water (110°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
Additional:
- 2/3 cup baking soda (for water bath)
- 1 large egg, beaten (for egg wash)
- coarse salt, for topping
Instructions
- Prepare the Dough: Combine warm water, yeast, salt, and sugar in a large bowl. Let sit for 5 minutes until foamy. Gradually stir in flour until a dough forms.
- Knead and Rise: Knead the dough on a floured surface for 5–7 minutes. Place in a greased bowl, cover, and let rise for 1 hour.
- Shape and Boil: Preheat oven to 450°F. Boil water with baking soda. Divide dough, shape into pretzels, boil briefly, and place on baking sheets.
- Bake: Brush with egg, sprinkle with salt, and bake for 12–15 minutes until golden brown.
- Serve: Let cool slightly before enjoying!
Notes
- For a sweeter twist, brush baked pretzels with butter and cinnamon sugar.
- Unbaked pretzels can be frozen after shaping for future use.
Nutrition
- Serving Size: 1 pretzel
- Calories: 200
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
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