Description
Homemade Soft Pretzels are golden brown, chewy, and buttery, made from a simple yeast dough and baked to perfection after a quick baking soda bath. Perfect for snacking or dipping!
Ingredients
Units
Scale
- 1 1/2 cups warm water (110°F/45°C)
- 1 packet active dry yeast (2 1/4 tsp)
- 1 tsp salt
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2/3 cup baking soda (for water bath)
- 1 egg yolk beaten with 1 tbsp water (egg wash)
- Coarse salt for topping
- 2 tbsp melted butter (optional, for brushing after baking)
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add salt and flour, and mix until a dough forms. Knead on a floured surface for about 5–7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Punch down dough and divide into 8 equal pieces. Roll each piece into a 20- to 24-inch rope and form into a pretzel shape.
- Carefully dip each pretzel into the boiling baking soda water for 30 seconds. Remove with a slotted spatula and place on prepared baking sheet.
- Brush with egg wash and sprinkle with coarse salt.
- Bake for 12–14 minutes, until golden brown.
- Optional: Brush with melted butter after baking for extra flavor.
Notes
- Make sweet pretzels by skipping the salt and brushing with butter and cinnamon sugar after baking.
- Dough can be refrigerated overnight after rising.
- Serve with cheese sauce, mustard, or your favorite dip.
Nutrition
- Serving Size: 1 pretzel
- Calories: 260
- Sugar: 1g
- Sodium: 900mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg