Description
Homemade Soft Pretzels are a classic snack featuring a chewy, golden brown crust and a soft interior. This easy recipe guides you through making a yeast-based dough, shaping iconic pretzels, boiling in a baking soda bath for that signature texture, and baking to perfection. Perfect for serving fresh out of the oven with a sprinkling of coarse sea salt.
Ingredients
For the Dough
- 1 tablespoon granulated sugar
- 1 (¼ ounce) package active dry yeast (or 2¼ teaspoons)
- 1½ cups warm water (plus more as needed)
- 4½ cups all-purpose flour (spooned and leveled, 563g)
- 2 teaspoons fine sea salt
- ¼ cup neutral oil or unsalted butter (melted, plus more for brushing)
For Poaching
- 6 cups water
- 2 tablespoons baking soda
For Finishing
- Coarse sea salt (for sprinkling)
Instructions
- Prepare the yeast mixture: In a small bowl, combine the granulated sugar, active dry yeast, and warm water. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active. If no foam appears, discard and restart with fresh yeast.
- Make the dough: In a stand mixer bowl fitted with a dough hook, add the all-purpose flour, fine sea salt, melted oil or butter, and the yeast mixture. Mix on medium-low speed for 5 to 6 minutes until the dough is stretchy and smooth. If the dough feels too dry around 3 minutes, add one tablespoon of water.
- Knead and proof the dough: Transfer dough to a lightly floured surface and knead gently into a ball. It may be slightly sticky; add little flour only if too sticky to handle. Lightly oil a large bowl, place the dough inside, cover with a damp towel or plastic wrap, and let it rise for 60 to 90 minutes until nearly doubled in size.
- Preheat the oven: Set your oven to 450°F (232°C) and line a large baking sheet with parchment paper.
- Shape the pretzels: Turn the dough out onto a clean, unfloured surface and divide into 8 equal pieces. Roll each piece into an 18- to 20-inch rope. Form a U shape, cross the ends over each other to make a twist, then fold the twist towards you into the center loop to create the classic pretzel shape. Place shaped pretzels on the prepared baking sheet.
- Poach the pretzels: Bring 6 cups water and 2 tablespoons baking soda to a boil in a large pot. Drop each pretzel into the boiling water one at a time for 30 seconds. Remove with a slotted spoon and place back on the baking sheet. While still wet, sprinkle each pretzel with coarse salt. Use a sharp knife to cut a 4-inch slit on the bottom of each for steam release.
- Bake: Place the baking sheet in the preheated oven and bake for 14 to 16 minutes, or until the pretzels are golden brown and lightly crisp on the outside.
Notes
- Make sure your yeast is fresh and active to ensure a proper rise.
- Boiling pretzels in baking soda water is key for the traditional chewy crust and distinctive pretzel flavor.
- You can brush pretzels with melted butter immediately after baking for extra flavor and softness.
- Use coarse sea salt for authentic pretzel topping; avoid fine salt as it may dissolve too quickly during baking.
- For a softer pretzel, reduce baking time slightly and brush with butter after baking.
- If dough is too sticky, add flour sparingly to avoid tough pretzels.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
