Soft pretzels, warm from the oven, are a classic comfort food. This recipe delivers that authentic, chewy texture and signature flavor using just eight ingredients. Whether you’re hosting a game day party or craving a satisfying snack, these homemade pretzels are surprisingly easy to make and guaranteed to impress.
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Why Homemade Matters
Pretzels aren’t just about taste; the process is rewarding. Making them from scratch lets you control the ingredients and enjoy a fresher, more flavorful result than store-bought options. The brief boil in a baking soda solution is the key: it creates that distinctive golden-brown crust and slightly alkaline flavor that defines a true soft pretzel.
Ingredients You’ll Need
This recipe relies on basic pantry staples:
- All-purpose flour: Accurate measurement is crucial; use a scale (563g) or the spoon-and-level method to avoid dense pretzels.
- Granulated sugar: A touch of sweetness balances the saltiness.
- Active dry yeast: Proofing ensures freshness; if it doesn’t foam, start over.
- Melted butter or neutral oil: Adds richness and chewiness.
- Water: For the dough and the boiling bath.
- Baking soda: The secret to the pretzel’s color and flavor.
- Sea salt: Fine salt in the dough, coarse salt for finishing.
Making the Dough
- Activate the yeast: Combine sugar, yeast, and warm water in a small bowl; let it foam for 5 minutes.
- Mix the dough: In a stand mixer (or by hand), combine flour, salt, oil, and the yeast mixture. Mix for 5-6 minutes until stretchy and smooth. Add water, one tablespoon at a time, if the dough is too dry.
- First rise: Knead briefly, then place in an oiled bowl, cover, and let rise for 60-90 minutes until almost doubled.
Shaping the Pretzels
- Divide and roll: Divide the dough into eight equal pieces. Roll each into an 18-20 inch rope.
- Form the U-shape: Bend the rope into a U.
- Twist and fold: Cross the ends over each other, leaving a loop, then wrap them around again. Fold the twist down into the center to create the pretzel shape.
The Baking Soda Bath
Boiling the pretzels in a baking soda solution is non-negotiable. It’s what sets them apart. Bring 6 cups of water and 2 tablespoons of baking soda to a boil. Drop one pretzel at a time for 30 seconds, then transfer to a parchment-lined baking sheet. Sprinkle with coarse salt and cut a slit to allow steam to escape.
Bake and Enjoy
Bake at 450°F (232°C) for 14-16 minutes until golden brown. Serve warm with melted butter, honey mustard, or your favorite dip.
Storage Tips
Store cooled pretzels in an airtight container at room temperature for up to two days, or freeze for up to three months.
Homemade soft pretzels offer a satisfying combination of effort and reward. The process may seem slightly involved, but the result—warm, chewy, and flavorful—is well worth the time. Don’t be afraid to experiment with toppings, from classic salt to everything seasoning.
