Description
Warm, chewy, and lightly salted—these homemade soft pretzels are a delightful snack or party treat. The golden exterior gives way to a pillowy interior, offering the perfect texture contrast.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (110 °F/43 °C)
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp unsalted butter, melted (optional)
- 1/3 cup baking soda (for boiling bath)
- 4 cups water (for boiling bath)
- Coarse salt, for topping
- Optional: additional melted butter for brushing, cinnamon sugar or shredded cheese for variations
Instructions
- In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy.
- Add flour, salt, and melted butter. Mix and knead until smooth and elastic (5–7 minutes by hand or 3–4 minutes in a mixer).
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour until doubled in size.
- Preheat oven to 450 °F (230 °C) and line a baking sheet with parchment paper.
- Punch down dough and divide into 8 pieces. Roll each into a 20-inch rope and twist into pretzel shapes.
- In a large pot, bring 4 cups of water and baking soda to a gentle boil. Boil each pretzel for 30 seconds per side, then transfer to baking sheet.
- Sprinkle with coarse salt or desired toppings immediately after boiling.
- Bake for 12–15 minutes until golden brown.
- Optional: Brush with melted butter after baking for added shine and softness.
Notes
- Use bread flour for chewier pretzels.
- Don’t skip the baking soda bath—it’s essential for the chewy crust and golden color.
- Try sweet or savory toppings for variety.
- Reheat in oven, not microwave, to retain texture.
Nutrition
- Serving Size: 1 pretzel
- Calories: 210
- Sugar: 1g
- Sodium: 470mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
