Craving the perfect snack that’s both comforting and satisfying? This Homemade Soft Pretzel Recipe is exactly what you need to master in your kitchen! Imagine sinking your teeth into a warm, buttery, and salty pretzel with that signature soft, chewy interior. It’s easier to achieve at home than you might ever have believed!

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Beyond soft pretzels, have you ever considered diving into the world of making other classic snacks from scratch? You’ll be amazed at how rewarding it is! For instance, try this fantastic Crumpet Recipe for a delightful breakfast or these Homemade Tater Tots for a fun, crispy side dish.

The Ultimate Guide to Making Irresistible Homemade Soft Pretzels

Do you have a personal culinary “bucket list”? A curated collection of dishes, breads, or treats you dream of crafting in your own kitchen one day? For many home bakers and food enthusiasts, mastering the art of the perfect soft pretzel often sits high on that list.

My own cooking bucket list has certainly evolved over the years; some items are joyfully checked off, while new, exciting challenges are added. Yet, one aspiration consistently remained: the creation of classic homemade soft pretzels. While I’ve ventured into pretzel-inspired recipes before, such as these delicious Jalapeno Stuffed Taco Soft Pretzel Sticks, they didn’t quite capture the authentic, traditional experience of a truly classic soft pretzel.

But the wait is over! With this comprehensive guide and recipe, I can finally cross “Homemade Soft Pretzels” off my list. What surprised me most was how approachable the process turned out to be. For too long, the idea of making pretzels from scratch seemed daunting, almost like a professional baking endeavor. However, the reality is far from it, and I’m thrilled to share how simple and immensely satisfying it is to bring this iconic snack to life in your home kitchen.

The Joy of Baking and a Great Resource: Ready, Set, Dough!

For those who find comfort and joy in the aroma of freshly baked bread, the world of dough is truly a love language. Discovering reliable resources that simplify the baking process can be a game-changer, especially for aspiring bakers. A fantastic example is Rebecca Lindamood’s cookbook, Ready, Set, Dough!. Having previously enjoyed her other works, like “Not Your Mama’s Canning Book” (which features incredible recipes such as these Candied Jalapenos), I had high expectations, and this book certainly delivered.

This cookbook is a treasure trove, offering everything from essential traditional breads, like wholesome whole wheat and classic sandwich loaves, to more specialized doughs for English muffins and bagels. It even includes six distinct cornbread recipes, ensuring there’s a bread for virtually every occasion and craving. What makes it particularly valuable is its focus on the beginning baker, breaking down complex processes into manageable steps. This emphasis on simplicity and clear guidance empowers anyone, regardless of their baking experience, to confidently create delicious bread at home.

I’ve marked countless recipes in this book, and even my children eagerly anticipate which creation we’ll tackle next. If you have a passion for baking bread, or if you’re eager to embark on your bread-making journey, “Ready, Set, Dough!” is an exceptional resource that will undoubtedly inspire and guide you.

How to Make Soft Pretzels: The Dough and First Rise

Crafting homemade soft pretzels begins with a simple yet foundational dough. The magic truly starts here, transforming basic ingredients into something extraordinary. The process is straightforward, whether you prefer the convenience of a stand mixer or the tactile satisfaction of kneading by hand.

1. Preparing the Dough: Begin by combining the essential dry ingredients – bread flour, a touch of sugar for flavor and browning, salt for taste, and yeast to give the pretzels their airy texture. These are typically mixed together in a large bowl. Then, warm whole milk and water are introduced, carefully incorporated until a soft and cohesive dough forms. If you’re using a stand mixer with a dough hook, this stage involves kneading for several minutes until the dough achieves a smooth, elastic consistency. For those kneading by hand, the effort is just as rewarding, developing the gluten needed for that characteristic pretzel chew.
2. First Rise (Bulk Fermentation): Once your dough is perfectly kneaded, it’s time for its first crucial rise. Transfer the dough to a lightly oiled, clean bowl, ensuring it has ample space to expand. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. This initial rise typically takes about an hour, during which the dough will generously double in size, becoming light and puffy. A warm environment can sometimes even speed up this process, so keep an eye on it!
3. Dividing the Dough: After the dough has completed its first rise, gently punch it down to release the trapped air. Transfer it to a lightly floured work surface. Using a sharp knife or a bench scraper, divide the dough into 12 equal pieces. Uniformity here helps ensure your pretzels bake evenly and consistently.
4. Initial Shaping and Second Rise: Each of these smaller dough portions will then be shaped into individual pretzels. The shaping process, which we’ll detail further, is simpler than it appears and becomes intuitive after a few tries. Once shaped, the pretzels are placed on a prepared baking sheet. They then undergo a second, shorter rise, allowing them to puff up slightly again before the next critical steps.

The Baking Soda Bath and Golden Perfection

The iconic chewy texture and beautiful golden-brown crust of a soft pretzel are not achieved by baking alone. The secret lies in a special pre-baking treatment: the baking soda bath. This step is what truly transforms ordinary dough into a classic pretzel.

1. The Boiling Water Bath: In a large, non-reactive pot (stainless steel is ideal), bring a generous amount of water to a rolling boil. Once boiling, carefully add baking soda to the water. This creates an alkaline solution that helps break down the proteins on the dough’s surface, contributing to the pretzel’s distinctive flavor and encouraging the rich Maillard reaction during baking.
2. Boiling the Pretzels: Gently drop the shaped pretzels, a few at a time to avoid overcrowding, into the simmering baking soda solution. Allow them to boil for approximately 1 minute per side. This brief dip is crucial for developing the chewy crust.
3. Egg Wash and Salt Application: Once boiled, carefully remove the pretzels with a slotted spoon and place them back on the prepared baking sheets. While still damp, brush each pretzel generously with an egg white wash (lightly whisked until frothy). This provides a beautiful sheen and helps the salt adhere. Immediately sprinkle with your choice of salt – traditional pretzel salt or coarse kosher salt works wonderfully.
4. Baking to Golden Brown: Transfer the baking sheets to a preheated oven. The pretzels will bake until they achieve a magnificent golden-brown hue, indicating a perfectly cooked exterior and a tender interior. This typically takes around 20 minutes, but you can bake them slightly longer for a deeper, darker crust if preferred.
5. The Buttery Finish: The final touch, and arguably one of the best, occurs as soon as the pretzels emerge from the oven. While still piping hot, give each pretzel a generous brush of melted butter. This not only enhances the flavor but also adds a wonderful glossy finish, making them utterly irresistible. After this, transfer them to a wire rack to cool slightly before serving warm.

Mastering the Art of Pretzel Shaping

For many, the iconic shape of a pretzel seems the most intimidating part of the homemade process. However, I assure you, it’s surprisingly simple and becomes quite intuitive after shaping just a couple of pretzels. Don’t be afraid to experiment; even imperfect pretzels taste absolutely delicious!

1. Roll into a Long “Snake”: Take one of your divided dough pieces. On a lightly floured surface, begin rolling it out with your hands, applying gentle, even pressure from the center outwards. Aim for a long, thin, snake-like rope, ideally about 20-24 inches (50-60 cm) in length and roughly the thickness of your index finger. While consistency is good, don’t strive for absolute perfection; slight variations add character.
2. Form a “U” Shape: Carefully lift the dough rope and lay it on your work surface to form a large “U” shape, ensuring the open ends are pointing away from you.
3. Twist the Ends: Grasp both ends of the “U” simultaneously. Bring them up and over the top section of the “U”, then twist them together twice. The most traditional pretzel shape typically involves two twists, creating that characteristic intertwined look. However, if you accidentally twist three times, or even four, it will still result in a perfectly tasty pretzel!
4. Fold and Secure: After twisting, take the twisted ends and fold them back down, pressing them gently but firmly onto the bottom curve of the “U” shape. This secures the pretzel’s form. Ensure they are pressed enough to adhere but not so hard that they lose their delicate structure.
5. Arrange for Second Rise: Carefully transfer your perfectly shaped pretzels to the prepared baking sheets, leaving a little space between each to allow for their final rise and subsequent expansion during baking. Repeat the process with the remaining dough pieces.

Expert Tips and Creative Variations for Your Best Pretzels Yet

Making homemade soft pretzels is a delightful experience, and with a few extra tips and creative variations, you can elevate your baking to new heights. Whether you’re looking for a quick alternative shape, exciting flavor profiles, or guidance on storing your delicious creations, these insights will help you craft your best pretzels yet.

Shape it Your Way: Beyond the Traditional Loop

While the classic pretzel knot is iconic, don’t feel limited! If you’re short on time or prefer a different presentation, consider these easy alternatives:

• Pretzel Rods: Simply cut the rolled-out dough “snakes” into longer, straight rods instead of shaping them into knots. These are fantastic for dipping!
• Pretzel Bites: For bite-sized snacks perfect for parties or little hands, cut the dough ropes into small, 1-inch pieces. These require less boiling time (about 45 seconds per side) and will bake faster, typically in just 8-10 minutes. Adjust boiling and baking times accordingly to ensure they are golden and cooked through.

Unleash Your Inner Flavor Creator

The beauty of homemade pretzels is the endless possibilities for customization:

• Sweet Sensations: For a delightful treat, skip the coarse salt and generously sprinkle your boiled and egg-washed pretzels with a cinnamon-sugar mixture before baking. This yields a dessert-like pretzel that pairs wonderfully with a cup of coffee or hot cocoa.
• Savory Delights: Infuse your melted butter with minced garlic for aromatic garlic butter pretzels – a true crowd-pleaser! Alternatively, before baking, you can replace the pretzel salt with savory toppings like everything bagel seasoning for a complex flavor, or simple sesame seeds or poppy seeds for a subtle nutty crunch.
• Dipping Sauces: Elevate your pretzel experience with an array of dipping sauces. Classic options include tangy mustard (Dijon, honey mustard, or spicy brown), warm cheese sauce, or even a sweet cream cheese glaze for cinnamon sugar pretzels.

The Salt Debate: Pretzel Salt vs. Kosher Salt

Authentic pretzel salt has a large, irregular crystalline structure that adheres beautifully and provides an intense burst of salty flavor. However, it’s not always readily available in every grocery store. Don’t fret if you don’t have it!

I often use coarse kosher salt, and I honestly find the results to be incredibly satisfying. The larger flakes of kosher salt mimic the texture of pretzel salt surprisingly well and provide excellent flavor. If you’re keen on finding genuine pretzel salt (affiliate link), it’s easily found online and can be a fun addition to your pantry for future pretzel adventures.

Storing and Reheating Leftovers (If There Are Any!)

It’s a common phenomenon that a batch of homemade soft pretzels tends to disappear within hours! But on the rare occasion you have leftovers, proper storage and reheating will keep them delicious:

• Storage: Store cooled pretzels in a paper bag at room temperature for up to a day to maintain their crust, or in an airtight container for up to 2-3 days. Avoid plastic wrap for initial storage as it can make them soggy.
• Reheating: To bring them back to their fresh-from-the-oven glory, lightly mist the pretzels with water. Wrap them loosely in aluminum foil and bake in a 250ºF (120ºC) oven for about 10-15 minutes, or until warmed through and softened. The misting helps rehydrate the crust and keeps them from drying out.

With these tips and tricks, your homemade soft pretzels will be a consistent success, delighting everyone who tries them!

Looking for More Perfect Dough Recipes?

If you’ve enjoyed the process of making these soft pretzels, you’re likely to love experimenting with other homemade dough recipes:

• The Best Homemade Pizza Dough
• Classic White Bread Recipe
• Fluffy Homemade Hamburger Buns
• Easy Focaccia Bread Recipe
• Delectable Monkey Bread Recipe

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Soft Pretzel Recipe

5 from 1 vote

Author:
Deborah Harroun

Prep Time:
30 minutes

Cook Time:
40 minutes

Raising Time:
1 hour 20 minutes

Total Time:
2 hours 30 minutes

Servings:
12 pretzels

Course:
Bread

Cuisine:
American

Print Recipe
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If you’re searching for the ultimate comfort snack, this Soft Pretzel Recipe is a must-make! Buttery, perfectly salty, and incredibly soft, these homemade pretzels are surprisingly easy to create right in your kitchen.

Ingredients

• 4 cups (1 lb 1 oz or 482 g) bread flour
• 1 tablespoon (13 g) sugar
• 1 1/4 teaspoon (8 g) kosher salt
• 2 teaspoons (8 g) active dry or instant yeast
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) hot tap water
• 2 quarts (1.89 L) water (for boiling)
• 2 tablespoons (28 g) baking soda (for boiling)
• 1 egg white, whisked until frothy
• Pretzel salt or coarse kosher salt, for sprinkling
• 6 tablespoons (90 ml) melted butter, for brushing

Instructions

1. In the bowl of a stand mixer, or a large mixing bowl, whisk together the bread flour, sugar, 1 1/4 teaspoon kosher salt, and yeast.
2. With a sturdy wooden spoon, gradually stir in the whole milk and hot tap water until a shaggy, soft dough forms.
3. If using a stand mixer, attach the dough hook and knead the dough on medium-low speed for 5 to 8 minutes, until the dough is smooth, soft, and slightly tacky. If kneading by hand, continue kneading on a lightly floured surface until the dough is smooth and elastic.
4. Transfer the dough to a large, clean bowl that has been lightly oiled. Cover the bowl with a tea towel or plastic wrap and place it in a warm, draft-free location. Allow the dough to rise until it has doubled in size and appears puffy, which should take approximately 1 hour.
5. While the dough is rising, prepare two large baking sheets by lining them with Silpat liners or parchment paper. Set them aside.
6. Once the dough has risen, gently turn it out onto a clean work surface. Use a bench knife or sharp knife to divide the dough into 12 equal pieces.
7. Working with one piece of dough at a time, roll it between your hands and the work surface into a long, snake-like rope. Aim for a length of about 20-24 inches (50-60 cm) and the circumference of your index finger, striving for even thickness.
8. Lay the dough rope into a “U” shape. Take the two ends, cross them over each other, and twist them together twice. Then, fold the twisted ends down to the bottom curve of the “U” shape and gently press to secure them in place.
9. Carefully transfer the shaped pretzel dough to the prepared baking sheets, placing about 6 pretzels on each sheet. Ensure there is a little space between them to allow for their final rise. Repeat with the remaining dough pieces.
10. Once all the pretzels are shaped, cover the baking sheets with tea towels and allow the pretzels to rise again for about 20 minutes, until they appear slightly puffy.
11. Preheat your oven to 400°F (200°C).
12. In a large stainless steel pot (or another non-reactive pan), bring 2 quarts of water to a vigorous boil. Carefully add the 2 tablespoons of baking soda to the boiling water.
13. Gently add the risen pretzels to the boiling baking soda water in batches, usually 3 at a time, to avoid overcrowding the pot. Boil each pretzel for about 1 minute on one side, then carefully flip it over and boil for another minute on the other side.
14. Using a slotted spoon, remove the boiled pretzels from the water and return them to the prepared baking sheets. Repeat this process until all pretzels have been boiled.
15. Brush the boiled pretzels generously with the whisked egg white. Immediately sprinkle them with pretzel salt or coarse kosher salt.
16. Transfer the baking sheets to the preheated oven and bake for about 20 minutes, or until the pretzels are beautifully golden brown. For a deeper brown, you can bake them for a few extra minutes.
17. As soon as the pretzels come out of the oven, brush them liberally with the 6 tablespoons of melted butter while they are still hot. Transfer them to a wire cooling rack to cool slightly before serving warm.

Recipe Notes:

You can easily cut the dough into pretzel sticks or pretzel bites if you prefer these shapes over the traditional pretzel knot. Adjust boiling and baking times accordingly (shorter for smaller pieces).

This recipe is inspired by Ready, Set, Dough! by Rebecca Lindamood, a wonderful resource for home bakers.

Nutrition information provided is an estimate only. Variations in brands and products can alter the counts. Any nutritional information should be used as a general guideline and not as a definitive measure.

Nutrition Information

Serving: 1 pretzel, Calories: 216 kcal (11%), Carbohydrates: 31g (10%), Protein: 6g (12%), Fat: 6g (9%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 18mg (6%), Sodium: 572mg (25%), Fiber: 0g, Sugar: 2g (2%)

Keywords:
homemade pretzels, pretzel recipe, Soft pretzel recipe, easy soft pretzels, classic pretzels