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Soft Pretzels

There’s nothing quite like the aroma of freshly baked pretzels wafting through your kitchen. With their golden-brown exterior, chewy texture, and a delicate balance of sweet and salty flavors, soft pretzels are a universally loved treat. Perfect as a snack, appetizer, or pairing with your favorite dips, these homemade pretzels will transport you straight to a bustling Bavarian beer hall. Whether you’re hosting a gathering or indulging in a quiet evening treat, this recipe will satisfy cravings and elevate your culinary repertoire.

This detailed guide walks you through creating these German-inspired delights, offering tips, ingredient alternatives, and serving suggestions to ensure your pretzels turn out perfectly every time.

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Soft Pretzels

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🥨✨Get twisted with homemade Soft Pretzels! 🧂💕 Warm, golden, and perfectly chewy, these pretzels are sprinkled with coarse salt and ready to satisfy your snack cravings. 😍 Whether dipped in cheese sauce, mustard, or enjoyed plain, they’re a crowd-pleasing treat for any occasion! 🧀🍺 Bake them fresh and watch them disappear in no time!

#SoftPretzelLove #HomemadeGoodness #GoldenAndChewy #SnackGoals #PretzelPerfection #SaltyAndDelicious #CheeseDipDreams #EasyBakingFun #ComfortSnacks #FoodieFavorites 🥨✨🧂

  • Total Time: 2 hours 45 minutes

Ingredients

Scale
  • For the Dough:
    • 1/2 cup light brown sugar
    • 2 cups warm water
    • 2 envelopes active dry yeast
    • 1/4 cup vegetable oil
    • 1 tablespoon kosher salt
    • 5 3/4 cups all-purpose flour, divided (plus extra for kneading)
    • Unsalted butter (for greasing)
  • For the Baking Soda Bath:
    • 3/4 cup baking soda
    • 2 quarts water (plus more as needed)
  • For Finishing:
    • 1 large egg (beaten with 1 tablespoon of water)
    • Flaky salt (such as Maldon, for sprinkling)
    • Yellow mustard (optional, for serving)

Instructions

  1. Activate the Yeast:
    • Dissolve the brown sugar in 2 cups of warm water in a large bowl.
    • Sprinkle the yeast over the surface and let it sit for about 5 minutes until it becomes foamy. This step ensures the yeast is active and ready to leaven the dough.
  2. Prepare the Dough:
    • Stir in the vegetable oil, kosher salt, and 3 cups of all-purpose flour. Mix until combined.
    • Gradually incorporate the remaining 2 3/4 cups of flour, forming a slightly sticky dough.
  3. Knead the Dough:
    • Transfer the dough to a floured surface. Knead it for about 3 minutes until smooth and silky. If the dough feels too sticky, add up to 1/4 cup more flour.
  4. Let It Rise:
    • Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for about 45 minutes until it doubles in size.
  5. Shape the Pretzels:
    • Preheat your oven to 450°F. Grease four large baking sheets, line them with parchment paper, and grease the parchment.
    • Punch down the risen dough and divide it into 24 equal pieces.
    • Roll each piece into a 9-inch stick, approximately 1/2-inch thick. Arrange the sticks on the prepared baking sheets, spacing them 2 inches apart. Let them puff up uncovered for about 25 minutes.
  6. Prepare the Baking Soda Bath:
    • Bring 2 quarts of water to a simmer in a large skillet or pot. Stir in the baking soda.
    • Using a spatula, lower six pretzel sticks at a time into the simmering water. Blanch for 30 seconds, turning once. This step helps create the signature chewy texture and golden crust.
  7. Egg Wash and Salt:
    • Transfer the par-boiled sticks onto a rack to drain briefly, then return them to the parchment-lined baking sheets.
    • Brush each stick with the egg wash and sprinkle generously with flaky salt.
  8. Bake to Perfection:
    • Bake each sheet in the center of the oven for 8–10 minutes, or until the pretzels are richly golden brown.
    • Let them cool slightly before serving, though they’re best enjoyed warm.

Notes

  • Ingredient Substitutions:
    • Use honey or granulated sugar instead of brown sugar for a lighter sweetness.
    • Substitute whole wheat flour for up to half of the all-purpose flour for a nuttier flavor.
  • Flavor Variations:
    • Add cinnamon and sugar for sweet pretzels, skipping the flaky salt.
    • Incorporate grated cheese or herbs into the dough for a savory twist.
  • Serving Suggestions:
    • Serve alongside a charcuterie board for a unique appetizer.
    • Dip in chocolate sauce for an indulgent dessert option.
  • Storage and Reheating:
    • Store leftover pretzels in an airtight container at room temperature for up to 2 days.
    • Reheat in a 300°F oven for 5 minutes to restore their warmth and texture.
  • Author: Rosa
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes

Ingredients:

The Building Blocks of Pretzel Perfection

The ingredients for these soft pretzels are simple and pantry-friendly, yet they combine to create something extraordinary. Here’s what you’ll need:

  • For the Dough:
    • 1/2 cup light brown sugar
    • 2 cups warm water
    • 2 envelopes active dry yeast
    • 1/4 cup vegetable oil
    • 1 tablespoon kosher salt
    • 5 3/4 cups all-purpose flour, divided (plus extra for kneading)
    • Unsalted butter (for greasing)
  • For the Baking Soda Bath:
    • 3/4 cup baking soda
    • 2 quarts water (plus more as needed)
  • For Finishing:
    • 1 large egg (beaten with 1 tablespoon of water)
    • Flaky salt (such as Maldon, for sprinkling)
    • Yellow mustard (optional, for serving)

Step-by-Step Instructions: From Dough to Golden-Brown PerfectionFollow these steps to make soft pretzels with precision and confidence:

  1. Activate the Yeast:
    • Dissolve the brown sugar in 2 cups of warm water in a large bowl.
    • Sprinkle the yeast over the surface and let it sit for about 5 minutes until it becomes foamy. This step ensures the yeast is active and ready to leaven the dough.
  2. Prepare the Dough:
    • Stir in the vegetable oil, kosher salt, and 3 cups of all-purpose flour. Mix until combined.
    • Gradually incorporate the remaining 2 3/4 cups of flour, forming a slightly sticky dough.
  3. Knead the Dough:
    • Transfer the dough to a floured surface. Knead it for about 3 minutes until smooth and silky. If the dough feels too sticky, add up to 1/4 cup more flour.
  4. Let It Rise:
    • Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for about 45 minutes until it doubles in size.
  5. Shape the Pretzels:
    • Preheat your oven to 450°F. Grease four large baking sheets, line them with parchment paper, and grease the parchment.
    • Punch down the risen dough and divide it into 24 equal pieces.
    • Roll each piece into a 9-inch stick, approximately 1/2-inch thick. Arrange the sticks on the prepared baking sheets, spacing them 2 inches apart. Let them puff up uncovered for about 25 minutes.
  6. Prepare the Baking Soda Bath:
    • Bring 2 quarts of water to a simmer in a large skillet or pot. Stir in the baking soda.
    • Using a spatula, lower six pretzel sticks at a time into the simmering water. Blanch for 30 seconds, turning once. This step helps create the signature chewy texture and golden crust.
  7. Egg Wash and Salt:
    • Transfer the par-boiled sticks onto a rack to drain briefly, then return them to the parchment-lined baking sheets.
    • Brush each stick with the egg wash and sprinkle generously with flaky salt.
  8. Bake to Perfection:
    • Bake each sheet in the center of the oven for 8–10 minutes, or until the pretzels are richly golden brown.
    • Let them cool slightly before serving, though they’re best enjoyed warm.

Tasting Notes: Flavors, Textures, and Aromas

The beauty of homemade soft pretzels lies in their contrast of textures and flavors. The exterior is slightly crisp, thanks to the baking soda bath and egg wash, while the inside remains soft and chewy. The flaky salt adds bursts of salinity, balancing the subtle sweetness of the dough. As you bite into one, the warm aroma of freshly baked bread combined with a hint of caramelized crust is utterly irresistible.Pair these pretzels with tangy yellow mustard, creamy ranch dressing, or even a decadent cheese sauce for a culinary experience that tantalizes your taste buds.

Tips for Success and Creative Variations

  • Ingredient Substitutions:
    • Use honey or granulated sugar instead of brown sugar for a lighter sweetness.
    • Substitute whole wheat flour for up to half of the all-purpose flour for a nuttier flavor.
  • Flavor Variations:
    • Add cinnamon and sugar for sweet pretzels, skipping the flaky salt.
    • Incorporate grated cheese or herbs into the dough for a savory twist.
  • Serving Suggestions:
    • Serve alongside a charcuterie board for a unique appetizer.
    • Dip in chocolate sauce for an indulgent dessert option.
  • Storage and Reheating:
    • Store leftover pretzels in an airtight container at room temperature for up to 2 days.
    • Reheat in a 300°F oven for 5 minutes to restore their warmth and texture.

Final Thoughts:

A Crowd-Pleasing ClassicMaking soft pretzels at home is a rewarding experience that brings joy to both the baker and those lucky enough to indulge. The process is straightforward, yet the results are exceptional. Whether you’re recreating the ambiance of a German beer garden or simply treating yourself to a comforting snack, this recipe is a must-try for food lovers and home cooks alike.

Gather your ingredients, roll up your sleeves, and dive into the delightful art of pretzel-making. The satisfaction of biting into a warm, freshly baked pretzel stick is an experience that will leave you coming back for more!

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