RECIPES:
Jan 31, 2023

Best Homemade Soft Pretzels

Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Soft pretzels remind me of iconic street vendor stalls on chilly days in New York.
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Soft pretzels are golden brown on the outside yet soft and chewy in the middle with coarse salt added to the top for the perfect salty flavor. Some people are hesitant to make soft pretzels at home because they are intimidated by the complex shape and steps required, however, its actually quite easy! With the right technique (plus some step by step photos), you can easily make the best soft pretzels in the comforts of your own kitchen!

Best Homemade Soft Pretzels

Homemade Soft Pretzels

Do you have to boil pretzels? 

First dunking homemade soft pretzels in a boiling water and baking soda bath before they are baked is what gives pretzels their distinct flavor, chewy texture and golden brown exterior. While you can technically skip this step it will affect the outcome of your pretzels. I find the extra step worth it! In commercial settings pretzels and bagels are boiled in an intense alkaline solution made with lye (sodium hydroxide). Baking soda is milder and easier to work with at home. 

a piece of Homemade Soft Pretzels

Key Ingredients in This Recipe 

  • Yeast – The yeast is first bloomed in warm water (105ºF – 110ºF/ 40ºC – 43ºC). Yeast will begin to die off at 120ºF (49ºC). Check your yeast before cooking! Yeast can expire, and if you buy a jar it’s best stored at a cooler temperature in the refrigerator. 
  • Sugar – Sugar adds flavor to the pretzel dough. 
  • Flour –  The basic ratio of liquid to flour for pretzel dough is about 1-3 (liquid to flour). 
  • Baking soda – Baking soda is added to boiling water to boost the alkalinity and give pretzels a distinct flavor, color and texture. The ratio should be about ½ cup (100g)  baking soda to 2 quarts (1.9L) water. 
  • Egg wash – The pretzels are brushed with a combination of beaten egg and water to promote the browning process as the pretzels bake. It also gives them a shiny exterior and helps the salt to adhere. I tested the recipe with melted butter as well but preferred the egg wash.
  • Salt – While coarse kosher salt will work, I recommend ordering food-grade coarse salt for the exact salt you find on soft pretzels like those sold by street vendors. 

How to Make The Best Homemade Soft Pretzels

blooming yeast for Homemade Soft Pretzels
Step 1: Bloom the yeast. 

In a small bowl, stir together the 1 cup (240g) of warm water (between 105ºF – 110ºF/ 40ºC – 43ºC) and yeast. Let the mixture sit so the yeast can bloom for 10 minutes.

Step 2: Mix dough.

In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, sugar, kosher salt and yeast mixture. Mix the dough on low speed until a shaggy dough forms.

mixing dough
kneading dough for Homemade Soft Pretzels
Step 3: Knead dough. 

Turn the dough out onto a clean, lightly floured surface and knead the dough until it’s soft and smooth, about 5 to 7 minutes.

Step 4: Let dough rise. 

Lightly grease a large mixing bowl and turn the dough to coat in the oil. Cover and let the dough rise in a warm place until doubled in size, about 1 hour. (At this point dough can be refrigerated for up to 3 days).

letting the dough rise
dividing dough for Homemade Soft Pretzels
Step 5: Divide dough. 

Turn the dough out onto a clean, lightly floured work surface. Divide dough into 8 equal pieces (each should weigh about 85g). 

Step 6: Roll out dough into a rope. 

Working one piece of dough at a time, roll the dough out into a 20” (50cm) long rope. If the dough begins to shrink back, set it aside, work on another piece and return to it in a few minutes to let it rest.

rolling dough into rope for Homemade Soft Pretzels
shaping dough into pretzels
Step 7: Shape pretzels
(FIND STEP BY STEP PHOTOS BELOW)

Form a U-shape with the ends facing you. Cross over both ends, then cross over once more. Pull the ends down over the bottom of the U into a pretzel shape.

Step 8: Let pretzels rise. 

Repeat with remaining dough and arrange on a parchment paper-lined baking sheet. Loosely cover with plastic wrap and let rise until puffy, about 30 minutes. 

Step 9: Boil pretzels. 

Heat oven to 450ºF (230ºC) with a rack set in the upper third of the oven. Bring a large pot of water to a boil over medium-high heat, add the baking soda and stir to dissolve. Working 2 pretzels at a time, use a slotted spoon or spatula and lower the pretzels into the water bath. Boil for about 20 to 30 seconds then move to a baking sheet.

Step 10: Bake pretzels. 

In a small bowl whisk together the egg and 1 tablespoon of water (15g). Brush the boiled pretzels with the egg wash and sprinkle with the pretzel salt. Bake, rotating the pan halfway through baking, until deep brown in color, about 14 to 16 minutes.

serve Homemade Soft Pretzels
Step 11: Serve. 

Let cool on a rack. Serve the pretzels warm with your favorite dipping sauce.

How To Shape A Soft Pretzel

Tips and Tricks for This Recipe 

Tips for How to Shape a Soft Pretzel 
  • Weigh the dough. Weighing the dough and dividing it by 8 ensures each piece is equal and therefore will be the same size. 
  • Roll the rope as long as you can. The dough will shrink back on itself slightly so I recommend rolling it out to at least 18” (45cm) before shaping the dough. 
  • Be patient. If the dough starts to shrink back, let it relax for a few minutes before continuing to roll it out again. 
Soft Pretzel Dips 
  • Mustard – Either yellow mustard or spicy brown mustard is a classic (and easy) dipping sauce for pretzels. 
  • Beer cheese fondue – A personal favorite pairing of mine, this cheddar fondue is seasoned with a combination of pilsner beer and Worcestershire. Beer cheese is the perfect comforting dip for homemade soft pretzels. 
  • Honey mustard – Make this tangy Chick-fil-A copycat honey mustard dipping sauce for your pretzels. It’s a combination of mayo, honey, BBQ sauce, mustard and lemon juice. 
  • Nacho cheese – I recommend using my homemade nacho cheese recipe found here. It’s a mornay sauce made with a combination of Cheddar and Monterey Jack cheese.  
  • Romesco – This dip made from roasted red peppers, almonds and olive oil is an unconventional dip for pretzels but a delicious one. 
  • Herb buttermilk ranch – In my opinion there isn’t much that ranch doesn’t pair well with! 
Variations on Pretzels 
  • Cinnamon sugar. Rather than topping the pretzels in salt, coat them in cinnamon sugar. Skip the salt topping then bake the pretzels. When they are still warm, coat in additional butter and toss in a mixture of 1 cup (201g) granulated sugar and 2 tablespoons (28g) ground cinnamon. 
  • Other pretzel shapes. While the classically shaped pretzels are a crowd-pleaser, the dough can easily be made into pretzel sticks, rolls, bites and more. 
How to Store Soft Pretzels 

Pretzels are best served hot, though they can be made ahead of time and frozen (they are better kept frozen than stored at room temperature). Bake according to the recipe then add to resealable plastic bags and freeze for up to 3 months. To reheat, wrap pretzels individually in aluminum foil and bake at 400ºF (200ºC) until warmed through, about 8 minutes. 

Best Homemade Soft Pretzels

Print Pin
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Serves 8 pretzels

Ingredients:

  • 1 cup warm water
  • teaspoons (1 package) active dry yeast
  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ cup baking soda
  • 1 large egg
  • Coarse pretzel salt or additional coarse kosher salt, for garnishing

Instructions:

  • In a small bowl, stir together the 1 cup (240g) of warm water (between 105ºF – 110ºF/ 40ºC – 43ºC) and yeast. Let the mixture sit so the yeast can bloom for 10 minutes.
  • In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, sugar, kosher salt and yeast mixture. Mix the dough on low speed until a shaggy dough forms.
  • Turn the dough out onto a clean, lightly floured surface and knead the dough until it’s soft and smooth, about 5 to 7 minutes.
  • Lightly grease a large mixing bowl and turn the dough to coat in the oil. Cover and let the dough rise in a warm place until doubled in size, about 1 hour. (At this point dough can be refrigerated for up to 3 days).
  • Turn the dough out onto a clean, lightly floured work surface. Divide dough into 8 equal pieces (each should weigh about 85g).
  • Working one piece of dough at a time, roll the dough out into a 20” (50cm) long rope. If the dough begins to shrink back, set it aside, work on another piece and return to it in a few minutes to let it rest.
  • Form a U-shape with the ends facing you. Cross over both ends, then cross over once more. Pull the ends down over the bottom of the U into a pretzel shape.
  • Repeat with remaining dough and arrange on a parchment paper-lined baking sheet. Loosely cover with plastic wrap and let rise until puffy, about 30 minutes.
  • Heat oven to 450ºF (230ºC) with a rack set in the upper third of the oven. Bring a large pot of water to a boil over medium-high heat, add the baking soda and stir to dissolve. Working 2 pretzels at a time, use a slotted spoon or spatula and lower the pretzels into the water bath. Boil for about 20 to 30 seconds then move to a baking sheet.
  • In a small bowl whisk together the egg and 1 tablespoon of water (15g). Brush the boiled pretzels with the egg wash and sprinkle with the pretzel salt. Bake, rotating the pan halfway through baking, until deep brown in color, about 14 to 16 minutes.
  • Let cool on a rack. Serve the pretzels warm with your favorite dipping sauce.

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