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Homemade Soft Pretzels

A close-up of several golden brown soft pretzels sprinkled with coarse sea salt, arranged on a white plate.
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Create classic, chewy, golden-brown soft pretzels at home, perfect for gatherings or a cozy baking project.

Ingredients

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  • 1 ½ cups warm water (105-115°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 teaspoon granulated sugar
  • 4 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons coarse salt (for topping)
  • ½ cup baking soda (for boiling bath)

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  5. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  6. In a shallow dish, combine the baking soda and 8 cups of water. Bring to a boil.
  7. Punch down the risen dough and divide it into 8 equal pieces.
  8. Roll each piece into a rope about 24 inches long. Twist into pretzel shapes.
  9. Carefully dip each pretzel into the boiling baking soda water for 30 seconds.
  10. Remove pretzels from the water bath and place them on the prepared baking sheet.
  11. Brush the tops with the beaten egg wash and sprinkle generously with coarse salt.
  12. Bake for 12-15 minutes, or until golden brown.
  13. Serve warm with your favorite mustard or cheese sauce.

Notes

  • For a richer flavor, you can add 1 tablespoon of melted butter to the dough.
  • If you don’t have coarse salt, regular table salt can be used, but use it more sparingly.
  • Ensure your baking soda bath is at a rolling boil before dipping the pretzels.

Nutrition

Find it online: https://recipestokeep.com/soft-pretzels-homemade-chewy-salted/