Homemade Soft Pretzels

You have got to try these homemade soft pretzels! I made these months ago and I’m so sorry it took this long for me to share them with you, because they are GOOD! 🙂

We love soft pretzels around here, especially fresh out of the oven. They are warm and soft and chewy and absolutely delicious.

The best part is that the pretzels have that distinctive pretzel taste that comes from boiling them in baking soda. Don’t be alarmed though – that extra step is not nearly as time consuming or difficult as it sounds. I actually timed myself while making these and the boiling step only took an extra 5-6 minutes. Totally worth it for an authentic pretzel taste. 🙂

The dough for these pretzels is very similar to the dough for our favorite pretzel rolls. This is a tried and true recipe that comes out perfectly delicious every time I’ve made it. If you’re craving soft, warm, chewy soft pretzels, then this recipe is for you!

P.S. If you like this, then you definitely need to also try these Soft Pretzel Bites, Ham and Cheddar Stuffed Pretzel Calzones, and Homemade Pretzel Dogs!

Print Recipe

Homemade Soft Pretzels

Yield: Makes 8 pretzels

Ingredients:

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions:

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
2. Transfer the dough to a clean, lightly oiled bowl. Cover and let rise for about 1 hour, or until the dough has doubled in size.
3. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
4. Bring the 10 cups of water and the baking soda to a rolling boil in a large stock pot.
5. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined pan.
6. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

from Food Network