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Soft Pretzels

Soft Pretzels
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These easy homemade Soft Pretzels offer a warm, chewy interior with a crisp, golden crust, perfect for snacks, game days, or any time you crave a classic bakery-style treat. Made from simple pantry staples and ready in under an hour, they are customizable with various toppings and dips to suit your taste.

Ingredients

Scale

Dough Ingredients

  • 4 cups All-Purpose Flour
  • 1 packet Active Dry Yeast (2 1/4 teaspoons)
  • 1 tablespoon Sugar
  • 1 1/2 cups Warm Water (around 100°F / 38°C)
  • 2 teaspoons Salt
  • 4 tablespoons Unsalted Butter, melted

Baking Soda Bath

  • 10 cups Water
  • 2/3 cup Baking Soda

Toppings

  • Coarse Salt for sprinkling
  • Optional: sesame seeds, poppy seeds, grated Parmesan, garlic butter, cinnamon sugar, chili flakes

Instructions

  1. Prepare the Dough: Activate the yeast by dissolving it in warm water with the sugar. Once the mixture becomes bubbly and foamy, combine it with the flour, salt, and melted butter. Knead the dough for 7-10 minutes until it is smooth and elastic.
  2. Let the Dough Rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about 1 hour until it doubles in size and feels airy.
  3. Shape the Pretzels: Gently punch down the risen dough and divide it into equal portions. Roll each portion into a long rope and twist into the classic pretzel shape by folding the ends over the middle.
  4. Baking Soda Bath: Bring a large pot of water with baking soda to a boil. Dip each shaped pretzel into the boiling baking soda bath for about 30 seconds. This step creates the pretzel’s distinctive chewy crust and deep golden color.
  5. Add Toppings and Bake: Place the pretzels on a baking sheet, sprinkle generously with coarse salt or your choice of toppings, and bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown and inviting.

Notes

  • The dough should be soft but not sticky; adjust flour or water as needed.
  • Do not skip or shorten the baking soda bath to ensure authentic crust and color.
  • Watch pretzels closely during baking to avoid drying them out; golden brown is ideal.
  • Use warm water (around 100°F / 38°C) to activate yeast without killing it.
  • Brushing pretzels with melted butter after baking adds shine and flavor.
  • Store pretzels in an airtight container at room temperature for up to 2 days.
  • Baked pretzels can be frozen for up to 2 months when wrapped properly.
  • Reheat pretzels in the oven at 350°F (175°C) for 5-7 minutes for best results.

Nutrition

Keywords: soft pretzels, homemade pretzels, snack recipe, baking soda bath, chewy pretzels, game day snacks

Find it online: https://ninagourmet.com/soft-pretzels/