Easy Homemade Soft Pretzels

When I first started making pretzels, I assumed it would be difficult. It turned out to be surprisingly easy. Even the dough is easy to handle. It’s soft but not sticky. The only part that took a little practice is shaping them. I still don’t always manage to get the perfect pretzel shape. But they still always taste great. They disappear quickly, often before they cool off.

Courses: Bread

Description

When I first started making pretzels, I assumed it would be difficult. It turned out to be surprisingly easy. Even the dough is easy to handle. It’s soft but not sticky. The only part that took a little practice is shaping them. I still don’t always manage to get the perfect pretzel shape. But they still always taste great. They disappear quickly, often before they cool off.

Ingredients

1 ½ cups warm water (about 105°F to 115°F)
1 tbsp sugar
2 tsp kosher salt (plus more salt for sprinkling)
1 package active dry yeast, or 2 1/4 tsp
4 ½ to 5 cups all-purpose flour
¼ cup melted butter, plus 2 tbsp melted butter for brushing pretzels after baking
10 cups water
⅔ cups baking soda
1 large egg yolk beaten with 1 tbsp water

Instructions

1
Line two baking sheets with parchment paper. Set aside.
2
Combine the water, sugar, and 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.
3
Add 4 ½ cups flour* and melted butter to the bowl. Mix on low speed, using the dough hook attachment, until well combined.
4
Increase the mixing speed to medium. Knead until the dough is smooth and pulls from the bowl, about 4 to 5 minutes.
5
The dough should be soft but not sticky. If needed, add up to ½ cup more flour, 1 to 2 tbsp at a time.
6
Remove the dough from the bowl. Oil it well with non-stick cooking spray or olive oil.
7
Pour a small amount of oil into your palm and rub your hands together before handling the dough, to lightly coat it.
8
Shape the dough into a ball, return it to the bowl, and cover tightly.
9
Let the dough rise in a warm place for about 50 to 60 minutes, or until doubled in size. The proof setting on the oven, if available, works very well for this.
10
Preheat the oven to 450°F.
11
Bring 10 cups of water and baking soda to a boil in an 8-quart pot.
12
Turn the dough out onto a slightly oiled work surface and divide it into 8 equal pieces. Roll each piece into a 24-inch rope.
13
Shape each rope into a pretzel shape (pictures included):
14
Form a U shape with the dough rope.
15
Cross the ends.
16
Cross the ends one more time, so they twist around each other.
17
Bring the twisted ends to the bottom of the U and lightly press. This forms the shape of a pretzel.
18
Place the shaped pretzel dough onto a parchment-lined baking sheet.
19
Place the pretzels, one at a time, into the boiling water for 30 seconds. Remove with a large, slotted spoon. Return to the baking sheet. If needed, gently reshape the pretzel with your fingers. Be careful not to get burned.
20
Place 4 pretzels on each baking sheet; brush the top of each with the egg yolk and water mixture.
21
Bake for 10 to 12 minutes, until dark golden brown.
22
Transfer to a cooling rack for 5 minutes. Then brush with melted butter and sprinkle with salt if serving right away. Best served warm

Note

Quick Tips

When mixing the dough, remember that water that is too hot will kill the yeast. A thermometer helps, but hot tap water usually works well.

A digital kitchen scale helps divide the dough evenly.

A silicon baking mat with measurements makes it easier to roll and measure the “rope.”

Use a little water to help the dough stick to itself in the final step of shaping the pretzels.

Add the baking soda to cold water before heating to prevent splashing.

A mixture of sugar and cinnamon is also a delicious substitution for the salt.

Pretzels reheat well in an air fryer at 385°F for 2 minutes, flipping halfway.

Grocery List (By Department)

Pantry/Baking

All-purpose flour
Sugar
Kosher salt
Baking soda
Active dry yeast

Dairy

Butter
Egg

Note

This is one of those recipes that sounds harder than it is. After you make them once, they feel approachable and practical. They’re soft, buttery, and forgiving, even when the shapes aren’t perfect. These pretzels fit real life, snacks in the kitchen or in front of the TV on game day. More often than not, though, they don’t actually get served. They’re just snagged off the cooling rack.