Description
These Super Easy Homemade Soft Pretzels are delightfully soft, buttery, and perfectly balanced with a touch of sweetness and saltiness. With a simple ingredients list and straightforward preparation method, these pretzels are an irresistible treat for both kids and adults. Made using a baking soda bath to achieve their characteristic golden crust without traditional boiling, they are perfect for a tasty snack or party appetizer.
Ingredients
Scale
Dough Ingredients
- 5 cups (640 grams) all-purpose flour
- 2 teaspoons (8 grams) instant yeast (or see notes for active dry yeast)
- 1.5 teaspoons (9 grams) salt
- 1/2 cup (110 grams) sugar
- 1.5 cups (350 grams) warm water
- 1 tablespoon (15 grams) neutral oil or olive oil
Baking Soda Bath
- 1/2 cup (115 grams) baking soda
- 4 cups hot water
Toppings
- Kosher salt for sprinkling
- 4 tablespoons melted butter
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, instant yeast, salt, and sugar. Add warm water and oil, then stir with a rubber spatula until the dough begins to form a shaggy mass. Knead with your hands in the bowl briefly, then transfer to a work surface and knead the dough until it comes together and feels tacky, about 1 minute. Alternatively, use a stand mixer with a dough hook for approximately 3 minutes.
- First Rise: Place the dough back into the mixing bowl and cover it with a towel or bowl cover. Let the dough rise in a warm spot for 1 hour. Note that the dough may not double in volume, which is normal.
- Preheat Oven: Heat your oven to 425ºF (220ºC) to prepare for baking.
- Divide and Shape Dough: Turn the dough out onto a floured work surface and divide into 12 equal portions, about 75 grams each. Roll each portion into a rough 12-inch log. Let these rest briefly to relax the gluten, which helps with easier rolling later.
- Shape Pretzels: Roll each piece further to about 22 to 24 inches in length. Twist and form each length into a classic pretzel shape. Arrange shaped pretzels on a lightly oiled baking sheet.
- Baking Soda Bath: Dissolve 1/2 cup baking soda into 4 cups hot water (can be hot tap water or boiled). Working with one pretzel at a time, dip each pretzel top-side down into the baking soda bath using a spider or slotted spoon, then carefully flip and place top-side up onto parchment-lined sheet pans. Repeat for all pretzels.
- Salt the Pretzels: Sprinkle kosher salt evenly over each pretzel before baking to enhance flavor and texture.
- Bake: Bake one pan at a time in the preheated oven for 10 to 12 minutes until golden brown and cooked through.
- Butter and Cool: Immediately after removing from the oven, brush the hot pretzels generously with melted butter. Transfer them to a cooling rack. Repeat the baking and buttering process with the remaining pretzels.
- Serve: Allow pretzels to cool briefly and serve warm. These pretzels reheat well and are delicious split, toasted, and spread with extra butter.
Notes
- Using active dry yeast requires proofing by sprinkling it over warm water with 1 teaspoon sugar and letting it stand for 15 minutes before using.
- Fine sea salt and kosher salt both work well for seasoning, but kosher salt is preferred for the topping.
- The sugar amount is important for both taste and texture; reducing sugar significantly alters the final product.
- This recipe does not require a traditional boiling step, making it simpler and faster while still achieving the classic pretzel texture.
- For uniform pretzels, weigh the dough portions precisely before shaping.
- The stand mixer method saves time and is preferred for kneading efficiency.
- Leftover pretzels reheat nicely when halved and toasted, topped with butter.
Nutrition
- Serving Size: 1 pretzel (approx. 75 grams)
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 7mg
