Imagine pulling apart a warm, golden-brown soft pretzel with a perfectly crispy exterior and a soft, pillowy inside that melts in your mouth. What if I told you that creating these restaurant-quality pretzels is easier than you think? Our from-scratch soft pretzel recipe will transform you from a home cook into a pretzel master, with step-by-step instructions that guarantee delicious results every single time. Get ready to impress your family and friends with a bakery-worthy treat that's surprisingly simple to make!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 pretzels
Ingredients
- 1 1/2 cups warm water
- 1 packet active dry yeast
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup baking soda
- Coarse sea salt for topping
Instructions
- In a large mixing bowl, combine 1 1/2 cups of warm water (about 110°F) with 1 packet of active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy. This indicates that the yeast is activated.
- Add 1/4 cup of sugar and 1 teaspoon of salt to the yeast mixture. Stir until the sugar and salt are dissolved.
- Gradually add 4 cups of all-purpose flour, one cup at a time, mixing with a wooden spoon or a dough hook attachment if using a stand mixer. Continue to mix until a dough forms. The dough should be slightly sticky but manageable.
- Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 20 minutes, or until it has doubled in size.
- While the dough is rising, preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches in length, and shape it into a pretzel by forming a U-shape, crossing the ends, and twisting them before pressing the ends into the bottom of the U.
- In a large pot, bring 10 cups of water to a boil. Once boiling, carefully add 1/4 cup of baking soda to the water (it will bubble up). This will create the alkaline solution needed for the pretzels.
- Using a slotted spoon, gently place each pretzel into the boiling water for about 30 seconds. This process helps to develop the pretzel's crust. Remove the pretzels and place them on the prepared baking sheet.
- After all pretzels have been boiled, sprinkle them with coarse sea salt to taste. This adds flavor and enhances the pretzel experience.
- Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown. Keep an eye on them to ensure they don’t burn.
- Once baked, remove the pretzels from the oven and let them cool slightly on a wire rack. Serve warm with your favorite dipping sauces, such as mustard or cheese sauce.
Tips
- Water Temperature Matters: Ensure your water is between 105-110°F when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading is Key: Don't rush the kneading process. A full 5-7 minutes develops the gluten, giving your pretzels that perfect chewy texture.
- Baking Soda Bath Secret: The brief boil in baking soda water is what gives pretzels their signature dark, glossy crust and distinctive flavor. Don't skip this step!
- Shaping Technique: When forming your pretzel shape, make sure to pinch the ends firmly into the bottom of the U to prevent unraveling during baking.
- Salt Wisely: Sprinkle coarse sea salt immediately after the baking soda bath for best adherence and flavor distribution.
- Serving Suggestion: These pretzels are best enjoyed warm. Pair with mustard, cheese sauce, or even brush with melted butter and garlic for extra flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 48g
Protein: 6g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
