Homemade Soft Pretzels Recipe

Let me tell you, there’s nothing like the magical transformation that happens when you turn a few simple ingredients into the ultimate comfort food—soft pretzels straight from your own oven. Let’s dive into this recipe, and trust me, your taste buds will thank you for it!

I adore turning uncomplicated components into marvelous creations, and soft pretzels made from scratch epitomize this. With just 4 cups of all-purpose flour, a whisper of sugar, and a dusting of coarse sea salt, you can whip up some sublime pretzels.

For me, the addition of baking soda to 10 cups of water heated to the boiling point is what imparts that not-quite-bronze, not-quite-gold crust we’ve come to expect on our pretzels.

Ingredients

• All-purpose flour: The backbone of the pretzel, providing structure and carbohydrates.
• Granulated sugar: Adds a hint of sweetness and feeds the yeast for rising.
• Kosher salt: Enhances flavor and regulates the yeast activity.
• Active dry yeast: Leavens the dough, making it rise and become fluffy.
• Warm water: Activates the yeast, essential for dough fermentation.
• Baking soda: Creates a basic bath, giving pretzels their distinctive brown crust.
• Coarse sea salt: Sprinkled on top for a traditional pretzel finish.

Ingredient Quantities

• 4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 1/2 cups warm water (110°F to 115°F)
• 2/3 cup baking soda
• 10 cups water
• 1 large egg yolk beaten with 1 tablespoon water
• Coarse sea salt for sprinkling

How to Make this

1. In a bowl, combine warm water and yeast; allow the mixture to stand for approximately 5 minutes until it becomes frothy.

2. In a big mixing bowl, mix flour, sugar, and kosher salt. Combine the yeast mixture into the dry ingredients until the dough starts to form.

3. On a floured surface, knead the dough for about 5-7 minutes until it is smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. Your oven needs to be heated to 450°F (232°C). Parchment paper should line two baking sheets that you will set aside.

5. In a large saucepan, combine 10 cups of water and bring it to a boil. Then, while stirring, gradually add the baking soda until it is completely dissolved.

6. Knock back the dough and divide it into 8 pieces of equal size. Roll each piece into a rope that is 24 inches long, and bend it into a pretzel shape.

7. Dunk each pretzel in the boiling water solution for approximately 30 seconds, using a slotted spatula to extract and lay them on the prepared baking sheets.

8. The eggs yolk blended with water is a glaze brush on the pretzels. Be sure to keep the coating reasonably thick; it should definitely go on better than an egg wash, which simply isn’t going to cut it for making nice, shiny pretzels.

9. According to your taste, sprinkle each pretzel with coarse sea salt.

10. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 12 to 15 minutes or until golden brown. Cool on wire racks.

Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk or spoon
5. Clean kitchen towel or plastic wrap
6. Rolling pin
7. Large saucepan
8. Slotted spatula
9. Baking sheets
10. Parchment paper
11. Pastry brush
12. Cooling rack

FAQ

• Can I substitute dry yeast with instant yeast?Certainly, instant yeast can be used in the same amount. The dough might rise a little more quickly, so keep an eye on it.
• Why is baking soda used in the recipe?Baking soda in boiling water provides the magic that turns a wet dough into a three-dimensional end product. The result is a chewy, dark brown, and shiny snack. Though it’s pretty simple to understand the how, the why behind the dough transforms into pretzels has to do with things you probably didn’t think much about in high school chemistry class: pH and the Maillard reaction.
• Can I make the dough in advance?Certainly! You can chill the dough in the fridge after it has risen for up to 24 hours. Before you shape it, allow it to come back to room temperature.
• Is it necessary to use an egg wash?A shiny finish and salt that sticks are two features of pretzels that an egg wash provides. If you need to skip the egg wash, don’t expect your pretzel to look or taste exactly like a traditional pretzel.
• What can I use instead of coarse sea salt for topping?Plain or kosher salt can be used. Other seasonings like garlic or cinnamon sugar work too.
• Can I make pretzels gluten-free?You might experiment with a flour blend that’s free of gluten, but you may find the textural element of a true pretzel lacking.

Homemade Soft Pretzels Recipe Substitutions and Variations

All-purpose flour: If you substitute with whole wheat flour, the result will be a denser product.
Sugar in granulated form: Substitute with honey or brown sugar if you prefer a flavor with more character.
Kosher salt: Substitute an equal amount of sea salt or table salt.
Dry active yeast: Instant yeast may be used in equal measure, just skip the proofing step.
Coarse sea salt: For a similar effect, use pretzel salt or flaked sea salt.

Pro Tips

1. Yeast Activation: Ensure the water is between 110°F and 115°F when activating the yeast. Too hot or too cold water could affect the yeast’s ability to activate properly, impacting the rise of your dough.