Description
This homemade soft pretzel recipe delivers deliciously buttery and slightly sweet pretzels perfect for dipping in melted butter and sprinkling with your favorite toppings. Making these pretzels at home saves money compared to mall pretzels, while providing a soft, chewy texture and beautiful golden-brown crust through a baking soda bath before baking.
Ingredients
Dough Ingredients
- 1 ¼ cups warm water (110 degrees F/45 degrees C), or more as needed
- 4 teaspoons active dry yeast
- 1 teaspoon white sugar
- 5 cups all-purpose flour
- ½ cup white sugar
- 1 ½ teaspoons salt
- 1 tablespoon vegetable oil, plus more for greasing
Baking Soda Bath
- ½ cup baking soda
- 4 cups hot water
Topping
- ¼ cup kosher salt
Instructions
- Activate yeast: Pour 1 ¼ cups warm water into a medium bowl. Dissolve yeast and 1 teaspoon sugar in warm water; let stand until creamy, about 10 minutes.
- Make dough: Mix flour, ½ cup sugar, and salt together in a large bowl. Make a well in the center; add yeast mixture and oil. Mix well and form into a dough. If dry, add 1-2 tablespoons more water.
- Knead dough: Knead dough on a floured surface until smooth, about 7 minutes. Lightly oil a large bowl, place dough inside and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Prepare oven and baking sheets: Preheat oven to 450 degrees F (230 degrees C). Grease two baking sheets.
- Prepare baking soda bath: Pour 4 cups hot water into a large bowl. Stir in baking soda until dissolved; set aside.
- Shape pretzels: Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.
- Bake pretzels: Dip each pretzel into the baking soda-hot water solution briefly and place on prepared baking sheets. Sprinkle with kosher salt. Bake in preheated oven until browned, about 8 minutes.
- Serve: Optionally brush hot pretzels with melted butter and serve warm.
Notes
- Measure flour accurately using a kitchen scale or spoon and level method to avoid dry dough.
- The baking soda bath is essential for the classic pretzel color and flavor but can be skipped if desired.
- You can use instant yeast instead of active dry yeast; instant yeast does not need to be dissolved first.
- For uniform pretzels, weigh the dough and divide into 12 pieces, about 3 ounces each.
- Brush the warm pretzels with melted butter after baking for a classic finish and extra flavor.