These soft pretzels are chewy, buttery, and perfectly golden brown with a signature pretzel flavor. Using a quick rise and a baking soda bath, you’ll get bakery-style pretzels right at home in under an hour. Perfect for snacking or pairing with cheese sauce!
Ingredients:
For the Pretzel Dough:
- 1 ½ cups (360ml) warm water (around 100°F/38°C, lukewarm)
- 2 ¼ teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1 teaspoon salt
- 1 tablespoon brown sugar (or granulated sugar)
- 1 tablespoon (14g) unsalted butter, melted and slightly cooled
- 3 ¾ to 4 cups (469-500g) all-purpose flour, spooned & leveled (plus extra for hands and work surface)
For Boiling the Pretzels:
- ½ cup (120g) baking soda
- 9 cups (2.13L) water
For Topping:
- Coarse salt or coarse sea salt
Instructions:
- Prepare the Dough:
- Whisk the yeast into the warm water and let it sit for 1 minute to activate.
- Add the salt, brown sugar, and melted butter. Gradually mix in 3 cups of flour, 1 cup at a time, using a wooden spoon or the dough hook attachment of a stand mixer.
- Add the remaining flour ¼ cup at a time until the dough is no longer sticky. (Poke it with your finger—if it bounces back, it’s ready to knead.)
- Knead the Dough:
- Knead the dough on a lightly floured surface or in the mixer for 5 minutes until soft, smooth, and elastic.
- Perform a “windowpane test” to check if it’s ready: gently stretch a small piece of dough thin enough to see light through it. If it tears easily, knead a bit longer.
- Rest the Dough:
- Shape the dough into a ball, cover it lightly with a towel, and let it rest for 10 minutes.
- Meanwhile, bring the 9 cups of water and baking soda to a boil in a large pot.
- Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats. (If using parchment, lightly grease with nonstick spray.)
- Shape the Pretzels:
- Cut the dough into 12 equal sections (about 75g each). Roll each section into a 20-22 inch rope.
- Form a circle by bringing the ends of the rope together, twist them, then press the ends down toward the bottom of the circle to form a classic pretzel shape.
- Boil the Pretzels:
- Place 1-2 pretzels at a time into the boiling baking soda water for 20-30 seconds. Remove with a slotted spatula, letting excess water drip off.
- Place boiled pretzels onto the prepared baking sheets and sprinkle with coarse salt.
- Bake the Pretzels:
- Bake for 12-15 minutes, or until the pretzels are deep golden brown and firm to the touch.
- Serve:
- Remove from the oven and serve warm. Pair with spicy mustard, cheese sauce, or enjoy as is!
Notes:
- Make Ahead Instructions:
- Baked pretzels freeze well for up to 3 months. Reheat by brushing with water, sprinkling with salt, and baking at 350°F (177°C) for 20 minutes.
- Pretzel dough can be refrigerated for up to 1 day before boiling and baking. Alternatively, freeze the dough for up to 3 months; thaw in the refrigerator overnight before shaping.
- Skipping the Baking Soda Bath:
- The baking soda bath gives pretzels their signature chewy texture and flavor. If skipping, brush unbaked pretzels with an egg wash (1 beaten egg + 1 tbsp milk) and sprinkle with salt.
- Cinnamon Sugar Pretzels:
- After baking, brush warm pretzels with melted butter and dip into a mix of ¾ cup (150g) granulated sugar and 1 ½ teaspoons ground cinnamon.
- Pump Up the Flavor:
- Try topping with garlic powder, sesame seeds, or everything bagel seasoning for variety!
Nutrition (Per Pretzel):
- Calories: 190 kcal
- Carbohydrates: 36g
- Protein: 5g
- Fat: 3g
- Saturated Fat: 2g
- Sodium: 580mg
- Fiber: 1g
- Sugar: 2g
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