Do you love homemade soft pretzels? Here's an easy recipe you can make right from the comfort of your own home.
I love homemade soft pretzels. Anytime I see the Auntie Anne's Pretzel truck or we visit the mall, I have to get me a soft pretzel with cheese.
Now that I know how to make them at home, I no longer have to wait!
How to Make Homemade Soft Pretzels
To make the pretzel dough, combine the yeast, water, sugar, salt, and flour in a large mixing bowl. The dough will rise for about 15-20 minutes.
Now, you need to let the dough rest for 15-20 minutes. While the dough rests, prepare the baking soda bath.
The baking soda bath is what gives pretzels their distinct flavor, exterior texture and shine. The alkali solution is what gives the pretzel that nice, deep brown color. As you pull the pretzels out of the baking soda bath, the aroma actually smells like a soft pretzel.
Now, I bring the dough and flour the surface area. I roll the dough out and cut into strips.
Take one strip and roll out gently into a long, slender rope, approximately 24 inches in length.
Pick up each end of the dough and shape it into a ‘U’. Take both tips and twist once. Gently pull the tips over and down to each side of the pretzel base.
Place each pretzel into baking soda bath for 30 seconds. Remove from water with a large, flat slotted spatula, letting excess water drip. Place pretzel onto lined parchment cookie sheet. Repeat each step for the remaining pretzels.
Prepare an egg wash by cracking one large egg into a small bowl with 1 teaspoon of cold water. Whisk together until well combined. Brush egg wash onto each pretzel.
Bake at 425 degrees for 15-18 minutes. Remove from heat and place onto cookie rack to cool. Melt one tablespoon of butter and brush melted butter onto each pretzel. Add coarse salt as desired.
Looking for other delicious bread recipes? Check these out
- Cheesecake Factory Honey Wheat Bread
- Homemade Sandwich Bread
- Homemade Honey Wheat Bread
- No-Knead Dutch Oven Bread
For the pretzel
- 2 and 1/4 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 Tablespoon butter, melted
- 1 cup warm water
- 1/2 teaspoon salt
- 2 and 1/2 cups flour
For the baking soda bath
- 2 cups water
- 4 tablespoons baking soda
For the salt topping
- 1 large egg
- 1 teaspoon cold water
- 1 tablespoon butter, melted
- 1 tablespoon coarse salt
- Preheat oven to 425 degrees. Line a cookie sheet with parchment paper and set it aside.
- In a large bowl, dissolve yeast and sugar into the warm water. Stir together and let sit for five minutes. This is so the yeast will proof.
- Add the melted butter, salt, and flour.
- Using a dough hook attachment with a stand mixer, turn it on to a slow speed to incorporate ingredients. Mix for two to three minutes. The dough should start to pull off the sides of the bowl easily.
- If the dough is too wet, add about 1/4 cup of flour. If the dough is too dry, add a couple of tablespoons of water.
- Turn the speed up to medium speed and let the mixer knead the dough for about 5 minutes.
- Place the dough into a lightly greased bowl. Cover with plastic wrap that has been sprayed with nonstick cooking spray. Let it rest for 15-20 minutes.
- While the dough is resting, prepare a baking soda bath.
- In a 2-quart sized saucepan, bring two cups of water to a boil. Turn off the heat. Add the baking soda and then stir gently.
- Let the baking soda water sit while shaping the pretzels.
- Place the dough on a floured work surface and knead lightly,
- Form the dough into several small balls and then roll out with a rolling pin.
- Now, using a pizza cutter or knife, slice the dough into equal size strips.
- Roll each strip out into a long, slender rope, approximately 24 inches in length.
- Pick up each end of the dough and shape it into a ‘U’. Take both tips and twist once. Gently pull the tips over and down to each side of the pretzel base.
- Place each pretzel into the baking soda bath for 30 seconds.
- Remove from the water with a large, flat slotted spatula, letting the excess water drip.
- Place the pretzel onto a lined parchment baking sheet.
- Repeat each step for the remaining pretzels.
- Prepare an egg wash by cracking one large egg into a small bowl with 1 teaspoon of cold water.
- Whisk together until well combined. Brush the egg wash onto each pretzel.
- Bake at 425 degrees for 15-18 minutes. Remove from heat and place onto a cooling rack to cool.
- Melt one tablespoon of butter and brush melted butter onto each pretzel. Add coarse salt as desired.
- Serve with cheese sauce and enjoy!
Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 2279mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 2g