Imagine this: you’re on a quest for the ultimate soft pretzel recipe, and you’ve just stumbled upon a culinary goldmine. In your very own kitchen, we’re about to unlock the secrets to creating soft, warm, and perfectly twisted pretzels that will leave your taste buds singing. Get ready to knead, twist, and bake your way to soft pretzel perfection!
Looking for bites? Be sure to check out my 1 Ingredient Pretzel Bites or dip these in my Easy Cheese Dip!
Why You’ll Love This Easy Pretzel Recipe
- Fresh: Nothing beats the aroma and taste of a pretzel straight outta the oven. Store-bought can’t compete.
- Cost-Effective: A bag of flour and some yeast cost way less than a trip to a fancy pretzel shop.
- Dough Show: Kneading and shaping dough is therapeutic. Plus, you can show off those twisted skills on Instagram!
I have officially jumped on the bread making bandwagon. We have been on a serious snack kick and pretzels were requested by the little guy. How can I say no to a need for carbs?
Pause to let you all know that my track record with bread is not great. I have more fails than successes, however THIS recipe is no fail. First attempt was gold. Small minor changes and we have ourselves a go-to soft pretzel that is incredibly soft, has that slight chewy exterior, and is incredibly easy to make. I could not wait to share.
Pretzel Dough Ingredients
I mentioned earlier, this recipe uses all pantry staples. You should have most of all of these already on hand. That means you can make pretzels TODAY!
- Yeast: Here’s the deal… I used active yeast the first time and instant the second. Both work. I’ll walk you through the steps for each below.
- Water: Regular ol’ h20. It is best to have this room temperature or lukewarm.
- Sugar: Granulated sugar. Just a small amount.
- Salt: Two types. Regular baking salt for inside the dough and a more coarse salt for the top.
- Flour: All-purpose is what I recommend. I have not made this recipe with other dough varieties.
- Baking soda: Surprise! The baking soda actually does not go into the dough. We will talk about this a little later on.
- Butter: Optional, but very yummy addition.
Soft Pretzel Recipe
- YEAST: Dissolve your yeast in warm water in the bowl of an electric mixer, allowing it to sit for up to 10 minutes or until foamy. Slowly stir in the sugar, salt, and flour until the dough starts to come together.
- KNEAD: Switch to a dough hook, or turn the dough out onto a lightly floured surface. Knead 5 to 7 minutes or until the dough becomes smooth.
- REST: Cover with a clean towel and allow to dough to rest for 30 minutes or until it has risen to double in size. Divide dough into 8 equal pieces.
- SHAPE: Roll each piece into 20 inch ropes. Twist into that classic pretzel shape. Combine the 1 cup boiled water with the baking soda until somewhat dissolved. Pour into a shallow 9″ dish. Working with 3 to 4 pretzels at a time, place in the baking soda mixture for two minutes. Spoon some of the water onto the top of each pretzel.
- BAKE: Remove and place on a baking tray. Repeat with the remaining pretzels. Allow the pretzels to rest and somewhat dry for about 10 minutes. Sprinkle with coarse salt if desired and bake at 470 degrees for 8 minutes.
- ENJOY: Brush with butter and serve.
Helpful Tools
- Stand Mixer: (affiliate) For effortless kneading, but your hands work too if you’re into the whole artisan vibe.
- Measuring Cups & Spoons: (affiliate) Precision is key, folks. No eyeballing!
- Dough Scraper: (affiliate) For dividing that dough like a pro.
- Large Pot: (affiliate) For the all-important alkaline water bath. Make it roomy!
- Slotted Spoon: (affiliate) To fish out your pretzels from the boiling bath without a splashy mess.
Recipe Notes:
Essentially, both versions of the yeast work the same way. They activate and help create the light and fluffy bread we know and love. The big difference? Instant yeast is mixed directly into the dry ingredients while active needs to be dissolved in water before you use it.
It’s a quick dip for your unbaked pretzels in a boiling solution of water and baking soda (or food-grade lye for the pros). The alkaline environment speeds up this chemical reaction, giving your pretzels that iconic golden-brown hue and perfect chewy texture.
Too many pretzels? You can make these ahead and freeze them!
1. Make the recipe as stated.
2. Once your pretzels have cooled, wrap each individually in plastic wrap and place in a freezer safe container or zip top bag.
3. Freeze.
4. When ready to use, heat in an oven at 350 degrees for roughly 10 minutes or until heated through.
Nope! Elbow grease works just fine, but a mixer speeds things up.
Best eaten fresh, but they’ll last 2-3 days in an airtight container.
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Soft Pretzel Recipe
Ingredients
- 1 cup warm water
- 2¼ teaspoons active dry yeast
- 2½ cups + 2 tablespoons all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup boiling water
- 2 tablespoons baking soda
- coarse salt optional
Instructions
- Dissolve your yeast in 1 cup warm water in the bowl of an electric mixer, allowing it to sit for up to 10 minutes or until foamy. Slowly stir in the sugar, salt, and flour until the dough starts to come together.
- Switch to a dough hook, or turn the dough out onto a lightly floured surface. Knead 5 to 7 minutes or until the dough becomes smooth.
- Cover with a clean towel and allow to dough to rest for 30 minutes or until it has risen to double in size.
- Divide dough into 8 equal pieces. Roll each piece into 20 inch ropes. Twist into that classic pretzel shape.
- Combine the 1 cup boiled water with the baking soda until somewhat dissolved. Pour into a shallow 9″ dish.
- Working with 3 to 4 pretzels at a time, place in the baking soda mixture for two minutes. Spoon some of the water onto the top of each pretzel. Remove and place on a baking tray. Repeat with the remaining pretzels.
- Allow the pretzels to rest and somewhat dry for about 10 minutes.
- Sprinkle with coarse salt if desired and bake at 470 degrees for 8 minutes.
- Brush with butter and serve.
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