Soft Pretzel Recipe

Introduction

Soft pretzels are a classic treat with a golden crust and a tender, chewy inside. This recipe guides you through making homemade soft pretzels that are perfect for snacking or serving at gatherings. Enjoy them warm and buttery for the best experience.

Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 2 tsp dry active yeast
• 410 grams bread flour (about 2 1/2 cups plus 3 Tbsp)
• 1/3 cup packed brown sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 2 tbsp unsalted butter (melted)
• 2 cups warm water
• 2 tbsp baking soda
• 6 tbsp melted unsalted butter (for dipping after baking)
• Coarse pretzel salt (for topping before baking)

Instructions

1. Step 1: Heat the milk and 1/2 cup water to about 105°F. Stir in the yeast and let it proof for 5 minutes until foamy.
2. Step 2: In a large bowl, mix the bread flour, brown sugar, salt, baking powder, and melted butter. Add the yeast mixture and knead until the dough forms a slightly tacky ball.
3. Step 3: Lightly grease the dough surface with 1 tsp oil. Cover and let it rise in a warm place for 45 minutes.
4. Step 4: While the dough rises, dissolve baking soda in 2 cups of warm water. Set this baking soda bath aside.
5. Step 5: Preheat the oven to 410°F and grease a baking sheet or line it with parchment paper.
6. Step 6: Turn the risen dough onto a greased surface and divide it into 6 equal strips.
7. Step 7: Roll each strip into a rope about 35 to 40 inches long or finger-thick. Form a U-shape, twist the ends twice, and pinch them to secure the pretzel shape.
8. Step 8: Dip each pretzel into the baking soda solution, then pat off excess water with a kitchen towel.
9. Step 9: Place pretzels on the prepared baking sheet, sprinkle with coarse pretzel salt, and bake for 7-8 minutes until golden brown.
10. Step 10: Remove pretzels from the oven and immediately dip each into melted butter. Serve warm and enjoy.

Tips & Variations

• For extra flavor, brush pretzels with garlic butter instead of plain melted butter after baking.
• Try adding cinnamon sugar topping for a sweet twist.
• If you don’t have whole milk, you can substitute with 2% or skim milk or use all water for a lighter texture.
• Ensure the water temperature is not too hot when proofing yeast to avoid killing the yeast.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To maintain softness, reheat in a preheated 350°F oven for a few minutes or microwave briefly with a damp paper towel to add moisture. Pretzels are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze soft pretzels?

Yes, you can freeze baked pretzels. Wrap them tightly in plastic wrap and place in a freezer bag. Thaw at room temperature and reheat in the oven before serving.

Why are baking soda and baking powder both used?

Baking powder helps with a slight rise in the dough, while the baking soda bath before baking creates the characteristic pretzel crust and texture.

Soft Pretzel Recipe

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★★★★★

5 from 68 reviews

This Soft Pretzel recipe yields warm, chewy pretzels with a perfect golden crust, made from scratch using a simple yeast dough and a baking soda bath that creates their signature flavor and texture. Ideal as a snack or appetizer, these pretzels are quickly shaped and baked to delightful results.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 8 minutes
• Yield: 6 soft pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 2 tsp dry active yeast
• 410 grams bread flour (2 1/2 cups plus 3 tbsp)
• 1/3 cup packed brown sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 2 tbsp unsalted butter, melted

Baking Soda Bath

• 2 cups warm water
• 2 tbsp baking soda

Topping and Finishing

• 6 tbsp melted unsalted butter (for dipping after baking)
• Coarse pretzel salt (for sprinkling before baking)

Instructions

1. Proof Yeast: Heat the whole milk and water to approximately 105°F (about 45 seconds in the microwave). Stir in the dry active yeast and allow it to proof for 5 minutes until foamy. This activates the yeast for dough rising.
2. Make Pretzel Dough: In a large bowl, combine the bread flour, brown sugar, salt, baking powder, and melted unsalted butter. Pour in the proofed yeast mixture. Knead the mixture for several minutes until the dough forms a slightly tacky ball.
3. Let Dough Rise: Lightly grease the top of the dough with 1 teaspoon of oil, cover, and allow it to rise in a warm place for 45 minutes until doubled in size. While the dough rises, prepare the baking soda solution by dissolving 2 tablespoons of baking soda in 2 cups of warm water.
4. Preheat Oven and Prepare Work Surface: Preheat your oven to 410°F (210°C). Lightly grease your work surface to turn the dough out after rising.
5. Shape Pretzels: Turn the risen dough onto the greased surface and cut it into 6 equal strips. Roll and stretch each strip into a rope approximately 35 to 40 inches long or about the thickness of your finger. Form a U-shape, twist the ends twice, and pinch the ends to create the classic pretzel shape.
6. Baking Soda Bath: Dip each shaped pretzel into the prepared baking soda solution briefly, then gently pat off excess water with a kitchen towel. This bath creates the chewy crust and allows the pretzel salt to stick.
7. Bake Pretzels: Arrange the pretzels on a baking sheet lined with parchment paper. Sprinkle coarse pretzel salt evenly over them. Bake in the preheated oven for 7 to 8 minutes until golden brown.
8. Finish with Butter: Remove the pretzels from the oven and immediately dip them into the 6 tablespoons of melted unsalted butter. Serve warm for the best flavor and texture.

Notes

• Make sure milk and water are not too hot when proofing yeast; above 115°F can kill yeast.
• Baking soda bath is essential to get the traditional pretzel crust and flavor.
• Coarse pretzel salt can be substituted with kosher salt if unavailable.
• For a softer pretzel, brush with butter again after baking and before serving.
• Ensure even thickness when rolling dough ropes for uniform baking.

Keywords: soft pretzel, homemade pretzel, snack recipe, baking soda bath, chewy pretzel, yeast dough