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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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/soft-pretzel-recipe/