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Soft Pretzels

Soft Pretzels
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Learn how to make classic soft pretzels at home with simple pantry ingredients, quick preparation, and step-by-step guidance for perfectly chewy, golden pretzels with a crispy crust. Ideal for snacks, gatherings, and customizable flavor variations.

Ingredients

Scale

Dough Ingredients

  • 4 cups All-Purpose Flour
  • 1 and 1/2 cups Warm Water (100-110°F)
  • 1 packet (2 and 1/4 teaspoons) Active Dry Yeast
  • 2 tablespoons Sugar (divided)
  • 2 teaspoons Salt
  • 4 tablespoons Melted Butter (divided)

Boiling Solution

  • 10 cups Water
  • 2/3 cup Baking Soda

Toppings

  • Coarse Pretzel Salt (or to taste)
  • Optional: Sesame Seeds, Poppy Seeds, Everything Bagel Seasoning

Instructions

  1. Prepare the Dough: Start by activating the yeast in warm water mixed with 1 tablespoon of sugar until it’s bubbly and frothy, about 5 minutes. In a large bowl, combine the flour, remaining sugar, and salt. Gradually add the yeast mixture and 2 tablespoons of melted butter. Knead the dough for 5-7 minutes until smooth, elastic, and bouncy.
  2. Let the Dough Rise: Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Let it rise in a warm spot for about 1 hour or until doubled in size, which develops the airy, soft texture essential for pretzels.
  3. Shape the Pretzels: Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a long rope and form the classic pretzel shape by making a “U”, crossing the ends, and pressing them onto the bottom of the “U”.
  4. Boil in Baking Soda Solution: Bring a large pot of water mixed with baking soda to a gentle boil. Carefully drop each pretzel into the bath for 30 seconds. This step creates the signature brown crust and chewy exterior. Remove using a slotted spoon and place on a baking sheet.
  5. Add Toppings and Bake: Brush each pretzel with remaining melted butter and sprinkle generously with coarse salt or desired toppings. Bake in a preheated oven at 450°F (230°C) for 12-15 minutes until golden brown and crisp.

Notes

  • Keep water temperature between 100-110°F to activate yeast without killing it.
  • Don’t skip the baking soda boil — it’s key for authentic pretzel crust and texture.
  • Make pretzels uniform in size to ensure even baking.
  • Use coarse pretzel salt for the best crunch and flavor burst.
  • For extra softness and shine, brush pretzels with butter again immediately after baking.

Nutrition

Keywords: soft pretzels, homemade pretzels, chewy pretzels, snack recipe, baking pretzels, pretzel crust, easy pretzels

Find it online: https://gourmetglazing.com/soft-pretzels/