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These delightful Homemade Soft Pretzels are simple to whip up in your own kitchen, resulting in a batch of irresistibly soft treats right out of the oven.
They might look difficult to make, but they are very easy. The only thing that’s a big hard at first is mastering the art of folding a pretzel. But I promise you’ll feel very accomplished when you’re done. These go great with this beer cheese dip.
Why You’ll Love It
- Easy to make: Simple steps and minimal resting time mean you can enjoy homemade soft pretzels in no time.
- Perfect for sharing: Whip up a batch for movie nights, parties, or any time you crave a savory snack.
- Soft and chewy texture: Fresh from the oven, these pretzels boast a delightful softness and satisfying chewiness.
Ingredients You’ll Need
- Warm water
- Salt
- Sugar – Adds sweetness to balance the saltiness and aids in yeast activation; can be swapped with honey or maple syrup if preferred.
- Active dry yeast – This can be substituted with instant yeast, but adjustments in rising time may be needed.
- Flour
- Vegetable oil
- Baking soda
- Egg – Can be omitted for a vegan option or replaced with a mixture of milk and honey for a glossy finish.
- Coarse salt– Can be replaced with pretzel salt or sesame seeds for a different topping option.
Helpful Tips
- Make sure the water used to activate the yeast is comfortably warm, not too hot or cold, to ensure proper yeast activation.
- Brush the beaten egg onto the pretzels evenly for a consistent golden brown color after baking.
Can I Freeze Soft Pretzels?
Yes, you can freeze soft pretzels. They’ll last for a month in the freezer, if stored properly.
Wrap them well in plastic wrap and put them in an air tight container to keep ice crystals from forming on their surface.
To reheat, place them in a preheated oven at 350° F(175°C) for 5-8 minutes.
Homemade Soft Pretzels
Ingredients
- 1 1/2 cups (355 ml) water 360 mL, warm
- 1 teaspoon (6 g) salt
- 1 tablespoon (12 g) sugar
- 1 packet active dry yeast 2 1/4 tsp
- 4 1/2 cups (563 g) flour
- 2 tablespoons (30 ml) vegetable oil
- 1/2 cup (60 g) baking soda
- 8 cups (2 l) water
- 1 egg beaten
- coarse salt
Instructions
- In a mixing bowl or the bowl of a stand mixer, mix together the warm water, salt, and sugar. Add the yeast, and let rest for 5 minutes until yeast starts to foam.
- Add flour and oil to the bowl and mix well to form a dough. Turn the dough out on a lightly floured surface and knead for 3-5 minutes to form a smooth dough.
- Put the dough back in the bowl and cover with plastic wrap to rest in a warm place for at least 10 minutes, up to 1 hour.
- Preheat oven to 450°F (230°C).
- Cut dough into 8 pieces. Roll each into a thin rope about 20 inches long. Bring the two ends together to form a circle, then twist the ends together once. Fold the twisted ends up over the top of the circle to form a pretzel shape.
- Bring a large pot of water to a boil. Add baking soda. Boil each pretzel for 30 seconds per side.
- Transfer pretzels to a wire rack and brush the tops with the egg wash, then sprinkle with salt.
- Bake for 10-15 minutes, until golden brown.
Notes
- Make sure the water used to activate the yeast is comfortably warm, not too hot or cold, to ensure proper yeast activation.
- Brush the beaten egg onto the pretzels evenly for a consistent golden brown color after baking.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
