Description
This recipe guides you through making easy homemade soft pretzels with a golden crust and a soft, chewy center. Using simple ingredients like all-purpose flour, yeast, and baking soda, you’ll boil and bake the pretzels to achieve their classic texture and flavor, sprinkled with coarse sea salt for a delightful finish.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 1 tablespoon sugar
- 2 teaspoons salt
Boiling Solution
- 10 cups water
- 2/3 cup baking soda
Topping
- 2 tablespoons melted butter
- Coarse sea salt, for sprinkling
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir briefly and let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active. Gradually add the all-purpose flour and salt to the yeast mixture, stirring until a rough dough forms.
- Knead: Transfer the dough to a floured surface and knead it for about 8 to 10 minutes until it’s smooth, elastic, and no longer sticky. This process develops the gluten for the perfect soft pretzel texture.
- Let Rise: Lightly oil a large bowl, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm spot for about 1 hour, or until the dough has doubled in size.
- Shape Pretzels: Punch down the risen dough gently to release air. Divide it into 8 equal portions. Roll each portion into a long rope about 20-22 inches long, then twist and fold it into the classic pretzel shape.
- Boil: Preheat your oven to 425°F (220°C). In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spatula and place on a parchment-lined baking sheet to drain.
- Bake: Brush the boiled pretzels generously with melted butter and sprinkle with coarse sea salt. Bake them in the preheated oven for 10 to 12 minutes until they turn golden brown and develop a crisp crust.
Notes
- Ensure the water is warm, not hot, to properly activate the yeast without killing it.
- Boiling in baking soda water is essential to get the signature pretzel crust and flavor.
- Use coarse sea salt for the best texture and flavor on top of the pretzels.
- For a softer finish, brush pretzels with melted butter right after baking as well.
- Allow pretzels to cool slightly before serving for best texture.
