Soft Homemade Pretzels
Ingredients
Dough
- 3 ¾ cups all purpose baking flour
- 1 ¼ teaspoons salt
- ½ teaspoon baking powder
- 1 packet instant active yeast
- 3 tablespoons light brown sugar
- 1 large egg
- 2 tablespoons melted then slightly cooled butter
- 1 ¼ cups milk dairy or non dairy
Boiling
- 4 quarts water
- 2 tablespoons white sugar
- 4 tablespoons baking soda
Baking
- 1 Egg
- 1 teaspoon water
- 1-2 tablespoons coarse salt
Instructions
Dough
- Combine the dry ingredients for the dough into a stand mixer fitted with the paddle attachment.
- Microwave the milk for45-60 seconds until warm but not hot.
- Add the wet ingredients for the dough to the dry ingredients. Mix on low for 3-4 minutes until combined.
- Cover the bowl with a towel and set in a warm spot to rise for 90 minutes.
Assemble
- Once the dough has risen, lightly flour your work surface. Take care not to use too much flour.
- Divide the dough into 8 pieces.
- Roll each of the pieces into a long skinny worm shape 18-20 inches long.
- Bend the dough into a U-shape.
- Holding one end in each hand, crisscross them and flip them down to the center of the U to make the classic pretzel shape.
- Next, take the ends and crisscross them again to create the swirl in the middle. Gently press the ends into place.
- Repeat with the rest of the dough.
Boiling
- Add the water, baking soda, and sugar to a pot and bring to a boil.
- Line a baking sheet with a wire rack.
- Once the water is boiling, place one pretzel at a time into the water for 30 seconds. Use a slotted spoon to remove them and place them on the wire rack.
Baking
- When all the pretzels have been boiled, remove the rack from the baking sheet and wipe off any water. Line the baking sheet with parchment paper and place the pretzels about 2 inches apart.
- Mix together the egg and water and brush each pretzel with the water, then top with coarse salt.
- Bake for 15 minutes until golden brown.
Notes
I know this looks like a lot of instructions, but spending the extra 5 minutes to review these tips will help make sure your recipe turns out perfect!
I know this looks like a lot of instructions, but spending the extra 5 minutes to review these tips will help make sure your recipe turns out perfect!
Tips for Perfect Homemade Soft Pretzels
Making soft pretzels from scratch is easier than you might think, but a few simple tricks will help you get that delicious pretzel shop texture every time.
- Don't add too much flour. Your dough should feel soft, smooth, and slightly tacky. Adding too much flour can make your pretzels dense and dry.
- Give the dough enough time to rise. Let it rise until it looks noticeably puffy, following the timing in your recipe. A cool kitchen may require additional time.
- Let the dough rest if it keeps shrinking. If your dough ropes pull back while you're rolling, cover them and let them rest for 5 to 10 minutes.
- Roll the ropes evenly. Try to keep the ropes fairly even so the pretzels bake evenly. Leave the middle slightly thicker for a softer center.
- Don't skip the baking soda bath. This quick step helps create the golden brown crust and chewy texture that makes pretzels so delicious.
- Keep the baking soda bath short. A quick dip, usually around 20 to 30 seconds, is enough for many recipes. Leaving pretzels in the water too long can give them an unpleasant flavor.
- Use parchment paper. Line your baking sheets with parchment paper suitable for high-temperature baking to help prevent sticking.
- Watch the oven closely. Pretzels can go from golden brown to too dark fairly quickly. Remove them when they develop a deep golden color, and the centers are fully baked.
- Brush with butter after baking. For extra buttery, soft baked pretzels, brush them with melted butter as soon as they come out of the oven.
How to Store Homemade Soft Pretzels
Homemade soft pretzels taste best fresh from the oven, but you can easily save leftovers for another day.
Room Temperature: Let your pretzels cool completely, then place them in an airtight container or resealable bag. Store them at room temperature for up to 2 days. If possible, leave off the coarse salt until you're ready to serve, since salt can draw moisture to the surface. These are my favorite airtight containers.)
Refrigerator: I don't recommend refrigerating your pretzels because they can dry out and become stale faster. Freezing works much better for longer storage.
How to Reheat Soft Pretzels
For that fresh-from-the-oven taste, reheating your pretzels in the oven is your best bet!
- Oven: Preheat your oven to 350°F. Place the room-temperature pretzels on a baking sheet and warm for 5 to 8 minutes, or until heated through.
- Air Fryer: Heat at 300°F for about 2 to 4 minutes. Keep a close eye on them to prevent overbaking.
- Microwave: Wrap a pretzel in a slightly damp paper towel and microwave for about 10 to 15 seconds. Add a few more seconds if needed. Be careful not to overheat it, or it may become chewy and rubbery.
For extra flavor, brush your warm pretzels with a little melted butter before serving.
How to Freeze Homemade Soft Pretzels
Homemade pretzels freeze beautifully, making them a great make-ahead snack for busy days or last-minute guests.
- Let the baked pretzels cool completely.
- For the best results, freeze them without the coarse salt topping.
- Wrap each pretzel individually in plastic wrap, then place them in a freezer-safe bag or airtight container.
- Label the container and freeze for up to 3 months for the best quality.
To reheat from frozen: Warm your oven to 350°F. Unwrap the pretzels and place them on a baking sheet. Heat for approximately 10 to 15 minutes, or until warmed through. Brush with melted butter and sprinkle with coarse salt before serving.
