Description

This Homemade Soft Pretzels recipe delivers classic, golden-brown pretzels with a chewy texture and buttery finish. Made from scratch using simple ingredients like yeast, flour, and baking soda, these pretzels are boiled briefly to develop their iconic crust before baking to perfection. Perfect for an easy snack or appetizer, they come out soft inside and salty on top with a delicious aroma thanks to the butter glaze after baking.

Ingredients

Scale

Dough

2 ¼ teaspoons active dry yeast (1 standard packet)
1 cup warm water
1 tablespoon unsalted butter, melted
1 teaspoon sugar
1 teaspoon salt
3 cups all-purpose flour (plus up to ¾ cup more if needed)

Baking Soda Bath

2 cups water
2 tablespoons baking soda

Topping

1 tablespoon coarse salt
6 tablespoons salted butter, melted

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Instructions

Preheat Oven: Preheat your oven to 475°F (245°C) and line baking sheets with parchment paper to ensure the pretzels don’t stick and bake evenly.
Activate Yeast: In a stand mixer bowl, combine the yeast, warm water, and sugar. Let it sit until frothy, about 5 minutes, to activate the yeast. Then stir in the salt and melted butter to mix well.
Knead the Dough: Gradually add the flour to the yeast mixture, kneading with a mixer or by hand until the dough is smooth and no longer sticky. Knead for an additional 5 minutes to develop gluten, adding up to ¾ cup extra flour if needed for consistency.
Rest the Dough: Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rest for 15 minutes to relax and slightly rise.
Prepare Baking Soda Bath: Bring 2 cups of water and the baking soda to a boil, then remove from heat and let it cool slightly. This step gives pretzels their signature chewy crust during boiling.
Shape and Boil Pretzels: Divide the dough into 8 equal sections. Roll each piece and shape into traditional pretzel forms. Dip each pretzel into the warm baking soda bath for 2 minutes to create the pretzel crust.
Bake Pretzels: Place the boiled pretzels on the prepared baking sheets, sprinkle each with coarse salt, and bake in the preheated oven for 8-9 minutes or until they are golden brown.
Butter Glaze and Serve: Immediately after baking, brush the pretzels with melted salted butter for a rich flavor and shine. Serve warm for best taste.

Notes

If the dough feels too sticky, add more flour a tablespoon at a time during kneading until manageable.
Ensure the water for the baking soda bath is hot but not boiling when dipping pretzels to avoid dough falling apart.
For softer pretzels, brush with additional melted butter while warm.
You can add toppings like cinnamon sugar or shredded cheese for variations.
Store leftover pretzels in an airtight container at room temperature for up to 2 days, reheat in the oven before serving.