Nice Soft Pretzels
Indulge in the irresistible aroma and soft, pillowy texture of homemade Nice Soft Pretzels, the perfect blend of bakery-quality flavor and simple, approachable techniques. This recipe brings together pantry staples like all-purpose flour, active dry yeast, and melted butter to create golden brown pretzels with chewy interiors and a signature salty crust. The key to their iconic texture lies in a quick baking soda bath, which sets the pretzel dough for that classic exterior. Brushed with a glossy egg wash and sprinkled with coarse salt, these pretzels are baked to perfection in just 15 minutes. Whether served warm with mustard, cheese sauce, or enjoyed on their own, this crowd-pleasing treat is ideal for game days, snacks, or any time you crave a savory homemade delight. Perfectly soft and satisfyingly salty, these pretzels are a must-add to your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups Warm water (110°F to 115°F)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 2 tablespoons Unsalted butter, melted
- 0.25 cup Baking soda
- 4 cups Hot water (for baking soda bath)
- 2 tablespoons Coarse salt (for topping)
- 1 Egg yolk
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the warm water, yeast, and granulated sugar. Stir to dissolve and let sit for 5 minutes, or until the mixture becomes frothy.
Add the salt, melted butter, and 3 cups of flour to the yeast mixture. Mix with a wooden spoon or dough hook until the dough comes together.
Gradually add the remaining 1 cup of flour and knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, combine the baking soda and 4 cups of hot water. Stir until dissolved and set aside.
Once the dough has risen, punch it down and divide it into 8 equal pieces.
Roll each piece into a rope about 20-24 inches long. Shape each rope into a pretzel by forming a U-shape, crossing the ends, and pressing them onto the bottom of the U.
Gently dip each pretzel into the baking soda bath and place them on the prepared baking sheets.
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create the egg wash. Brush the egg wash over each pretzel, then sprinkle with coarse salt.
Bake the pretzels in the preheated oven for 12-15 minutes, or until golden brown.
Remove the pretzels from the oven and let them cool slightly on a wire rack before serving. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 30702 mg | 1335% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 14.1 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
