Perfect Pretzels
Discover the joy of homemade bread with this recipe for Perfect Pretzels—golden brown, chewy, and satisfyingly salty! Made with simple pantry staples like all-purpose flour, active dry yeast, and a touch of melted butter, these pretzels are the ultimate comfort snack. The secret to their signature flavor and texture lies in a quick baking soda bath before baking, giving them that delectable chew and golden crust. Perfect for beginners and seasoned bakers alike, this recipe guides you step-by-step through kneading, shaping, and baking to achieve authentic pretzel perfection in under 2 hours. Serve them warm with mustard, cheese sauce, or enjoy them plain—every bite is irresistible! Perfect for game day, gatherings, or an indulgent treat at home, these pretzels will have everyone reaching for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 2 teaspoons Salt
- 1.5 cups Warm water (110°F/45°C)
- 2 tablespoons Unsalted butter, melted
- 0.25 cup Baking soda
- 6 cups Water for boiling
- 1 tablespoon (or to taste) Coarse salt
- 1 Egg yolk
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5 minutes until foamy.
Add the flour, salt, and melted butter to the yeast mixture. Mix with a wooden spoon or in a stand mixer fitted with a dough hook until a soft dough forms.
Knead the dough on a lightly floured surface for about 8 minutes, or until smooth and elastic. Alternatively, knead with a stand mixer for 5 minutes.
Shape the dough into a ball and return it to the bowl. Cover with a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 450°F (230°C) and line two large baking sheets with parchment paper.
In a large pot, bring the 6 cups of water and baking soda to a boil.
Punch the dough down and divide it into 8 equal pieces. Roll each piece into a long rope (about 20 inches long) and twist into a pretzel shape.
Carefully boil each pretzel in the baking soda water for 30 seconds, then use a slotted spoon to transfer them to the prepared baking sheets.
In a small bowl, whisk the egg yolk with 1 tablespoon of water. Brush the egg wash over the pretzels and sprinkle with coarse salt.
Bake for 12-15 minutes, or until the pretzels are golden brown.
Remove from the oven and cool slightly on a wire rack before serving. Enjoy 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 | 26473 mg | 1151% | |
| 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.
