Soft Hot Pretzels
Sink your teeth into the ultimate comfort snack with these Soft Hot Pretzels—golden brown on the outside, irresistibly soft and chewy on the inside. Perfectly crafted with pantry staples like all-purpose flour, a touch of granulated sugar, and melted butter, these homemade pretzels are a no-fail crowd-pleaser. The secret to their signature texture and flavor lies in a quick dip in a baking soda bath before baking, creating that classic pretzel taste with a satisfying bite. Sprinkled with coarse salt and brushed with an egg yolk wash for a glossy finish, these warm, buttery pretzels are ideal for game days, appetizers, or an indulgent homemade treat. Ready in under 40 minutes of active prep and baking time, serve them fresh from the oven with your favorite dips for an unforgettable snacking experience.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 1.5 cups Warm water (110°F/45°C)
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 2 tablespoons Unsalted butter (melted)
- 0.6666666666666666 cup Baking soda
- 10 cups Water
- 2 tablespoons Coarse salt (for sprinkling)
- 1 whole egg yolk Egg yolk (beaten with 1 tablespoon water)
Instructions
In a large mixing bowl, combine warm water, granulated sugar, and instant yeast. Allow the mixture to sit for 5 minutes until it becomes frothy.
Add melted butter, salt, and 3 cups of flour to the yeast mixture. Stir until combined.
Gradually add the remaining 1.5 cups of flour, kneading the dough until it is smooth and elastic. This should take about 5-7 minutes. If using a stand mixer with a dough hook, mix on medium speed for about 5 minutes.
Lightly oil a large bowl and place the dough inside. Cover with a clean kitchen towel and let it rise in a warm, draft-free area for 1 hour or until doubled in size.
Preheat the oven to 450°F (232°C). Line two large baking sheets with parchment paper and lightly grease the paper.
Bring 10 cups of water and the baking soda to a boil in a large pot.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a 24-inch rope and shape into a traditional pretzel form, tucking the ends underneath.
Gently drop each pretzel, one at a time, into the boiling baking soda water for 30 seconds. Use a slotted spatula to remove and place on the prepared baking sheets.
Brush each pretzel with the egg yolk wash and sprinkle with coarse salt.
Bake in the preheated oven for 10-12 minutes or until deep golden brown.
Cool on a wire rack for a few minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 412.4 g | 150% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 1.3 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 228 mg | 18% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 593 mg | 13% | |
*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.
