Soft Pretzels
Unleash the joy of homemade comfort with these golden, bakery-style Soft Pretzels, perfect for snack lovers and pretzel enthusiasts alike! Crafted from a foolproof dough enriched with melted butter for a pillowy texture, these pretzels are twisted into iconic shapes and bathed in a baking soda solution for that signature chewy exterior. Topped with a sprinkling of coarse sea salt and glazed with a glossy egg wash, they bake to perfection in just minutes, filling your kitchen with the irresistible aroma of fresh-baked goodness. Whether served warm with your favorite dips or savored as a standalone treat, these pretzels strike the perfect balance of soft, chewy, and golden-brown deliciousness. Ideal for game days, gatherings, or a cozy baking project, these easy homemade pretzels are sure to be a crowd-pleasing hit!
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 tablespoon Granulated sugar
- 2.25 teaspoons Instant yeast
- 1.5 cups Warm water (110°F or 43°C)
- 3 tablespoons Unsalted butter, melted
- 0.67 cup Baking soda
- 10 cups Hot water (for baking soda bath)
- 1 Egg yolk
- 1 tablespoon Water (for egg wash)
- to taste Coarse sea salt (for topping)
Instructions
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour (4 cups), salt, sugar, and instant yeast.
Add the warm water and melted butter to the dry ingredients. Mix until a dough begins to form.
Knead the dough for about 5-7 minutes, either by hand on a floured surface or using a stand mixer with a dough hook, until smooth and elastic. If the dough is too sticky, add up to an additional 1/2 cup of flour, one tablespoon at a time.
Shape the dough into a ball and place it in a lightly greased bowl. Cover loosely with plastic wrap or a clean kitchen towel and allow the dough to rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly grease them.
In a large pot, bring 10 cups of water and the baking soda to a boil to create the baking soda bath.
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces.
Roll each piece into a long rope, about 20-24 inches in length, and twist into a pretzel shape.
One at a time, carefully dip each pretzel into the boiling baking soda bath for 20-30 seconds. Use a slotted spatula to transfer the pretzels to the prepared baking sheets.
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create an egg wash. Brush the egg wash over each pretzel and sprinkle with coarse sea salt.
Bake the pretzels in the preheated oven for 12-15 minutes, or until golden brown.
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 92% | |
| Sodium | 45231 mg | 1967% | |
| Total Carbohydrate | 428.2 g | 156% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 14.3 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 685 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.
