Description
These Super Easy Homemade Soft Pretzels are buttery soft, perfectly sweet and salty, and astonishingly simple to make. With minimal kneading, a straightforward shaping process, and a quick baking time, these pretzels are a delicious treat for both adults and children. They are golden, fluffy, and delicious warm from the oven, with a slightly crisp exterior thanks to a baking soda bath. Perfect for snacks, parties, or anytime craving hits!
Ingredients
Scale
Dough Ingredients
- 5 cups (640 grams) all-purpose flour
- 2 teaspoons (8 grams) instant yeast (see notes for active dry yeast)
- 1.5 teaspoons (9 grams) salt
- 1/2 cup (110 grams) sugar
- 1.5 cups (350 grams) warm water
- 1 tablespoon (15 grams) neutral oil or olive oil
Baking Soda Bath
- 1/2 cup (115 grams) baking soda
- 4 cups hot water
Topping
- Kosher salt, for sprinkling
- 4 tablespoons melted butter, for brushing
Instructions
- Mix and Knead Dough: In a large bowl, whisk together the flour, yeast, salt, and sugar. Add warm water and oil, stir with a rubber spatula until a shaggy dough forms. Knead briefly by hand in the bowl, then turn onto work surface and knead until the dough is tacky and cohesive, about 1 minute. Alternatively, use a stand mixer with a dough hook for about 3 minutes.
- First Rise: Place dough back in the bowl, cover with a towel, and let it rise in a warm spot for 1 hour. The dough may not double in size, which is normal.
- Preheat Oven: Heat your oven to 425ºF (220ºC).
- Portion and Roll Dough: Turn dough out onto a floured surface. Divide into 12 equal pieces, about 75 grams each. Lightly flour only as needed to prevent sticking. Roll each piece into a short 12-inch log to relax gluten.
- Shape Pretzels: Roll each log longer to about 22-24 inches and twist into the classic pretzel shape. Transfer shaped pretzels to a lightly oiled sheet pan.
- Prepare Baking Soda Bath: Dissolve the 1/2 cup baking soda in 4 cups of hot water. This can be hot tap water or boiled water from a kettle. Stir well to dissolve.
- Dip Pretzels: Line two baking sheets with parchment paper. Working one pretzel at a time, dip it top-side down into the baking soda bath, then remove with a spider or slotted spoon and flip so it rests top-side up on the parchment-lined pan. Repeat for all pretzels.
- Salt and Bake: Sprinkle each pretzel with kosher salt. Bake one pan at a time in the preheated oven for 10-12 minutes or until golden brown.
- Brush with Butter and Cool: Remove pretzels from oven and immediately brush the tops with melted butter. Transfer to a cooling rack. Repeat baking and buttering with the remaining pan.
- Serve: Let pretzels cool briefly and serve warm. They reheat well when halved, toasted, and spread with butter.
Notes
- These pretzels are buttery soft with a perfect balance of sweet and salty flavors, making them deeply satisfying straight from the oven.
- If using active dry yeast, dissolve it in warm water with 1 teaspoon sugar, let stand 15 minutes before mixing with dry ingredients.
- Kosher salt is ideal for sprinkling on top, but fine sea salt can be used in the dough.
- Reducing sugar changes the texture and appearance; 1/2 cup sugar is optimal.
- Use minimal flour when shaping to avoid tough pretzels.
- The baking soda bath promotes even browning and pretzel crust formation without boiling.
Nutrition
- Serving Size: 1 pretzel
- Calories: 280
- Sugar: 8g
- Sodium: 550mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg
