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Soft Pretzel Recipe

Learn how to make soft pretzels at home. These are a delicious classic pretzel that is chewy on the outside and soft and fluffy on the inside. Give this soft pretzel recipe a try today.
Course Bread
Cuisine American
Keyword baking soda bath, big pretzel, classic pretzel recipe, homemade pretzels, how to fold a pretzel, how to make pretzels, pretzel, pretzel recipe, pretzel salt, soft pretzel, soft pretzel recipe
Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 203kcal
Author Kelsey

Ingredients

  • 3 cups All-Purpose Flour as needed
  • 2 1/4 teaspoons active dry yeast
  • 1 cup Warm Water between 90-110F
  • 1 Tablespoon Melted Butter
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Salt
  • 2 cups Water
  • 4 Tablespoons Baking Soda
  • Pretzel Flaked Salt or Kosher Salt

Instructions

  • In a bowl you are going to add your yeast warm water, butter, sugar and salt. Stir and let it sit for 5 minutes to bubble up. If it bubbles it means the yeast is live and active. Otherwise, it needs tossed.
  • Now you will begin adding in some of the flour to the yeast mixture. You want a cohesive dough. You might not use all the flour, so if you don't that is normal and okay.
  • On a clean floured surface knead your dough for 5 minutes.
  • Place the dough in a greased bowl and cover with a clean towel and let rise till double in size. This takes 15-30 minutes.
  • Preheat the oven to 475 degrees. Then in a post boil 4 cups of water and add in the baking soda, stirring until dissolved.
  • Remove the water from the heat. You will dip the pretzels in the warm water.
  • Divide the pretzel dough into 8 equal parts, and then roll out into 1 inch thick ropes.
  • Make a "U" shape with the dough, and then take both ends and twist twice at the top. Put the twisted part in the center of the "U" to form the classic pretzel shape.
  • Place your pretzel in the warm baking soda water, and let it sit for 2 minutes.
  • Carefully lift up letting the water drip then place on a parchment lined baking sheet. Repeat with all pretzels.
  • Sprinkle wet pretzel with the pretzel salt, and bake 8-10 minutes until golden brown and fully cooked.

Notes

Working With Dough: You want the dough to bounce back when pressed lightly with your clean finger. If your dough is still quite sticky you can mix in a ¼ cup of flour.
Equal Parts - Make sure to divide the dough into equal parts. Otherwise they will unevenly cook in the oven.
Salt - I used a pretzel salt but even a coarse sea salt works.
Freezing - Freeze the pretzels in an airtight container for 3-4 months. Then thaw and enjoy or warm in the microwave.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 40g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 2325mg | Fiber: 2g | Sugar: 1g