Easy Homemade Soft Pretzels

Ingredients

• 1 and 1/2 cups (360ml) warm water (around 100°F / 38°C)
• 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 packet)
• 1 teaspoon salt
• 1 Tablespoon brown sugar or granulated sugar
• 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
• 3 and 3/4 to 4 cups (469-500g) all-purpose flour (spooned and leveled), plus extra for your hands and work surface
• Coarse salt (or coarse sea salt) for sprinkling

• 1/2 cup (120g) baking soda
• 9 cups (2.13L) water

Instructions:

1. Activate the Yeast:
   • In a large bowl, whisk the yeast into the warm water.
   • Let it sit for 1 minute.
   • Stir in the salt, brown sugar, and melted butter.
2. Mix the Dough:
   • Gradually add 3 cups of flour, 1 cup at a time, stirring with a wooden spoon (or using a stand mixer with a dough hook) until the dough becomes thick.
   • Add 3/4 cup more flour, a little at a time, until the dough is no longer sticky.
   • If still sticky, add 1/4–1/2 cup more flour as needed.
   • The dough should be soft and bounce back slightly when poked.
3. Knead the Dough:
   • Knead the dough for 5 minutes in a stand mixer or by hand on a lightly floured surface.
   • The dough should remain soft and slightly tacky.
   • If it becomes too sticky, sprinkle a teaspoon of flour at a time, but don't add too much.
   • After kneading, the dough should feel soft and slowly bounce back when poked.
4. Rest the Dough:
   • Shape the dough into a ball.
   • Cover it with a towel and let it rest for 10 minutes.
   • During this time, prepare the water and baking soda bath.
5. Preheat the Oven:
   • Preheat your oven to 400°F (204°C).
   • Line two baking sheets with parchment paper or silicone mats. If using parchment, lightly grease it with nonstick spray or butter.
6. Shape the Pretzels:
   • Cut the dough into 12 equal pieces (about 75g each).
   • Roll each piece into a rope about 20–22 inches long.
   • Form a circle with the dough and twist the ends together.
   • Bring the twisted ends down and press them to form the classic pretzel shape.
7. Boil the Pretzels:
   • In a large pot, bring the 9 cups of water and baking soda to a boil.
   • Carefully drop 1–2 pretzels into the boiling water and cook for 20–30 seconds.
   • Don’t cook them for too long to avoid a metallic taste.
   • Use a slotted spoon to remove the pretzels, allowing excess water to drip off.
   • Place them on the prepared baking sheets and sprinkle with coarse salt.
8. Bake the Pretzels:
   • Bake the pretzels for 12–15 minutes, or until golden brown.
   • Remove from the oven and serve warm.
9. Storage:
   • Store any leftover pretzels at room temperature for up to 3 days.
   • To reheat, microwave for a few seconds or bake at 350°F (177°C) for 5 minutes.

Make Ahead & Freezing Instructions
If you want to freeze your pretzels, don’t top them with salt before baking. Once they are completely cooled, freeze them in an airtight container or a zip-top bag for up to 3 months. When you're ready to reheat, brush the frozen pretzels with water, sprinkle with salt, and bake at 350°F (177°C) for 20 minutes, or microwave them until warmed. You can also freeze the dough (before boiling) for up to 2–3 months. Thaw the dough overnight in the refrigerator and let it sit for 1 hour to puff up before continuing with the recipe.

Note on the Baking Soda Bath:
The baking soda bath is what gives these pretzels their classic chewy texture and authentic flavor. If you prefer to skip this, brush the shaped dough with a mixture of 1 beaten egg and 1 tablespoon of milk (dairy or nondairy), then sprinkle with salt. The egg wash helps the salt stick and gives the pretzels a golden finish.

Nutrition