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Soft Homemade Pretzels

Delicious homemade pretzels with a golden-brown crust and a fluffy interior, perfect for snacking or entertaining.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 5 pretzels
Course: Appetizer, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup lukewarm water Activates the yeast, creating a light dough.
  • 1 tbsp granulated sugar Feeds the yeast for optimal rising.
  • 2.25 tsp active dry yeast Helps the dough rise, creating a fluffy texture.
  • 2 tbsp light olive oil or vegetable oil Adds moisture and flavor to the dough.
  • 4 cups flour Forms the base of the dough for structure and texture.
  • 1 tsp salt Enhances the flavor of the pretzels.
Boiling Solution
  • 10 cups water Used for boiling the pretzels before baking.
  • 0.5 cup baking soda Creates a traditional pretzel crust in the boiling process.
Toppings
  • 1 large egg Gives the pretzels a shiny finish when brushed on before baking.
  • to taste tsp coarse salt Toppings for added crunch and flavor.
  • 2 tbsp butter Provides richness and enhances flavor when brushed on before serving.

Method
 

Preparation
  1. In the bowl of a stand mixer, mix lukewarm water and sugar.
  2. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
  3. Mix together and add oil, flour, and salt.
  4. Use the dough hook to knead for 4-5 minutes until smooth and firm.
  5. Place the dough ball on a floured surface and knead into a smooth ball.
  6. Place in an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1-2 hours.
Shaping and Second Rise
  1. After rising, punch down the dough and cut it into 5 equal pieces.
  2. Roll each piece into a 16-18 inch rope and shape into pretzels.
  3. Place pretzels on a parchment-lined baking sheet, cover, and let rise for 30-45 minutes.
Boiling and Baking
  1. Preheat the oven to 425°F (220°C).
  2. In a large pot, bring water and baking soda to a boil.
  3. Boil the pretzels one or two at a time for about 45 seconds each.
  4. Using a slotted spoon, transfer boiled pretzels to a wire rack to dry.
  5. Brush each pretzel with beaten egg and sprinkle with coarse salt.
  6. Bake for 15-20 minutes until golden brown.
  7. Transfer baked pretzels to a wire rack to cool and brush with melted butter if desired.

Notes

Ensure the water is lukewarm for activating the yeast effectively. Don’t skip the boiling step; it’s key for the chewy crust. Pretzels can be shaped and frozen before baking to save time later.