Homemade Soft Pretzels: Easy Classic German-Style Bakery Snack
Homemade Soft Pretzels: A Classic Pretzel Recipe
If you’re craving a warm, soft pretzel at home, this Homemade Soft Pretzels recipe is your ticket to a bake-at-home classic. With a golden-brown crust, a fluffy crumb, and that signature salty finish, these soft pretzels will satisfy your snack-time dreams.
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Ingredients for Soft Pretzel Dough
- 1 ¼ cups warm water (110°F/45°C)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 2/3 cup baking soda (for bath)
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
Step-by-Step Pretzel Baking Instructions
- Pour 1 ¼ cups warm water into a large bowl. Stir in sugar and yeast. Let mixture stand until creamy, about 10 minutes.
- Add flour and salt. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in size, about 1 hour.
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.
- Divide dough into 12 equal pieces. Roll each piece into a 24-inch rope and twist into a pretzel shape. Press ends to seal.
- In a large pot, bring 10 cups of water + baking soda to a gentle boil. Carefully dip each pretzel into the baking soda bath for 30 seconds per side, then transfer to prepared sheets.
- Brush each pretzel with the egg wash. Sprinkle generously with coarse salt.
- Bake until deep golden brown, 12–15 minutes. Rotate pans halfway for even browning.
- Transfer to a wire rack. Let cool slightly before serving.
Tips for Perfect Homemade Pretzels
- Warm proofing: A draft-free spot helps the dough rise consistently.
- Baking soda bath: Don’t skip it—this gives the crust its iconic chew and color.
- Even shaping: Uniform ropes ensure all pretzels bake evenly.
- Flavor twist: Try brushing with garlic butter or sprinkling everything bagel seasoning.
Variations and Flavor Ideas
- Cinnamon-sugar pretzels with a sweet glaze
- Cheddar-stuffed mini pretzels
- Herb-infused dough with rosemary and thyme
Nutrition Facts (per serving)
Calories: 237 kcal | Carbs: 49 g | Protein: 6 g | Fat: 2 g | Sodium: 4681 mg | Sugars: 9 g | Fiber: 2 g
Why This Pretzel Recipe Works
From the yeast activation to the baking soda dip, each step builds layers of flavor and texture. Whether you’re making a movie-night snack or a hearty appetizer, these soft pretzels deliver that irresistible chewy bite and buttery aroma.
Enjoy your delightful homemade pretzel and share the salty-sweet goodness!
Credit: Original recipe on Allrecipes
Homemade Soft Pretzels
This pretzel recipe makes soft and buttery homemade pretzels from scratch; the dough is shaped into knots, dipped in hot water solution, and quickly baked.
Ingredients
Method
- Pour 1 ¼ cups warm water into a large bowl. Stir in sugar and yeast. Let mixture stand until creamy, about 10 minutes.
- Add flour and salt. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in size, about 1 hour.
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.
- Divide dough into 12 equal pieces. Roll each piece into a 24-inch rope and twist into a pretzel shape. Press ends to seal.
- In a large pot, bring 10 cups of water and baking soda to a gentle boil. Dip each pretzel into the bath for 30 seconds per side, then transfer to prepared sheets.
- Brush each pretzel with the egg wash and sprinkle generously with coarse salt.
- Bake until deep golden brown, 12–15 minutes, rotating pans halfway for even browning.
- Transfer to a wire rack. Let cool slightly before serving.
