Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 56 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 pretzels 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

This recipe for Perfect and Easy Soft Pretzels walks you through making chewy, golden homemade pretzels with a delightful buttery finish. The dough is soft and slightly sweetened, boiled briefly in a baking soda solution to develop a crisp crust, then baked to perfection. Ideal for a snack or party appetizer, these pretzels are simple to shape and topped with coarse sea salt for authentic flavor.

Ingredients

Scale

Pretzel Dough

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110°-115°F)
  • 2 Tablespoons softened butter
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2¾ cups all-purpose flour (may not need all of it)

Baking Soda Solution

  • 4 cups water
  • 1/4 cup baking soda

Toppings

  • Coarse sea salt for sprinkling
  • 1/4 cup melted butter

Instructions

  1. Activate Yeast and Make Dough: Place the warm water in the bowl of a stand mixer. Sprinkle yeast on top and let dissolve for about 2 minutes. Add softened butter, brown sugar, salt, and 2 cups flour. Using a dough hook, mix on medium-low until sticky dough forms and becomes smooth. Add remaining flour gradually until dough pulls away from bowl sides and springs back when touched.
  2. Let Dough Rise: Place dough in a lightly greased bowl and cover with a tea towel. Let it rise in a warm place for 20 minutes, allowing it to puff up slightly.
  3. Preheat Oven and Prepare Baking Sheets: Heat oven to 450°F. Line two baking sheets with silicone liners or parchment paper, then generously grease the liners with butter to prevent sticking.
  4. Shape Pretzel Ropes: Punch down the dough to remove air pockets. Divide into 8 equal pieces by halving and quartering with a pizza cutter. Roll each piece into a 12–15 inch rope on a clean, unfloured surface. Form each rope into a pretzel shape by overlapping ends, twisting them, and folding over the circle, pinching ends securely.
  5. Boil Pretzels in Baking Soda Solution: Bring water and baking soda to a boil in a large saucepan. Using a slotted spatula, dip each pretzel into the boiling solution for about 30 seconds. Remove and drain excess water, then place on greased baking sheets, reshaping pretzels if necessary. Sprinkle with coarse sea salt.
  6. Bake Pretzels: Bake pretzels for 10–12 minutes, rotating pans halfway through to ensure even browning. Bake until the tops are golden brown.
  7. Brush with Butter and Serve: While pretzels are still hot, brush with melted butter. Serve warm or at room temperature for soft, flavorful pretzels.

Notes

  • Do not flour the surface when rolling out dough; flour can prevent proper stretching and texture.
  • Greasing the parchment or silicone liners well is essential to prevent sticking, especially after boiling.
  • Keep an eye on the oven as baking times may vary slightly depending on your oven type.
  • For a different flavor, try sprinkling pretzels with cinnamon sugar instead of sea salt.
  • Use a slotted spatula to handle pretzels in boiling water safely and to allow excess water to drain properly.

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 210
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 15mg

Find it online: https://emilyquickdinners.com/easy-soft-pretzels-recipe/