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Homemade Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 141 reviews
  • Author: Emily
  • Prep Time: 38 minutes
  • Cook Time: 8 minutes
  • Total Time: 46 minutes
  • Yield: 6 pretzels 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

This Soft Pretzel Recipe is a delightful copycat of Annie’s Pretzels, featuring a tender and chewy dough with a slightly sweet flavor. The pretzels are boiled briefly in a baking soda solution to achieve their signature crust and then baked until golden brown. Finished with a sprinkle of coarse pretzel salt and a dip in melted butter, these homemade pretzels are perfect as a snack or appetizer.

Ingredients

Scale

Pretzel Dough:

  • 1/2 cup whole milk
  • 1/2 cup water
  • 2 tsp dry active yeast
  • 410 grams bread flour (2 1/2 cups plus 3 Tbsp)
  • 1/3 cup packed brown sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 2 tbsp unsalted butter, melted

Baking Soda Solution:

  • 2 cups warm water
  • 2 tbsp baking soda

Topping:

  • 6 tbsp melted unsalted butter (for dipping after baking)
  • Coarse pretzel salt, for topping before baking

Instructions

  1. Proof the Yeast: Heat the milk and water to 105°F (using a microwave for about 45 seconds works well). Stir in the dry active yeast and allow it to proof for 5 minutes until it becomes foamy.
  2. Prepare the Dough: In a large bowl, combine the bread flour, brown sugar, salt, baking powder, and melted butter. Pour in the proofed yeast mixture and knead for several minutes until the dough forms a slightly tacky ball.
  3. First Rise: Lightly grease the top of the dough with 1 tsp of oil. Cover and let it rise in a warm place for 45 minutes until it nearly doubles in size.
  4. Prepare Baking Soda Bath: While the dough rises, dissolve 2 tablespoons of baking soda in 2 cups of warm water in a separate bowl and set aside.
  5. Preheat the Oven: Set the oven to 410°F (210°C) and line a large sheet pan with parchment paper.
  6. Shape the Pretzels: Turn the risen dough onto a greased surface and cut it into 6 equal strips. Roll each strip into a 35- to 40-inch rope, roughly the thickness of your finger. Shape each rope into a pretzel by forming a U-shape, twisting the ends twice, and pinching the ends to secure them.
  7. Boil in Baking Soda Bath: Dip each pretzel into the baking soda solution briefly, then quickly pat dry on a kitchen towel to remove excess liquid.
  8. Bake: Place the pretzels on the prepared sheet pan, sprinkle each with coarse pretzel salt, and bake for 7 to 8 minutes until golden brown.
  9. Finish and Serve: Once baked, dip the warm pretzels into melted unsalted butter. Serve immediately for the best taste and texture.

Notes

  • For an extra savory touch, dip pretzels into warm cheddar cheese dip sauce.
  • Try a sweet mustard dip by mixing 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, and 1 tablespoon brown sugar.
  • Ensure dough is slightly tacky but not sticky when kneading, to achieve soft texture.
  • Do not over-boil pretzels in the baking soda solution; a quick dip is sufficient to develop the crust.
  • Use coarse pretzel salt for authentic flavor and crunchy topping.

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 290
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 6 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: Fifty one 51 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 20 mg

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