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Store-bought pretzels do not hold a candle to these homemade soft pretzels. Soft and chewy inside with a shiny golden finish and that classic pretzel flavor from a baking soda bath, these are irresistible fresh from the oven. Dunk them in mustard or cheese sauce for the ultimate snack or party treat.
My whole family gets excited whenever the smell of these pretzels fills the kitchen. The first time I made them was for a movie night and now they are a must for every game day.
Ingredients
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- Lukewarm water: Brings the yeast to life and helps the dough rise. Use water that feels just warm to the touch for best results.
- Instant quick rise yeast: Gives you fluffy and tender pretzels in less time. Check the expiration date for freshness.
- Salt: Seasons the dough so your pretzels are never bland. Go for a fine sea salt if you have it.
- Granulated sugar: Feeds the yeast and adds just a hint of sweetness.
- Bread flour: Is higher in protein which creates that signature chewy pretzel bite. Look for a good quality bread flour with at least 12 percent protein.
- Baking soda: For the water bath transforms the dough’s surface so you get a shiny brown crust and deep flavor. Use fresh baking soda.
- Egg yolk mixed with water: Creates a glossy finish. Choose a rich orange yolk for the most golden pretzels.
- Pretzel salt: Adds the classic salty crunch. Use a coarse large-flake salt for best results.
Step-by-Step Instructions
- Prepare the Dough:
- Whisk together the lukewarm water instant yeast salt and granulated sugar in your stand mixer bowl. Allow the mixture to sit for 1 to 2 minutes just enough time for the yeast to start working.
- Mix and Knead:
- Add the bread flour to the bowl. Mix on low using the dough hook until it starts coming together then increase the speed to medium and knead for 4 to 5 minutes until the dough is soft smooth and easily pulls away from the bowl sides. If the dough is sticky sprinkle in a bit more flour until just right. If you are mixing by hand bring the dough together and knead on a floured surface for 5 to 7 minutes until very smooth and supple.
- Rest the Dough:
- Shape the dough into a ball and cover with a clean towel. Let it rest for 15 to 20 minutes while you prep the oven and pans.
- Preheat and Prepare:
- Move your oven rack to just above center and preheat the oven to 450 degrees Fahrenheit. Line two baking sheets with silicone mats or parchment sprayed lightly with baking spray to prevent sticking.
- Create the Baking Soda Bath:
- In a large pot combine the water and baking soda and heat to a gentle boil. In a small bowl whisk together the egg yolk and tablespoon of water for your egg wash. Set aside.
- Shape the Pretzels:
- Using a bench scraper or sharp knife cut the dough into eight equal pieces. Roll each piece into a rope about 24 inches long. Shape each rope into a teardrop loop twist the ends once then fold them over to create the classic pretzel shape. Press the ends down to hold.
- Baking Soda Bath:
- Lower each shaped pretzel into the boiling baking soda bath for 30 seconds only. Remove with a slotted spatula or strainer letting excess water drip off then arrange on the prepared baking sheets. This quick bath gives that essential texture.
- Add Toppings:
- Brush each pretzel all over with your egg wash mixture and generously sprinkle with pretzel salt.
- Bake:
- Bake the pretzels at 450 degrees Fahrenheit for 12 to 14 minutes until they are a rich golden brown and glossy.
- Cool and Serve:
- Transfer the baked pretzels to a wire rack. Let them cool slightly before serving warm with mustard or cheese dip.
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Bread flour is truly my secret ingredient for getting that bakery-style chew. I remember making these for a family birthday and everyone fought over the last one. Nothing beats pulling apart a warm homemade pretzel and watching the steam rise.
Storage Tips
Keep pretzels in an airtight container at room temperature for up to three days. To refresh them so they taste just baked pop them in the microwave for 10 to 15 seconds or warm in a low oven. For longer storage let pretzels cool completely then wrap tightly and freeze for up to one month. Reheat from frozen at 350 degrees Fahrenheit for about 10 minutes.
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Ingredient Substitutions
You can use all purpose flour in place of bread flour but the texture may be slightly softer instead of chewy. If you do not have quick rise yeast active dry yeast will work but the dough may take a little longer to rise. For an egg free option brush the pretzels with melted coconut oil before baking for a shiny finish.
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Serving Suggestions
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Pretzels are perfect with grainy mustard or creamy cheese sauce. Slice them to use as little sandwiches or dip in soup for a hearty lunch. They also make a festive party snack served with a variety of dips on a platter.
Pretzel History and Tradition
Soft pretzels hail from Europe especially Germany where they are known as Brezeln and are a beloved street food. The baking soda bath was traditionally lye which creates that signature crust. Making them at home brings a fun bit of baking history into your kitchen.
Recipe FAQs
- → Why use a baking soda bath?
Boiling the pretzels in a baking soda bath creates their distinctive texture and helps develop a deep, golden-brown crust, enhancing both flavor and appearance.
- → Can bread flour be substituted?
Bread flour is ideal for chewy texture, but all-purpose flour works in a pinch; the pretzels may be slightly less chewy but still delicious.
- → How do you achieve a shiny crust?
A combination of the baking soda bath and an egg wash applied before baking helps create a glossy, appetizing surface on each pretzel.
- → What's the best way to store leftovers?
Keep pretzels in a sealed container at room temperature for up to three days, or freeze for longer storage. Reheat before serving for best freshness.
- → How should pretzels be served?
Enjoy them warm with classic dips like mustard or cheese sauce, or simply savor the savory, salty flavor on its own.