These homemade soft pretzels are a snack lover’s dream! With a perfectly chewy texture, a golden crust, and a salty finish, they’re easy to make and even more delicious when enjoyed warm and fresh. Perfect for dipping, sharing, or satisfying your snack cravings, these pretzels will quickly become a favorite.
Why You’ll Love This Recipe
- Soft and Chewy Texture: Perfectly tender with just the right amount of chew.
- Easy to Make: Simple ingredients and clear steps make this recipe approachable for any baker.
- Versatile: Enjoy them plain, with dips, or even topped with cinnamon sugar.
- Crowd-Pleaser: Perfect for parties, game day, or an afternoon treat.
- Fun to Shape: Get creative with traditional twists, bites, or sticks!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Dough Ingredients
- 1 packet active dry yeast (2 1/4 tsp)
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 1/2 cups warm water (110°F)
- 4 cups all-purpose flour
Baking Solution
- 10 cups water
- 2/3 cup baking soda
Topping
- 1 large egg yolk, beaten with 1 tbsp water
- Coarse salt
Directions
Step 1: Make the Dough
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture is frothy.
- Add the salt and 3 cups of the flour, mixing until combined. Gradually add the remaining flour, kneading until a smooth and elastic dough forms (about 5 minutes).
Step 2: Let the Dough Rise
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 3: Preheat and Prepare
- Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
- In a large pot, bring the water and baking soda to a boil.
Step 4: Shape the Pretzels
- Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a 20-inch rope and shape into a pretzel by forming a U, crossing the ends, and pressing them onto the bottom of the U.
Step 5: Boil the Pretzels
- Gently place the pretzels, one or two at a time, into the boiling baking soda water for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
Step 6: Bake
- Brush each pretzel with the egg yolk wash and sprinkle with coarse salt.
- Bake for 12-15 minutes, or until golden brown.
Step 7: Serve
- Let the pretzels cool slightly before serving. Enjoy warm with your favorite dip!
Servings and Timing
- Servings: 8 pretzels
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Rise Time: 1 hour
- Total Time: 1 hour 30 minutes
Variations
- Cinnamon Sugar Pretzels: Brush with butter after baking and coat with cinnamon sugar.
- Cheesy Pretzels: Sprinkle shredded cheddar or Parmesan on top before baking.
- Stuffed Pretzels: Wrap dough around pieces of cheese or sausage for a surprise filling.
- Herb and Garlic: Add Italian seasoning or minced garlic to the egg wash for extra flavor.
- Pretzel Bites: Cut dough into 1-inch pieces and follow the same steps for boiling and baking.
Storage/Reheating
- Storage: Store cooled pretzels in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat in a 350°F oven for 5-7 minutes to restore warmth and texture.
- Freezing: Freeze unbaked pretzels after shaping. Boil and bake directly from frozen, adding an extra 2-3 minutes to the baking time.
FAQs
1. Why is baking soda added to the boiling water?
The baking soda solution helps create the signature chewy texture and golden crust of pretzels.
2. Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works well and can be mixed directly with the flour without proofing.
3. What’s the best way to shape pretzels?
Roll the dough into a long rope, form a U-shape, cross the ends over each other, and press them onto the bottom of the U.
4. Can I make gluten-free pretzels?
Yes, use a gluten-free all-purpose flour blend designed for yeast baking.
5. Can I skip the egg wash?
The egg wash helps achieve a shiny, golden crust. For a vegan alternative, use plant-based milk.
6. How do I prevent the dough from sticking?
Lightly flour your work surface and hands while shaping the pretzels.
7. What dips pair well with pretzels?
Serve with mustard, cheese sauce, honey butter, or even marinara.
8. Can I double this recipe?
Yes, simply double all the ingredients and divide the dough into 16 portions.
9. Can I add flavors to the dough?
Absolutely! Add garlic powder, onion powder, or dried herbs to the dough for extra flavor.
10. Why do my pretzels look pale?
Ensure your oven is fully preheated and don’t skip the egg wash for that golden finish.
Conclusion
Soft & Chewy Homemade Pretzels are a delightful snack that’s easy to make and sure to impress. Whether you enjoy them plain, salted, or sweet, these pretzels are perfect for any occasion. Serve them warm with your favorite dip and savor the irresistible combination of texture and flavor!
Print
Chewy Homemade Pretzels
- Total Time: 1 hour 30 minutes
- Yield: 8 pretzels 1x
- Diet: Vegetarian
Description
These soft and chewy homemade pretzels are a snack lover’s dream! With simple ingredients, a quick boil in baking soda water, and a sprinkle of coarse salt, they’re perfect for dipping or enjoying warm and fresh out of the oven.
Ingredients
Refrigerated:
- 1 large egg yolk (beaten, for egg wash)
Baking & Spices:
- 1 packet (2 1/4 tsp) active dry yeast
- 4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- Coarse salt (for sprinkling)
Liquids:
- 1 1/2 cups warm water (110°F)
- 10 cups water (for boiling)
Other:
- 2/3 cup baking soda
Instructions
Prepare the Dough:
- Activate the Yeast:
- In a large mixing bowl, combine warm water and sugar. Stir until dissolved. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
- Mix the Dough:
- Add the salt and 3 cups of flour to the yeast mixture. Mix until combined, then gradually add the remaining 1 cup of flour. Knead the dough for 5–7 minutes until smooth and elastic.
- Let the Dough Rise:
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Shape the Pretzels:
- Divide the Dough:
- Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
- Punch down the dough and divide it into 8 equal pieces.
- Form Pretzels:
- Roll each piece into a 20–24-inch rope. Shape into a pretzel by forming a “U,” twisting the ends, and folding them back over the loop.
Boil and Bake the Pretzels:
- Prepare the Baking Soda Bath:
- In a large pot, bring 10 cups of water to a boil. Add the baking soda and stir until dissolved.
- Boil the Pretzels:
- Working one or two at a time, carefully drop the pretzels into the boiling water for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
- Egg Wash and Salt:
- Brush each pretzel with beaten egg yolk and sprinkle with coarse salt.
- Bake:
- Bake the pretzels for 12–15 minutes, or until golden brown.
Serve:
- Serve warm with mustard, cheese dip, or your favorite topping!
Notes
- For a sweeter version, skip the coarse salt and sprinkle with cinnamon sugar after brushing with butter post-baking.
- Leftovers can be stored in an airtight container and reheated in the oven for a fresh taste.
- Prep Time: 20 minutes
- Rise Time: 1 hour
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: German-inspired