Description
These soft and chewy homemade pretzels are made with just a few simple ingredients and are perfect for snacks, game days, or parties. They’re boiled in a baking soda bath for that classic pretzel texture and flavor, then baked to golden brown perfection!
Ingredients
Units
Scale
For the Pretzel Dough:
- 1 1/2 cups warm water (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3 3/4 to 4 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
For the Baking Soda Bath:
- 10 cups water
- 1/3 cup baking soda
For Topping:
- 1 egg yolk + 1 tablespoon water (for egg wash)
- Coarse salt (for classic pretzels)
- Melted butter (optional, for extra flavor)
Instructions
Step 1: Make the Pretzel Dough
- In a large bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes, until foamy.
- Stir in salt, melted butter, and flour (1 cup at a time), mixing until a dough forms.
- Knead on a floured surface for 5-7 minutes, until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour, until doubled in size.
Step 2: Shape the Pretzels
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Punch down the dough and divide into 8 equal pieces.
- Roll each piece into a 24-inch rope, then form into a classic pretzel shape.
Step 3: Baking Soda Bath
- In a large pot, bring 10 cups of water to a boil. Stir in baking soda.
- Drop each pretzel into the water for 20-30 seconds, then remove with a slotted spoon and place on the baking sheet.
Step 4: Bake the Pretzels
- Brush each pretzel with egg wash and sprinkle with coarse salt.
- Bake for 12-15 minutes, until golden brown.
- (Optional) Brush with melted butter after baking for extra flavor!
Notes
- For Cinnamon Sugar Pretzels: Skip the salt and brush with butter, then sprinkle with a cinnamon-sugar mixture after baking.
- For Cheese-Stuffed Pretzels: Roll dough around small cubes of cheddar before shaping.
- Make Ahead: Store baked pretzels in an airtight container for up to 3 days or freeze for up to 2 months.