Homemade Soft Pretzel Recipe
Best ever homemade soft pretzel recipe! These are so chewy and good- perfect with a sprinkling of salt and a dunk in grainy mustard.
It’s October, and when I think of October I think of one thing.
Well, that’s not exactly true. I think of a few things: apple cider donuts, Halloween, and all sorts of pumpkin spice recipes. But there’s one other thing!
Homemade soft pretzels. Mmmmm.
I try to bake up at least one batch every fall. Preferably on a chilly, gray day while all my boys are watching football on tv.
These are made with beer so they have a really full, yeasty flavor. And they are pillowy-soft yet stretchy and chewy at the same time. So good with a sprinkling of crunchy salt and a dip in grainy mustard! Or beer cheese!
I would recommend using a strong IPA for this recipe. It will give the most flavor. But it would also work really well with a dark stout like Guinness. The alcohol will evaporate during the cooking process, but if you prefer not to use beer you can just substitute with tepid water.
If you’re intimidated by the shaping process, don’t be! Just have fun with it. Here’s a step-by-step picture tutorial so you can see how to form the twisty soft pretzel shape.
If the dough is too smooth and slippery to form the ropes, try moistening your hands a bit with water.
And don’t forget the egg wash! Everything you read says the baking soda bath is what gives the soft pretzels that gorgeous burnished brown color, but trust me. If you don’t brush on the egg wash you will not get the color.
I think you’ll really enjoy these homemade soft pretzels! It’s such a fun kitchen project and the result is so hearty and delicious!
More great bread recipes on my “Bread Recipes” Pinterest board!
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Best ever homemade soft pretzel recipe! These are so chewy and good- perfect with a sprinkling of salt and a dunk in grainy mustard.
- 1/4 cup warm water
- 2 teaspoons brown sugar
- 1/4 ounce active dry yeast (1 packet)
- 3 cups bread flour*
- 1 teaspoon kosher salt
- 1 cup beer water may be substituted
- 1/3 cup baking soda
- egg wash (1 large egg beaten with a few teaspoons of water)
- additional kosher salt (or pretzel salt for garnish)
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Stir the warm water, brown sugar, and dry yeast together in a small bowl.
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Place the bread flour & salt in a large mixing bowl and whisk together.
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When the yeast mixture looks foamy, stir it into the flour mixture.
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Stir in the beer until a stiff dough forms.
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Knead the dough for 10 minutes, or until it feels silky and elastic.
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Place the dough in an oiled bowl, cover with plastic wrap, and allow to rise in a warm place for 90 minutes, or until doubled in bulk.
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Punch down the dough, and divide it into 8 equal portions.
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Roll each portion of dough into a rope about 20-inches long.
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Twist into a pretzel shape and place on an oiled baking sheet.
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Cover loosely with plastic wrap, and allow to rise for 30 minutes.
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Preheat the oven to 450 degrees F.
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Bring a large pot of water to a simmer, and add the baking soda (liquid will foam up and then settle back down).
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Boil the pretzels (one or two at a time) in the liquid for 1 minute on each side.
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Drain on clean towels, then transfer to parchment-lined baking sheets.
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Brush with egg wash, and sprinkle with salt.
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Bake for 18 to 22 minutes, or until dark brown and shiny.
*bread flour has a higher gluten content, and will yield chewier soft pretzels.
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