Homemade Soft Pretzel Recipe

4.72 stars (7 ratings)

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.

Prep Time2 40

Cook Time20

Resting Time:1 30

Total Time3

Course: Appetizer, Snack

Cuisine: German

Keyword: how to make soft pretzels, soft pretzel, soft pretzel recipe, soft pretzel recipes, soft pretzels

Servings: soft pretzels

Calories: 189kcal

Ingredients

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)

US Customary - Metric

Instructions

Combine the warm water, brown sugar, and dry yeast in a large bowl.
When the yeast mixture looks foamy, stir in the flour, salt, and beer until a stiff dough forms.
Knead the dough until it feels silky and elastic (approx. 10 minutes).
Place the dough in an oiled bowl, cover with plastic wrap, and allow to rise in a warm place until doubled in bulk (approx. 90 minutes).
Punch down the dough, and divide it into 8 equal portions.
Roll each portion of dough into a rope about 20-inches long.
Twist into a pretzel shape (see video below) and place each one on its own sheet of parchment, on a baking sheet.
Cover loosely with greased plastic wrap, and allow to rise until doubled in volume (approx. 30 minutes).
Preheat the oven to 450 degrees F.
Bring a large pot of water to a simmer, and add the baking soda (liquid will foam up and then settle back down).
Boil the pretzels (one or two at a time) in the liquid for 1 minute on each side.
Drain on clean towels, then transfer to parchment-lined baking sheets.
Brush with egg wash, and sprinkle with salt.
Bake for 18 to 22 minutes, or until dark brown and shiny.

Video

Notes

*Instant yeast may be substituted. Rise time may need to be reduced by 10 to 15 minutes. You'll know your dough is done rising when it has doubled in volume.

**Bread flour has a higher gluten content, and will yield chewier soft pretzels. All-purpose flour can be substituted.

Nutrition