Description
These homemade soft pretzels are golden, chewy, and buttery, perfect for a snack or appetizer. Made from a simple yeast dough and given a traditional baking soda bath before baking, they achieve their signature soft texture and distinctive pretzel flavor. Ready in under 40 minutes, these pretzels are delicious served warm and brushed with melted butter.
Ingredients
Scale
Dough
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- 1 cup warm water
- 1 tablespoon unsalted butter, melted
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cups all-purpose flour (plus up to ¾ cup more if needed)
Boiling Bath
- 2 cups water
- 2 tablespoons baking soda
Topping
- 1 tablespoon coarse salt
- 6 tablespoons salted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) and line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Activate Yeast: In a stand mixer bowl, combine the active dry yeast, warm water, and sugar. Let it sit for a few minutes until the mixture becomes frothy, indicating the yeast is active. Then stir in the salt and melted butter.
- Form Dough: Gradually add the all-purpose flour to the yeast mixture, kneading until the dough becomes smooth and no longer sticky. Continue kneading for about 5 minutes to develop the gluten structure.
- Rest Dough: Place the dough in a lightly oiled bowl and cover it with a damp towel. Let it rest for 15 minutes; this allows the dough to relax and become easier to shape.
- Prepare Baking Soda Bath: Bring 2 cups of water and 2 tablespoons of baking soda to a boil, then let it cool slightly before the next step to avoid damaging the dough.
- Shape and Soak Pretzels: Divide the rested dough into 8 equal pieces and shape each into a classic pretzel form. Carefully soak each pretzel in the baking soda bath for 2 minutes; this step gives the pretzels their characteristic flavor and chewy crust.
- Bake Pretzels: Place soaked pretzels onto the prepared baking sheets. Sprinkle them with coarse salt and bake in the preheated oven for 8-9 minutes, or until they turn a beautiful golden brown.
- Butter and Serve: Immediately after baking, brush the hot pretzels generously with melted salted butter to add richness and flavor. Serve warm for the best taste and texture.
Notes
- Ensure water for yeast activation is warm but not hot to avoid killing the yeast (around 110°F/43°C).
- If dough is too sticky, add flour a little at a time until manageable.
- Use coarse salt for topping to get that authentic pretzel crunch and appearance.
- Brushing with melted butter after baking keeps pretzels soft and adds delicious flavor.
- You can substitute salted butter with unsalted and add a bit of extra salt if preferred.
- Boiling in baking soda water is essential to develop the characteristic pretzel crust and flavor; do not skip this step.
