Description
Learn how to make delicious soft pretzels at home with this easy recipe. These pretzels are chewy on the outside, soft on the inside, and perfect for snacking or serving with your favorite dips.
Ingredients
Scale
Dough:
- 1 1/2 cups warm water (110°F / 43°C)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
Boiling Solution:
- 2/3 cup baking soda
- 10 cups water
Topping:
- 1 large egg, beaten
- Coarse sea salt for sprinkling
Instructions
- Prepare Dough: In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Stir in flour and salt, then knead on a floured surface for 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook for 4–5 minutes).
- Rise Dough: Place dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Boil Pretzels: Preheat oven to 450°F (230°C) and line two baking sheets with parchment paper. In a large pot, bring 10 cups water and baking soda to a boil. Divide dough into 8 equal pieces, roll each into a 24-inch rope, and twist into a pretzel shape. Carefully dip each pretzel into the boiling baking soda water for 30 seconds, then place on prepared baking sheets.
- Bake: Brush pretzels with beaten egg and sprinkle with coarse salt. Bake for 12–14 minutes, or until golden brown. Serve warm with mustard or cheese sauce.
Notes
- For sweet pretzels, skip the salt and brush baked pretzels with melted butter, then sprinkle with cinnamon sugar.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Snack, Bread
- Method: Baking, Boiling
- Cuisine: German-Inspired
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
