Basic Soft Pretzels Recipe

Introduction

Soft pretzels are a beloved snack with a delightfully chewy texture and a golden, salty crust. This basic recipe guides you through making homemade soft pretzels that are perfect for any occasion.

Ingredients

• 1 cup warm milk
• 1 package instant yeast
• 3 tablespoons brown sugar
• 2 tablespoons melted butter
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour
• More flour for dusting
• 1/4 cup baking soda whisked into 3-4 cups warm water
• 1 egg
• Coarse salt

Instructions

1. Step 1: In a mixing bowl, gently whisk together the warm milk, instant yeast, brown sugar, melted butter, and salt until combined.
2. Step 2: Stir in the all-purpose flour until a dough forms. Transfer the dough to a floured surface and knead 10 to 15 times until smooth and elastic.
3. Step 3: Return the dough to the bowl and drizzle a little oil over it to prevent sticking. Cover with a cloth or plastic wrap and set aside for about one hour to rise until doubled in size.
4. Step 4: Preheat your oven to 450°F (230°C) and prepare a baking sheet lined with parchment paper.
5. Step 5: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.
6. Step 6: Briefly dip each pretzel into the warm baking soda bath, then place it on the prepared baking sheet.
7. Step 7: Beat the egg and brush it all over each pretzel. Sprinkle with coarse salt.
8. Step 8: Bake the pretzels for 12 to 15 minutes, or until deep golden brown.
9. Step 9: Remove from the oven and let cool slightly on a wire rack before serving.

Tips & Variations

• For a softer crust, brush melted butter on the pretzels immediately after baking.
• Try adding cinnamon sugar instead of coarse salt for a sweet twist.
• If you don’t have instant yeast, active dry yeast can be used—just dissolve it in the warm milk first and let it proof for 5–10 minutes.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To refresh, warm them in the oven at 300°F (150°C) for 5–7 minutes. They can also be frozen; thaw at room temperature and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it back to room temperature before shaping and baking.

Why do I need to dip the pretzels in a baking soda bath?

The baking soda bath gives pretzels their characteristic chewy crust and deep brown color by triggering a Maillard reaction during baking.

Basic Soft Pretzels Recipe

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★★★★★

4.7 from 57 reviews

• Author: Cleo
• Total Time: 1 hour 30 minutes
• Yield: 8 medium pretzels 1x

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Description

This recipe for Basic Soft Pretzels yields warm, chewy, and delightfully soft homemade pretzels with a golden crust. The dough is gently kneaded and allowed to rise before being shaped, boiled briefly in a baking soda solution to develop a perfect crust, and then baked to a beautiful brown finish. Coarse salt adds a savory touch, making these pretzels perfect for snacking or serving with dips.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup warm milk
• 1 package instant yeast (approximately 2 1/4 teaspoons)
• 3 tablespoons brown sugar
• 2 tablespoons melted butter
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour, plus more for dusting

Baking Soda Bath

• 1/4 cup baking soda whisked into 3 to 4 cups warm water

Topping

• 1 egg, beaten (for egg wash)
• Coarse salt, for sprinkling

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Instructions

1. Make the Dough: In a mixing bowl, gently whisk together the warm milk, instant yeast, brown sugar, melted butter, and salt until combined. Gradually stir in the all-purpose flour until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it 10 to 15 times until smooth and elastic.
2. Let the Dough Rise: Lightly oil the mixing bowl to prevent sticking. Place the kneaded dough back into the bowl, cover it with a clean cloth or plastic wrap, and set it aside in a warm spot to rise for about 1 hour, or until it doubles in size.
3. Shape the Pretzels: After the dough has risen, punch it down gently and turn it out onto a floured surface. Divide the dough into equal portions and roll each portion into long ropes. Shape each rope into the classic pretzel shape by forming a U, crossing the ends over each other, and pressing the ends onto the bottom of the U.
4. Prepare the Baking Soda Bath: Preheat your oven to 425°F (220°C). In a large pot or deep pan, bring the baking soda and warm water mixture to a gentle boil. Carefully lower each shaped pretzel into the boiling bath for about 20 to 30 seconds, then remove them using a slotted spoon and place them on a parchment-lined baking sheet.
5. Apply Egg Wash and Add Salt: Brush the top of each pretzel with the beaten egg to give them a shiny, golden finish during baking. Sprinkle coarse salt evenly over the pretzels.
6. Bake the Pretzels: Bake the pretzels in the preheated oven for 12 to 15 minutes, until they are deep golden brown and fully cooked.
7. Cool and Serve: Remove the pretzels from the oven and allow them to cool slightly on a wire rack before serving warm.

Notes

• Using warm milk is important as it activates the yeast properly for a good rise.
• Boiling the pretzels briefly in a baking soda bath gives them their characteristic chewy crust.
• Brush the pretzels with egg wash just before baking to get a beautiful glossy finish.
• You can add toppings like sesame seeds or poppy seeds as an alternative to coarse salt.
• Ensure the dough is not too sticky by adjusting flour quantity slightly if needed during kneading.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: soft pretzels, homemade pretzels, easy pretzel recipe, baking snack, yeast pretzels