There's something incredibly satisfying about a freshly baked soft pretzel, with its slightly chewy exterior, tender inside, and that uniquely deep, satisfying flavor only a pretzel can deliver.
For many, a soft pretzel is a cherished memory of county fairs, ballgames, or city street food. But did you know you can create this same magic in your own kitchen?
With a little time and some basic ingredients, you can whip up a batch of homemade soft pretzels that are even better than store-bought. This recipe will guide you step by step through the process, making it simple and fun!
Why This Recipe Works
Firstly, this recipe respects the authenticity of a real soft pretzel. It includes the traditional boiling step before baking, which might seem strange if you're unfamiliar with pretzel making. However, it's this boiling, specifically in a baking soda solution, that gives soft pretzels their distinctive chewy crust and deep brown color. You'll learn this technique and see how it transforms your dough into real pretzel magic.
Secondly, this recipe is simple and straightforward, using common pantry ingredients. It's designed for the home cook without any special tools or hard-to-find ingredients. Yet, it doesn't compromise on flavor or texture. These homemade soft pretzels will be fresh, flavorful, and just the right amount of chewy. Whether you're a beginner baker or a seasoned pro, this recipe is an opportunity to try your hand at making something special, while also having a delightful treat at the end. The joy of eating a pretzel you've made yourself, straight from the oven, is an experience like no other.
Ingredients
Active Dry Yeast -This is the rising agent that will help your pretzels puff up. It is crucial to check the expiry date to ensure it's still good. You an substitute it with the same amount of instant yeast if that's what you have on hand.
Warm Water -The water should be warm but not hot; it should feel comfortable to touch. It aids in activating the yeast. Be cautious of the temperature as very hot water can kill the yeast.
All-purpose -This common baking ingredient provides the structure for your pretzels. If desired, you can substitute half of it with whole wheat flour for a healthier twist.
Granulated Sugar -This small amount of sugar feeds the yeast and promotes its activity. You can substitute it with honey or brown sugar if you prefer.
Salt - Salt is necessary to enhance the flavors. You can use sea salt or kosher salt, but avoid using iodized salt as it may alter the taste.
Tips
- Always check your yeast's expiry date. Expired yeast won't work and your dough won't rise.
- The dough should be soft and slightly sticky. If it's too dry, add a little bit more warm water.
- Allow the dough to rise in a warm, draft-free area for optimal results.
- Do not skip the baking soda bath. It gives pretzels their unique texture and color.
- Use coarse sea salt or pretzel salt for topping to get the characteristic pretzel flavor and crunch.
How to serve
Soft pretzels are versatile and can be served in various ways. Traditionally, they are served warm with a side of mustard or a warm cheese dip. They're a wonderful snack for any time of the day, but they can also be a fun addition to a party spread or a hearty accompaniment to a bowl of soup.
- Cheese Pretzels: Slice open the warm pretzels horizontally and fill them with cheese, then put them in the oven until the cheese melts. It's a perfect combination of a soft, warm pretzel with gooey, melted cheese.
- Sweet Pretzels: For a sweet variation, you can brush the warm pretzels with melted butter and sprinkle them with cinnamon sugar.
- Pretzel Sandwich: Use the pretzel as a bread substitute and make a sandwich. You can fill it with ham, cheese, lettuce, and tomatoes for a tasty lunch.
Need more ideas? Check out What To Serve With Soft Pretzels for 15 delicious recipes.
Similar Recipes
Soft Pretzels
Ingredients
- 1 packet or 2¼ teaspoons active dry yeast
- 1½ cups warm water
- 4½-5 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
Instructions
- Dissolve yeast in warm water. Add sugar and let it sit for 5 minutes until it becomes frothy.
- In a large bowl, combine the yeast mixture with flour and salt.
- Knead the dough until it becomes smooth and elastic. This should take about 7-8 minutes.
- Place the dough in a greased bowl, cover with a cloth and let it rise in a warm place for 1-1.5 hours or until it doubles in size.
- Preheat your oven to 425 degrees F (220 degrees C). Divide the dough into 12 equal pieces and roll each piece into a long rope. Shape each rope into a pretzel.
- Dissolve ½ cup baking soda in 9 cups of boiling water. Dip each pretzel into the baking soda solution for about 30 seconds, making sure every part is covered.
- Place the dipped pretzels onto a baking sheet lined with parchment paper, then sprinkle with coarse sea salt.
- Bake the pretzels for 12-15 minutes, or until golden brown.
- Remove from the oven and let them cool on a wire rack for a few minutes before serving.
Nutrition
Notes
- Always check your yeast's expiry date. Expired yeast won't work and your dough won't rise.
- The dough should be soft and slightly sticky. If it's too dry, add a little bit more warm water.
- Allow the dough to rise in a warm, draft-free area for optimal results.
- Do not skip the baking soda bath. It gives pretzels their unique texture and color.
- Use coarse sea salt or pretzel salt for topping to get the characteristic pretzel flavor and crunch.