The BEST Soft Pretzel recipe is made with pantry staples for a chewy, salty snack you can make at home in about an hour.
Prep Time15 minutesmins
Cook Time14 minutesmins
Rise Time1 hourhr
Total Time1 hourhr29 minutesmins
Course: Snack
Cuisine: American, german
Keyword: pretzel, soft pretzel
Servings: 12
Calories: 228kcal
Author: Kellie
Cost: $5
Equipment
baking sheet
Ingredients
1 1/4tablespoonsugar
1 1/2teaspoonskosher salt
1package instant yeast
4 1/2cupsall-purpose flour
1 1/2cupswarm waterapproximately 110˚F
1/4cupsalted buttermelted
8cupswater
1/2cupbaking soda
1large egg yolk beaten with 1 tablespoon water
Pretzel salt
Instructions
In the bowl of a stand mixer or a large mixing bowl, whisk together the sugar, salt, yeast and flour.
Stir in the water and butter.
Using the dough hook attachment, mix on low speed until well combined.
Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5 minutes.
Remove the dough from the bowl and wipe clean with a paper towel.
Coat the bowl with oil or cooking spray. Return the dough to the bowl, cover with a tea towel or plastic and allow to rest in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. (I sometimes will warm the oven just for a few minutes, then turn off and proof the dough in the oven.)
Preheat the oven to 450˚ F. Line 2 baking sheets with parchment paper or a silicone baking mat. Coat with cooking spray and set aside.
Bring the 8 cups of water and the baking soda to a boil in a large stock pot or dutch oven.
Turn the dough out onto a lightly oiled work surface (we use butter) and divide into 12 equal balls.
Roll out each piece of dough into a 16-18 inch rope.
Make a U-shape with the dough, holding each end of the rope, twist each side over each other and press onto the bottom of the dough to form the shape of a pretzel.
Place on the baking sheet pan.
Place the pretzels into the boiling water, one at a time, for 30 seconds.
Remove the pretzel from the water using a large spatula and return to the half sheet pan.
Brush the top of each pretzel with the egg wash and sprinkle with pretzel salt.
Bake approximately 12 to 14 minutes or until golden brown in color.
Transfer to a cooling rack and rest for 5 minutes before serving.
Video
Notes
To reheat pretzels, arrange on a baking sheet and reheat in a 350˚F oven for 2-3 minutes.