Soft Pretzels
These classic homemade soft pretzels feature a chewy, deep-brown crust and a soft, airy interior that pairs perfectly with your favorite mustard or cheese dip.
Ingredients
- •1 1/2 cups warm water (110°F/45°C)
- •1 tablespoon sugar
- •2 teaspoons kosher salt
- •1 packet (2 1/4 tsp) active dry yeast
- •4 1/2 cups all-purpose flour
- •2 ounces (4 tbsp) unsalted butter, melted
- •1/2 cup baking soda
- •4 cups water (for the boiling bath)
- •Coarse sea salt for sprinkling
Instructions
- 1
In the bowl of a stand mixer, combine warm water, sugar, and salt. Sprinkle the yeast on top and let sit for 5 minutes until foamy.
- 2
Add the flour and melted butter to the yeast mixture. Using the dough hook, mix on low speed until combined, then increase to medium speed and knead for 5 minutes until the dough is smooth and pulls away from the sides of the bowl.
- 3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour or until doubled in size.
- 4
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
- 5
Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20 inches long, and twist into a pretzel shape.
- 6
Bring 4 cups of water and the baking soda to a boil in a wide pot. Drop the pretzels into the boiling water, one or two at a time, for 30 seconds.
- 7
Remove the pretzels with a slotted spatula, letting excess water drain, and place them on the prepared baking sheets.
- 8
Sprinkle generously with coarse sea salt and bake for 10-12 minutes until they are a deep golden brown.
- 9
Remove from the oven and brush with a little extra melted butter if desired.
💡 Chef tips
- To make these pareve, simply substitute the butter with an equal amount of high-quality olive oil or melted margarine.
- The baking soda bath is the secret to that classic pretzel flavor and color; do not skip this step.
- Store leftover pretzels in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months and reheat in a 350°F oven.
✅ How it should turn out
The finished pretzels should have a dark, mahogany-colored crust with a slightly salty bite and a soft, pillowy interior that smells toasted and yeasty.