Soft Pretzels
These homemade soft pretzels feature a perfectly chewy, golden-brown crust and a soft, airy interior that pairs beautifully 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 tablespoons) unsalted butter, melted
- •1/2 cup baking soda
- •4 cups water (for boiling)
- •Coarse sea salt for sprinkling
Instructions
- 1
In a large bowl, combine warm water, sugar, and salt. Sprinkle the yeast on top and let it sit for 5 minutes until it becomes foamy.
- 2
Add the flour and melted butter to the yeast mixture. Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic.
- 3
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 60 minutes or until doubled in size.
- 4
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
- 5
Bring 4 cups of water and the baking soda to a rolling boil in a large pot.
- 6
Divide the dough into 8 equal pieces. Roll each piece into a long rope and twist into a pretzel shape.
- 7
Drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place onto the prepared baking sheets.
- 8
Sprinkle the tops generously with coarse sea salt.
- 9
Bake for 10-12 minutes until the pretzels are a deep golden brown.
- 10
Remove from the oven and let cool slightly on a wire rack before serving.
💡 Chef tips
- For a deeper mahogany color, brush the pretzels with a beaten egg wash before baking, though this is optional.
- To make ahead, you can freeze the shaped, unbaked pretzels on a tray and then store them in a freezer bag for up to a month; bake directly from frozen, adding 2-3 minutes to the cook time.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a toaster oven to restore the crisp exterior.
✅ How it should turn out
The finished pretzels should have a dark, shiny, crackly crust with a soft, pillowy interior and a savory, slightly salty flavor.