These homemade soft pretzels are easy to make in one bowl and ready in under an hour! You don’t have to wait a long time for the dough to rise, and there’s no need for a thermometer. The results are warm, golden twists of buttery, salty goodness! Serve with my easy beer cheese dip.
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry or instant yeast (1 packet)
- 1 Tablespoon granulated sugar
- 1 Tablespoon unsalted butter, melted and cooled slightly
- 2 teaspoons salt
- 4 cups all purpose flour
- 1/2 cup baking soda
- 10 cups water
- 1 egg yolk + 1 Tablespoon water, lightly beaten
- Sea salt, for garnish
- In a large bowl, combine water and yeast and whisk to combine. Allow to sit for 1 minute.
- Add sugar, butter and salt, and whisk to combine.
- Combine using either a dough hook on low speed or a wooden spoon, add flour 1 cup at a time until the dough is thick and no longer sticky, and pulls away from the sides of the bowl. You might not need all 4 cups, or you may find you need a bit more.
- Turn the dough out onto a floured surface (I always use a large silicon baking mat) and knead the dough for 2 minutes, then shape into a ball. Place dough back in the bowl and cover with a clean dishtowel. Let rest for 10-15 minutes.
- Preheat oven to 425°F and prepare baking sheets (you’ll need 2) with nonstick silicon mats or parchment paper. Set aside.
- Remove the dough from the bowl and place back on your prepared work surface. Use a knife or bench scraper to cut the dough into 8 equal sized pieces (can also be cut into 10 or 12 if you want to have more, smaller pretzels). Roll each piece into a long rope, about 24″ long.
- Pull each end up and around to draw them together into a circle shape. Now twist the ends around each other once, towards yourself, and press each end firmly into the bottom of the circle (see the body of the post above for photos).
- In a large pot, combine the 10 cups water and 1/2 cup baking soda and bring to a boil.
- In a small bowl, combine egg yolk and water and lightly beat with a whisk. Set aside.
- Carefully drop each pretzel into the water, one at a time, and let boil for 30 seconds. Use a large flat slotted spatula to carefully remove from the water and place on the prepared baking sheets (4 to each).
- Brush the tops of each pretzel with the egg wash and sprinkle with sea salt (to taste).
- Bake for 10 minutes or until golden brown. Move to a wire rack to cool, or serve immediately. Enjoy!
Freezing: Let the baked pretzels cool completely, and then wrap each one in plastic wrap (individually) and place them in a large freezer-friendly plastic bag for up to 1 month.
Reheating: To reheat them from frozen, bake for 10 minutes or so at 350°F. They won’t be exactly the same, but it’s better than starting over, right?
Serving Options: Serve on their own, or with your favorite cheese dip, assortment of mustards, melted chocolate, caramel or Nutella!
Nutrition Info: The nutritional information display below is for 8 large pretzels.
- Category: Appetizer
- Method: Boil & Bake
- Cuisine: American
Keywords: homemade soft pretzels, soft pretzels, homemade pretzels