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Easy Homemade Soft Pretzels – Classic Chewy Pretzel Recipe

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★★★★★

4.4 from 109 reviews

Classic homemade soft pretzels with a chewy interior and golden-brown crust made from simple pantry ingredients. This easy recipe involves a unique baking soda bath that creates the authentic pretzel flavor and texture, making it perfect for cozy snacks, game day treats, or family baking projects.

Ingredients

Scale

Pretzel Dough

  • 1 ½ cups warm water (360 ml)
  • 2 ¼ teaspoons active dry yeast (7 g)
  • 1 tablespoon granulated sugar (12 g)
  • 4 cups all-purpose flour (500 g)
  • 1 teaspoon salt (6 g)
  • 2 tablespoons unsalted butter, melted (28 g)

Baking Soda Bath

  • 9 cups water (2.1 liters)
  • ½ cup baking soda (120 g)

Topping

  • 1 large egg, beaten with 1 tablespoon water
  • 2 tablespoons coarse salt (or to taste)

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Make the Dough: Add the flour, salt, and melted butter to the yeast mixture. Mix until the dough begins to form, then knead for 7–8 minutes until smooth and elastic, either by hand or with a stand mixer fitted with a dough hook.
  3. Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for about 1 hour or until it doubles in size.
  4. Prepare the Baking Soda Bath: Bring 9 cups of water to a boil in a large pot, carefully add the baking soda, and reduce the heat to maintain a gentle boil.
  5. Shape the Pretzels: Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper. Divide the dough into 8 equal pieces. Roll each piece into a 20–24 inch (50–60 cm) rope, form a U-shape, cross the ends, twist once, and fold back to create the classic pretzel shape.
  6. Boil the Pretzels: Carefully place each pretzel into the baking soda bath for 20–30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
  7. Add Toppings: Brush each pretzel with the egg wash and sprinkle with coarse salt.
  8. Bake: Bake in the preheated oven for 12–15 minutes or until deeply golden brown.
  9. Optional Butter Finish: For extra flavor, brush the hot pretzels with melted butter immediately after baking. Serve warm.

Notes

  • Use warm water around 105–110°F (40–43°C) for activating yeast to avoid killing it.
  • Do not skip the baking soda bath; it’s crucial for authentic pretzel flavor and texture.
  • Boil pretzels only for 20–30 seconds to prevent unpleasant taste.
  • Pretzel shapes do not need to be perfect; uneven shapes bake well and taste great.
  • Store pretzels at room temperature for up to 2 days, refrigerate up to 4 days, or freeze up to 2 months.
  • When freezing, wrap pretzels individually and reheat at 350°F (175°C) for 10 minutes.
  • Flavor variations: sprinkle cinnamon sugar after baking, add cheddar cheese before baking, or use everything bagel seasoning instead of salt.

Keywords: soft pretzels, homemade pretzels, chewy pretzels, baking soda bath, classic pretzel recipe, easy pretzels, snack recipes

Find it online: https://lucabites.com/easy-homemade-soft-pretzels-classic-chewy-pretzel-recipe/