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Warm, chewy, and perfectly golden-brown homemade soft pretzels. With their distinctive tangy flavor from a quick baking soda bath and a sprinkle of coarse salt, they are the ultimate comfort snack.
For 8 servings
Activate the Yeast
Make and Knead the Dough
First Rise
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Warm, chewy, and perfectly golden-brown homemade soft pretzels. With their distinctive tangy flavor from a quick baking soda bath and a sprinkle of coarse salt, they are the ultimate comfort snack.
This german_american recipe takes 114 minutes to prepare and yields 8 servings. At 324.22 calories per serving with 8.4g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Pretzels
Baking Soda Bath
Bake to Golden Perfection
Skip the coarse salt. After baking, brush the warm pretzels with melted butter and immediately toss in a mixture of cinnamon and sugar.
Instead of coarse salt, sprinkle the pretzels with everything bagel seasoning, sesame seeds, or grated Parmesan cheese before baking.
Instead of shaping into pretzels, roll the dough into ropes and cut into 1-inch pieces. Boil and bake as directed, reducing bake time to 10-12 minutes.
Flatten the dough rope, place a line of shredded cheddar or a stick of mozzarella in the center, pinch to seal, and then shape as usual.
The refined carbohydrates in soft pretzels are easily digested and provide a quick source of glucose, which your body and brain use for immediate energy.
Making pretzels at home allows you to control the quality of ingredients, including the amount of salt, sugar, and fat, while avoiding the artificial preservatives often found in commercial snacks.
One homemade soft pretzel from this recipe contains approximately 315 calories, though this can vary based on the exact size and toppings used.
Soft pretzels are best enjoyed as a treat. They are primarily made from refined flour, making them high in carbohydrates and sodium. Making them at home gives you control over the ingredients, which is a healthier alternative to processed, store-bought versions.
The baking soda creates a highly alkaline solution. Briefly boiling the pretzels in this solution gelatinizes the exterior, which helps achieve the classic deep brown, shiny crust and distinctive tangy flavor during baking through an enhanced Maillard reaction.
Absolutely. Bread flour has a higher protein content, which will develop more gluten and result in an even chewier pretzel. You can substitute it 1:1 for the all-purpose flour.
Store leftover pretzels in an airtight container or bag at room temperature for up to 2 days. To reheat and bring back their soft texture, warm them in a 350°F (175°C) oven for about 5 minutes.
Yes. After the first rise, you can cover the dough tightly and refrigerate it for up to 24 hours. When you're ready to bake, let the dough sit at room temperature for about 30-60 minutes before proceeding with shaping.