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Warm, chewy, and perfectly golden-brown, these homemade soft pretzels are a classic German-American treat. Topped with coarse salt, they're begging to be dipped in your favorite spicy mustard. This recipe guides you through the essential steps of kneading, shaping, and boiling for an authentic pretzel experience at home.
Activate the Yeast (5-10 minutes)
Make and Knead the Dough (8-10 minutes)
First Rise (60-90 minutes)
Warm, chewy, and perfectly golden-brown, these homemade soft pretzels are a classic German-American treat. Topped with coarse salt, they're begging to be dipped in your favorite spicy mustard. This recipe guides you through the essential steps of kneading, shaping, and boiling for an authentic pretzel experience at home.
This german_american recipe takes 119 minutes to prepare and yields 8 servings. At 296.88 calories per serving with 8.2g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Shape the Pretzels (15 minutes)
Baking Soda Bath (5 minutes)
Bake the Pretzels (12-15 minutes)
Skip the coarse salt. After baking, brush the warm pretzels with melted butter and dip them in a mixture of cinnamon and granulated sugar.
Instead of coarse salt, sprinkle the egg-washed pretzels with everything bagel seasoning before baking.
Before baking, press sliced jalapeños and shredded sharp cheddar cheese onto the tops of the egg-washed pretzels.
Replace up to half of the all-purpose flour with whole wheat flour for a heartier, nuttier flavor. You may need to add a little extra water.
The simple carbohydrates from the all-purpose flour are easily digested and provide a quick source of energy, making these pretzels a satisfying snack.
By making pretzels at home, you control the ingredients. This recipe uses basic pantry staples, avoiding the artificial preservatives and additives often found in store-bought versions.
The baking soda bath is a key step that gives pretzels their signature characteristics. The alkaline solution gelatinizes the exterior of the dough, which helps it develop a deep brown, shiny, and chewy crust during baking, along with that distinct pretzel flavor.
Homemade soft pretzels are a treat. They are primarily made of refined flour, making them high in carbohydrates. While making them at home allows you to control the salt and ingredients, they are best enjoyed in moderation as part of a balanced diet.
One homemade soft pretzel from this recipe contains approximately 280-320 calories, primarily from carbohydrates and a small amount of fat and protein. The exact number can vary based on the final size and toppings.
There are a few common reasons for dough not rising. Your yeast may have been old or expired. The water used to activate it might have been too hot (killing the yeast) or too cold (not activating it). Lastly, the room where it was rising might have been too cold.
Yes, you can prepare the dough and let it rise. After shaping the pretzels, you can place them on the baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. Let them sit at room temperature for 30 minutes before proceeding with the boiling and baking steps.
Soft pretzels are best eaten the day they are made. Store any leftovers in an airtight container or zip-top bag at room temperature for up to 2 days. To reheat, bake them in a 350°F (175°C) oven for 4-5 minutes until warmed through.
This recipe goes great with these complete meals
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A hearty one-pan meal featuring savory sausage, tangy sauerkraut, sweet apples, and tender potatoes. This German-American classic is perfect for a comforting weeknight dinner and comes together in under an hour.
A hearty, savory meat and oat porridge, slow-cooked with aromatic spices. This beloved Cincinnati breakfast classic, with German roots, is chilled, sliced, and fried until perfectly crispy on the outside and tender inside.
