Homemade Soft Pretzels

This homemade pretzel recipe is great! After spending so much money on those mall pretzels, I thought I'd try making some myself. They are a bit sweeter than other types and are buttery. Dip the hot pretzel in melted butter and coat with your favorite flavors.

Submitted by CHRISTA ROSE

Prep Time:

 

40 mins

Cook Time:

 

10 mins 

Additional Time:

 

1 hr 10 mins

Total Time:

 

2 hrs

Servings:

 

12 

Yield:

 

12 pretzels

Ingredients

• 1 ¼ cups warm water (110 degrees F/45 degrees C), or more as needed

• 4 teaspoons active dry yeast

• 1 teaspoon white sugar

• 5 cups all-purpose flour

• ½ cup white sugar

• 1 ½ teaspoons salt

• 1 tablespoon vegetable oil, plus more for greasing

• ½ cup baking soda

• 4 cups hot water

• ¼ cup kosher salt, for topping

Directions

1. Pour 1 ¼ cups warm water into a medium bowl. Dissolve yeast and 1 teaspoon sugar in warm water; let stand until creamy, about 10 minutes.

2. Mix flour, ½ cup sugar, and salt together in a large bowl. Make a well in the center; add yeast mixture and oil. Mix well and form into a dough. If mixture is dry, add one or two more tablespoons of water.

3. Knead dough until smooth, about 7 minutes. Lightly oil a large bowl, place dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

4. Preheat the oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.

5. Pour 4 cups hot water into a large bowl. Stir in baking soda until dissolved; set aside.

6. Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.

7. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place on the prepared baking sheets. Sprinkle with kosher salt.

8. Bake in preheated oven until browned, about 8 minutes.

9. Enjoy!

Test Kitchen Tips

Check out these tips and tricks from our culinary experts for guaranteed success:

Measure flour accurately (ideally with a kitchen scale or by spooning and leveling with a knife) to prevent a dry dough. The dough will look shaggy at first, but kneading brings it together—add extra water sparingly.

You can skip the baking soda bath, but it’s what gives pretzels their deep brown color and classic flavor.

Instant yeast may be used instead of active dry yeast; it doesn’t need to be dissolved first.

For even portions, weigh the dough and divide by 12. Each piece should be about 3 ounces before shaping.

For a classic finish, brush baked pretzels with melted butter while still warm.

Nutrition Facts 

           

calories237
total fat 2g
saturated fat 0g
sodium 4681mg
total carbohydrate49g
dietary fiber 2g
total sugars 9g
protein 6g
calcium 12mg
iron 3mg
potassium84mg