Homemade Soft Pretzels with homemade pretzels soft easy recipes
Homemade soft pretzels hit different—there’s something magical about warm, golden-brown twists fresh out of the oven. I’m talking crisp on the outside, pillowy on the inside, and that unmistakable scent that makes you feel like you're walking through a county fair. The kind that’s equal parts comfort and carbs.
We grew up with those mall pretzels you’d grab between stores, right? But these? These are better. You don’t have to queue up, and there’s no judgment for eating three in one sitting. I’ve made this recipe during cozy weekends and even a last-minute movie night snack frenzy. Every single time? They disappear.
This recipe folds in everything you want: homemade pretzels soft easy recipes, plus some unexpected perks. Healthy Black Beans Recipes, quick and easy dairy free dinner recipes, and even tips for using leftover chicken? Well, okay, not in your pretzels—but still, stick around. We’re covering it all, from mixing to twisting. Let’s bake.
Servings: 8 pretzels
Ingredients
- 1 1/2 cups warm water (110°F)
- 1 packet active dry yeast (2 1/4 tsp)
- 1 tsp salt
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for topping
Instructions
- Pour the warm water into a large mixing bowl. Sprinkle the yeast on top and let it sit for 5 minutes until it foams.
- Stir in the salt and sugar until dissolved.
- Gradually add the flour, one cup at a time, mixing with a wooden spoon until a dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour in a warm place.
- Preheat oven to 450°F. Line two baking sheets with parchment paper.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Punch down the dough and divide into 8 equal pieces. Roll each into a long rope and shape into a pretzel.
- Carefully dip each pretzel into the boiling baking soda water for 30 seconds. Use a slotted spatula to remove.
- Place pretzels on prepared sheets. Brush with beaten egg and sprinkle with coarse salt.
- Bake for 12–14 minutes or until deeply golden. Cool on a rack for 5 minutes before serving.