Homemade Soft Pretzels
I'm all twisted up over these yummy homemade soft pretzels! They feature a deeply golden brown exterior, a soft, chewy middle, and an authentic pretzel-like flavor! Give them a go because nothing screams October like the iconic, salty twisted German bread!
Ingredients
- 1 - 1/2 cup lukewarm water
- 2 - 1/4 tsp instant yeast
- 1 Tbsp brown sugar
- 1 tsp salt
- 1 - 1/2 Tbsp melted unsalted butter (slightly cooled)
- 3 - 3/4 cups all-purpose flour
- Coarse sea salt for sprinkling
Baking Soda Bath
- 1/2 cup baking soda
- 10 cups boiling water
Instructions
Making the dough
- In the stand mixer bowl, mix the lukewarm water with the yeast and brown sugar and let them rest for 5 minutes. Next, add the salt and flour, one cup at a time, and mix with a spatula until it's all combined. Finally, knead your dough on medium for 2-3 minutes or until the dough is soft to the touch and no longer sticky. Cover and let the dough rest for 15 minutes.
Shaping the Pretzels
- Using a pizza cutter or a sharp knife, cut your dough into 12 separate sections. Roll each dough into ropes, about 20-24 inches long in size. Next, create a "U" with the rope, twisting the ends at the top and looping them back down to make the classic pretzel shape.
Baking Soda Bath
- In a deep, wide pot, bring water and baking soda to a boil. Drop the pretzels in batches in the soda bath for 20-25 seconds using a slotted spatula. (I drop 2-3 pretzels at a time). Remove the pretzels and place them on a parchment-lined baking sheet. Next, sprinkle some coarse sea salt over the top, and repeat with the remaining dough.
Baking the Pretzels
- Bake your pretzels in the middle rack of a preheated 400 F oven for 12-15 minutes, or until golden brown.
Serving Pretzels
- Enjoy your pretzels on their own, or pair them with mustard, honey mustard, or mustard cheese dip. Yum!
Notes
- You may mix and knead the dough with your hands if a stand mixer isn't available.
- The dough is ready when it bounces back when poked with a finger.
- The baking soda bath is necessary because it gives the pretzels their iconic, authentic flavor. However, if you want to skip this step, you may brush your pretzels with an egg yolk and sprinkle some sea salt over the top before baking.
- Store your leftovers in an airtight container for up to 3 days, or freeze them for three months. To reheat your pretzels in a preheated 350 F oven for 10-15 minutes.