Soft Pretzels From Scratch
These Soft Pretzels From Scratch are big, soft, chewy, and salty. Easy to make, this favorite snack made from scratch fulfill that favorite mall snack craving!
Servings 8 Pretzels
Calories 265kcal
Ingredients
- 4 cups all purpose flour
- 1 1/2 cups warm water 90 - 100 degrees F
- 2 1/4 teaspoons instant yeast
- 1 tablespoon white sugar
- 1 tablespoon butter melted
- 1 1/4 teaspoon granulated salt adjusted for butter
- 1 egg whisked
- coarse pretzel salt or coarse kosher salt
Baking Soda Bath
- 10 cups water
- 2/3 cup baking soda
Instructions
- In the bowl of a stand mixer with dough hook attachment. Add sugar and warm water, whisk to mix it all together and then sprinkle yeast on top. Let stand for 2-3 minutes until yeast is frothy.
- Add melted butter and salt and give a quick mix.
- Slowly add flour to bowl of stand mixer and mix until a dough starts to form. Slowly add the rest of the flour until the dough is no longer sticky and begins to pull away from the bowl and then when you give it a lil' poke it bounces back nicely.
- Add dough to a cleaned and lightly floured surface and knead for 3-5 minutes until the dough is soft and elastic.
- Gently cover with a linen towel. Meanwhile, prepare the baking soda bath by heating the water on high in a large pot with baking soda. Gently stir to combine baking soda and water. Bring to a boil as you shape the pretzels.
- Pre-heat oven to 450 degrees and line a large baking sheet (or 2 smaller) with parchment paper or silicone baking mats. If using parchment paper, gently grease or oil with a misto.
- Separate the dough into 8 equal pieces (about 4 oz) with a dough cutter or sharp knife.
- Roll each piece into a 20-24 inch long rope. Take each end of the rope, gather, twist, and then twist down to connect to rope to make a pretzel shape. Repeat for all dough pieces.
- With a flat slotted spatula gently lift pretzel doughs and add to baking soda bath, 2 at a time.
- Let boil for only 30 seconds (don't boil too long because it will affect the flavor) and then remove from pot with slotted spatula and add to baking sheets.
- Brush with egg wash and sprinkle with salt. Bake for 12-14 minutes until lightly browned. Remove from oven and cool on a cooling rack for 5 minutes before serving.
- Serve with your favorite condiment (or without) and enjoy!
Video
Notes
Substitutions:
Kosher salt: If using unsalted butter, use just 1 teaspoon kosher salt.
Use salted or unsalted butter. If using salted butter, cut salt by 1/8 tsp and use only 1 1/8 teaspoon granulated salt or 3/4 teaspoon kosher salt.
Bread Flour: You can absolutely use bread flour for these! They will just make them a little chewier.
Make Ahead:
After kneading the dough, you can freeze it for up to 3 months. Thaw overnight in fridge and then continue with shaping and baking soda bath.
Storing:
Store baked pretzels in a plastic bag for 3-5 days for best freshness. Freeze for up to 1 month. Cool completely and then store in an airtight container for freezer.
Additional Toppings:
Add some everything bagel seasoning, dried onion flakes, or nutritional yeast for different twists!
Nutrition
Calories: 265kcal | Carbohydrates: 51g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 3140mg | Potassium: 107mg | Fiber: 3g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 3mg