soft pretzel recipe

Served Fresh and warm from the oven with a soft flavorful inside and a slightly crisp bite, these Homemade German Pretzels are perfect for when you want something a little more than just chips and dip!

Homemade German Pretzels

water

oz butter

oz active dry yeast

tbs molasses

rye flour

all purpose flour

salt

baking soda

Pretzel salt/ salt

Place water in large mixing bowl.

Add molasses to water and mix well.

Add yeast to water, stir a little.

Let yeast bloom for 5-10 minutes. (It will...

Let yeast bloom for 5-10 minutes. (It will start to activate and look like its bubbly)

Add 1 cup rye flour, 2 1/2 cups...

Add 1 cup rye flour, 2 1/2 cups AP flour, and salt to bowl with yeast mixture.

Mix well.

Turn dough onto floured parchment papered surface. (You...

Turn dough onto floured parchment papered surface. (You don't have to use parchment paper I just find it makes it easier to clean up afterwards.)

Begin to knead dough adding up to the...

Begin to knead dough adding up to the rest of 1 cup flour remaining.

Push dough with the palms of your hand,...

Push dough with the palms of your hand, then fold back over the top.

Kneed for about 12-15 minutes.

The texture of dough when finished is slightly...

The texture of dough when finished is slightly shiny, but not sticky at all. It stretches easily without ripping apart and is soft and supple.

Once your done kneading roll into a ball...

Once your done kneading roll into a ball and set on parchment paper.

Brush all sides of a large mixing bowl...

Brush all sides of a large mixing bowl with the butter.

Then place dough ball in the mixing bowl...

Then place dough ball in the mixing bowl and cover with a towel.

Place bowl in warm area. see note**

Let dough rise about 1 1/2 hours until...

Let dough rise about 1 1/2 hours until ball has doubled in size.

Once dough has doubled in size, remove from...

Once dough has doubled in size, remove from bowl and cut into 12 pieces for large pretzels or 20 for smaller pretzels.

Roll each piece into long strands, about 16...

Roll each piece into long strands, about 16 inches long.

Twist into pretzel shape and place onto a...

Twist into pretzel shape and place onto a parchment lined baking sheet.

Allow to rise for another 15-20 minutes.

The recipe can be made ahead to this...

The recipe can be made ahead to this point and freeze them for later use if you'd like. (see note**)

Preheat oven to 450 degrees.

Bring a large pot of water to a...

A little bit at a time to avoid...

A little bit at a time to avoid the water overflowing add the baking soda.

-4 at time, add pretzels to water for...

-4 at time, add pretzels to water for 30 secs on each side.

Remove from water and place on baking sheet.

Sprinkle pretzel salt onto pretzels.

Complete 30 sec/side boil of all pretzels and...

Complete 30 sec/side boil of all pretzels and place in 450 degree oven for 15-20 minutes for the large size or 10-15 for the small size.

Best if served while still warm.

Goes well with mustard ;)

These are the World&#039;s Greatest Soft Pretzels, you know the ones I&#039;m talking about! They&#039;re huge, soft, buttery and salty, not to mention totally addictive. This is a family recipe we&#039;ve been making for years and one that&#039;s a favorite at our house.

Soft Pretzels

water (lukewarm)

active dry yeast

tsp salt

tsp sugar

all-purpose flour

milk (lukewarm)

tbsp baking soda

butter (for brushing)

sea salt (for sprinkling)

Make the dough: In the bowl of your mixer, combine the warm water with the yeast and lightly stir. Let this mixture rest for about 10 minutes until the yeast dissolves. In another large bowl, mix the salt, sugar and flour together. When the yeast dissolves, add the flour mixture and the warm milk to the mixer bowl. Using the dough attachment, mix everything until the dough comes together and is no longer sticky, about 5 minutes.

Let the dough rise until doubled in size: Let the dough rise until it doubles in size in a greased bowl, and covered with a damp towel or plastic wrap. It should take about an hour but it depends on your environment and your yeast.

Form into pretzels: Punch down the dough and divide it into 9 equal pieces. Take each piece and roll it into a long rope, about 3 to 4 feet long and about 1 inch in diameter. Shape each rope into a pretzel shape and place them onto baking sheets lined with parchment paper. Allow the pretzels to rise again for another 15 minutes.

Prep the oven: Preheat oven to 500°F.

Boil the pretzels: In a large pot, make a bath with the baking soda and boiling water. Using a large spoon, lower each pretzel into the water and leave in for about 30 seconds to a minute. You don&#39;t have to wait until they float. Return the pretzels to the baking sheet using a large spatula. Brush them with melted butter and sprinkle them generously with the sea salt.

Bake: Transfer the baking sheet to the oven on the middle rack and bake until golden brown, about 10 to 12 minutes. When you take them out of the oven you can brush them again with butter and serve them hot and/or with mustard or your favorite dipping sauce.

How to make the best soft pretzels at home! Don&#039;t forget to check out my step by step photos and tips above!

Soft Pretzel Recipe

water ((360 milliliters) at 110F)

sugar

unsalted butter

all-purpose flour,

Combine warm water, sugar and yeast in a large bowl or the bowl of your stand mixer. Mix together and set aside for 4 minutes or until it begins to bubble.

Add, salt, melted butter, and two cups of flour a cup at a time mixing with a spatula or wooden spoon in between.

Attach dough hook to your stand mixer (or electric hand mixer). Add the remaining flour a cup at a time while mixing on a medium speed. Mix for about 3 minutes or until the dough comes together and bounces back when pressed lightly with your clean finger. If your dough is still quite sticky you can mix in a ¼ cup of flour.

Transfer to a lightly floured counter and knead for about 4 minutes or until smooth and bouncy.

Important note - See my tips section below on how to do the windowpane test if you are unsure whether your dough has been kneaded enough or not.

Transfer dough to a large, lightly oiled bowl then cover with plastic and place in a warm place to rise for 40 minutes or until roughly doubled in size.

Divide dough into 8 pieces then roll into 20-24 inch ropes. Form a U shape with the dough then twist the two ends together at the top leaving about an inch and a half free. Loop the twisted portion down to form a pretzel shape. Repeat for the remaining ropes.

Preheat oven to 450F

Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and the baking soda to a rolling boil then add the pretzels in one at a time for 30 seconds, remove with a slotted spoon, and place on your lined baking sheet.

Brush with the beaten egg and a teaspoon of water then sprinkle with coarse salt. Bake for about 12 minutes or until golden brown.

This might just be the BEST Soft Pretzel Recipe! These pretzels are soft and chewy in the middle, golden brown on the outside, and have that delicious iconic pretzel flavor. Don't be intimidated they're super easy to make at home, I give you all the tips and trick in this video. Serve with mustard or your favorite dips. If you want that Auntie Annie's vibe then brush with butter beofre and after baking :) 

RECIPE: https://preppykitchen.com/soft-pretzels-recipe/

Seriously, this soft pretzels recipe is easier than you think! It creates the most delicious soft and chewy pretzels with that golden brown color and iconic flavor. A lot of people are intimidated at the thought of making homemade pretzels because the shaping of them seems super complicated but trust me it’s not. 

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I munching on an extra soft homemade pretzel and sipping Chia tea while typing this post... and&nbsp; kitchen is filled with pretzel-shop aroma... Aroma like I stepped into a fair and already knew - there is a soft pretzel shop close-by.. baking a fresh batch of pretzels! yumm!Sharing today a soft pretzel recipe which will bring you taste of the fair at home! Extra soft texture with crusty salty crust yet negligible sugar (my fav). This pretzel recipe uses easy-to-find pantry ingredients and still yields pretzels which are much more lighter than you buy from pretzel shop.&nbsp;<div class="d-block mt-4 mb-3 ad-slot">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div>So, serve these for next family-get-together, or to watch Sunday games or just because you are pretzel-fans like myself. :) Whatever the reason may be, bake a double batch since these disappear faster than you expect.<img alt="Soft Homemade German Pretzels for Game Day Party | chefdehome.com" src="https://media.chefdehome.com/750/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg" loading="lazy" width="750" height="1084" srcset="https://media.chefdehome.com/800/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 800w,https://media.chefdehome.com/655/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 655w,https://media.chefdehome.com/492/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 492w,https://media.chefdehome.com/310/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 310w,https://media.chefdehome.com/100/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 100w,https://media.chefdehome.com/750/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">I'm a sucker for good soft pretzel! That crusty crust, soft texture, and perfect amount of salt in every bite.... A good baked soft pretzel is "the treat" for savory snack-freak like myself. For the record, I have to eat a soft pretzel whenever we are in a fair or just happen to visit mall. Since it is not possible to be in mall/fair every now and then..... I figured a best way to satisfy my pretzel-cravings,.... baking soome pretzels at home! :)I also call my homemade pretzels - humble poor man's pretzels. I mean seriously, there are just 6 basic pantry ingredients in baking this bread snack, favorite of everyone. I'm not sure what ingredients classic German people use to bake pretzels... but this recipe is homemade and it has to be simple and delicious..... that's what makes/encourages me to bake some at home. Just mix simple ingredients, rise dough for 1-2 hour, and then bake for only 10 minutes for a yummy snack to serve for any occasion!Be it a Irish-theme party, football game day appetizer, Friday movie night or just family-munching time on the weekend.... Honestly, I didn't even need a reason to enjoy few pretzels. ;) <img alt="Fresh baked out of oven batch of Soft Pretzels | chefdehome.com" src="https://media.chefdehome.com/750/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 800w,https://media.chefdehome.com/655/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 655w,https://media.chefdehome.com/492/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 492w,https://media.chefdehome.com/310/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 310w,https://media.chefdehome.com/100/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 100w,https://media.chefdehome.com/750/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">When I baked this batch last weekend.... the first positive reaction came from Vishal when he returned home after running an errand... just opened door and he was like "pretzels!!" His reaction reminds me of an old Indian advertisement where a little boy decides to leave home over a fight and then happen to hear some sweets are being prepared at home... and he is ecstatic at name of&nbsp;his favorite sweet called Jaleebi... screaming "Jalebee!!!" lol<img alt="Soft Pretzels served with Beer Cheese Sauce | chefdehome.com" src="https://media.chefdehome.com/750/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg" loading="lazy" width="750" height="1087" srcset="https://media.chefdehome.com/800/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 800w,https://media.chefdehome.com/655/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 655w,https://media.chefdehome.com/492/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 492w,https://media.chefdehome.com/310/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 310w,https://media.chefdehome.com/100/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 100w,https://media.chefdehome.com/750/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">I have been making pretzels from past few years now.... Last time I had chance to click pictures, they did not look so good. Those days I had major camera-angel issues! Sometimes I wonder, how on this earth I saw a 75 degree angle picture fit to share on blog! :) I have a plenty of those... look at my old recipes. <div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div>But by the time, that pretzel picture got chance to make to blog, I seriously started thinking about my picture quality. I discarded the old batch of pretzel photos.&nbsp;No Special Ingredients like Caustic Soda (what!?!?) Needed:It's homemade pretzel and does not need out-of-ordinary stuff to make it look pretty (at least). For this reason, I name my homemade pretzels - humble poor man's pretzels, pantry-friendly, safe for kids and safe for everyone. Just so you know, most pretzel recipes call for Caustic Soda to get deep brown crust and Pretzel salt for extra-kick briney salty bite. I'm not at all sold for caustic soda. I don't buy anything that will not bring value to my kitchen and is not so safe. The simplest replacement of caustic soda is "plain baking soda". It does not create as super-dark brown crust like hard pretzels but it still does a pretty good job (i hope pictures speak for themselves). For salt, I simply use flaky kosher salt. I live an apartment and don't have huge kitchen cabinet to hold on to a box of salt just for pretzels. Kosher salt works fine for me.PS: you can also use egg wash for extra glossy crust yet I wanted to keep these pretzels egg-less.<img alt="Easy and extra Soft Pretzels favorite of kids and party friendly | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg" loading="lazy" width="750" height="2537" srcset="https://media.chefdehome.com/655/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg 655w,https://media.chefdehome.com/492/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg 492w,https://media.chefdehome.com/310/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg 310w,https://media.chefdehome.com/100/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg 100w,https://media.chefdehome.com/750/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">I'm sharing a plain pretzel version here but you can also add some toppings &nbsp;like Jalapeno Cheddar Cheese is my all time favorite. Oh, other one is pretzel pizza! :) (will share recipe sometime)<div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div>PS: I missed you all yesterday. Happy to be back. I hope you enjoying beginning of a new week. Wish you a great day ahead.&nbsp;&nbsp;:) Enjoy! -Savita

Easy Homemade Soft Pretzels

& 1/4 Cup All-Purpose Flour

Active Dry Yeast, packages, 2.25 tsp

tbsp Unsalted Butter, melted,

Cup Water, lukewarm

Cup Milk, lukewarm

Sugar

Salt

Canola Oil,

tsp Kosher Salt,

tsp Baking Soda

Cup hot

 Preheat oven at 450 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

Lukewarm milk and water for dough and pour in a wide mixing bowl. Mix in sugar. Mix in yeast and let sit undisturbed for 10-15 minutes until yeast has bloomed.

Add two cups of flour, salt, and melted (room temperature, not hot) butter and mix with spatula to bring dough together.

With dough hook attached, knead dough for 5 minutes, adding 1 tbsp of flour of remaining dough at a time. (dough should not be very dry).  Remove dough in a clean oiled bowl, cover with clean kitchen towel and set aside at warm place for 1-2 hour.

Place in warm place for 1-2 hour or until dough more than double in size.

Remove to a work board and divide into 8 equal portions. (oil your hands as needed so as to easily handle soft dough) 

While start working on dough, set oven to preheat and also heat a deep-wide pan with 4-5 cups of water until water starts boiling.Take one portion of dough at a time and make a long rope. Place rope on board in U shape, then twist the ends inward, cutting each other and place opposite bottom edges of the U. Wet your hands and attach ends onto edges to seal. (Make sure to leave some loose end hanging or pretzel loop will open during the cooking.)

Add baking soda in boiling water and mix well. Add one pretzel at a time and let it dip in soda-bath for 20 secs (make sure to coat both sides in water or pretzel will not color properly.). Remove on a baking sheet lined with parchment paper.  Repeat steps 8-9 with all of the remaining dough. 

Then, bake in preheated oven for 8-10 minutes or until tops are dark golden brown. 

Remove from oven and brush the melted butter on pretzels. Dust with flaky sea salt. Transfer to cooling rack to cool slightly. Serve while still warm with cheese dipping sauce. Enjoy!

These soft and salty pastries, pretzel corners, are perfect for breakfast, as a quick on-the-go snack as well as a coveted item on the cold buffet.

German Soft Pretzel Corners - Laugenecken Recipe

dry yeast

table salt

butter

In a bowl of your standing mixer (or a large bowl), with a whisk or a fork stir together 2 teaspoons of yeast, 1 teaspoon sugar, and 1 cup water until yeast and sugar have dissolved completely.

Add 4 cups of flour, 1 teaspoon salt, and 1 tablespoon soft butter. With dough hook attachment (or your hands), knead the dough until smooth and elastic ball forms. Cover the bowl with a kitchen towel and let rise for an hour or until doubled in size.

Transfer dough to a clean surface, punch it down, and, with your hands, knead for a minute. Using a knife or a pastry cutter/scraper, slice the dough into eight equal pieces as you would cut a pie (cut first in half, then into quarters and finally into eighths). Form each part into a small ball. With a rolling pin, roll out each ball into a circle (around 8-in in diameter).

Spread 1 tablespoon each of the soft butter onto seven circles, leaving the eight unbuttered. Stack dough circles, buttered side up, on top of each other with the last circle being the one without the butter.  Refrigerate for 20-30 minutes.

Line a baking sheet with parchment paper. Set aside. In a large pot, bring 1/4 cup baking soda and 8 cups of water to a simmer.

Preheat oven to 400 degrees Fahrenheit.

Remove dough from the refrigerator. Slice again into eight wedges. Working in batches, carefully submerge the corners into the simmering lye bath and allow floating for about 20 seconds, turning over once. With a slotted turner/spatula, gently transfer dough corners to drain then place onto the prepared baking sheet with a little space between them.

Sprinkle with coarse salt and bake for about 20 minutes or until a rich brown. Remove from the oven and place on a cooling rack to cool. Enjoy!

Buttery, fluffy soft (baked) pretzel bites are dipped into a lusciously smooth and creamy smoked gouda cheese dip. So simple, and much better than the frozen store-bought pretzels.

Soft Pretzel Bites with Smoked Gouda Cheese Dip.

milk

butter,

brown sugar

cups all-purpose flour

(2 1/4 teaspoons) Fleischmann’s instant yeast

fine sea salt

coarse kosher salt,

avocado oil cooking spray, to prevent sticking

cup milk

teaspoon cumin

teaspoon garlic powder

teaspoon cayenne (depending on heat preference – you can also omit)

cheese

smoked gouda cheese, shredded

Rotel,

PREPARE THE SOFT PRETZEL DOUGH

In a small saucepan over medium heat, warm the milk, three tablespoons of butter, and brown sugar until the butter is melted, and sugar dissolved. In the bowl of your KitchenAid stand mixer, add the flour, yeast, and salt. Make a well in the center and attach the dough hook. Turn to speed two and slowly stream in the warm milk mixture. The dough should form into a ball and start hitting against the sides of the bowl. Turn your KitchenAid to speed 4 and let it run for 8 minutes. Once finished, form the dough into a rounded ball with your hands. It should be quite easy to form. Place the dough back into your KitchenAid bowl and cover with plastic wrap. Let the dough rest on the counter for at least an hour.

BOIL WATER

In a large pot, bring 8 cups of water and a half-cup of Arm &amp; Hammer baking soda to a boil.

ROLL, CUT, AND SOAK THE DOUGH

Divide the dough into four equal parts and (with your hands) roll each into a long rope shape. Using a dough scraper or knife, cut the dough into bite-sized pieces. Drop your soft pretzel bites into the boiling water in batches, approximately 20 at a time, and swish them around periodically; I use a fine mesh strainer to swish and to remove them from the water (after about a minute of soaking them). Transfer the soft pretzel bites to a cooling rack to allow them to air-dry for a minute or so, then onto an oiled baking sheet (you can line the baking sheet with parchment paper then spray with oil if you prefer). These steps help the pretzels release from the pan a bit easier, as they tend to stick because of the baking soda.

PREHEAT THE OVEN, THEN 

BUTTER, SALT, AND BAKE THE PRETZELS. Set your oven to 450 degrees Fahrenheit (232 degrees Celsius). Melt the remaining two tablespoons of butter in the microwave, brush each pretzel bite with butter, then sprinkle with coarse Kosher salt. Bake in the preheated oven for 8-12 minutes. The cooking time will depend on the size you cut your pretzels. Also, every oven is different! Cook the pretzels until golden brown and fluffy on the inside.

PREPARE THE SMOKED GOUDA CHEESE DIP

While your pretzels are baking, in a medium saucepan, heat the milk and butter until the butter has melted. Tear the American cheese and add to the pan, followed by the smoked gouda cheese; stirring in between. Stir until fully melted, then add Rotel. Serve, and enjoy!

These are just like the ones all my children loved in the mall only homemade and so much better. So delicious!!

Hi Jenna. These homemade  pretzels dipped in your smoked gouda sauce looks heavenly . Your blog pictures are very sharp and stunning. Came across your blog on Instagram. Let's keep connected.

i love home made pretzels, definitely want to try making them bite sized

These look just like the ones I sometimes purchase at the mall. The smoked gouda cheese dip looks heavenly spiced and loaded with flavors. Thanks for sharing your recipe.

Made these today and they're absolutely divine. Thank you so much for hooking me up with the recipe :)

Louise x

Ok these look AMAZING! My stomach is actually growling now, definitely going to try these!

LOOKS SO GOOD!! Oh my goodness wow! Thank you for sharing this recipe, I love pretzel bites!!

Oh my goodness! This has me daydreaming of eating them. Can't wait to try it.

Oh my goodness, I love pretzel bites, and the gouda dip sounds perfect! Saving this for a cold fall day.

Sounds delish...I keep saying I need to work on ny baking more!

Yum! These look amazing. Thank you for the detailed instructions to make it look easy!

This looks so yummy and we tried something similar to this one. I will share it with my family so we can try this. Thank you for sharing

i love home-made pretzels will have to try the bites to switch things up

I love the photos - this is such a tasty recipe. Thanks for sharing! I would love to try it out next time I'm in the kitchen.

Love this recipe. I recently stopped eating in bakeries because of so many additives and acids they put in their doughs. Sugars also. So I am preparing to make and bake myself. This recipe will come in handy :)

This looks so yummy! Can't wait to try it!

This sounds amazing! Just like pure happiness :)

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Top 6 soft pretzel recipe recipes from across the web

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Homemade German Pretzels

Soft Pretzels

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