soft pretzels

<em>This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video in the blog post for how to shape pretzels!</em>

Easy Homemade Soft Pretzels

(360 milliliters) warm water (lukewarm– no need to take temperature)

yeast

salt

brown sugar sugar

unsalted butter, melted and slightly cool

(120 grams) baking soda

(2,160 milliliters) water

Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 &#8211; 1/2 cup more, as needed. Poke the dough with your finger &#8211; if it bounces back, it is ready to knead.

Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)

Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.

With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.

Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.

(This step is optional, but promises a chewier pretzel and helps provide that traditional soft pretzel taste. See recipe note.) Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.

Bake for 12-15 minutes or until golden brown.

Remove from the oven and serve warm with spicy nacho cheese sauce. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).

Great recipe!  Can I arrest the process after the baking soda bath then refrigerate the pretzels and bake the next day?

Sally! You are my favorite I have tried so many of your recipes and you have made cooking so non- intimidating and my husband has loved all the new things I’m making for dinners and desserts. So thankful for your website and your creativity! 

God bless you and your family!

found myself very frustrated trying to get the salt to stick to the pretzels and am surprised no one had the same issue. what should I do about this?

You have to sprinkle the salt while they are still wet from the water bath.

This was a fun afternoon project with a 6 and 8yr old.  They loved the roll out process and shaping the pretzels.  EVERYONE loved the finished product!  We did cook them just a little longer than your range (17mins).  We made these on Friday night and are making another batch for the Packer game today!  Thanks for this easy recipe.

Thank you Sally, they turned out perfect, my nephew loved them!

Taking baking requests for the weekend after an early snowfall - my husband requested pretzels.  I immediately went to your website to search for a recipe.  I made these with your beer cheese recipe - both were so good.  Had to sprinkle with kosher salt, otherwise I followed the recipe (including baking soda bath).  They came together quickly.  My husband said they were "the real deal". Luckily, I only baked half a batch (he would have eaten them all) and making the other half for game day tomorrow!  Thanks, Sally.

I was amazing.  I am 11 and we had a big group of family coming over so I made a big Bach of these and everyone loved them ❤️❤️

followed the steps to the tea and came out perfect. couldn’t believe how easy this recipe was!

https://www.youtube.com/watch?v=0oUchGOXt78

This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video in the blog post for how to shape pretzels!

Ingredients:

1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature)
1 packet active dry or instant yeast (2 and 1/4 teaspoons)
1 teaspoon salt
1 Tablespoon brown sugar
1 Tablespoon unsalted butter, melted and slightly cool
3 and ¾-4 cups (460-500g) all-purpose flour, plus more for work surface
coarse sea salt for sprinkling

Baking Soda Bath:
½ cup (120g) baking soda
9 cups (2,160ml) water

• Get the full recipe: https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/

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#baking #recipes #softpretzel

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Easy Homemade Soft Pretzels | Sally's Baking Addiction

Pretzel Bites with Cheese Dip are the perfect snack for tailgating. Soft, chewy and bite size with a golden crust, they're perfect for dunking into a rich cheese dip that can be customized 3-ways.

Pretzel Bites with Cheese Dip

water (lukewarm)

instant rise yeast ((1/4 ounce packet))

butter

brown sugar

flour

baking soda

egg (beaten)

salt (for sprinkling)

milk

unsalted butter

Sharp Cheddar Cheese (grated)

salt + pepper

Cheese Dip (recipe above)

jalapeno (ribs & seeds removed, diced)

hot sauce

cayenne

Tablespoon mustard

horseradish

Dissolve the yeast in the lukewarm water. Whisk well until combined, about 1 minute. 

To a mixing bowl add the butter, brown sugar, salt, and yeast mixture. Stir until combined. Slowly add in 3 cups of flour, 1 cup at a time. Mix by hand or use mixer fitted with dough hook, until dough is thick. Add 3/4 cup more flour and stir. If dough is still sticky, add flour, and additional 1/4 cup at a time, until no longer sticky, and dough bounces back when poked with your finger.

Turn dough out onto a lightly floured surface. Knead for 2 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let rest for 10 minutes. 

Meanwhile, bring a large pot of water to a boil with the baking soda, preheat oven to 425 degrees, and line two large baking sheets with parchment paper. 

Section dough into six equal parts and roll each section into long ropes. Then, cut into 1-1/2 inch bites.

Once water is boiling, drop 10 pretzel bites into water and boil 20 seconds. Remove with a slotted spoon and place onto prepared baking sheets, making sure that pretzel bites do not touch. Repeat with remaining pretzel bites.

Brush beaten egg over each pretzel bite and sprinkle with salt. Bake for 12-15 minutes, until golden brown, rotating the sheet pans once halfway through cooking.

Pretzel Bites

Heat milk in a small saucepan over medium heat until small bubbles form on the top.

Meanwhile, melt the butter in another saucepan over medium heat. Add flour and whisk until lightly browned, 2-3 minutes.

Add the warm milk to the flour butter mixture in a slow, steady stream, whisking constantly. Cook until the mixture thickens, about 5 minutes. Add the cheese and stir until smooth. Season with salt and pepper, to taste.

Cheese Dip

https://content.jwplatform.com/videos/75dKyZCm.mp4

Pretzel Bites with Cheese Dip are the perfect snack for tailgating. Soft, chewy and bite size with a golden crust, they’re perfect for dunking into a rich cheese dip that can be customized 3-ways.

Pretzel Bites with Cheese Sauce

A soft sourdough pretzel recipe that yields a dark chewy crust with a light and springy center. They are incredibly easy to make with our overnight recipe!

Soft Sourdough Pretzels Recipe

sourdough starter (active)

water

honey (or sugar)

fine sea salt

bread flour (see notes)

dark brown sugar

Prepare the starter so that it is active when you mix the dough. To a clean jar add 15g starter + 60g water + 60g flour. Let rise at room temperature until it has doubled in size. (about 10-12 hours at 68°F) Once your starter has risen to its peak, you are ready to mix your pretzel dough.

In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. Cover the bowl and let rest at room temperature for 8-12 hours.

Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 16 equal pieces.

Working one piece at a time, roll the dough into a long rope shape and set it on a clean surface in the shape of a &quot;U&quot;. Lift the ends of the rope and twist 2 times. Fold the twist over and press the ends on the dough. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.

Preheat oven to 425°F (218°C) making sure that the oven rack in the center position.  Boil the water in a large stockpot and add 2 tablespoons baking soda and 1 tablespoon of dark brown sugar.

Boil the pretzels, 3-4 at a time, on both sides for 30 seconds each, making sure not to crowd the pot. Use a mesh stainer to remove the pretzels and place back on the parchment paper. Brush each pretzel with egg wash and sprinkle with salt.

Bake the pretzels at 425°F (218°C) for 12-14 minutes or until golden brown.

https://embed.mediavine.com/videos/ker6fprkx82pcivdnnee

This soft sourdough pretzel recipe makes the most amazing pretzels with a deliciously dark crust and a soft, chewy inside. They are so easy to make using your sourdough starter with this overnight recipe!

Soft Sourdough Pretzels

Use Rhodes Warm N' Serv Rolls to make Quick and Easy Pretzel Rolls in less than 15 minutes! 

Quick & Easy Pretzel Rolls

Rhodes Warm-N-Serv Rolls

Soft pretzels are one of the most ideal game-day snacks. They're finger-friendly, slightly savory, salty, and extra bready to soak up all that beer. Making them at home looks complicated, but it's not much more difficult than making any other yeast bread.

Mustard Soft Pretzels from 'Salty Snacks' Recipe

all-purpose flour,

malt powder

(1 envelope) active dry yeast

mustard

Combine the flour, malt powder, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment and blend for a few moments to mix. Form a well in the center of the flour, pour in the warm water, and scatter the yeast over, stirring it in gently. Let sit until the yeast is frothy, about 5 minutes. Add the mustard to the bowl and blend the wet and dry ingredients together at medium-low speed until a cohesive dough forms. Turn the dough out onto a lightly floured work surface and knead it for 2 to 3 minutes, until smooth. (Different types of mustard have varying levels of moisture; you may need to add a bit more flour if the dough is sticky.)

Transfer the dough to a lightly oiled bowl, turning the dough so it is evenly coated. Cover the bowl with a kitchen towel and set aside in a warm place until doubled in bulk, about 1 hour. 

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Fill a large, broad saucepan about two-thirds full with water and set it over medium heat to warm while forming the pretzels. (If the water comes to a boil before needed, reduce the heat to low.)

Turn the risen dough out onto the counter and punch it down. Cut the dough into quarters, then cut each quarter into thirds, for 12 pieces of relatively even size. Cover the dough pieces with a kitchen towel until needed. 

Roll one of the dough portions into a rope about 18 inches long. With the rope horizontal on the counter in front of you, lift up one end in each hand and draw the ends downward toward you, forming a broad loop with the ends overlapping at the bottom by about 2 inches. Cross your hands in front of you and pick up the two ends of dough, lifting them a couple inches above the counter. Cross your hands back to the left and right sides, twisting the dough as you do. Lay the dough ends up over the top of the loop, so that the twist sits in the center of the pretzel. Gently pinch the dough ends down into the loop. 

Set the pretzel aside, covered with a kitchen towel, while forming the remaining pretzels.

When all the pretzels have been formed, adjust the heat under the water to maintain a gentle simmer. Stir in the baking soda. Gently add 3 of the pretzels and simmer for 2 minutes, turning them halfway through. Lift the pretzels with a slotted spoon or spatula and drain for a few moments over the pan, then transfer to the prepared baking sheet. Simmer the remaining pretzels in the same fashion.

Beat the egg yolk with the 11/2 teaspoons water in a small dish. Brush the pretzels with the yolk mixture and sprinkle with coarse salt. Bake until golden brown, 20 to 25 minutes. Transfer the pretzels to a wire rack to cool. Arrange the pretzels in a bowl or on a platter and serve. The pretzels will be at their best the day they are made. Should you have leftovers, they can be stored in an airtight container for a day or two, then warmed gently in the oven, wrapped in foil, to soften them up a bit.

Love appetizers? These Stuffed Pretzel Bites are a fun and easy recipe that has only 6 ingredients. Stuffed with little smokies and dipped in honey mustard, these delicious bites are a perfect treat.

STUFFED PRETZEL BITES

14 oz tube refrigerated pizza dough ((or about 1 pound of homemade pizza dough))

cocktail smoked sausages, (sliced

tsp baking soda

tsp tsp coarse salt

tbsp fresh chopped parsley (for garnish (optional))

Preheat oven to 375F degrees. Grease a cake pan with cooking spray and place a ramekin (or other small oven-safe bowl) in the center of the pan.

Unroll the pizza dough into a rectangle and slice into 24 squares.

Place a halved sausage on the center of each square and roll the dough together to form a ball, pinching the seams to seal.

Heat the water in the microwave for one minute until just starting to boil. Stir in the baking soda until dissolved.

Dip each dough ball into the boiled water mixture and then place into the greased pan.

Once all pieces have been added, bake in the oven for 22-25 minutes or until the dough crust is golden brown.

When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.

If you prefer, spray the tops of the pretzel btes with nonstick cooking spray and sprinkle a bit more of the coarse salt on top.

Pour the honey mustard dip into the ramekin and serve immediately.

When it comes to making any bread dough, I do everything by hand. No machinery is needed for this New York-style soft pretzel recipe as its very easy to work with. However, I&#x27;ve included instructions in the notes of this recipe if you&#x27;d prefer using a stand mixer. 

For shaping the soft pretzels, refer to the four photos in the blog post.

New York-Style Soft Pretzels Recipe

(1 envelope) / 7 g dry active yeast

fine-grain sea salt

/ 8 g granulated sugar

/ 128 g bread Flour

/ 256 g all-purpose flour

/ 28 g unsalted butter, softened

Neutral-tasting oil,

/ 72 g baking soda

/ 19 g granulated sugar

egg,

pretzel salt / course grain sea salt

For the Dough: Mix yeast, sea salt, sugar,...

For the Dough: Mix yeast, sea salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 8 to 10 minutes.

Place flour into a large bowl. Using two...

Place flour into a large bowl. Using two butter knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.

Slowly pour yeast mixture over flour mixture, stirring...

Slowly pour yeast mixture over flour mixture, stirring with a wooden spoon or your hands to combine. Using your hands, gather dough together. Turn dough onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes.

Lightly brush a large bowl with oil and...

Lightly brush a large bowl with oil and turn the dough to coat. Cover with plastic, and let rise in a warm place, until the dough has doubled in size. About 1 hour. (Kamran note: If you want, you can place the covered bowl of dough in the refrigerator over night)

Cut dough into 12 equal pieces, and roll...

Cut dough into 12 equal pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal.

Transfer to an oiled baking sheet, and repeat....

Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.

Preheat oven to 475ºF.

Boil the Dough: Bring a large pot of...

Boil the Dough: Bring a large pot of water to a boil, and add baking soda and the 1 1/2 tablespoons granulated sugar. Boil pretzels in batches until puffed and slightly shiny, about 30 seconds a side.

Transfer to wire racks to drain. Place pretzels...

Transfer to wire racks to drain. Place pretzels on a liberally oiled baking sheet.

Glaze and Bake: Mix the 1 teaspoon water...

Glaze and Bake: Mix the 1 teaspoon water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle the with the pretzel salt or course grain sea salt (I used the latter).

Bake until golden brown and cooked through, about...

Bake until golden brown and cooked through, about 15 minutes.

Pretzels will keep, uncovered, at room temperature for...

Pretzels will keep, uncovered, at room temperature for up to 12 hours. Re-warm in a 250ºF / 130ºC oven if desired, and serve with your favorite mustard or cheese dip.

Pretzel bites are fun to make and fun to eat!

Homemade Soft Pretzel Bites

active dry yeast (2 1/4 teaspoons)

unsalted butter (melted)

all-purpose flour

Vegetable oil

baking soda (for boiling the pretzels)

whole egg (beaten with 1 tablespoon cold water)

Coarse sea salt

Cheddar cheese (grated)

For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

To make the cheese sauce:

The Sourdough Soft Pretzels are a tangy, flavorful version of a favorite, classic treat.

Sourdough Soft Pretzels

(360 g) bread flour

active sourdough starter

Tbsp. (28 g) brown sugar

(28 g) dry milk

(9 g) salt

instant yeast

Tbsp. baking soda

Tbsp. (28 g) butter

Large grain salt, pretzel salt, or pearl sugar

Fit your mixer with a dough hook, and in the bowl combine the flour, water, starter, brown sugar, salt, powdered milk, and yeast. Mix on low for 3-4 minutes until all of the ingredients are combined. Turn it up to medium and knead for 4-5 minutes, or until the dough is smooth and elastic.

Shape the dough into a ball and place in a clean bowl. Cover with a clean towl and allow to rise until doubled. Depending on how active your starter is, this could take a couple of hours or 5-6. Once it has doubled, punch it down and then divide the dough into 6 equal pieces.

Roll each dough piece into a rope, starting at the center and pushing them out while applying gentle pressure. They need to be about 36 inches long, but it will be easier if you roll them to 24 inches initially, then allow them to sit for about 5-10 minutes before finishing. The rest time allows them the gluten to relax and it won&#8217;t spring back when you try to roll it.

Once they are all rolled out, create a pretzel shape by twisting the ends two to three times about a quarter of a way from the end. Bring the ends and twist down over the center of the rope, and drape them about an inch apart from each other on the center of the dough.

Lay them out on a parchment lined baking sheet, sprinkled with flour to prevent them from sticking. Lightly lay a towel over them and allow them to rise for an hour to an hour and a half. The dough should be soft to the touch, but not so soft that it will deflate when handled.

At the end of the rise time, preheat the oven to 375 degrees F and bring about three quarts of water to a rolling boil on high heat. Add in the tablespoon of baking soda (it will make the water fizz), and once it has calmed down, gently drop a pretzel in the water. Boil for 30 seconds, flipping halfway through, then remove the pretzel and replace it on the baking sheet. 

Repeat the boiling with each pretzel, and once they are all done melt the butter and generously brush it over each of them. Sprinkle with either salt or pearl sugar and bake for 20-25 minutes, or until the tops are golden brown.

These are best eaten the day they are made, but can be gently reheated the next day and enjoyed.

What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Keto Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.

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