Description
This Soft Pretzel Recipe yields 8 chewy, golden-brown pretzels that are perfect for snacking or serving with cheese and dips. Made using a yeast dough and a baking soda bath to achieve their signature chewy texture and shiny crust, these pretzels are brushed with melted butter and sprinkled with coarse salt for classic flavor.
Ingredients
Scale
Dough Ingredients
- 1 standard active dry yeast packet (2 ¼ tsp)
- 1 tsp sugar
- 1 cup very warm water
- 1 tbsp unsalted butter, melted
- 1 tsp salt
- 3 ½ cups all-purpose flour
Baking Soda Bath
- 2 cups water
- ¼ cup baking soda
Topping
- 4 tbsp unsalted butter, melted (half a stick)
- 1 tbsp coarse salt
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pretzels.
- Activate Yeast: In a large bowl, combine the yeast, sugar, and warm water. Let it sit for about 5 minutes until the yeast foams, indicating it is active.
- Add Butter and Salt: Once foamy, stir in the 1 teaspoon salt and melted butter.
- Incorporate Flour: Gradually mix in the flour one cup at a time until the dough starts forming and is no longer sticky.
- Knead Dough: Turn the dough onto a lightly floured surface and knead until smooth and elastic, forming a round ball.
- First Rise: Lightly oil a large bowl, place the dough ball inside, cover it, and let it rest for about 30 minutes to rise.
- Prepare Soda Bath: While dough rests, heat 2 cups water in a microwave-safe bowl for about 2 minutes on high. Stir in baking soda until it foams and dissolves. Set aside.
- Divide Dough: After rising, divide dough into 8 equal pieces and roll each into a long rope about ½ inch thick and 16-18 inches long.
- Shape Pretzels: Form each rope into a traditional pretzel shape.
- Soda Bath Soak: Dip each pretzel into the baking soda bath, letting it soak briefly before transferring to a parchment-lined baking sheet. Repeat for all pieces.
- Bake Pretzels: Bake the pretzels in the preheated oven for 8-10 minutes until golden brown on top.
- Butter and Salt Topping: Remove pretzels from oven, brush them generously with melted butter, and sprinkle with coarse salt.
- Serve: Enjoy warm with cheddar cheese, mustard, or marinara sauce.
Notes
- Ensure water for yeast activation is warm (around 110°F) but not hot, to prevent killing the yeast.
- The baking soda bath is essential to achieve the pretzels’ characteristic chewy crust and deep color.
- You can substitute coarse salt with sesame seeds or other toppings if desired.
- For a softer pretzel, add a bit more melted butter after baking as a finishing touch.
- Be careful not to soak the pretzels too long in the baking soda bath to avoid an overly salty taste.