These soft pretzels are the perfect salty, buttery pretzels with a soft and fluffy pretzel middle, and chewy pretzel crust. They’re ready in under an hour and are a delicious salty snack.
How to make soft pretzels?
How to make Cinnamon Sugar Pretzels?
How to freeze soft pretzels for later?
How to make pretzel bites?
You can also make pretzel bites with this recipe, just cut the dough up into 1 to 1.5 inch sized pieces and go from there. Or follow the instructions here for our soft pretzel bites.
These homemade soft pretzels are best enjoyed the first day, but they’re even better straight out of the oven nice and warm. If you have any leftover let them cool completely then wrap them in plastic wrap and store in a dry place for up to 1 day. Microwave them for a few seconds when you want to enjoy them again.
You can brush the tops with melted butter if you want too.
These pretzels are delicious on their own, or dipped in mustard, cheese sauce, artichoke dip, you name it.
Looking for more pretzel recipes:
- Cinnamon Sugar Pretzel Bites
- Soft Pretzel Bites
- Pretzel wrapped Bratwurst
- Jalapeno Cheese Stuffed Pretzels from Favorite Family Recipes
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- 2 1/4 tsp instant yeast (or 1 packet)
- 1 1/2 cups warm water
- 1 tsp salt
- 1 TBS brown sugar
- 2 TBS melted butter
- 4 cups all purpose flour
- coarse sea salt
For the baking soda bath:
- 9 cups water
- 1/2 cup baking soda
- Dissolve your yeast in your warm water in a large bowl. Stir together for about 1 minute until mostly combined.
- Add in your salt, brown sugar and butter and stir everything together.
- Add in your flour, 1 cup at a time until dough is thick and no longer sticky. Add more flour 1 TBS at a time if needed to make sure dough isn't sticky. (Poke dough with your finger, and dough should bounce back - then it is ready)
- Lightly flour a flat surface.
- Knead your dough for 3 minutes and form into a ball.
- Oil a large bowl with nonstick spray and place dough in. Cover bowl with a towel and place in a warm area.
- Allow dough ball to rest for 30 minutes.
- Preheat the oven to 425 degrees.
- Bring a large pot of water to boil. Add 1/2 cup baking soda to the pot.
- Cut your dough into twelve pieces. (I did fourths, then thirds).
- Roll each section into long ropes about 20-22 inches long.
- Bring the two ends of the rope up toward each other then twist them around each other.
- Fold the top back down onto the round part at the bottom to make a pretzel shape. Press the ends into the bottom.
- Drop the pretzels carefully into the boiling water and boil for 30 seconds each.
- Remove from water with a slotted spatula and place on a baking sheet lined with parchment or a silicone liner.
- Sprinkle the tops with coarse sea salt.
- Place 6 on each baking sheet.
- Bake for 12-18 minutes until the pretzels are golden brown.
- Remove from the oven and enjoy warm.
What if you don’t have yeast?
I’m sorry, I haven’t tried it without yeast as it’s a risen dough. You can google and find other recipes with out yeast, I’m not sure ours will work without
Yay, so glad to see soft pretzels on here. I can’t wait to make these!