Best Homemade Soft Pretzels

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 Sprinkle them with sea salt. Dunk them in mustard. These are the best homemade soft pretzels have a short proof time and minimal ingredients so before you know it, you will be devouring these in no time.

Pumpkin beer. Cozy sweaters. Watching football on Sunday. All of them are so much better with a pretzel in one hand isn’t it?

Ok now I wish I could say that I have been to Germany and tasted the best pretzels ever. However, that is still on the bucket list. But when it comes to all things I crave in October. Pretzels is one of them.

But just because I haven’t been to Germany, doesn’t mean that I can’t get my twist on. Pretzel twist that is. So let’s get to twisting…

How Do You Make Pretzel Dough? 

In your stand mixer with your dough hook attachment, proof the yeast with warm dark beer and brown sugar for about 10 minutes until’s foamy. You can watch a video on how to proof your yeast here.

Then add in your flour, salt, and warm milk. And knead the dough until it’s smooth and elastic. You can test your dough with the windowpane test to see if you have kneaded the dough long enough. Simply pinch some of the dough and give it a stretch. If you have a beautiful window of dough then it’s good to go.

Then place the dough in a greased bowl. Be sure to give it a turn and let it rise until doubled in size.

This will take about an hour. Then it’s time to make some pretzels! Go get that oven pre-heated and a few cookie sheets ready with parchment paper. Let’s get to shaping the pretzels…

How To Twist A Soft Pretzel

First start by dividing your pretzel dough into 8 pieces. You can eyeball this or use a kitchen scale.

Then roll out each piece of dough into a 2 – 2 1/2 feet log.

Pro Tip: If your dough is fighting you and stretching back, give it a 10 minute rest. Then go back to rolling it out.

Then bring the two ends up together as if forming a circle, and twist the ends. And bring the ends down to the bottom of the loop and secure.

Pro Tip: Wrap the ends underneath the bottom edge of the dough so they stay secure when boiling.

Here is a video from King Arthur Flour on how to shape your pretzels. 

Once shaped, let the pretzels rest 5 – 10 minutes before boiling them in a baking soda water bath. Bring a large pot of water to boil, and add 1/4 cup of baking soda.

Boil each pretzel for 30 seconds.

Pro Tip: When boiling the pretzels, boil only 1 to 3 pretzels at a time. Use a large slotted spoon to remove them so the excess water can drip off. 

Then bake for about 10 minutes until golden brown and beautiful. Finish them off with a brush of melted butter. A sprinkle of sea salt.

Why Do You Put Baking Soda In The Water When Making Pretzels?

Adding baking soda to the water is what will give your pretzels the soft and shiny crust. When you drop them in the water, it will cause the dough to puff and help to create that crust.

It will also give the pretzels a beautiful color. Baking soda, is an alkaline which means it will cause the browning reaction to happen more rapidly.

It also adds that distinctive flavor.

So let’s recap. Baking soda = chewiness, color, and flavor. In other words, don’t skip the baking soda bath.

Can I Use Baking Powder Instead Of Baking Soda For Pretzels?

You can. However you will need to use about 2-3 times as much. Which means about 3/4 cup for this recipe. I don’t know about you but I don’t have that much baking powder on hand, but it is an option.

Baking soda is cheaper than baking powder, so if I were you I would stick with baking soda.

How Long Do Soft Pretzels Last?

Your pretzels will be good at room temperature for 3 to 4 days. Just keep them covered so they don’t dry out.

You can also freeze them in a sealable plastic bag and should keep for up to 6 months.

Tips On Making These Homemade Soft Pretzels

• When working with yeast, make sure the liquid’s temperature you are proofing it in is between 105 and 110°F. You can read all about yeast here.
• If your dough is fighting you and stretching back, give it a 10 minute rest. Then go back to rolling it out.
• Wrap the ends underneath the bottom edge of the dough so they stay secure when boiling.
• When boiling the pretzels, boil only 1 to 3 pretzels at a time. Use a large slotted spoon to remove them so the excess water can drip off.

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Happy baking!

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Print Recipe

5 from 1 vote

Best Homemade Soft Pretzels

Easy homemade soft pretzels recipe - with short proof time and minimal ingredients!

Prep Time2 hrs

Cook Time10 mins

Total Time2 hrs 10 mins

Course: Snack

Cuisine: bread

Keyword: pretzels, snacks

Servings: 8 large pretzels

Author: Heather Perine

Ingredients

• 1 1/2 cups (360 grams) warm dark beer
• 1 tablespoon (14 grams) firmly packed light brown sugar
• 2 teaspoons (6 grams) Active dry yeast
• 5 - 5/12 cups (625- 688 grams) all purpose flour
• 1/2 cup milk
• 1 tablespoon (9 grams) kosher salt
• 1/4 cup (60 grams) baking soda
• 1 large egg (50 grams) lightly beaten
• 3 tablespoons (42 grams) unsalted butter melted
• Kosher salt for topping

Instructions

To Make The Pretzel Dough:

• In the bowl of a stand mixer fitted with the dough hook attachment, stir together warm beer, brown sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
• Add 5 cups (625 grams) flour, warm milk, and salt, and beat at low speed until combined. Increase mixer speed to medium-high, and knead until dough is smooth and elastic, 5 to 6 minutes. Add remaining ½ cup (63 grams) flour if dough is too sticky.
• Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.

To Make The Pretzels:

• Preheat oven to 400°F. Line 2 baking sheets with parchment paper, and spray with cooking spray.
• Turn out dough, and divide into 8 equal pieces (about 5 ounces each). Starting from the center and working outward, roll each piece into a log (2½ to 3 feet long and ¾ inch in diameter). Shape each log into a pretzel shape, and place on prepared pans. Cover and let rest for 5 to 10 minutes.
• Bring a large pot of water to a boil over medium-high heat, and add baking soda. (Make sure pot is deep enough. Once you add baking soda, the water will expand an additional 2 inches.)
• Drop each pretzel into boiling water-baking soda solution for 30 seconds per side. Remove from water using a large slotted spoon. Place back on prepared pans, and brush with beaten egg.
• Bake until golden brown, 10 to 13 minutes. Brush with melted butter, and sprinkle with salt.

Notes

• When working with yeast, make sure the liquid's temperature you are proofing it in is between 105 and 110°F. You can read all about yeast here.
• If your dough is fighting you and stretching back, give it a 10 minute rest. Then go back to rolling it out.
• Wrap the ends underneath the bottom edge of the dough so they stay secure when boiling.
• When boiling the pretzels, boil only 1 to 3 pretzels at a time. Use a large slotted spoon to remove them so the excess water can drip off.
• Recipe adapted from Bakefromscratch.com