Homemade Soft Pretzels

Print Recipe

5 from 10 votes

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

Prep Time2

Cook Time10

Total Time2 10

Course: Snack

Cuisine: bread

Servings: large pretzels

Calories: 389kcal

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

Make ahead:
- Baked: Thesepretzels should be good for up to 2 days, covered at room temperature.
- Unbaked: Once the pretzels are shaped you can wrap up the cookie sheet and let rise overnight and then boil and bake the next day.
Boiling step: You can skip the boiling step. But be aware the boiling in baking soda step is what gives the pretzels their distinct flavor and chew.
Freezing: These will be good frozen for up to 3 months. Thaw at room temperature.
Yeast: I used active dry yeast, but you can also use instant yeast, but your proof time may be less.
Beer: You can also just use regular water, or a light beer if you want.
Room Temperature Is Key! - How cold or warm your kitchen will always play a role in how fast your dough rises. Ideally dough should rise in a warm environment, about 75-78^oF. If your kitchen is cold like mine I like to move my dough to warmer spot. The top of your fridge is a good spot. Or in your oven with the light on but the oven is OFF for the FIRST RISE ONLY.
Rolling Out The Pretzels - You have to roll each portion of dough out to about a 20 inch rope. The gluten in the dough will prevent you from accomplishing this all at once. I like to roll each portion out a few inches, then I let it rest and move onto the next one, and then circle back to the beginning to repeat. If you don't the dough will fight you and keep shrinking back taking even longer to roll them out.
Don't Use Too Much Flour! - Too much flour will result in dry, tough pretzels. It's best to WEIGH your flour, rather than use cups. If you don't have a kitchen scale yet, then be sure to spoon and level your flour into your cup. You most likely won't use all of your flour. I like to err on the side of a slightly sticky than too dry and adding too much. Also be careful when dusting your countertops, a little goes a long way.
Keep The Dough Covered As You Roll Them Out - Because it will take several minutes to roll out each dough into the long rope and you will be stopping and starting with each portion I like to keep the other portions I'm not working on covered so they don't dry out. I either cover with lightly greased plastic wrap or the same towel I used to cover my bowl of dough when it was rising.
Set A Timer When Boiling - You don't want to boil each pretzel for too long. Each pretzel should boil for 30 seconds on each side. I set myself a timer so I know when to flip them and take them out of the water.
Boil Only A Few At A Time - You don't want to overcrowd the pot otherwise it can be hard to flip them over. I boiled 2 at a time. I would boil 3 pretzels at the most, no more.
Recipe adapted from Bakefromscratch.com

Nutrition