• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Privacy Policy

Eats Delightful

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Privacy Policy
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Privacy Policy
×

Home » Breads

Published: Dec 27, 2020 by Mimi · Leave a Comment

Homemade Soft Pretzels

This post may contain affiliate sales links. As an Amazon associate, we earn commission on qualifying purchases you make. Please see our privacy policy for full details.
Jump to Recipe Jump to Video Print Recipe

These homemade pretzels are so perfectly soft with just the right amount of chewiness! They seriously give mall pretzels a run for their money.

Fun fact: making pretzels looks a lot harder than it actually is! I feel like what scared me off the most from making pretzels was the twisty, turny shape.

Subscribe to Eats Delightful!

Sign up to receive recipes and updates sent straight to your inbox!

    We respect your privacy. You can unsubscribe at any time.

    When I was a kid, I actually used to think there was some kind of cookie cutter that they used to get the iconic pretzel shape!

    .............It made sense to me then, okay?

    But getting older (and wiser) I NOW know it's just a quick process that you can break down into 4 steps!

    Auntie Anne's pretzels are iconic, but wait until you try the homemade, warm, chewy, comforting, deliciousness that are these pretzels! And don't forget the cheese dip!

    soft pretzels dipping in cheese sauce

    How to shape pretzels:

    Shaping soft pretzels is super easy, and comes down to a simple 4 step process!

    Step 1: Roll a piece of dough into a loooong rope (about 24 inches long)
    Step 2: Shape the rope into a "U"
    Step 3: Twist the 2 ends together twice -> either clockwise or counterclockwise work fine
    Step 4: Pull the two ends down to the bottom of the pretzel and pinch to seal

    You can see it all in action in the video below! For a visual, it'll look something like this:

    how to shape soft pretzels

    My #1 tip when making pretzels: Use the right baking sheet!

    If you only take one thing away from this post, let it be this tip! Because the pretzels get dipped in a baking soda bath before being baked, they can't be baked in just any baking dish or sheet.

    soft pretzels in baking soda bath

    Baking soda can react with baking sheets that have any amount of aluminum in them. This can leave a metallic, off taste to the pretzels, AND it can even discolor them.

    So you ought to use a non-reactive baking sheet. My go-to is either glass or ceramic, those are the safest bets because I know they don't have an ounce of aluminum in them! Pure stainless steel is also a good choice.

    I use Anchor Hocking glassware, but you can use any brand you like. For ceramic, the KOOV Bakeware Set is the closest I could find to the baking dish I have (I bought mine a while back in person, so it's a bit different).

    soft pretzels ready to bake
    soft pretzels baked overhead

    How to store pretzels:

    Same as any regular, ole' bread, these pretzels taste best when fresh and warm! They will keep for around 3 days at room temperature, but they do harden as they sit. Keep stored in an airtight container or plastic bag to maximize freshness.

    soft pretzels close up of one

    If you don't plan on finishing them within 3 days, you can freeze soft pretzels for up to 3 months. Cool them completely to room temperature. Then store in a freezer safe airtight container or heavy duty plastic bag. Seal well, and freeze!

    To defrost, I like to stick my frozen pretzels in a 350°F oven for 5 to 10 minutes. They'll defrost and warm up at the same time. You can also leave them out for a few hours on your counter until fully defrosted. But I would still heat them because warm pretzels = proper pretzels!

    soft pretzels inside view

    If you liked these soft pretzels, check out some of these other bread recipes!

    • focaccia bread
    • soft dinner rolls
    • homemade pizza dough
    • garlic herb breadsticks
    • no knead bread
    • braided garlic bread
    • flour tortillas (an easy, yeast free bread)


    soft pretzels with cheese dip and salt

    Homemade Soft Pretzels Recipe

    These homemade pretzels are so perfectly soft with just the right amount of chewiness! They seriously give mall pretzels a run for their money.
    No ratings yet
    Print Pin Rate
    Prep Time: 20 minutes
    Bake Time: 10 minutes
    Total Time: 1 hour 30 minutes
    Servings: 6 large pretzels

    Ingredients

    For the pretzel dough:

    • 1 cup warm water, between 105°F to 110°F
    • 2 tablespoons light brown sugar, packed
    • 2 & ¼ teaspoons active dry or instant yeast
    • ½ teaspoon fine salt
    • 2 & ½ cups all-purpose flour, plus more for kneading and shaping
    • 3 tablespoons unsalted butter, melted

    For the pretzel topping:

    • 2 cups boiling water
    • ¼ cup baking soda
    • ½ teaspoon flaky sea salt, for topping

    Instructions

    • Make the pretzel dough: In a large bowl, combine water, sugar, and yeast. Stir to combine, and set aside for 5 to 10 minutes, or until the mixture begins to foam on top.
    • Add the flour, salt, and butter to the yeast mixture. Mix together until you start to get a rough, shaggy dough. Knead the dough for 5 to 10 minutes, adding a bit of flour if it's too sticky, or until the dough is smooth and slightly tacky. (You can do this all by hand or with an electric mixer fitted with the dough hook attachment).
    • Cover the dough and set aside in a warm place for 45 minutes to 1 hour, or until about doubled in size.
      Preheat your oven to 400°F. Line 2 large (non-reactive) baking dishes with parchment paper (I used glass bake ware). Set aside.
    • Uncover your dough, and turn it out onto a lightly floured work surface. Pat the dough down to deflate, then divide into 6 equal portions. Take one piece of dough and roll it into a rope that's about 24 inches long. Curve the dough into a "U" shape, then twist the 2 ends around each other twice. Bring the ends down to the bottom of the "U" and pinch to seal. (See below for video tutorial) Repeat with the remaining portions of dough.
    • Make the baking soda bath: In a 2 quart (glass or ceramic) baking dish, combine boiling water and baking soda together. Whisk to dissolve the baking soda. While the water is still warm, place the shaped pretzels into the bath and let sit for about 15 seconds on each side.
    • Remove the pretzels from the baking soda and water mixture, and drain well. Transfer to your prepared baking dishes, leaving a bit of space between each pretzel. Sprinkle salt on top of each pretzel.
    • Bake in the center of your preheated 400°F oven for 10 to 15 minutes, or until a deep golden brown on top. Cool slightly on the baking sheet before serving.

    Video

    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!


    More Breads

    • Blueberry Breakfast Pastries (No Knead)
    • American Irish Soda Bread
    • Potato Flatbread
    • Lemon Poppy Seed Bread

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Follow Us!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    • Simple Powdered Sugar Glaze / Icing
    • Sour Cream Glazed Donuts
    • Vanilla Buttercream Frosting
    • Bakery Style Chocolate Chip Muffins
    author photo

    Hi, I'm Mimi! I'm a former finance professional, turned full-time food blogger, photographer, and recipe creator. Welcome to my little corner of the internet!

    More about me →

    Popular Categories

    • Cakes
    • Cupcakes
    • Cookies
    • Muffins
    see more recipes →

    Footer

    ↑ back to top

    More

    • Recipes
    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for recipes and updates sent straight to your email

    Work With Me

    • Contact
    • Portfolio

    Eats Delightful Copyright © 2019-2023

    This site uses cookies
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT