Homemade Soft Pretzels
Easy and delicious homemade soft pretzels, salty, buttery, and melt-in-your-mouth.
1h 41m6Servings
Nutrition
284kcal
7gProtein
43gCarbs
10gFat
Ingredients
PRETZEL DOUGH
Milk
1 cup
White Sugar
2 tbsp
Instant Dry Yeast
2 tsp
Butter, softened
2 tbsp
All-Purpose Flour
plus more for kneading
2¼ cups
Salt
½ tsp
BAKING SODA BATH AND TOPPING
Water
1 cup
Baking Soda
1½ tbsp
Butter, melted
2 tbsp
Pretzel Salt
1 tbsp
Instructions
1Prepare the Dough
1h 15m
1h 15mWarm Milk
Heat milk to 100-110°F (38-43°C) and pour into a large bowl.
Proof Yeast
Add sugar and sprinkle yeast on top of the warm milk. Let proof for 10 minutes.
Mix Wet Ingredients
Add salt and softened butter to the yeast mixture. Stir in half of the flour to make a batter; lumps are fine.
Add Remaining Flour
Mix in the remaining flour until the dough starts to come together.
Knead Dough
Knead in the bowl for 1-2 minutes. Turn out onto a lightly floured surface and knead for an additional 2-3 minutes until the dough is soft. Avoid adding too much extra flour.
First Rise
Place the dough into an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
2Prepare Baking Soda Bath
5m
5mHeat Water
While the dough is rising, heat water to a near boil.
Dissolve Baking Soda
Pour the hot water into a small bowl and whisk in the baking soda until dissolved. Set aside.
3Shape and Bake Pretzels
25m
25mDivide Dough
Once the dough has doubled, turn it out onto a work surface and cut into 6 equal pieces.
Shape Pretzels
Roll each piece into a 30-inch long rope. Shape into the classic pretzel form.
Dip in Bath
Submerge each shaped pretzel into the baking soda solution for 10-15 seconds.
Transfer to Sheet
Transfer the dipped pretzels to a greased or silicone baking mat-lined cookie sheet.
Add Salt
Sprinkle generously with pretzel salt.
Bake
Bake in a preheated oven at 450°F (232°C) for 9-11 minutes, until golden brown.
Brush with Butter
Remove pretzels from the oven and immediately brush with the melted butter.
Tips
Ensure your yeast is active by letting it proof in warm milk and sugar for 10 minutes before adding other ingredients.
The dough should be soft and slightly sticky; resist the urge to add too much extra flour during kneading.
For a crispier crust, you can leave the pretzels on the baking sheet for a few minutes after baking before brushing with butter.