Homemade Soft Pretzels
These homemade soft pretzels are salty on the outside and soft on the inside. They are easy to make and are a delicious savoury treat! I love soft pretzels and homemade ones taste even better!
How to Make Homemade Pretzels
To make these pretzels first you have to activate the yeast. Do this by measuring out 1 and 1/4 cup of warm water (bath temperature) and mix in the yeast and sugar. Let this sit for 10 minutes, you will see a layer of foam form when activated.
While the yeast is activating, mix together flour and salt in the bowl of your stand mixer with the dough hook on. You can mix and knead by hand for this recipe as well, I just prefer my stand mixer.
When the yeast has been activated add it to the flour along with the melted butter. Start on a low speed setting and mix until the dough begins to form. Check the doughs consistency, you want it to be only slightly sticky and come together into one large piece. If it’s too wet add a tablespoon of flour at a time and continue mixing. If it’s too dry add a teaspoon of water at a time and keep mixing.
After dough has come together continue kneading for 7 minutes. Remove the dough, grease the bowl, and add the dough back in. Spin it around a few times to grease the top of the dough ball. Cover with plastic wrap and a kitchen towel and let rise for an hour or until doubled in size.
After rising, gently punch the dough down and remove from the bowl, and place onto a lightly floured surface. Divide dough into 8 equal size pieces (you can just eye ball it).
Roll each dough piece into an 18 inch rope. Sizes of the rope can vary, you can do thinner or thicker depending on how you like your pretzels.
Make a U-shape with the rope, then cross the ends over each other twice and press them onto the bottom of the U in order to form the shape of a pretzel.
Once pretzels have been shaped place them on a baking sheet lined with parchment paper. Cover with plastic wrap and a kitchen towel. Let rise for 20 minutes.
While pretzels are rising, boil the water and baking soda in a large pot. Preheat oven to 425F. Gently boil pretzels two a time for 30 seconds, flip them, and boil for another 30 seconds. Place boiled pretzels back on the baking sheet and generously sprinkle with course sea salt.
Bake for 12-14 minutes or until pretzels have a deep golden brown colour. Let them cool on a wire rack.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Homemade Pretzels!
If you make these pretzels you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
Homemade Soft Pretzels
- 1 & 1/4 C warm water
- 2 & 1/4 tsp active dry yeast
- 1 tsp white sugar
- 3 tbsp butter melted and cooled to room temperature
- 3 & 1/2 C all purpose flour spooned and levelled
- 2 tsp salt
- 1/2 tsp olive/vegetable oil to grease the bowl
For Boiling the Pretzels
- 1/2 C baking soda
- 6 C water
- course sea salt for sprinkling on pretzels
Making the Pretzel Dough
- In a small measuring cup add warm water, yeast, and sugar. Gently stir and set aside for 10 minutes. This will activate the yeast and you will see and you will see a foam form on top.
- In the bowl of your stand mixer, add in the flour and the salt, mix together. After yeast has activated add the yeast mixture into the flour and the melted butter.
- Using your dough hook mix on a low speed until dough is formed. You want to dough to form one cohesive ball that is not sticky and manageable to touch, and no flour/dough sticking to the sides or bottom. If dough is too wet add a tablespoon of flour at a time until dough is no longer wet. If dough is too dry add small amounts of water. Once dough is formed continue kneading for another 7 minutes.
- Remove dough from bowl and add about 1/2 tbsp of oil (olive/vegetable) to grease the bowl. Once greased add dough back in the bowl. Flip dough over a few times to grease to top of the ball. Cover with plastic wrap and a kitchen towel and place somewhere warm to rise. Let rise for an hour or until dough has doubled in size.
Shaping the Pretzel
- Once dough has doubled in size gently punch it down, remove from bowl and place on a lightly floured work surface.
- Knead the dough by hand for about a minute. Then divide dough into 8 equal sized portions.
- Roll each dough piece into a 18 inch rope. Sizes of the rope can vary you can do thinner or thicker depending on how you like your pretzels.
- Make a U-shape with the rope, then cross the ends over each other twice and press them onto the bottom of the U in order to form the shape of a pretzel.
- Place formed pretzels on a baking sheet with parchment paper. Cover with plastic wrap and a kitchen towel and let rise for 20 minutes.
Boiling the Pretzels
- Preheat oven to 425F.
- In a large pot bring water and baking soda to a boil. You want to use a large pot because the baking soda water makes lots of bubbles.
- Once boiled, lower in the pretzels two at a time (you don't want to over crowd them). Boil for 30 seconds then flip the pretzels and boil the other side for 30 seconds. Using a slotted spoon remove them and place on the parchment paper. Once removed immediately shake on the course sea salt (the water helps it stick). Continue this step with all the pretzels.
- Bake for 12-14 minutes or until the pretzels are a deep golden brown colour. Transfer to a wire rack to cool.