Homemade Soft Pretzels

Homemade Pretzels
Diana Rattray
  • Total: 32 mins
  • Prep: 20 mins
  • Cook: 12 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
181 Calories
8g Fat
24g Carbs
3g Protein
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Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 181
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 1979mg 86%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Protein 3g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These amazing soft golden pretzels make an excellent snack for a game day gathering or party, and they're easy to prepare and bake. The alkaline mixture of boiling water and baking soda creates the rich brown exterior over the relatively short baking time, leaving the center of the pretzel soft and bread-like.

Serve the pretzels with your favorite whole grain or gourmet mustard, or serve with a mustard dip or plain yellow mustard. This Mustard Barbecue Sauce would make a fabulous dip as well.

The pictured soft pretzels were topped with flaky sea salt (fleur de sel). The stiff dough was kneaded with a stand mixer with the dough hook attachment, but feel free to knead by hand.

Try this yummy recipe for Copycat Auntie Annie’s Pretzels.

Ingredients

  • 1 cup warm water (about 105 F to 110 F)
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 3 tablespoons extra virgin olive oil
  • 3 1/2 cups all-purpose flour (about 15 1/2 ounces, spoon and sweep method)
  • 1 teaspoon kosher salt
  • 2 1/2 to 3 quarts water
  • 1/4 cup baking soda
  • coarse salt, for sprinkling

Steps to Make It

  1. Combine the warm water, yeast, and sugar in the bowl of a stand mixer. Let the mixture stand for about 15 minutes, or until slightly foamy.

  2. Stir in the olive oil, the 3 1/2 cups of flour, and the salt. Using the dough hook, knead on medium-low speed for about 10 minutes. The dough will be stiff, but add small amounts of water, about 1/2 teaspoon at a time, if necessary.

  3. Gather the dough up into a ball and place in a large oiled bowl. Turn the dough to coat thoroughly with the oil. Cover the bowl with plastic wrap and let rise in a warm place for about an hour, or until doubled.

  4. Line two large baking sheets with parchment paper.

  5. Just before the dough is finished rising, fill a large, deep pan with the water (a large Dutch oven or deep 4- to 6-quart saute pan work well). Stir in the baking soda. Bring to a boil.

  6. Heat the oven to 450°.

  7. Turn the dough out onto a lightly floured surface and flatten slightly. Cut into 12 uniform pieces, roughly 2 to 2 1/4 ounces each. Roll each piece into a long rope about 18 to 20 inches in length. Grasping both ends, bring them up slightly and towards each other, forming an oval, then cross one end over the other. Press the ends together at the bottom of the oval shape, forming a pretzel. Repeat with the remaining pieces of dough.

  8. Place the pretzels on the parchment-lined baking sheets.

  9. Carefully drop three pretzels into the boiling water; boil for 45 seconds, turning once with a large slotted spoon.

  10. Carefully remove them from the water and place them back on the parchment paper-lined baking sheets.

  11. Sprinkle each pretzel with a small amount of coarse salt.

  12. Bake the pretzels for about 10 to 12 minutes, or until they are a rich golden brown, rotating the pan about halfway through the baking time.