homemade soft pretzels

(28 ratings)
Blue Ribbon Recipe by
Jess Weible
VA Beach, VA

Every year my husband and I have an Oktoberfest party. These little pretzel nuggets are a huge hit!

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Blue Ribbon Recipe

Salty and surprisingly light, these homemade pretzels can be traditional-size pretzels or bite-size pretzels. The recipe makes a lot of pretzels and they'd make a delicious game day snack or party appetizer. Outside these pretzels are slightly crisp and chewy, while inside they're soft and fluffy. Dipping the salted pretzels in nacho cheese or mustard would be delicious. Try dipping cinnamon sugar pretzels in cream cheese frosting. Yum! They're at their best when still warm, but can be served cooled as well. Just plan to serve them the day you make them, as they don't keep their texture when stored.

— The Test Kitchen @kitchencrew
(28 ratings)
yield serving(s)
prep time 1 Hr 45 Min
cook time 30 Min
method Bake

Ingredients For homemade soft pretzels

  • 1 1/2 c
    warm water
  • 1 Tbsp
    granulated sugar
  • 2 tsp
    Kosher salt
  • 1 pkg
    active dry yeast
  • 2 oz
    unsalted butter, melted
  • 4 1/2 c
    all-purpose flour
  • vegetable oil
  • 10 c
    water
  • 2/3 c
    baking soda
  • 1 lg
    egg yolk beaten with 1 Tbsp water
  • extra Kosher, pretzel salt, or cinnamon sugar

How To Make homemade soft pretzels

  • Combine water, sugar, and Kosher salt with yeast.
    1
    Combine the water, sugar, and Kosher salt in the bowl of a stand mixer. Sprinkle yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
  • Add melted butter.
    2
    Add butter.
  • Add 2 cups of flour and mix.
    3
    Add about 2 cups of flour and mix with the paddle attachment.
  • Using a dough hook, blend in more flour and mix until a ball forms.
    4
    Using a dough hook, slowly add flour. Mix on low speed until well combined and a ball forms.
  • Continue to knead the dough.
    5
    Knead dough until it's smooth and pulls away from the sides of the bowl; 4 - 5 minutes.
  • Place dough in a greased bowl.
    6
    Remove from the bowl and place in a metal or glass bowl lightly oiled with vegetable oil.
  • Cover and let sit for an hour to rise.
    7
    Cover and let sit in a warm place for about 1 hour or until the dough has doubled in size.
  • Line a baking sheet with parchment paper.
    8
    Preheat oven to 450 degrees F. Line 2 baking sheets with parchament paper and lightly brush with vegetable oil. Set aside.
  • Bring water and baking soda to a boil.
    9
    Bring 10 cups of water and baking soda to a roiling boil in a large saucepan.
  • Roll dough into ropes.
    10
    In the meantime, turn the dough onto a slightly oiled work surface and divide it into about 16 twenty-four-inch ropes.
  • Shape the pretzels.
    11
    Either make a U and cross the ends to make a traditional pretzel or cut into 2-inch bite-sized pieces to make nuggets.
  • Boil the pretzels for 30 minutes.
    12
    Place the pretzels in the boiling water for about 30 seconds. Remove them and place them on the baking sheets lined with parchment paper.
  • Brush with an egg wash.
    13
    Brush the top of each pretzel or nugget with an egg wash mixture.
  • Sprinkle with salt.
    14
    Sprinkle with a little salt.
  • Sprinkle with cinnamon sugar.
    15
    Or, sprinkle with cinnamon sugar.
  • Bake the pretzels.
    16
    Bake until dark golden brown in color; approximately 12 - 14 minutes. Let cool on a cooling rack at least 5 minutes prior to serving.
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