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pretzels on a white paper with pretzel bites in a small bowl

Homemade Soft Pretzels

Rosemary Molloy
These soft homemade pretzels are so versatile & easier to make than you think. Very little prep time & effort, you'll have the perfect snack ready to serve, dip or dunk!
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Snack
Cuisine American
Servings 4 pretzels
Calories 296 kcal

Ingredients
  

  • 1/2 teaspoon granulated sugar
  • 3/4 cup lukewarm water (105F / 40C temperature)
  • 1 1/4 teaspoons active dry yeast
  • 1 teaspoon light olive oil or vegetable oil (sunflower or corn oil)
  • 2 cups all purpose flour (250 grams)
  • 1 teaspoon salt

PRETZEL BOIL

  • 3 tablespoons baking soda
  • 4-5 cups water

TOPPING

  • 1 large egg (beaten)
  • 1/2-1 teaspoon coarse salt
  • 1-2 tablespoons butter (melted)

Instructions
 

  • In the bowl of the stand up mixer add the lukewarm water and sugar, mix then sprinkle the yeast on top, let sit 5 minutes then mix together.
  • To the yeast mixture add the oil, flour and salt start to knead with the dough hook. Knead on speed #2 for approximately 3-4 minutes, until you have a firm smooth dough.
  • Move the dough to a lightly floured flat surface and knead into a smooth ball. Place the dough into a lightly oiled bowl turning the dough to oil it all over. Cover the bowl with plastic and place in a warm draft free area until doubled in bulk, about 1-2 hours.
  • Punch the dough down and cut into 4 pieces. On a lightly floured flat surface roll each piece into a 18-20 inches (50cm) long rope. Form into pretzels (see photos). Place on a parchment paper lined cookie sheet, cover with plastic wrap and let rise 30-45 minutes.
  • Pre-heat oven to 425F (220C).
  • In a large pot add the water and baking soda, bring to a boil and boil the pretzels one or two at a time, turning once with a slotted spoon for about 45 seconds. Move the pretzels to the wire rack to dry then place on the parchment paper lined cookie sheet, brush with beaten egg and sprinkle with coarse salt. Bake for approximately 15-20 minutes or until golden brown. Move immediately to a wire rack to cool or best eaten warm. Brush with melted butter before serving if desired. Enjoy!

Notes

If you wish you can make 3 pretzels and one of ropes cut into bite size pieces, boil in the baking soda bath, then place on a parchment paper lined cookie sheet and bake in a 400F (200C) pre-heated oven for about 8-10 minutes, while still warmish brush with melted butter then roll in cinnamon sugar (1/4 cup granulated sugar and 1 tablespoon of ground cinnamon).

Nutrition

Calories: 296kcalCarbohydrates: 50gProtein: 10gFat: 6gSaturated Fat: 3gCholesterol: 60mgSodium: 3395mgPotassium: 122mgFiber: 3gSugar: 1gVitamin A: 164IUCalcium: 25mgIron: 3mg
Keyword homemade pretzels, soft pretzels
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