Soft Pretzels

Make chewy Soft Pretzels from scratch in a few easy steps. Fluffy on the inside, buttery on the outside, and perfect with your favorite dip!

Author: Donna Elick

Servings: pretzels

Prep Time45

Cook Time20

Rest Time1

Total Time2 5

Ingredients

1 1/4 cups warm water about 110°F
1 tablespoon packed light brown sugar
1 packet active dry yeast 2 ¼ teaspoons
3 1/4 to 3 3/4 cups all-purpose flour plus more for kneading
2 1/4 teaspoons kosher salt
2 tablespoons unsalted butter, melted and divided
4 to 5 cups water
2 tablespoons coarse sea salt for topping
2 tablespoons unsalted butter, melted

Instructions

ACTIVATE YEAST: In a large mixing bowl, add 1 1/4 cups warm water, 1 tablespoon packed light brown sugar, and 1 packet active dry yeast. Stir briefly and let sit for about 5 minutes, until foamy and bubbly.
Note: The mixture should look foamy and bubbly on top, similar to the head on a beer. If it stays flat, the yeast may be inactive.
MAKE DOUGH: Add 3 1/4 to 3 3/4 cups all-purpose flour, 2 1/4 teaspoons kosher salt, and 2 tablespoons unsalted butter, melted. Stir until a shaggy dough forms.
Note: The dough will look rough and slightly sticky, not smooth yet.
KNEAD: Knead the dough by hand for 10 to 15 minutes, or use a stand mixer fitted with a dough hook. Add additional flour, about ¼ cup at a time, until the dough is smooth and just slightly sticky.
Note: The dough should feel soft, elastic, and slightly tacky but not stick heavily to your hands or the bowl. When pressed with a finger, it should slowly spring back.
REST DOUGH: Cover the bowl and let the dough rest in a warm place for 1 hour, until slightly puffed.
Note: The dough should look puffed and slightly larger, though it may not fully double in size.
PREP OVEN: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
SHAPE PRETZELS: Divide the dough into 8 equal pieces. Roll each piece into a long rope. Shape into a pretzel by forming a U, crossing the ends, twisting once, and pressing the ends onto the bottom of the U.
Note: If the dough springs back while rolling, let it rest for 5 minutes, then try again.
Shape into pretzels by forming a U, crossing the ends, twisting once, and pressing the ends onto the bottom of the U.
BOIL: In a medium saucepan, bring 4 to 5 cups water to a boil. Carefully add the baking soda and stir until fully dissolved. Boil each pretzel for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Note: The pretzels will puff slightly and look slick on the surface. Remove with a slotted spoon and place on the baking sheet.
SEASON: Sprinkle the pretzels evenly with 2 tablespoons coarse sea salt.
Note: Salt should stick easily without sliding off.
BAKE: Bake for 16 to 20 minutes.
Note: Pretzels are done when they are golden brown with slightly darker edges. For softer pretzels, remove earlier. For deeper color, bake closer to 20 minutes.
FINISH: Brush the remaining 2 tablespoons unsalted butter, melted over the warm pretzels.
Note: The butter should soak in immediately, giving the pretzels a glossy finish.
SERVE: Let cool slightly and serve warm, plain or with cheese dip.

Notes

Freezing: Pretzels freeze very well. Cool completely, then freeze in a freezer-safe bag.

Reheating:
• Oven: Reheat at 350°F for about 15 minutes.
• Air Fryer: Reheat at 350°F for 4 to 6 minutes.
• Microwave: Reheat for 30 to 60 seconds for a fully soft texture.

Salt Note: The coarse salt on top is a finishing garnish and optional.

Nutrition