Soft Pretzels

Name: Soft Pretzels
Prep time: 1 h 15 min
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: Cooking spray; 1 1/2 c. warm water (110° to 115°F); 2 tbsp. light brown sugar; 1 (.25-ounce) package active dry yeast; 4 c. all-purpose flour, spooned and leveled, plus more for work surface; 4 tbsp. unsalted butter, melted and cooled to room temperature; 1 tsp. kosher salt; 1/3 c. baking soda; 1 large egg, beaten; Flaky sea salt

This homemade treat will wow everyone at your next party or gathering!

By Lyda Jones BurnettePublished: Sep 8, 2023

Be the first to review!

Jump to recipe

Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

1 hr 15 mins

Total Time:

2 hrs 15 mins

Want to really wow folks at your next Octoberfest party? Treat them to homemade soft pretzels!

They're easier than you think. With a little boiling, and a little baking, you can quickly churn out fresh warm pretzels that taste far better than the store-bought kind. Now all you need is the mustard!

Advertisement - Continue Reading Below

Ingredients

Cooking spray
1 1/2 cups
warm water (110° to 115°F)
2 Tbsp.
light brown sugar
1
(.25-ounce) package active dry yeast
4 cups
all-purpose flour, spooned and leveled, plus more for work surface
4 Tbsp.
unsalted butter, melted and cooled to room temperature
1 tsp.
kosher salt
1/3 cup
baking soda
1
large egg, beaten
Flaky sea salt

Directions

1. Step 1Lightly grease a bowl. Combine water and brown sugar in a separate bowl. Sprinkle yeast over top and stir to combine. Let stand until foamy, 4 to 6 minutes (if mixture doesn’t foam, discard and start again). Add flour, butter, and kosher salt. Beat on low speed with an electric mixer with a dough hook attached just until combined. Increase speed to medium and beat until dough is smooth and slightly tacky, 3 to 5 minutes. Transfer to prepared bowl. Cover with a kitchen towel and let rise until doubled in size, about 1 hour.
2. Step 2Divide dough into 8 equal pieces; let rest for 5 minutes. On a lightly floured work surface, form each piece of dough into an 18-inch rope and mold into a U-shape. Twist ends over each other once or twice, then fold down toward U-shape and tuck under dough, forming a pretzel.
3. Step 3Preheat oven to 425°F. Lightly grease two rimmed baking sheets. Bring 8 cups water to a boil in a medium saucepan. Stir in baking soda. Working one at a time, cook without flipping, 30 seconds; transfer, top sides up, to prepared baking sheets. Brush with egg and sprinkle with flaky sea salt.
4. Step 4Bake, in batches, until golden brown, 12 to 15 minutes. Cool on a wire rack. Serve warm or at room temperature.