Description
There’s something magical about the aroma of fresh-baked homemade soft pretzels wafting through your kitchen. That warm, yeasty scent paired with coarse salt crystals sparkling on golden-brown twisted dough takes me right back to weekend farmers’ markets and cozy bakeries. These twisted beauties have been delighting people for over a thousand years, originating in European monasteries where monks shaped leftover bread dough into forms resembling praying arms.
Ingredients
For the Pretzel Dough:
- 4 cups all-purpose flour (plus extra for dusting)
- 1 packet (2¼ teaspoons) active dry yeast
- 2 teaspoons granulated sugar
- 1½ teaspoons salt
- 1 cup warm water (around 110°F)
- 4 tablespoons unsalted butter, melted
- 1 large egg, beaten (for egg wash)
For the Alkaline Bath:
- 8 cups water
- ½ cup baking soda
For Topping:
- Coarse sea salt or pretzel salt
- Optional: sesame seeds, poppy seeds, or everything bagel seasoning
Substitution Notes: For gluten-free options, substitute with a 1:1 gluten-free flour blend, though texture will be slightly different. Vegan bakers can replace butter with olive oil and skip the egg wash or use plant-based milk for brushing.
Instructions
In a large mixing bowl, dissolve the sugar in warm water. Sprinkle the yeast over the surface and let it sit for 5-8 minutes until it becomes foamy and aromatic. This bubbling action tells you the yeast is alive and ready to work its magic.
Add the melted butter to the yeast mixture, then gradually stir in the flour and salt. Mix until a shaggy dough forms, then turn it onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel slightly tacky but not sticky.
Place the kneaded dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 45-60 minutes. The dough should roughly double in size and feel light and airy when gently poked.
Divide the risen dough into 8 equal pieces. Roll each piece into a rope about 20 inches long, then twist into the classic pretzel shape. Don’t worry about perfection – rustic shapes have their own charm and character.
Preheat your oven to 425°F. In a large pot, bring 8 cups of water to a boil, then carefully stir in the baking soda. The mixture will foam up initially, so use a large pot to prevent overflow.
Working in batches, carefully lower 2-3 shaped pretzels into the boiling baking soda bath. Boil for 30-45 seconds, then flip and boil for another 30 seconds. This brief bath creates that distinctive pretzel skin and deep color.
Remove pretzels with a slotted spoon and place on parchment-lined baking sheets. Brush with beaten egg and sprinkle generously with coarse salt. Bake for 12-15 minutes until deep golden brown and gorgeously glossy.
Each homemade soft pretzel contains approximately 280-320 calories, making them a satisfying snack or light meal. These pretzels provide complex carbohydrates for sustained energy, along with small amounts of protein from the flour and egg wash. They’re naturally low in fat and contain essential B vitamins from the enriched flour.
The sodium content varies depending on the amount of salt used for topping, but remains reasonable for an occasional treat. When enjoyed as part of a balanced diet, these pretzels can satisfy cravings without excessive indulgence.
Nutrition
- Calories: 280-320