We love making these homemade soft pretzels in our family. Even my daughters have gotten on the soft pretzel train and make these almost weekly, and they are 8 & 9! This soft pretzel recipe is fool proof, and you will end up with delicious buttery pretzels everytime!
Why you should make Homemade
Soft pretzels instead of buying them
I love soft pretzels! They may be my favourite food ever, but I was always too intimidated to make them myself … until I found the perfect recipe. It promised that these pretzels were fool proof and anyone could make them. And it’s true. We have been using this recipe for 2 years now, and are just as excited when we pull these pretzels out of the oven as the first time we ever made them. Try this recipe, and as a result you will never want to go back to buying premade soft pretzels ever again! These are so so so much better.
We make these pretzels almost weekly at our house and love them for lunches with soup or a salad. They also make great snacks, but you might want to double the recipe because 8 of these super soft salty, buttery pretzels aren’t going to last long.
How quick are these soft pretzels to make –
These pretzels take under 1/2 hr from start to finish to make and they really come in handy when you need a quick “bread” to serve but don’t have hours or a day to wait for your dough to rise. They also are thick enough that they make a great pretzel bun for your favourite chicken salad or cold cuts!
As an alternative to flaky sea salt, my daughters love using chip flavouring (otherwise known as popcorn seasoning) to season their pretzels and I have to admit, they are on to something. Whether you season with salt or flavouring, you are going to be blown away by these pretzels!
Enjoy –
Video Tutorial for Soft Pretzel Recipe –
If pretzel making intimidates you, make sure to check out my baking tutorial to help ease your worries. These really are super simple to make!
Soft Pretzel Recipe
Everything you will need for your quick and simple soft pretzel recipe –
Ingredients:
2 1/4 tsp active dry yeast (1 standard packet)
1 cup warm water
1 tbs unsalted butter,melted
1 tsp sugar
1 tsp salt
3 cups all-purpose flour + up to 3/4 cup more if needed
2 cups water
4 tbsp baking soda
Preheat oven to 475 degrees and line a large baking sheet or two baking sheets with parchment paper.
Combine yeast with warm water and sugar in the bowl of your stand mixer fitted with hook attachment. Once mixture becomes “frothy” your yeast is ready. Stir in salt and 1 tbs of melted butter. Add flour 1 cup at a time until a dough forms and is no longer sticky. You may need more or less depending on temperature differences. If you press your finger into the dough and it bounces back, it’s ready to knead. Knead dough for 5 more minutes until smooth and pliable. Form dough into a ball and place it back into the bowl to rest for 15 minutes. During this time, prepare baking soda bath.
Bring to a boil 2 cups of water with 4 tbs of baking soda. Once the baking soda is mostly dissolved, take mixture off heat and pour into a baking dish to allow it to cool.
After your dough has risen for 15 min.
After your dough has risen for 15 min, take it out of the bowl and flatten slightly with the palm of your hand. Cut dough into 8 sections. Roll each triangle into a long rope. Shape dough into pretzel shape and place in baking soda bath for 1 minute per side.Once the 2 minutes is up, carefully pick pretzel up and place on your prepared baking sheet. Sprinkle the pretzel with salt while still wet (optional). Repeat these steps until all 8 pretzels are prepared and on the baking sheet(s).
Bake pretzels for 7-8 minutes or until golden brown. Immediately from the oven, brush (heavily) with 6 tbs of melted butter.
These homemade soft pretzels are best served hot and fresh out of the oven but will keep for about 2 days when stored at room temperature in an airtight container. Alternatively you can pop them in the microwave and they will taste as good as new.
Soft pretzel Recipe
Ingredients
- 2 1/4 tsp active dry yeast
- 1 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 3 cups all- purpose flour
- 2 cups water
- 4 tbsp baking soda
- 1 tbsp flaky sea salt or coarse salt
Instructions
- Preheat oven to 475 degrees and line a large baking sheet or two baking sheets with parchment paper.Combine yeast with warm water and sugar in the bowl of your stand mixer fitted with hook attachment. Once mixture becomes "frothy" your yeast is ready. Stir in salt and 1 tbs of melted butter. Add flour 1 cup at a time until a dough forms and is no longer sticky. You may need more or less depending on temperature differences. If you press your finger into the dough and it bounces back, it's ready to knead. Knead dough for 5 more minutes until smooth and pliable. Form dough into a ball and place it back into the bowl to rest for 15 minutes. During this time, prepare baking soda bath.Bring to a boil 2 cups of water with 4 tbs of baking soda. Once the baking soda is mostly dissolved, take mixture off heat and pour into a baking dish to allow it to cool.After your dough has risen for 15 min, take it out of the bowl and flatten slightly with the palm of your hand. Cut dough into 8 sections. Roll each triangle into a long rope. Shape dough into pretzel shape and place in baking soda bath for 1 minute per side.Once the 2 minutes is up, carefully pick pretzel up and place on your prepared baking sheet. Sprinkle the pretzel with salt while still wet (optional). Repeat these steps until all 8 pretzels are prepared and on the baking sheet(s).Bake pretzels for 7-8 minutes or until golden brown. Immediately from the oven, brush (heavily) with 6 tbs of melted butter.These homemade soft pretzels are best served hot and fresh out of the oven but will keep for about 2 days when stored at room temperature in an airtight container. You can pop them in the microwave and they will taste as good as new.
Tools We Love For the Kitchen
Check out our families other favourite recipes here.
[…] This recipe is a staple in our home, and it truly is so easy, our daughters make it all the time! Click here for the recipe […]