Homemade Soft Pretzels
These Homemade Soft Pretzels are soft, chewy and easy to make. You can top them with coarse sea salt or cinnamon sugar. The dough only requires one short rise time before shaping and being baked in the oven. There’s nothing that beats hand rolled soft pretzels fresh out of the oven.
One of my absolute favorite memories from childhood is going to the mall and getting a warm pretzel from Auntie Anne’s. My choice of pretzel was always the cinnamon sugar. But, I mean, you can’t go wrong with a classic salty pretzel, and trust me, I had plenty of their classic pretzels too, because they were my mom’s favorite.
I decided to make my own homemade soft pretzels, because if you know me you know I love to bake, and what’s more fun than twisting soft pretzel dough into a pretzel shape? Truly one of the most satisfying things! These are such a fun family activity too. I had my three little boys help me make some pretzels the other day and they had so much fun.
Once you have the basic pretzel dough down, you can make these pretzels with so many different toppings. Of course, you can go classic with the pretzel salt, or you can do a sweet version with the cinnamon sugar. Now that fall is right around the corner, I’m thinking a pumpkin spice cinnamon sugar would be delicious! Perhaps paired with a maple icing to dunk them in!? YUM! Okay, maybe I should just make a recipe for those! What other toppings would you add to soft pretzels?
Here is what you will love about these homemade soft pretzels
- Easy to make! These homemade soft pretzels only require one 30 minute rise before shaping and baking.
- Perfect for game day – there’s nothing that beats hand rolled, fresh out of the oven soft pretzels on game day. These make the perfect snack to enjoy while you watch your favorite football teams play on Sundays.
- You can transform these soft pretzels into a pumpkin spice soft pretzel for a delicious fall treat. Just add some pumpkin pie spice to the cinnamon sugar mixture.
Instant versus Active Dry Yeast
This recipe uses instant yeast, which means it does not need an activation time. You can simply mix the yeast directly in with the other ingredients. You want to still make sure that the liquid (in this case the water), is warmed to around 110F. This warm temperature will promote the activity of the yeast, and allow it to actively work to rise the dough.
You may use active dry yeast in a 1:1 replacement if you have it on hand. If you do so, make sure you add the yeast, warm water (warmed to between 108-112F), and honey or granulated sugar. Allow the mixture to sit for 5-10 minutes, or until the surface is frothy and you can smell the yeast smell. This indicates that the yeast is active and ready to work or rise the dough.
If you use active dry yeast and the yeast does not seem to activate, your water may have been too warm (I typically aim for a temperature between 108-112F. Anything above 120 can stunt or kill the yeast. The yeast may also be old or expired.
Here are a few other homemade soft pretzel recipes you may enjoy
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Homemade Soft Pretzels
- Total Time: 57 minutes
- Yield: 6 1x
Description
These Homemade Soft Pretzels are soft, chewy and easy to make. You can top them with coarse sea salt or cinnamon sugar. The dough only requires one short rise time before shaping and being baked in the oven. There’s nothing that beats hand rolled soft pretzels fresh out of the oven.
Ingredients
- 1 packet (2 1/4 teaspoons) instant yeast (1/4 ounce)
- 1 cup warm water (236 mL)
- 3/4 tablespoon honey or 1 tablespoon granulated sugar
- 3 1/4 cups all-purpose flour (406 grams)
- 1 teaspoon salt (6 grams)
- 2 tablespoons unsalted butter, softened (1 ounce)
Baking Soda Bath
- 1/2 cup baking soda (120 grams)
- 10 cups water
Egg Wash
- 1 egg, beaten
Salty Topping
- Pretzel Salt
Cinnamon Sugar Topping
- 2 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
1. In the bowl of a stand mixer, fitted with the dough hook attachment, add the yeast, warm water, honey (or granulated sugar), flour, salt and softened butter. Knead on medium-low speed for 5 minutes. The dough is soft and will be slightly tacky.
2. Transfer the dough to a lightly greased bowl, cover with plastic wrap and allow to rise for 30 minutes in a warm place (I sit my covered dough by my window where the sun comes in). If you do not have a warm place in your kitchen, turn your oven on. Once it reaches 100F, turn your oven off. Place the covered dough in the oven for 30 minutes. This allows for a nice warm environment for the dough to rise.
3. Cut the dough into 6 roughly equal pieces. Working with one piece at a time, roll into a 24-inch rope.
4. Shape into pretzels. Fold the ends of the dough up, so that the dough is in a U shape. Cross the dough halfway up, then twist one or two times. Pull the twisted ends down to the bottom of the U-shape, pressing them to seal them into the pretzel dough, so that they don’t fall apart.
5. Line a baking sheet with parchment paper. Preheat oven to 400F.
6. Make the baking soda bath. Add water and bring to a boil. Once the water is boiling, slowly add the baking soda (it will bubble, so be careful). Boil the pretzels in batches, dropping one pretzel in at a time. Boil for 20 seconds per side, using a slotted spoon or spatula to flip the pretzels and remove the pretzels from the boiling water. Transfer the pretzel to the prepared baking sheet. Repeat with remaining pretzels.
7. Brush the pretzels with beaten egg (this helps the pretzel achieve the golden brown, shiny crust). If you want a salt topping, sprinkle salt on the pretzels.
8. Bake pretzels in preheated oven for 12-15 minutes, or until golden brown.
9. Cinnamon Sugar Pretzels: In a large size shallow bowl, add sugar and cinnamon. Mix to combine. If you want the pretzels to have a cinnamon sugar topping, brush the warm pretzels with melted butter, then add the pretzels to the large shallow bowl, turn the pretzels in the cinnamon sugar to coat, flipping over to coat both sides.
- Prep Time: 15
- Rise Time: 30
- Cook Time: 12
- Category: Bread
- Method: Oven
- Cuisine: American
