Homemade Soft Pretzels
Everyone loves a good, warm, salty soft pretzel fresh from the oven, right?! This recipe is my go-to favorite, and we LOVE it! We use it most often for pretzel-wrapped hot dog dinners dipped in a coarse ground mustard (just yes.), but this recipe is delicious on it’s own as is or dipped in butter and cinnamon sugar!
And it’s super easy. I feel like a lot of people shy away from make homemade soft pretzels because of the yeast and the boiling step– but honestly, I promise those aren’t difficult to do at all! Trust me… no one is lazier than I am, so I would never steer you towards an obnoxiously complicated recipe. If I can do it– anyone can!
I hope you enjoy this recipe as much as my family has!
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2/3 cup baking soda
- 1 egg yolk
- coarse sea salt for sprinkling
Sprinkle the active dry yeast over 1 cup of warm (125ºF) water in a small bowl. Sprinkle the sugar over the yeast, so that the yeast sinks into the water under the weight of the sugar. Add the oil and salt to the bowl as well.
Allow yeast to proof for 5 minutes or until foamy.
Meanwhile, place the flour in a stand mixer bowl. Add the proofed yeast mixture to the bowl.
At medium-low speed, mix and knead the dough with a bread hook for 5 minutes or until dough appears to be smooth and elastic. Cover the bowl, and let dough rest for 10 minutes to allow a slight rise.
Meanwhile, fill a large pot with 10 cups of water. Mix in 2/3 cup baking soda, and bring water to a boil.
Divide dough evenly into 8 balls. Work with one ball of dough at a time, keeping the remaining balls of dough covered. Roll each ball of dough into a long rope and twist into the classic pretzel shape. Place each rolled and shaped piece of dough onto a baking sheet to make transportation easier.
Line a second baking sheet with parchment paper or a silicone baking mat; place prepared baking sheet near the pot of boiling water. Preheat oven to 450ºF.
Boil each piece of the shaped dough for 30 seconds. Remove boiled dough with a slatted spoon or spatula and place on the prepared baking sheet. Repeat until all of the dough has been boiled.
Whisk together the egg yolk with 1 tablespoon of water. Brush the egg yolk mixture over the boiled dough. Sprinkle dough with coarse sea salt.
Bake for 12 to 14 minutes until dark in color.
Allow soft pretzels to cool on a wire rack for a few minutes before serving. Although best served warm and fresh, pretzels may be cooled to room temperature and stored in an airtight container for up to 2 days.