Description

This recipe for homemade soft pretzels yields warm, chewy, and golden-brown pretzels with a slightly crispy crust topped with coarse salt and everything but the bagel seasoning. Perfect for a snack or party treat, these pretzels combine a simple dough with a traditional baking soda bath to achieve their classic texture and flavor.

Ingredients

Scale

Dough Ingredients

2 and 1/4 tsp active dry yeast
2 tbsp brown sugar
1 and 1/2 cups warm water
4 and 1/2 cups flour
1/4 cup olive oil
2 tsp salt

Baking Soda Bath

6 cups water
2 tbsp baking soda

Toppings

1 egg (for egg wash)
Coarse salt (for topping)
Everything but the bagel seasoning (for topping)

Instructions

Activate the yeast: In a large mixing bowl, combine the active dry yeast, brown sugar, and warm water. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is activated.
Make the dough: Add the flour, olive oil, and salt to the yeast mixture. Stir until combined, then knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
First rise: Place the dough in an oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat oven and prepare baking soda bath: Preheat your oven to 450°F (230°C). In a large pot, bring the 6 cups of water and baking soda to a boil.
Shape pretzels: Punch down the dough and divide it into equal portions (usually 8 to 12). Roll each portion into a long rope, about 20 inches in length, and shape into a classic pretzel form by forming a U, twisting the ends twice, and folding them onto the bottom of the U shape.
Bake prep with soda bath: Carefully drop each pretzel into the boiling baking soda water for about 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
Egg wash and toppings: Beat the egg and brush it generously over each pretzel to give it a shiny golden crust. Sprinkle the pretzels with coarse salt and everything but the bagel seasoning as desired.
Bake pretzels: Bake the pretzels in the preheated oven for 12-15 minutes or until they turn a deep golden brown color.
Cool and serve: Remove the pretzels from the oven and let them cool slightly on a wire rack before serving warm for the best texture and flavor.

Notes

Ensure the water for activating yeast and baking soda bath is warm but not hot to avoid killing the yeast or preventing proper boiling respectively.
You can customize toppings by using sesame seeds, poppy seeds, or cinnamon sugar instead of or in addition to everything but the bagel seasoning.
For extra softness, brush melted butter on pretzels right out of the oven.

Keywords: soft pretzels, homemade pretzels, snack recipe, baking soda bath, easy pretzels, savory snack