Soft Pretzel Recipe

Soft Pretzel Recipe – homemade pretzels using easy made-from-scratch dough that yields a wonderful slightly chewy exterior while incredibly soft on the inside. Make a big batch of this as an afternoon snack, movie night munch, game day finger food or any way you’d like it! Serve it with your favorite pretzel dip!

One of my guilty-pleasures when going to malls is buying some soft pretzels at Auntie Anne’s. There’s just something about their pretzels that keep me coming back for more. Ever since we move farther from the city center, it took me some time to resist the urge of driving down in LA traffic just to buy those buttery and delicious pretzels.

And then I started recreating them at home. Just don’t ask me how many times I’ve failed before I found the soft pretzel recipe that has all the bells and whistles that I want. So today, I’m sharing them just in time for this weekend’s Super Bowl. Enjoy!

What is Pretzel?

We all know this baked dough with its signature knotted twist shape. But what is a pretzel?

A pretzel is a baked pastry made from dough that is shaped into knots and said to originate in Germany. Pretzel-making became an integral part of German baking traditions. Some written accounts also say that the interlocking loops of pretzels symbolize undying love and others would say that it symbolizes good luck and prosperity for the coming year.

It is commonly seasoned with salt, cheese, chocolate, cinnamon, sugar, seeds, and sweet glazing. Varieties of this baked treat include soft pretzels, often eaten after preparation and the hard pretzels which have a longer shelf life.

What Goes with Soft Pretzels?

What I do love about these knotty treats, is that you can customize it to any flavor you want to suit your mood. You could for the classic salted pretzel or a variety of other toppings or pair them up with different other dips.

For instance, instead of topping them with salt, you may go for parmesan, garlic, cinnamon, sesame seeds or cinnamon sugar (my 2nd favorite). Or if you want to go the extra mile, you may stuff it with mozzarella or any of your stuffing.

And oh, the dips! You can’t go wrong with Beer Cheese Dip. Or swap it for mustard, chocolate hazelnut dip, hummus, spinach artichoke dip or my other favorite versatile dip ranch dressing/dip!

There are just so many ways to enjoy these easy soft pretzels. You just got to be creative!

Can You Freeze Soft Pretzels?

Absolutely! You can either bake then freeze them OR freeze the pretzel dough itself. To freeze the soft-baked pretzels, let them cool first after baking and wrap well with a plastic wrap and place in a freezer bag. As for the unbaked pretzel dough, you can refrigerate it for a day or freeze in an airtight container for 2-3 months.

How to Reheat Soft Pretzels?

To reheat baked frozen pretzels, place it in a 350 F oven for about 15-20 minutes or until warmed through. On the other hand, thaw the frozen soft pretzel dough overnight in the fridge, then shape them into pretzels. Allow the pretzels to puff up for a few minutes before submerging them in a baking soda bath and then bake them as directed.

Serve these buttery homemade soft pretzels with Beer Cheese Dip (which I’ll be sharing tomorrow) or any of your favorite dip. And you’ll have well-entertained friends for the game days!

More Bread Recipes You’ll Love

Can’t get enough of these knotty treats? Check out these other bread recipes on the blog.

• Brioche Buns
• Banana Pineapple Bread
• Focaccia Bread
• Flatbread
• Challah Bread
• Easy Dinner Rolls

More Game Day Snacks

• Buffalo Wings
• Air Fryer Chicken Wings
• Sausage Rolls
• Beef Empanada
• Pigs in a Blanket
• Pizza Dough Recipe + Homemade Pizza Sauce

How To Make Soft Pretzels

Combine warm water and yeast in a standing mixer or large bowl. Let it sit until dissolve for about 5 minutes. Add in butter, followed by 3 cups of flour. Using the dough hook attachment, mix the dough from the bowl, clean the bowl and then oil it well with vegetable oil. If mixing by hand, turn dough on a lightly floured surface and knead for 5 to 6 minutes or more or until dough is smooth. Clean the large bowl, oil and place dough inside.

Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down and place on a lightly floured work surface. Bring about 8-10 cups of water and the baking soda to a boil in a saucepan about 5 -6 quart.

How Do You Shape Soft Pretzels

Roll out each piece of dough into a long, thin rope about 22- 24-inch rope length. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Then tightly pinch the dough at the seam to secure the dough from falling apart. Let it lay onto the parchment-lined sheet pan.

Then gently place the pretzels into the pot of the boiling water, one at a time, for about 30 seconds, pretzels should be immersed in the water. Quickly placed the wrapped pretzel in the boiling water for about 30 seconds – remove with a slotted spoon and place it on a paper to soak up any excess water from the pretzel. Preheat the oven to 425 degrees F. Line baking sheet. Set aside. Repeat process with the rest of the pretzel.

Finally, brush each pretzel with the egg yolk mixture, and sprinkle with salt, sesame seeds, cinnamon sugar or spice of choice.

Bake for about 12-15 minutes or until golden brown, brush with melted butter and serve with ketchup, mustard or dipping sauce of choice.

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Homemade Soft Pretzel

Soft Pretzel Recipe - homemade pretzels using easy made-from-scratch dough that yields a wonderful slightly chewy exterior while incredibly soft on the inside. Make a big batch of this as an afternoon snack, movie night munch, game day finger food or any way you'd like it! Serve it with your favorite pretzel dip!

5 from 4 votes

Prep: 30 minutes mins

Cook: 25 minutes mins

German

Servings 8 pretzels

Ingredients

Soft Pretzel Dough

• ▢ 1 ¼ cup (296.25) warm (110 to 115 degrees F) water
• ▢ 2 ¼ teaspoon (19.12g) active dry yeast (1 standard packet)
• ▢ 2 tablespoons  (31.5g) unsalted butter (melted)  or oil 
• ▢ 3 - 3½ cups (375g-437.5g) all-purpose flour or more if needed
• ▢ 2-3 tablespoons  (25g-37.5g) granulated sugar
• ▢ 1 ½  teaspoon (7.5g) salt

Dipping Water

• ▢ 8 cups (1896ml) water
• ▢ ½ cup (115g) baking soda

For Brushing 

• ▢ 1 large egg yolk beaten with 1-2  tablespoon milk or water
• ▢ 4-6 tablespoons (56g-84g) unsalted butter , melted
• ▢ 1 tablespoon (17g) coarse salt for sprinkling (or may use sesame seeds, cinnamon sugar or spice of choice.)

Instructions

• Combine warm water and yeast in a standing mixer or large bowl. Let it sit until dissolve for about 5 minutes.
• Add in butter, followed by 3 cups of flour, sugar, and salt. Using the dough hook attachment, mix the dough on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5-6 minutes. Add in enough additional flour (if needed) to make a soft dough. It’s best to add less flour.
• Remove the dough from the bowl.
• If mixing by hand, turn dough on a lightly floured surface and knead for 5 to 6 minutes or more or until dough is smooth.
• Clean the large bowl, oil and place dough inside. 
• Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
• Punch the dough down and place on a lightly floured work surface.
• Bring about 8 cups of water and the baking soda to a boil in a saucepan about 5 -6 quart.
• Roll out each piece of dough into a long, thin rope about 22- 24-inch rope length. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Then tightly pinch the dough at the seam to secure the dough from falling apart.
• Let it lay onto the parchment-lined sheet pan.
• Then gently place the pretzels into the pot of the boiling water, one at a time, for about 30 seconds, pretzels should be immersed in the water.
• Quickly placed the wrapped pretzel in the boiling water for about 30 seconds – remove with a slotted spoon and place it on a paper to soak up any excess water from the pretzel.
• Preheat the oven to 425 degrees F. Line baking sheet. Set aside. Repeat process with the rest of the pretzel.
• Finally, brush each pretzel with the egg yolk mixture, and sprinkle with salt, sesame seeds, cinnamon sugar or spice of choice.
• Bake for about 12-15 minutes or until golden brown, brush with melted butter and serve with ketchup, mustard or dipping sauce of choice.

Tips & Notes:

1. Soft pretzels are best eaten when fresh off the oven, but leftovers could be stored in an airtight container or Ziploc for up to 3 days.
2. You can mix the dough by hand or using a mixer.
3. You can customize this soft pretzel recipe by either seasoning it with any of the following: salt, cinnamon sugar, cheddar cheese, or garlic parmesan. You may also stuff it with peanut butter, Nutella or anything that rocks your boat.
4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1pretzel| Calories: 419kcal (21%)| Carbohydrates: 82g (27%)| Protein: 12g (24%)| Fat: 4g (6%)| Saturated Fat: 2g (13%)| Cholesterol: 8mg (3%)| Sodium: 520mg (23%)| Potassium: 141mg (4%)| Fiber: 4g (17%)| Sugar: 3g (3%)| Vitamin A: 92IU (2%)| Calcium: 15mg (2%)| Iron: 5mg (28%)

Author: Imma

Course: Appetizers, Bread

Cuisine: German

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