Print

Chewy Homemade Soft Pretzels Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 90 reviews

These Salted Soft Pretzels are a classic, chewy treat with a golden-brown crust and a perfect sprinkle of salt flakes. They start with a simple yeast dough, shaped into traditional pretzel forms, boiled in a baking soda and brown sugar bath for that authentic texture and flavor, then baked to perfection. Ideal for snacking or serving at parties, these homemade pretzels bring bakery-quality results right to your kitchen.

Ingredients

For the Pretzels:

  • 4 grams active dry yeast
  • 300 grams water (300 ml)
  • 6 grams salt (1 teaspoon)
  • 20 grams brown sugar (1 tablespoon)
  • 450 grams all-purpose white flour
  • 15 grams butter, melted (1 tablespoon)
  • 1 egg, beaten (for egg wash)
  • ¼ cup salt flakes (for sprinkling)

For the Water Bath:

  • 10 cups water
  • ½ cup baking soda
  • ¼ cup brown sugar

Instructions

  1. Prepare the Dough: Combine the yeast, water, salt, and brown sugar in a large mixing bowl. Stir well until dissolved and let the mixture rest for 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix and Knead: Add the flour and melted butter to the yeast mixture. Stir with a silicone spatula until the dough forms a shaggy mass with no dry flour remaining. Transfer to a clean surface and knead for 5 to 7 minutes until smooth. Place the dough back in the bowl, cover with cling wrap, lightly brush with oil to prevent drying, and let it rest at room temperature for up to 1 hour or until it doubles in size.
  3. Shape the Pretzels: Preheat your oven to 400°F (204°C). Divide the dough into 12 equal pieces. Roll each piece into a 20-inch rope and shape into a pretzel by forming a circle, twisting the ends twice, and pressing them down to secure the shape. Cover the shaped pretzels with cling wrap to keep them from drying while preparing the water bath.
  4. Prepare the Water Bath and Boil Pretzels: In a large pot, bring 10 cups of water, ½ cup baking soda, and ¼ cup brown sugar to a boil. Boil 3 to 4 pretzels at a time, giving them space to float, for 30 seconds to 1 minute on each side. Longer boiling creates chewier, browner pretzels. Remove and place pretzels on parchment-lined baking sheets to dry for 5 minutes.
  5. Apply Egg Wash and Salt: Brush each pretzel evenly with the beaten egg to encourage browning and help salt flakes stick. Generously sprinkle salt flakes over the pretzels.
  6. Bake the Pretzels: Bake in the preheated oven at 400°F for 15 minutes or until golden brown. Once baked, transfer the pretzels to a wire rack to cool completely before serving.

Notes

  • For chewier pretzels, boil for the full 1 minute per side in the baking soda bath.
  • Using coarse salt flakes is traditional but you can adjust the salt level to your taste.
  • Letting the dough rise until doubled ensures soft, airy pretzels.
  • The egg wash promotes a shiny, golden crust—do not skip it.
  • Be careful not to overcrowd the pot when boiling the pretzels; they need room to float freely.
  • These pretzels are best enjoyed fresh but can be stored airtight for 1-2 days.

Find it online: https://oliviabakes.com/chewy-homemade-soft-pretzels-recipe/