These Homemade Soft Pretzels are soft, salty, and doughy. They’re simple to make and even easier to devour!
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Homemade Pretzels
Nothing is quite like a soft, salty and doughy pretzel dipped in tart and tangy mustard. The taste and texture is unlike anything else! Making your own pretzels is a fun and delicious activity! Read on to learn more about how to make these tasty Homemade Soft Pretzels for yourself!
How To Make Homemade Soft Pretzels
The recipe for homemade pretzels is simple. The yeast allows the dough to rise and deliver that classic flavor. The ingredients for the dough include:
- Yeast
- Sugar
- Flour
- Salt
The dough rests and rises for 40 minutes or until it doubles in size. It’s then formed into 12 equal portions which are rolled out and formed into pretzels! See the below images which show how to form them.
After one more quick rise, the pretzels are quickly boiled and transferred to a cornmeal covered baking sheet. They’re then brushed with an egg wash, sprinkled with salt, and baked until golden brown!
What To Serve With Homemade Soft Pretzels
While these pretzels are delicious served on their own, I love enjoying them with tart and tangy mustard. There are so many delicious options out there, but if I’m in a pinch and am looking for something with a little more bite than the yellow sauce straight from the bottle, I’ll mix up the following ingredients for a mouthwatering dip:
- Dijon Mustard
- Mustard Seeds
- Fresh Herbs (rosemary is particularly good!)
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Homemade Soft Pretzels
Ingredients
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/2 tsp sugar
- 1 cup warm water (100° to 110°)
- 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
- 1 tsp salt
- Cooking Spray
- 6 cups water
- 2 Tbsp baking soda
- 1 tsp cornmeal
- 1 tsp water
- 1 large egg
- 2 tsp kosher salt
Instructions
- Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
- Preheat oven to 425°.
- Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
- Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
- Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.