Homemade Soft Pretzels Recipe | Little Luna
Soft pretzels are street vendor style comfort food at its best. These golden treats are easy to make at home!
Whether you cover them with cinnamon sugar or a pinch of salt, or enjoy them dipped in mustard or cheese sauce, this chewy goodness is sure to be a crowd-pleaser! Try some tastier snacks like Peanut Butter Energy Chips, Caramel Marshmallow Popcorn, or S’mores Puppy Chow.
Unbeatable Homemade Soft Pretzels!
My husband loves soft pretzels. They’re a must-have snack at baseball games, movies, shopping malls…you name it! He likes to dip in mustard, I prefer cheese.
No matter how you eat it, there’s something good about a good soft pretzel. Well, now we can have them at home anytime!
These soft and chewy little treats taste better than you go out and let’s face it, overpriced. You’ll love how easy these delicious treats are. They are easier to swallow. Trust us – we know from experience. 😉
How to Make Soft Pretzels
dissolve. In a large bowl or bowl of a stand mixer, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, about 5-10 minutes.
combine. Add the salt, oil, remaining sugar, and 2 cups flour, and stir to combine.
Add to. Add additional flour, ¼ cup at a time, to form a soft dough, pulling away from sides of bowl.
Knead it up. Knead the dough until smooth and elastic, then form into a ball. Place the dough in a greased bowl, cover and let rise until doubled in size, about an hour.
Prepare. Preheat oven to 450 degrees and line two baking sheets with parchment or silicone liners.
brush. In a large bowl, whisk together baking soda and water until baking soda dissolves.
divide. Gently punch down the dough and divide into 12 equal parts. Roll each piece of dough into a long rope and twist into a pretzel shape.
spread. Dip each pretzel in the water bath and place on the prepared baking sheet. Sprinkle with kosher salt.
Bake and Serve. Bake for 8-10 minutes, until golden brown, then brush with melted butter. Serve hot.
how to shape: Roll ⅓ cup of dough into a 20-22 inch long string. Then, place the dough in a “U” shape on the counter, twist and fold the ends so that the ends rest against the bottom of the “U” shape.
How long to soak in a water bath: Let the pretzels soak in the baking soda bath for 20-30 seconds. You don’t want to use tongs for this, as the dough is still soft and delicate. Instead, use a spatula to lift it out of the water.
Line the baking sheet with a silpat pad, this will not only help keep the pretzels from sticking to the pan, but if you don’t do this, you may end up with small pretzel outlines on the pan even after washing. Trust me on this.
If you don’t have a silpat pad, you can line a pan with parchment paper and lightly spray with butter or cooking spray.
You can change it up and add different flavors with this basic recipe. Here are some ideas…
- Pretzel bites: Roll the dough into a rope and cut into 1-inch pieces.
- Cinnamon Sugar: Substitute cinnamon and sugar for salt. After the pretzels are baked, brush with butter and sprinkle with a mixture of 2 tablespoons cinnamon and ½ cup sugar.
- Garlic Pepperoni: Instead of salt, brush pretzels with melted butter and sprinkle with garlic salt. Place the pepperoni on the dough and bake.
Store, Make Ahead + Dip Recipe
Baked Pretzels Can saved Up to 2 months in the refrigerator. Let them cool before storing in a freezer-safe container. You can wrap each layer individually with plastic wrap, or separate the layers with wax or parchment paper.
arrive reheat, bake frozen pretzels at 350°F for 15-20 minutes or until warm. You can also wrap the pretzels in a damp paper towel and microwave until hot.
make the dough ahead of time: Cover the dough with plastic wrap and put it in the refrigerator for about a day. You can also store it in a ziplock bag in the freezer and keep it in the freezer for 2-3 months.
- bake: If freezing, let the dough thaw overnight in the refrigerator. Shape the pretzels, let the dough come to room temperature, then add them to the baking soda bath and bake.
Savory Pretzel Dip:
Prep time 20 minutes
Cook Time 8 minutes
Rise time 1 hour
Serving Size 12
by Lil’ Luna
- 4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1 1/2 teaspoons salt
- 1 tablespoon oil
- ½ cup sugar
- 3 ½ – 4 cups all-purpose flour
Water bath and toppings:
- 1/2 cup baking soda
- 4 cups hot water
- 1/4 cup kosher salt
- 2 tablespoons melted butter
In a large bowl or the bowl of a stand mixer, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, about 5-10 minutes. Add the salt, oil, remaining sugar, and 2 cups flour, and stir to combine. Add additional flour, ¼ cup at a time, to form a soft dough, pulling away from the sides of the bowl. Knead the dough until smooth and elastic, then form into a ball. Place the dough in a greased bowl, cover and let rise until doubled in size, about an hour.
Preheat oven to 450 degrees and line two baking sheets with parchment paper or silicone liners. In a large bowl, whisk together the baking soda and water until the baking soda dissolves.
Gently punch down the dough and divide into 12 equal pieces. Roll each piece of dough into a long rope and twist into a pretzel shape. Dip each pretzel in the water bath and place on the prepared baking sheet. Sprinkle with kosher salt.
Bake for 8-10 minutes, until golden brown, then brush with melted butter. Serve hot.