Homemade Soft Pretzels
These Homemade Soft Pretzels are soft on the inside, golden on the outside, and finished with melted butter and a sprinkle of coarse salt. They're easy to make and taste so much better than store-bought!
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Servings: 8
Ingredients
Dough
- 2 ½ cups (355 grams) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 cup very warm water 105 to 110°F
Topping
- 1 cup warm water
- 1 Tablespoon baking soda
- 1 Tablespoon honey
- Kosher salt optional
- 3 Tablespoons melted butter
Instructions
- In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, sugar, and yeast. Mix to combine.
- Add the water and mix on medium speed until combined, adding more flour a little at a time, until the dough forms a soft ball that clears the bottom and sides of the bowl. The dough should be soft but not overly sticky. Knead the dough for 5 minutes.
- Cover the bowl and let the dough rise until doubled in size, about 45 to 60 minutes.
- Preheat oven to 500°F. (This high temperature is important for achieving the golden crust on the pretzels.) Line two sheet pans with parchment paper and then lightly brush the parchment paper with oil.
- Transfer the dough to a lightly greased work surface and divide it into eight equal pieces, about 70 grams (2 ½ ounces) each. Allow the pieces to rest, uncovered, for 5 minutes. (Letting it rest helps relax the gluten so the dough doesn't spring back when you're trying to shape it.)
- While the dough is resting, add the water and baking soda to a microwave-safe dish. Heat for 40 seconds in the microwave. Stir to dissolve the baking soda, then stir in the honey.
- Roll each piece of dough into a long, thin rope, about 22 to 24 inches in length. (This length gives you enough dough to create the classic pretzel shape without making the pretzels too thick.) Twist each rope into a pretzel shape.
- Dip each pretzel into the water bath, then place them several inches apart on the prepared baking sheets. Sprinkle the pretzels lightly with kosher salt and then allow them to rest, uncovered, for 10 minutes.
- Bake the pretzels for 6 to 8 minutes, or until lightly golden brown. (*All ovens heat differently. My pretzels were done baking at 6 minutes.)
- Remove the pretzels from the oven and immediately brush with melted butter. Serve warm or at room temperature. Enjoy!
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