Super Soft Pretzels with a salty crust that are easy to make and better than the ones you’ll buy at the mall or a ballpark.
Constantly Craving a Soft Pretzel
Homemade pretzels have been on my baking bucket list for years. I love a great soft pretzel with a side of mustard or cheese sauce for dipping. It’s one of those snacks that I constantly crave and have always just relied on the mall or ballpark to get one. Why oh why have I waited this long?!
It’s Pretzels with Cheese Dip for Me!
I could eat a big soft pretzel just by itself, but I’m a dipper so I usually get a side of mustard or cheese sauce to dip it in. M’m! M’m!
It’s a lot easier than you’d think to make homemade pretzels. And it’s pretty fun too! Don’t dare fear the yeast. Yeast is a wonderful thing and once you’ve got it down, you’re baking will only get better.
Quick Tip: Give it Time
Although this pretzel recipe is very easy, the dough takes about an hour to rise, so make sure you factor that into your planning.
Love at First Bite
Big, warm, soft, salty homemade pretzels that are love at first sight and most certainly bite! Your house will smell of the most intoxicating pretzel aroma and you’ll pull the most beautiful golden soft pretzels out of your oven. Once you’ve baked them once and tasted how amazing they are, you’ll want to bake them again and again and again.
What Do I Need to Make Soft Pretzels?
(see recipe card for measurements and details)
- Active dry yeast
- Granulated sugar
- Warm water
- Unsalted butter
- Bread flour or all-purpose flour
- Kosher salt
- Baking soda
- Egg
- Coarse sea salt, for sprinkling
- Baking sheets
- Wire cooling rack
- Parchment paper
Did You Know?
The key to a great soft pretzel is dipping it in a hot baking soda solution. That’s what helps create that slightly crisp golden crust that makes biting into a pretzel so enjoyable!
How to Make Soft Pretzels
- In a large bowl, add the yeast and sugar. Gently pour the warm water over it and let proof until foamy, about 5 minutes.
- Whisk in the melted butter and then stir in the flour and salt until well combined. Using well-floured hands, form dough into a moist ball. Place in a lightly greased bowl and cover with a damp cloth. Let the dough rise in a warm place until doubled in size, about 1 hour.
- Bring 7 cups water and 1/3 cup baking soda to a slight boil in a large pot. Reduce heat to medium low.
- Preheat oven to 425°F. Cover one baking sheet with parchment paper. Set a wire rack over another baking sheet.
- Once the dough has doubled in size, divide into 12 equal portions, about 1/4 cup each. Place portions of dough back into the greased bowl and cover with the damp cloth while you work with one portion at a time.
- Roll and stretch a portion of dough into a 22-inch rope with your hands, working from the center to the ends.
- Twist the rope into a pretzel shape.
- Gently dip the pretzel into the hot baking soda solution, for about 30 seconds.
- Transfer to the wire rack. Repeat process with 5 more portions of dough, as you’ll just want to bake 6 pretzels at a time.
- Transfer the dipped pretzels to the parchment-lined baking sheet. Whisk together the egg and 1 teaspoon water. Brush the egg wash all over the tops and sides of each pretzel and immediately sprinkle generously with coarse salt.
- Place the baking sheet on the middle rack of the oven and bake the pretzels until golden, 12-14 minutes, rotating the baking sheet halfway through the baking time.
- While the first batch of pretzels are baking, prepare the other 6 pretzels so they’re ready to go in the oven when the first batch comes out.
Bonus: How to Make Cheese Sauce
What you need:
- Unsalted butter
- All-purpose flour
- Milk
- American cheese slices
How to make the sauce:
- First, melt the butter in a small saucepan over medium heat.
- Then whisk in the flour and then slowly whisk in the milk. Continue whisking until it comes to a slight simmer. Reduce the heat to low.
- Add in the cheese and stir frequently until melted.
- Serve immediately or keep warm over low heat so it stays melty until you’re ready to serve it. Whisk in additional milk, 1 tablespoon at a time, if the cheese sauce starts to thicken.
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How to Store Soft Pretzels
To store soft pretzels, let them cool completely and then store in a sealed container or baggie at room temperature for up to 3 days.
To freeze soft pretzels, let the pretzels cool completely and then wrap each pretzel in plastic wrap before placing in a freezer-safe baggie or container in the freezer for up to 2 months. When ready to enjoy, let the frozen pretzels defrost, loosely covered to release the moisture, at room temperature for a few hours.
To reheat soft pretzels, place them on a parchment-lined sheet pan on the middle rack in a 350°F oven or toaster oven for about 5 minutes until glistening and warm. Or heat in the microwave for about 15-30 seconds until warm.
If you make these Soft Pretzels, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Soft Pretzels
- Prep Time: 20 mins
- Rising Time: 1 hour
- Cook Time: 14 mins
- Total Time: 1 hour 34 mins
- Yield: 12
- Category: snacks
Description
Super soft pretzels with a salty crust that are easy to make and better than the ones you’ll buy at the mall or a ballpark.
Ingredients
Dough:
- 1 (1/4 ounce) package active dry yeast (2 and 1/4 teaspoons)
- 1 tablespoon granulated sugar
- 1 cup warm water (110°F)
- 1 tablespoon unsalted butter, melted & slightly cooled
- 2 and 1/2 cups bread flour or all-purpose flour
- 1 teaspoon kosher salt
Other Ingredients:
- 7 cups water
- 1/3 cup baking soda
- 1 large egg
- 1 teaspoon water
- coarse sea salt, for sprinkling
Instructions
- In a large bowl, add the yeast and sugar. Gently pour the warm water over it and let proof until foamy, about 5 minutes.
- Whisk in the melted butter and then stir in the flour and salt until well combined. Using well-floured hands, form dough into a moist ball. Place in a lightly greased bowl and cover with a damp cloth. Let dough rise in a warm place until doubled in size, about 1 hour.
- Bring 7 cups water and 1/3 cup baking soda to a slight boil in a large pot. Reduce heat to medium low.
- Preheat oven to 425°F. Cover one baking sheet with parchment paper. Set a wire rack over another baking sheet.
- Once dough has doubled in size, divide into 12 equal portions, about 1/4 cup each. Place portions of dough back into the greased bowl and cover with the damp cloth while you work with one portion at a time.
- Roll and stretch a portion of dough into a 22-inch rope with your hands, working from the center to the ends. Twist the rope into a pretzel shape.
- Gently dip the pretzel into the hot baking soda solution, for about 30 seconds, and then transfer to the wire rack. Repeat process with 5 more portions of dough, as you’ll just want to bake 6 at a time.
- Transfer pretzels to the parchment-lined baking sheet. Whisk together the egg and 1 teaspoon water. Brush the egg wash all over the tops and sides of each pretzel and immediately sprinkle generously with coarse salt.
- Place the baking sheet on the middle rack of the oven and bake the pretzels until golden, 12-14 minutes, rotating the baking sheet halfway through baking time.
- While the first batch of pretzels are baking, prepare the other 6 pretzels so they’re ready to go in the oven when the first batch comes out.
- Serve with mustard or cheese sauce. Enjoy!
Cheese Sauce
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1.5 cups
Description
Pretzels + Cheese Sauce — there’s nothing like it! This cheese sauce is the perfect companion for soft pretzels and pretzel bites!
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk, plus more if needed
- 8 ounces deluxe American cheese slices, cut into smaller pieces
Instructions
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour and then slowly whisk in the milk. Continue whisking until it comes to a slight simmer.
- Reduce the heat to low. Add in the cheese and stir frequently until melted.
- Serve immediately or keep warm over low heat so it stays melty until you’re ready to serve it. Whisk in additional milk, 1 tablespoon at a time, if the cheese sauce starts to thicken.
Is there a correct way to heat or reheat them?
Hi! You can reheat them in a 350 degree oven for 3-5 minutes or in the microwave for 15-20 seconds. Enjoy!
So so so delicious! I mixed it up a little, and used cheesy spinach and artichoke dip.
Love it, Sarah! What a great dip idea to serve with them. Thanks for sharing!
Hi! Ugh these were so wonderful!! I highly recommend! Ok, somebody better hide them so i wont eat them all!:)
I loved the Pumpkin Carrot Cake you posted. It was amazing, so delicious. Thank you Now I have to make them Pretzels
These just came out of my oven, and they smell sooooo good! I wish I would have quadrupled the recipe, ha!
These look awesome… Thank you so much for sharing! Any idea if you can freeze these after they’re baked? I have a party next weekend, but would love to make them today! Thanks so much!
Hi Jillian! Yes, they freeze great! Just bake them, let them cool completely, and store them in a freezer safe baggie or container. When you’re ready to reheat them, place them in a 425°F oven for 5-8 minutes or until they’re heated all the way through. Enjoy!
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These look Delish!! Do you think I could make them ahead of time for a party then bake right before?? Or are they good if I warm them up after a few hours of being baked?? Thanks so much!!
Hi Jayme! You can make the dough to the point of it rising to double in size and then refrigerate it until you are ready to shape, dip and bake them. Just cover the bowl of risen dough with plastic wrap and place in the refrigerator until ready to use. You can then shape the cold dough and proceed with the recipe from there. If you want to bake them the day before or several hours before, just reheat them at 350 for 5-10 minutes or until they’re heated through. Enjoy!
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