Pretzel recipe 🥨
https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/#tasty -recipes-66433
• 2 and 1/4 teaspoons (7g) instant or active dry yeast • (1 standard packet)
• 1 Tablespoon brown sugar or granulated sugar
• 1 and 1/2 cups (360ml) warm water (around 100°F/38°C)
• 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
• 1 teaspoon salt
• 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more as needed
coarse salt, for topping
Baking Soda Bath (See Recipe Note)
• 1/2 cup (120g) baking soda
• 9 cups (2.13L) water
1. Whisk the yeast and sugar into warm water. Cover and allow to sit for 1 minute.
2. Whisk in the melted butter and salt. Add 3 cups (375g) of flour. Mix with a wooden spoon (or dough hook attachment if using a stand mixer) until combined. Add 3/4 cup (94g) more flour until the dough is slightly tacky and pulls away from the sides of the bowl. If it is still sticky, add up to 1/4 cup more (31g) flour, 1 Tablespoon at a time, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead.
3. Knead the dough: Keep the dough in the mixer and beat for an additional 3 to 5 full minutes, or knead by hand on a lightly floured surface for 3 to 5 minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
4. Shape the kneaded dough into a ball. Cover lightly with a towel and allow to rest for 10 to 30 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 8.)
5. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
6. With a sharp knife or pizza cutter, cut dough into 75g sections, which is about 1/3 cup of dough each.
7. Roll the dough into a 20–22-inch rope. Form a circle with the dough by bringing the 2 ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
8. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1–2 pretzels into the boiling water for 20–30 seconds. Any longer than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Repeat with remaining pretzels. If desired, cover the boiled, unbaked pretzels with lightly oiled plastic wrap and refrigerate for up to 24 hours before baking (step 9).
9. Sprinkle the tops of the pretzels with coarse salt.
10. Bake for 12–15 minutes or until dark golden brown.
Remove from the oven and, if desired, serve warm with spicy nacho cheese sauce.
11. Cover and store leftover pretzels at room temperature for up to 3 days. See Make Ahead & Freezing Instructions in recipe Notes below for more storage info. To reheat, microwave for a few seconds, or bake at 350°F (177°C) for 5 minutes.
Making homemade soft pretzels can be a truly rewarding baking experience, especially when you see the golden-brown result fresh out of the oven. I remember the first time I tried making pretzels using a baking soda bath as described in this recipe. The idea of boiling the shaped dough briefly in a baking soda solution initially seemed unusual, but it creates that signature chewy crust and rich color that store-bought pretzels just can't match. One tip I found helpful is precisely measuring your flour amount and adding it gradually. Dough consistency is key—too sticky, and it’s difficult to handle; too dry, and the pretzels won’t have the soft texture we want. The windowpane test mentioned in the recipe is a great way to check if your dough is kneaded enough. I often test my dough this way, and it gives me confidence that the gluten is well-developed for that perfect bite. When shaping the pretzels, take your time rolling out the dough ropes evenly to about 20-22 inches. This ensures consistent thickness and a uniform bake. Boiling the pretzels in the baking soda water for 20-30 seconds is perfect — longer and you risk a metallic taste, shorter and the crust won’t develop properly. Using a slotted spatula to remove the pretzels and letting excess water drip off helps maintain the right moisture balance. I also appreciate the flexibility to refrigerate the boiled, unbaked pretzels for up to 24 hours, which lets me prep ahead for gatherings or snack times. When ready, sprinkling coarse salt before baking really enhances the flavor and adds that authentic touch. For serving, spicy nacho cheese sauce is my favorite accompaniment, but freshly melted butter or mustard also pair wonderfully. Leftover pretzels stored at room temperature can be quickly refreshed in the oven or microwave, making them a convenient snack. This recipe demystifies the process and makes it accessible, even if you’re new to baking. Following these steps carefully seals in the soft interior and crispy crust, giving you that irresistible classic pretzel experience at home.
