Soft Pretzels

These from-scratch soft pretzels are a standby of a standby, with a chewy texture on the outside and an incredibly soft inside that melts in your mouth. They're a fun snack to make with kids. Plus, you can bake up huge pretzels, regular-size, soft pretzel bites, or even make pretzel dogs with this dough. They're reliable for afternoon snacks, movie nights, game days, or just because!

A standby From-scratch Pretzels!

We are a bona fide soft pretzel addict. Whether it’s mall pretzels, a sporting event, or at a restaurant that's offering Oktoberfest specials, there's absolutely no question that we're going to get a soft pretzel.

There's something so satisfying about that distinctive chewy exterior paired with the warm, soft interior of a pretzel that makes them irresistible. It's a snack food that transcends seasons. Whether you're enjoying a baseball game on a warm summer evening, partaking in Oktoberfest festivities during the fall, catching a hockey game in the dead of winter, or enjoying everything that's in bloom during springtime, soft pretzels are where it's at!

This is our third iteration of a soft pretzel recipe. Our first attempt was nearly 15 years ago, and then we moved on to another recipe a few months later. We finally settled on this fabulous version from Alton Brown about 10 years ago, and it's the only one we've been making since. We've found that this recipe produces the softest, chewiest, most traditional-tasting soft pretzels that we've made to date.

Serving Suggestions

These are wonderful served as a snack or appetizer with some tangy mustard (yellow, whole grain, or spicy brown would be rich) or from-scratch cheese sauce, and some other of our favorite party dips, like:

• Buffalo Chicken Dip
• From-scratch French Onion Dip
• Cream Cheese Fruit Dip
• Straightforward Spinach Dip
• Dill Pickle Dip
• Harry & David Dip

Ways to change it

Once you have this basic recipe down, you can use it to make all sorts of adaptations, including:

• Cinnamon-Sugar Pretzels
• Cheddar-Jalapeno Pretzels
• Pizza Pretzels
• Garlic Butter Pretzels
• Chocolate Chip Pretzels
• Nutella-Stuffed Pretzels
• Hot Dog Mummies (Kids will love this for Halloween! Wrap the risen dough around cooked hotdogs, and bake until golden brown. Top with salt and make a face using your favorite condiments!)
• We have also used this recipe to make pretzel bites, as well (recipe includes a spicy cheese dipping sauce, too!).

There are so many savory and sweet flavor options, and they’re all rich!

Keeping leftovers

• Storage: Keep these from-scratch soft pretzels in an airtight container or plastic bag at room temperature for up to 5 days.
• Freezing Instructions: Wrap the baked and cooled pretzels individually in plastic wrap to prevent freezer burn. Then place in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight or reheat from frozen following the instructions below.
• Reheating Instructions: Place the pretzels in a 350-degree oven or toaster oven for about 15 minutes, or until heated through. Alternately, you can also microwave until heated through.

Recipe Notes

You don't have to be an expert at baking with yeast to turn out some fantastic soft pretzels. Before long, you'll be twisting and shaping dough like a pro. If you've been nervous about working with yeast in the past, this recipe is a fabulous place to start, as it's basic, straightforward, and incredibly forgiving.

A few speedy tips to help you make some ah-mazing pretzels!

• Yeast – Both instant and active dry yeasts can be used in this recipe.Even if we use instant, we still like to let the yeast sit with the water, sugar, and salt before moving on to the remainder of the recipe.
• Mixing Method – The dough can be made using a stand mixer or by hand, we have done both successfully.
• Size and Number of Pretzels – This recipe makes eight large pretzels. If you want slightly smaller pretzels, you can easily divide the dough into 12 portions instead. Check for doneness a couple of minutes early.
• Egg Wash – The egg wash on the pretzels gives them a little shine, and we find it softens the exterior a bit. For a more traditional taste, omit the egg wash and just use salt when the pretzels come out of the water bath. For more of an Auntie Anne's buttery flavor, brush the pretzels with melted butter when they come out of the water bath and again when they come out of the oven.

Watch the Recipe Video:

This recipe was originally published in January 2013.

Photography by Dee Frances.

• Yield: 8 pretzels
• Prep: 30 minutes
• Cook: 15 minutes
• Total: 1 hour 45 minutes

Ingredients

For the Pretzel Dough

• 1½ cups ( 360 ml ) warm water
• 1 tablespoon light brown sugar
• 2 teaspoons kosher salt
• 2¼ teaspoons active dry or instant yeast, 1 packet
• 4½ cups ( 585 g ) all-purpose flour
• 4 tablespoons ( 57 g ) unsalted butter, melted

For the Baking Soda Water Bath

• 10 cups water
• ⅔ cup baking soda

For the Egg Wash

• 1 egg yolk
• 1 tablespoon water

For Topping

• Coarse salt, for sprinkling

Method

1. Combine the water, sugar, and salt in a mixing bowl until the sugar and salt have dissolved, then sprinkle the yeast on top. Allow to sit for 5 minutes, until the mixture begins to foam.
2. Add the flour and butter. Use the dough hook attachment to mix on low speed until all of the ingredients are combined. Increase the mixer speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes. (Alternately, you can mix the dough with a wooden spoon until it comes together, then need by hand for 5 to 10 minutes, until the dough is smooth and just slightly tacky.)
3. Place the dough in a clean, oiled bowl. Cover with plastic wrap and place in a warm spot until the dough has doubled in size, about 45 minutes to 1 hour.
4. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats; set aside.
5. Combine the water and baking soda in a large, wide pot (a Dutch oven works evenly for this). Bring the mixture to a boil.
6. In the meantime, turn the dough out onto a clean work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other twice and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the prepared baking sheets.
7. Gently lower the pretzels into the boiling water, 2 at a time, for 30 seconds. Remove them from the water using a large, flat spatula. Place the boiled pretzels back on the baking sheet, brush the top of each pretzel with the egg wash or melted butter (see notes) and sprinkle with coarse salt.
8. Bake until dark golden brown, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Soft pretzels are best eaten fresh, but leftovers can be stored in an airtight container for up to 3 days.

Notes

Yeast – Both instant and active dry yeasts can be used in this recipe. Even if we use instant, we still like to let the yeast sit with the water, sugar, and salt before moving on to the remainder of the recipe.

Mixing Method – The dough can be made using a stand mixer or by hand, we have done both successfully.

Size and Number of Pretzels – This recipe makes eight large pretzels. If you want slightly smaller pretzels, you can easily divide the dough into 12 portions instead. Check for doneness a couple of minutes early.

Egg Wash – The egg wash on the pretzels gives them a little shine, and we find it softens the exterior a bit. For a more traditional taste, omit the egg wash and just use salt when the pretzels come out of the water bath. For more of an Auntie Anne's buttery flavor, brush the pretzels with melted butter when they come out of the water bath and again when they come out of the oven.

Storage: Keep these from-scratch soft pretzels in an airtight container or plastic bag at room temperature for up to 5 days.

Freezing Instructions: Wrap the baked and cooled pretzels individually in plastic wrap to prevent freezer burn. Then place in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight or reheat from frozen following the instructions below.

Reheating Instructions: Place the pretzels in a 350-degree oven or toaster oven for about 15 minutes, or until heated through. Alternately, you can also microwave until heated through.

Pretzel Bites: we have also used this recipe to make pretzel bites (recipe includes a spicy cheese dipping sauce, too!).

Pretzel Dogs: we also use this same base recipe to make pretzel dogs – reliable for summer or to make with the kids!

Recipe adapted from Alton Brown

This recipe was originally published in January 2013.

Photography by Dee Frances.