Soft Pretzels
These golden soft pretzels are chewy on the outside, pillowy inside, and sprinkled with coarse salt for a satisfying bite. They’re simple to make at home, using basic pantry ingredients and a quick baking soda bath for that classic pretzel texture.
Calories:
Ingredients
- 4 cups all-purpose flour
- 1 packet 2¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 1½ cups warm water 110°F/43°C
- ¾ cup baking soda for boiling
- Coarse salt for topping
Instructions
- In a large mixing bowl, mix warm water, sugar, and yeast. Stir and let sit for about 5 minutes until foamy; if it doesn’t foam, start again with fresh yeast.
- Gradually add flour and a pinch of salt to form a soft dough. Knead on a floured surface for about 5 minutes until smooth and elastic, adding 1 tablespoon of flour at a time if sticky.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, about 1 hour.
- Preheat the oven to 450°F (232°C). Punch down the dough, divide into 8–10 portions, roll each into a 24-inch rope, and twist into pretzel shapes.
- Bring a large pot of water to a boil, stir in the baking soda, then reduce to a simmer. Drop each pretzel into the water for about 30 seconds.
- Transfer to a parchment-lined baking sheet, sprinkle with coarse salt, and bake for 12–15 minutes until deep golden brown. Cool slightly on a wire rack and serve warm.