Description
This recipe guides you through making perfect and easy soft pretzels with a chewy texture and golden crust. The dough is enriched with butter and brown sugar, then boiled briefly in a baking soda solution for that classic pretzel flavor and finish. Coarse sea salt and a butter glaze add the final touch, making it ideal for a snack or appetizer.
Ingredients
Scale
Pretzel Dough
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110°-115°F)
- 2 Tablespoons softened butter
- 1 Tablespoon brown sugar
- 1/2 teaspoon salt
- 2¾ cups all-purpose flour (may not need all)
Baking Soda Solution
- 4 cups water
- 1/4 cup baking soda
Toppings
- Coarse sea salt for sprinkling
- 1/4 cup melted butter
Instructions
- Activate Yeast: Place the warm water in your stand mixer bowl and sprinkle yeast on top. Let dissolve for about 2 minutes until frothy.
- Make Dough: Add softened butter, brown sugar, salt, and 2 cups of flour. Mix with dough hook on medium-low until sticky and smooth. Gradually stir in remaining flour until dough pulls away from bowl sides and is springy to the touch.
- First Rise: Place dough in a greased bowl, cover with a tea towel, and let it rise in a warm spot for 20 minutes.
- Prepare for Shaping: Preheat oven to 450°F. Line two baking sheets with silicone liners or parchment paper, greasing thoroughly with butter.
- Shape Pretzels: Punch down dough to deflate, divide into 8 equal pieces. Roll each into a 12-15″ rope, shape into pretzels by overlapping ends, twisting, and pinching them to form the classic shape.
- Boil Pretzels: Bring 4 cups of water and baking soda to a boil in a large saucepan. Boil each pretzel for 30 seconds using a slotted spatula, then remove and drain excess water.
- Arrange and Salt: Place boiled pretzels on greased baking sheets, reshape if needed, and sprinkle with coarse sea salt.
- Bake: Bake pretzels in the preheated oven for 10-12 minutes, rotating pans halfway through until golden brown.
- Finish with Butter: Brush hot pretzels with melted butter. Serve warm or at room temperature.
Notes
- Do not flour the work surface when rolling ropes — this helps the dough stretch better.
- Greasing the parchment or liner well prevents sticking and helps crust development.
- The boiling step with baking soda gives pretzels their signature chewy crust and deep color.
- Ensure water temperature is between 110°-115°F to properly activate yeast.
- Store pretzels in an airtight container to maintain softness for up to 2 days.
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 20 mg
