Homemade Soft Pretzel Twists Recipe

If you’re craving that perfectly soft, chewy, and utterly addictive snack, you’re absolutely going to want to try this Homemade Soft Pretzel Twists Recipe. Trust me, once you get a whiff of that golden crust and salty bite, you’ll see why homemade pretzels have a special place in my kitchen—and I bet they’ll in yours too. I’ll walk you through the entire process, sharing the little tricks I’ve picked up so your pretzels come out gorgeous every time.

this Recipe

Ingredients You’ll Need

Every ingredient here plays a key role in delivering that iconic pretzel flavor and texture. You’ll want to keep a few things in mind, like using warm water for the yeast to activate properly and making sure the baking soda bath is just right for that golden crust.

• Warm Water: This gently wakes up the yeast without killing it—aim for about 110-115°F to get perfect foam action.
• Sugar: Feeds the yeast and adds a touch of sweetness to balance the saltiness.
• Kosher Salt: Gives the pretzels that classic salty finish; plus, a little more sprinkled on top amps up the flavor.
• Active Dry Yeast: The magic behind your dough rising beautifully and getting that soft, fluffy interior.
• All-Purpose Flour: Provides the structure; I find the standard kitchen staple works best here.
• Unsalted Butter: Melted butter adds richness and keeps the dough tender.
• Vegetable Oil: For greasing your mixing bowl so the dough doesn’t stick during rising.
• Water & Baking Soda Bath: This alkaline bath is crucial—it’s what makes the pretzels turn that beautiful deep brown and get the chewy crust.
• Egg Yolk Wash: Brushed on top for that glossy, golden sheen and holds the salt flakes in place.

Variations

I love how versatile this Homemade Soft Pretzel Twists Recipe is. Feel free to experiment with toppings or dough tweaks to make it your own. Sometimes I switch up the salt for garlic powder and parmesan for a savory twist that’s always a hit.

• Cheese Stuffed: A few times, I rolled a little shredded cheddar or mozzarella inside the ropes before twisting for an ooey-gooey surprise.
• Herb-Infused Dough: Adding dried rosemary or thyme into the dough mix really amps up the flavor and makes these perfect for gatherings.
• Whole Wheat Pretzels: I swapped half the all-purpose flour for whole wheat once, creating a nuttier, heartier version that still stayed soft.
• Sweet Variations: For a treat, brush the pretzels with cinnamon sugar after baking—the kids go nuts over this one.

How to Make Homemade Soft Pretzel Twists Recipe

Step 1: Wake Up Your Yeast and Mix the Dough

Start by combining the warm water, sugar, and kosher salt in your mixer bowl. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until it gets foamy—this tells you the yeast is alive and ready! I always get excited at this stage because it means the magic is starting.

Next, switch to your dough hook, add the flour and melted butter, and mix on low until just combined. Then crank the speed up to medium and knead until the dough is silky and smooth, about 4 to 5 minutes. It should start pulling away from the sides of the bowl, which tells me it’s perfectly kneaded.

Step 2: Let the Dough Rise

Remove the dough and give your bowl a good cleaning, then smear it with vegetable oil to prevent sticking. Pop the dough back in, cover with plastic wrap, and find a warm spot for it to double in size—usually about an hour. I once used the inside of my turned-off oven with the light on, and it worked like a charm.

Step 3: Shape Your Pretzel Twists

Preheat your oven to 450ºF and line two sheet trays with lightly oiled parchment paper. When your dough’s ready, turn it out onto your work surface—important note: do not flour the surface! I discovered this trick when my ropes kept slipping; the dough actually sticks better to a clean surface, making rolling easier.

Divide the dough into 12 equal pieces and use the palms of your hands to gently roll each piece into an 18- to 20-inch rope. Then fold each in half and twist the two halves around each other, pressing the ends together firmly. Twist the bottom end around the top and feed it through the loop to secure. Each twist looks so satisfying once formed—you can’t help but smile.

Step 4: The Crucial Baking Soda Bath

In a large pot, bring together 10 cups of water and 2/3 cup baking soda to a rolling boil. This bath is what really gives your pretzels that signature chewy crust and deep color. Carefully drop each pretzel twist in—don’t overcrowd—and let it boil for 30 seconds. Then scoop them out with a slotted spoon and place them back onto your cookie sheet.

I learned not to skip this step after my first batch came out too pale and lacked that pretzel punch. Trust me, it’s worth the extra time!

Step 5: Egg Wash and Bake to Golden Perfection

Brush each pretzel with the egg yolk wash—this gives them that irresistible golden sheen—and sprinkle with kosher salt if you like. Slide the trays into your oven, positioning them on the middle racks and bake for 12 to 14 minutes. Halfway through, swap the pans between racks and turn them to ensure even baking. When they smell amazing and look perfectly browned, they’re done.

Let the pretzels cool for about 5 minutes before digging in—this way they set just right and you won’t burn your tongue! I always find the first bite utterly satisfying: soft, chewy, salty—pure pretzel bliss.

How to Serve Homemade Soft Pretzel Twists Recipe

Garnishes

I love topping these with a sprinkle of kosher salt right after the egg wash, but sometimes I get creative with everything bagel seasoning, coarse sea salt, or even a pinch of smoked paprika for an interesting twist. You can also brush them with garlic butter right when they come out of the oven—heavenly!

Side Dishes

These pretzel twists are fantastic with classic mustard dips—spicy brown or honey mustard are my favorites. Sometimes I pair them with beer cheese dip or a creamy ranch for a fun party snack. And yes, with a cold craft beer, you’ve officially got yourself a celebration.

Creative Ways to Present

For special occasions, I like arranging these pretzel twists in a circle around a small bowl of dip for a showstopping appetizer platter. I’ve also threaded some on a skewer for a pretzel “kabob” board, which is great for family snack time or casual entertaining.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and sometimes I don’t!), wrap the pretzels tightly in plastic wrap or store in an airtight container at room temperature. They stay soft for up to 2 days, but I recommend reheating to get that fresh-baked goodness back.

Freezing

I often freeze unbaked pretzel twists after shaping and boiling. Lay them out on a parchment-lined tray, freeze until firm, then transfer to a freezer bag. When ready to bake, just thaw at room temperature for about 30 minutes before brushing with egg wash and popping them in the oven.

Reheating

To revive the soft texture, I reheat leftover pretzels in a 350ºF oven for 5 to 7 minutes wrapped loosely in foil. This warms them through without drying out the crust. Microwaving makes them too chewy, so oven reheating is definitely the way to go.

FAQs

Final Thoughts

I absolutely love how this Homemade Soft Pretzel Twists Recipe brings that warm, cozy bakery smell right into your kitchen. Whether you’re sharing with family, impressing guests, or just treating yourself, these pretzels never disappoint. If you’re on the fence about making pretzels at home, I promise this recipe is approachable and so rewarding. Give it a try—you might just find your new favorite weekend baking ritual!

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