Soft Pretzel Recipe Copycat Recipe

If you’re longing for that soft, chewy, golden-brown pretzel that you find at your favorite baker or local pretzel stand, you’re in the right place. This Soft Pretzel Recipe Copycat Recipe nails the texture and flavor every time, and I absolutely love how it turns out. I remember trying to make soft pretzels years ago and struggling with the dough and that classic pretzel bite—this recipe changed everything for me. Stick with me, and I’ll guide you through each step so you come away with bakery-quality soft pretzels you’ll be proud to share.

this Recipe

Ingredients You’ll Need

The ingredients for this soft pretzel copycat recipe work in harmony to bring out that perfect chewy texture and rich flavor. A combination of yeast, warm milk and water gives the dough its rise and softness, while the brown sugar and baking powder add subtle depth. Make sure to use bread flour for the best chewiness—it really makes a difference!

• Whole milk: Helps tenderize the dough and adds a slight richness that’s key for soft pretzels.
• Water: Use warm water to wake up the yeast for a nice, active proof.
• Dry active yeast: The powerhouse that makes your dough fluffy and light.
• Bread flour: Higher protein content gives the pretzels that chewy, satisfying bite you want.
• Brown sugar: Adds a touch of sweetness and that beautiful amber color as they bake.
• Salt: Essential for flavor balance and topping.
• Baking powder: A little trick that tenderizes the dough even more.
• Unsalted butter: Melted into the dough and for brushing after baking to keep pretzels soft and flavorful.
• Baking soda: For that classic pretzel tan and that perfect chewy crust when used in the water bath.
• Coarse pretzel salt: The finishing touch for that iconic salty crunch on top.

Variations

I love experimenting with this soft pretzel copycat recipe to suit different moods and occasions—and you should totally do that too! These pretzels are super forgiving and ideal for personal adjustments, whether you want them more savory, sweet, or even gluten-free.

• Cinnamon Sugar Pretzels: After baking, brush with melted butter and toss in cinnamon sugar for a sweet twist—my family goes crazy for this version.
• Garlic Herb Pretzels: Mix garlic powder and dried herbs into the melted butter for a savory, aromatic finish that’s perfect as an appetizer.
• Gluten-Free Adaptation: I’ve replaced the bread flour with a blend of gluten-free flours and xanthan gum with decent results—just watch the dough’s hydration closely.
• Cheese-Stuffed Pretzels: For an indulgent treat, add your favorite cheese into the dough ropes before shaping. Melty goodness guaranteed.

How to Make Soft Pretzel Recipe Copycat Recipe

Step 1: Activate Your Yeast

Start by heating your whole milk and water to about 105°F—I usually microwave mine for around 45 seconds, but go by touch if you can. Too hot will kill the yeast, too cold and it won’t activate properly. Stir in your dry active yeast and let it proof for 5 minutes. You’ll see it bubble up and get frothy—that’s your yeast waking up and ready to do its magic.

Step 2: Mix and Knead the Dough

While the yeast activates, combine your bread flour, brown sugar, salt, baking powder, and melted butter in a large bowl. Once your yeast is bubbly, pour it into the dry ingredients and knead the mixture for a few minutes until the dough comes together in a slightly tacky ball. The dough should be soft but not overly sticky—if it sticks too much, sprinkle a bit more flour, but be careful not to overdo it.

Step 3: Let the Dough Rise

Lightly grease the top of your dough ball with a teaspoon of oil to prevent drying, then cover and let it rise in a warm spot for about 45 minutes. You’re aiming for it to roughly double in size. This wait might feel long, but I promise—your patience will be rewarded with soft, fluffy pretzels.

Step 4: Prepare the Baking Soda Bath and Shape Pretzels

Preheat your oven to 410°F while your dough is rising. In a separate bowl, dissolve 2 tablespoons of baking soda into 2 cups of warm water—this alkaline bath is a classic pretzel step to get that signature color and chew. When the dough has risen, turn it out onto a greased surface and divide it into 6 equal strips. Roll each strip into a long rope about 35 to 40 inches long (about the thickness of your finger) and shape them by making a U, twisting the ends twice, and pinching the ends to the curve. Then, dip each pretzel quickly into the baking soda solution, patting off excess water to avoid sogginess.

Step 5: Bake and Finish

Place your dipped pretzels on a parchment-lined baking sheet, sprinkle generously with coarse pretzel salt, and bake for 7-8 minutes until they turn a gorgeous golden brown. Right after they come out of the oven, brush them with melted butter to keep them soft and rich—this step is non-negotiable for me and gives the pretzels that irresistible shine and flavor. Serve warm for the best experience!

How to Serve Soft Pretzel Recipe Copycat Recipe

Garnishes

I love topping these pretzels with classic coarse pretzel salt for that perfect salty crunch, but you can get creative! For a fun twist, sprinkle everything bagel seasoning or even a bit of grated parmesan mixed with herbs before baking. After baking, a light brush of garlic butter and chopped parsley brings a savory pop I often make for parties.

Side Dishes

Soft pretzels are fantastic on their own, but I often serve them with a sharp cheddar cheese dip or a sweet mustard sauce I whip up—mixing mayo, yellow mustard, and brown sugar adds a delightful tang. Creamy spinach dip and beer cheese are also excellent companions if you’re hosting a game day or casual get-together.

Creative Ways to Present

For special occasions, I sometimes shape the dough into mini pretzel bites, perfect for dipping at cocktail parties. Another fun idea is threading pretzel sticks on skewers with cheese cubes and pickles for a savory snack kabob. Wrapping them loosely with a ribbon in a basket also makes a charming homemade gift!

Make Ahead and Storage

Storing Leftovers

I usually store leftover pretzels wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. They stay surprisingly soft if you warm them slightly before serving. If it’s warm and humid, tossing them in the fridge is safer, although they might lose a bit of softness.

Freezing

Freezing works well with this soft pretzel copycat recipe. After baking and cooling completely, I wrap each pretzel tightly in plastic wrap and then place them in a freezer bag. When you want a treat, thaw at room temperature and refresh them in the oven for about 5-7 minutes.

Reheating

To bring leftovers back to life, I pop them in a preheated oven at 350°F for about 5-7 minutes—this crisps the crust slightly but keeps the inside soft and chewy. Avoid microwaving if you can, as it tends to make pretzels rubbery or too tough.

FAQs

Final Thoughts

This Soft Pretzel Recipe Copycat Recipe has become one of my go-to recipes whenever I want that cozy, comforting bakery snack at home. It’s approachable, uses familiar ingredients, and the end results keep impressing my friends and family. Whether you’re making these for a casual weekend treat or a party appetizer, I hope this recipe brings you as much joy as it’s brought me. Give it a try—you might find yourself hooked just like I did!

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