Description
This soft pretzel recipe is a delicious homemade version inspired by Annie’s Pretzels. It features a tender, slightly sweet dough with a classic baking soda bath for that distinctive chewy crust. Perfectly golden pretzels are topped with coarse salt and served warm, brushed generously with melted butter. Ideal as a snack or appetizer, these pretzels deliver authentic, bakery-style flavor made right in your oven.
Ingredients
Scale
Pretzel Dough:
- 1/2 cup whole milk
- 1/2 cup water
- 2 tsp dry active yeast
- 410 grams bread flour (2 1/2 cups plus 3 Tbsp)
- 1/3 cup packed brown sugar
- 1 tsp salt
- 1/2 teaspoon baking powder
- 2 tbsp unsalted butter, melted
Baking Soda Solution:
- 2 cups warm water
- 2 tbsp baking soda
Topping:
- 6 tbsp melted unsalted butter (for dipping after baking)
- Coarse pretzel salt (for topping before baking)
Instructions
- Proof the yeast: Heat the milk and water to 105°F (approximately 40°C). Stir in the dry active yeast and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Prepare dough: In a large bowl, combine the bread flour, brown sugar, salt, baking powder, and melted butter. Pour in the proofed yeast mixture and knead the ingredients together for a few minutes until the dough forms a slightly tacky ball.
- Let dough rise: Lightly grease the top of the dough with 1 teaspoon of oil and cover it. Allow the dough to rise in a warm place for 45 minutes, doubling in size.
- Make baking soda bath and preheat oven: While the dough rises, dissolve 2 tablespoons of baking soda in 2 cups of warm water in a separate bowl. Preheat your oven to 410°F (210°C).
- Shape pretzels: Turn the dough out onto a greased surface. Divide it into 6 equal strips. Roll and stretch each piece into a 35 to 40-inch long rope, about the thickness of your finger. Shape each rope into a classic pretzel by forming a U-shape, twisting the ends twice, and pinching the ends to seal.
- Bake with baking soda dip: Dip each shaped pretzel into the baking soda solution to coat it, then quickly pat off excess water with a kitchen towel. Place pretzels onto a parchment-lined baking sheet and sprinkle generously with coarse pretzel salt.
- Bake: Bake the pretzels in the preheated oven for 7-8 minutes until golden brown and firm to the touch.
- Finish and serve: Remove pretzels from the oven and immediately brush with melted butter. Serve warm for the best flavor and texture.
Notes
- For extra flavor, serve these pretzels with a warm cheddar cheese dip.
- Try a sweet mustard dip by mixing 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, and 1 tablespoon brown sugar.
- Make sure the milk and water are not too hot when activating yeast to avoid killing it.
- For softer pretzels, brush them with butter right after baking as suggested.
Nutrition
- Serving Size: 1 pretzel
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
