Best Ever Soft Pretzels

These Best Ever Soft Pretzels are the ideal handheld snack that kids of all ages love. Serve them with a side of spicy or whole grain mustard and your favorite cheese sauce for dipping.

Best Ever Soft Pretzels Recipe

When you have a house filled with teenage boys, it takes snacking to another level. It seems like they can eat a full meal while waiting for the actual meal to be ready. These big soft pretzels are one of those snacks, that always brings them and their friends, running to the kitchen. They enjoy them just as is, or with a dip to fill their hungry spot.

How to Make Easy Soft Pretzels Recipe

While it does take several steps to make homemade pretzels. don't be intimidated. The ingredients are simple and can be found already stocked in most pantries.

• Ingredients you'll need to make homemade Soft Pretzels: All purpose flour, warm water, active dry yeast, salt, sugar, water for boiling, vegetable oil, baking soda, large egg yolk to make the egg wash and kosher salt or sea salt.
• When making pretzels from scratch, it's imperative that you start with fresh yeast. Check the packaging for the expiration date and be patient and give it ample time to bloom. If, after waiting 10 minutes there's no action throw it out and start again.
• Just as when you're baking homemade bread, use fresh flour.
• You can use sea salt or pretzel salt to sprinkle on top of the finished pretzels. Pretzel salt is usually found with the other salt products at most grocery stores.
• You can make these pretzels smaller by dividing the dough into more portions.
• How do you make cinnamon sugar pretzels? The technique for making the pretzels is the same. In place of salt, sprinkle them with cinnamon and sugar for a sweet version after baking. You may need to brush the pretzels with melted butter so it will stick.
• Once the pretzels are baked and cooled you can store soft pretzels in an airtight container at room temperature for up to one week.
• You can also freeze the pretzels two ways. If you'd like to freeze prior to boiling and baking, place formed pretzels on a baking pan and into the freezer. Once solid, package in freezer safe bags until using. Pretzel dough will keep frozen for up to 3 months, possibly even longer.
• You can also freeze fully prepared soft pretzels. Bake and cool then package in freezer safe bags or containers for up to 1 month. Thaw on the counter or in the refrigerator then gently reheat in the microwave to eat.

Favorite Dipping Sauces to Serve with Soft Pretzels

While homemade pretzels are most often served with classic mustard and cheese sauce for dipping, you can use any sauce, you like. We've even dipped pretzels into homemade pimento cheese using these beauties. More dip recipes to make:

• This ooey gooey Reuben Dip features all of the same flavors we love on a Rueben sandwich.
• This simple Million Dollar Dip is filled with toasted almonds, crumbled bacon, green onions and sharp cheddar cheese.
• My recipe for Pepper Jack Spinach Dip takes a classic dip and expands the flavors with the addition of bacon and spicy cheese.
• Baked Buffalo Chicken Dip is a riff on the famous wings.

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Helpful Kitchen Items:

• Stand Mixer
• Aluminum Sheet Pans
• Silicone Basting Brushes
• Measuring Set

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Best Ever Soft Pretzels

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Course: Appetizer, Snacks

Cuisine: American

Keyword: best-soft-pretzels, homemade-soft-pretzels, pretzels

Servings: 8 pretzels

Calories: 319kcal

Author: Melissa Sperka

Ingredients

• 1 ½ cups warm water (110 to 115 degrees F)
• 1 tablespoon sugar
• 2 teaspoon kosher salt
• 1 (0.25 oz) package active dry yeast
• 4 ½ cups all-purpose flour
• 4 tablespoon butter melted
• vegetable oil for pan
• 10 cups water
• ⅔ cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• coarse sea salt or pretzel salt

Instructions

• Combine water, sugar and kosher salt in the bowl of a stand mixer. Sprinkle yeast on top. Allow to sit for 5-10 minutes or until the mixture begins to foam.
• To the bowl, add flour and butter. Using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 4-5 minutes.
• Remove dough from bowl, clean bowl and oil bottom and sides with vegetable oil. Return dough to bowl. Cover with plastic wrap and allow to sit in a warm place for approximately 50-60 minutes or until the dough has doubled in size.
• Preheat the oven to 450°F. Line 2 large sheet pans with parchment paper and lightly brush with vegetable oil. Set aside.
• In an 8 quart saucepan or pot, bring 10 cups of water and baking soda to a rolling boil.
• Meanwhile, turn dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto parchment-lined sheet pan.
• Place the pretzels into the boiling water, one at a time for 30 seconds each. Remove them from the water using a large flat spatula.
• Return to sheet pan, brush the top of each pretzel with beaten egg yolk and water mixture. Sprinkle with salt. Bake until dark golden brown in color, around 12-14 minutes.
• Transfer to a cooling rack for at least 5 minutes before serving with mustard or cheese sauce for dipping..

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 55g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 3385mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin A: 206IU | Calcium: 24mg | Iron: 3mg

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