These Best Ever Soft Pretzels are the ideal handheld snack that kids of all ages seem to love. Serve them with a side of spicy mustard or cheese sauce for dipping.
Best Ever Soft Pretzels
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.
Helpful Tips for Making Soft Pretzels
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.
- Start with fresh yeast. Be patient and give it time to bloom. If, after waiting 10 minutes there’s no action throw it out and start again.
- Likewise, just the same as when you’re baking homemade bread, use fresh flour.
- You may use sea salt or pretzel salt to sprinkle on top of the finished pretzels.
- You may also sprinkle them with cinnamon and sugar for a sweet version.
Favorite Dipping Sauces
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.
Other options:
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Helpful Kitchen Items:
Best Ever Soft Pretzels
Ingredients
- 1 1/2 cups warm 110 to 115 degrees F water
- 1 Tbsp sugar
- 2 tsp kosher salt
- 1 (0.25 oz) package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 Tbsp butter melted
- vegetable oil for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 Tbsp 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..
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