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Homemade Soft Pretzels

close up shot of homemade soft pretzels topped with kosher salt on a plate
Homemade soft pretzels are fun to make and just as fun to eat! Enjoy these buttery soft pretzels alone or with one of your favorite dips.
Prep Time 15 mins
Cook Time 15 mins
Rise Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer
Cuisine American, German
Servings 8 pretzels
Calories 314 kcal

Ingredients
  

  • 1 ½ cups warm water
  • 1 tablespoon honey
  • ¾ teaspoons kosher salt
  • 4 ¼ cups bread flour divided
  • ¼ ounce instant yeast (also known as Rapid-Rise)
  • 1 tablespoon unsalted butter melted and cooled

Hot water bath for the pretzels

  • 4 cups very hot water not boiling but around 150 to 160*F
  • cup baking soda

Topping

  • ¼ cup unsalted butter melted
  • 2 tablespoons pretzel salt

Instructions
 

  • In the bowl of your stand mixer fitted with a dough hook, combine the warm water, honey, and salt. With a spoon, stir the water around to dissolve the honey and salt.
  • Add the 4 cups of bread flour and instant yeast. Turn the mixer on very low speed (setting 1, or stir, on a standard mixer) and slowly drizzle the melted and cooled butter into the flour mixture. Allow the butter to fully incorporate and mix for 2 minutes. Then increase the speed of the mixer to medium-low (or setting 3) and continue to mix for an additional 5 minutes. Your dough should form a ball and be smooth but still slightly sticky.
  • Remove the bowl of your stand mixer and the dough hook and cover it loosely with plastic wrap allowing the dough to rest and rise on the counter for 1 hour, or until your dough has doubled in size.
  • Preheat oven to 400*F. Prepare a large rimmed baking sheet with parchment paper or a silicone mat, and set it aside.
  • On a clean counter or large cutting board, sprinkle your remaining ¼ cup of flour and turn out your dough. Gently press out your dough into an 8 X 20-inch rectangle.
  • With a very sharp knife (or a pizza cutter works great also), cut (8) 1 x 20 inch long strips of dough. Gently shape your strips of dough into 20 inch long ropes, being very careful not to overwork the dough.
  • To shape your pretzels, take the ends of 1 dough rope and cross them, making a large circle with about 2 inches of the ends overhanging. Take those two overhanging ends and cross them again. Holding both ends (already twisted), bring them forward to meet the bottom of the circle. Repeat this with the remaining seven dough ropes and place them on your prepared sheet tray to rest and rise while preparing your water bath.
  • In a medium-sized baking dish, with 2 inch high sides, place your baking soda and very hot water. Stir it around with a spoon until all of the baking soda dissolves.
  • Gently place 1 to 2 pretzels (depending on the size of your dish) into the water bath for 30 seconds, then flip them over for another 30 seconds. Very carefully remove the pretzels using an extra-large slotted spoon or a spider, allowing the excess water to drip off and place them back onto your prepared baking sheet. Repeat this until all of your pretzels are done.
  • Bake your pretzels for 15 minutes or until golden brown.
  • While the pretzels are baking, melt your ¼ cup butter for your topping in a microwave-safe cup for 30 seconds.
  • When you remove your pretzels from the oven, immediately brush them with the melted butter and sprinkle them with the salt.

Nutrition

Calories: 314kcalCarbohydrates: 51gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 3341mgPotassium: 79mgFiber: 2gSugar: 2gVitamin A: 222IUVitamin C: 1mgCalcium: 19mgIron: 1mg