Easy Homemade Soft Pretzels

In this instructable, I will show you how to make Homemade Soft Pretzels. This easy soft pretzel recipe is sure to impress your friends and family. They are quite similar to those found at the mall, sporting event, festivals, etc. They are really easy to make, if I can make them, you can make them. Let's get baking!

If you have any questions or comments, put them down below and I will get back to you as soon as possible.

Follow the easy steps below or watch the video tutorial, or do both! :)

Step 1: Ingredients

Print the recipe here if you want.

Ingredients:

• 2 1/4 tsp of active dry yeast (1 packet)
• 3/4 to 7/8 cups of water (start with 3/4, add more as needed while kneading)
• 2 1/2 cups of all purpose flour
• 2 Tablespoons to 1/4 cup of Sugar (for less sweet, use 2 Tablespoons)
• 6/8 tsp of salt, can use a full tsp
• 2 tsp of Canola Oil
• 1/2 Cup of baking soda
• 4 Cups of Hot Water
• Kosher Salt
• 1 egg (optional)

***Makes 6 Soft Pretzels, double the recipe for more (except for the baking soda and 4 cups of water)

Tools:

• Whisk
• Wooden Spoon
• Baking Sheet/Pan
• Dough Cutter/Knife
• Artisan Mat (Optional)

Step 2: Proof the Yeast

First we need to proof our yeast. To do this, we take our water (3/4 cup) and heat it up to about 110 degrees F. In my microwave, it takes about 28 to 30 seconds. Then we add our yeast, and a pinch of our sugar, about 1 Tsp. Then stir it with a whisk, and let the mixture set for 5 to 10 minutes until it gets nice and foamy.

Step 3: Add Oil and Sugar

Next we add our oil and our sugar. If you want a less sweet soft pretzel, only use 2 Tbs. of white sugar, if you like it more on the sweet side, use 1/4 cup which is basically 4 Tbs.

Step 4: Add Salt Then Mix in Flour

Now we mix in our salt with our flour, whisk it together, or sift it. Then we add the dry ingredients, little by little to our yeast mixture. Don't add it all at once! Save about a 1/2 to 3/4 of a cup to use to add in while kneading.

Step 5: Knead the Dough

Now we Knead the dough. I usually do just a few kneads in the bowl, then pour it out on the counter. I wipe the excess flour to the side, and start to knead. To knead stretch out the dough a little bit and then fold it over and push down with your palm, then half turn, and do it again. Do this for about 8 minutes. Or if you have a Stand Mixer with a dough hook, go ahead and use that. If your dough gets too dry, add a Tbs of water. You don't have to use all of the flour.

Step 6: Let Dough Rise

Once we are done kneading the dough will look like this. Then we take a large bowl and grease it with kitchen spray or oil. Now we take our dough and put it in the bowl, and wipe it around the sides a little bit so it gets lightly coated with the spray or oil. Next just cover it up with a damp towel. Then place it in a warm place to rise. Let it rise for 1 hr to 1.5 hrs. Until the dough has doubled in size.

Step 7: Prep Dough

Next we preheat the oven to 450 degrees F. Now after our dough has risen beautifully, we take a dough cutter or knife and divide the dough into 6 equal parts, or if you doubled the recipe, divide it into 12 equal parts.

Step 8: Make Pretzel Shapes

Now we form the dough into our pretzel shapes. To do this we roll out the piece of dough into a long rope, 20 to 25 inches or so. It doesn't have to be exact. Then make a U shape, next fold of over the ends and pinch them to the sides. This is an easy pretzel shape. To make the more classic shape, when you make the U, take the ends together twist them, then fold them over and attach them.

Step 9: Dip the Pretzel Dough

Now we take our 4 cups of water and heat it up, it doesn't have to be super hot. Next add the baking soda and give it a good mix. Now we dip our pretzel dough into the baking soda water, and let it soak for 10 to 15 seconds. The reason why we do this is because the water mixture is what gives it the traditional pretzel look, texture, and taste. Another method is to let the baking soda water boil and place the pretzels in there for 30 seconds, but for this recipe the first way works just great. Then place the pretzels on a baking sheet that is greased or lined with an artisan mat. They will stick, unless you do that.

Here is an interesting article on Wikipedia about the History of the Pretzel.

https://en.wikipedia.org/wiki/Pretzel

Food grade Lye with water was originally used, and is still used today.

Baking soda works great however.

Step 10: Optional (Egg Wash Basting)

Now we can optionally baste the tops of the pretzels with an egg wash. (basically and egg beaten). I did it on 3 of mine, and left it off of 3 to show you the difference. Next add your kosher salt (Course salt). Next we bake them in the over for 7 to 10 minutes until they are golden brown.

Step 11: They Are Done!

Now our pretzels are done! Mmm they look amazing. If you notice the three that have the egg wash that was on them, has just a little bit more of a shine then the others, but they taste the same. Now you can also baste these right away with some butter. Make a cheese sauce to dip them in, or my favorite, a bowl of mustard. For a sweet variety, make sure to use the 1/4 cup of sugar in the dough, and then leave off the salt, and after baste with butter and then sprinkle with a cinnamon and sugar mix. mmm.

Step 12: Video Tutorial

Comments

[DavidB552]

at last got around to making these they where pretty good tho I do think I did a few things wrong.

[In The Kitchen With Matt]

Great! Glad you had a chance to make them!

[mungeon]

Thanks! Making some this afternoon - subbing in 1/3 cup beer for water and 1 cup spent grain from homebrewing... beer and pretzels ftw!

[In The Kitchen With Matt]

Cool!! Let me know how it goes!

[YourMagesty]

(Be still my heart)! lol A life-long resident of SE Pennsylvania, about an hour from Philly, soft pretzels are always in the air...and I wouldn't want it any other way! Your Instructable is stress-free, encouraging, and such a tease... I'm really going to try yours; I have a bagfull in my freezer from The Pretzel Factory as I type this, but as soon as they're used up... Look out!

[In The Kitchen With Matt]

Awesome!! Let me know how they turn out when you make them!! :)

[DavidB552]

how long will these keep for ?

also im currently eatting and still somehow became hungr eatting this

[YourMagesty]

SERIOUSLY ??? Yeah, right! LOLOL

[spark master]

If you have a family of four, they last until the end of your first beer. On serious note air sucked out and covered at true deep freeze 6 months. Leave the salt off till you reheat them. Remove from vacuum bag, moisten top salt and bake to heat through.

[In The Kitchen With Matt]

Great idea! Thanks for sharing!

[In The Kitchen With Matt]

I eat mine super fast. haha I like Spark Master's idea. Some people freeze theirs as well. then thaw and reheat in oven at low temp like 110 degrees. Unfortunately they really are the best right after they are made, not super long shelf life to have them tasting fresh, unless you freeze them, etc. I put mine in the fridge, the next day, kinda soggy, still edible, not horrible, but definitely not like when they are first baked, and for about 3 or 4 hours afterwards. I am sure there are other ways out there too. :)

[JackG54]

Great instructable!! Maybe I missed it but what is the total prep & cook time? I know the dough takes at least an hour to rise but just wondering about the total time.

Thanks!!

[In The Kitchen With Matt]

Thank you!! Ok here is a time break down.

Prepping ingredients - 5 to 10 minutes (measuring, etc)
Proofing the yeast - 5 to 10 minutes
Mixing and preparing the dough 5 minutes
Kneading the dough (roughly 8 minutes)
Letting dough rise - 1 hour to 1.5 hours (until doubled)
Forming pretzels - 5 to 10 minutes (depends on how many you have to form)
Soaking pretzels 15 seconds times as many pretzels as you have.
Cooking 7 to 10 minutes per batch of 6. Only do 6 at a time.

That is my best estimate! :) So around 1hr and 45 minutes to 2 hrs and 15 minutes.

[JackG54]

Thanks again!

[Anthony.]

Nicely explained...I think you omitted the baking temperature?

[silveravnt]

Step 8: 450ºf

[In The Kitchen With Matt]

Thanks!

[In The Kitchen With Matt]

thank you! It is mentioned in step 8. :) 450 degrees F.

[spark master]

I have made these (and water bagels) a few times. Nice to do. I will need to do on grill, it is summer now. Should be interesting.

[MadelaineJennae]

Discovered Pretzels when I stayed with a friend in Long Island in 2001, had them just outside Central Park on our day out in NYC ~fab. Here in UK seen them but tasted wrong :~( Tried yours and transported back to that sunny afternoon with my BFF girlfriend and my adored (sadly now late) SO. Thank you so much for helping me regain a wonderful memory.