Description

These Buttery Soft Pretzels are a delightful homemade treat with a golden crust and a soft, chewy interior. Perfectly boiled in baking soda water and baked to perfection, they’re sprinkled with coarse salt and brushed with egg wash for a shiny, appetizing finish. Ideal for snack time or party platters, these pretzels deliver bakery-quality flavor right from your oven.

Ingredients

Scale

Dough Ingredients

1 1/2 cups warm water (110°F/45°C)
2 1/4 tsp active dry yeast
1 tbsp granulated sugar
4 cups all-purpose flour
1 tsp salt
4 tbsp unsalted butter, melted

Boiling Solution

1/4 cup baking soda
8 cups water

Topping

1 egg, beaten
Coarse salt, for sprinkling

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Instructions

Activate Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
Mix Dough: Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Stir until a cohesive dough forms.
Knead Dough: Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
First Rise: Place the kneaded dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Shape Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope and shape each rope into a classic pretzel shape.
Boil Pretzels: In a large pot, bring 8 cups of water and the baking soda to a rolling boil. Boil each pretzel for about 30 seconds, then remove with a slotted spoon and transfer to the prepared baking sheet.
Egg Wash and Season: Brush each pretzel with the beaten egg and sprinkle coarse salt over the top for flavor and a glossy finish.
Bake: Bake the pretzels in the preheated oven for 10-12 minutes or until they turn golden brown. Remove from oven and let cool slightly before serving.

Notes

Ensure the water used for activating yeast is warm, not hot, to avoid killing the yeast.
Boiling pretzels in baking soda water gives them a distinctive chewy crust and brown color.
Use coarse salt for authentic pretzel flavor and texture.
For softer pretzels, brush a little melted butter immediately after baking.
Store leftover pretzels in an airtight container; reheat in the oven for crispiness.