Name: quick & easy homemade soft pretzels
Ingredients: 1 1/2 cups warm water ((around 100°F)); 1 tablespoon granulated sugar; 1 1/2 teaspoons salt; 2 1/2 teaspoons active dry yeast ((one envelope)); 5 cups unbleached all-purpose white flour; 1 tablespoon butter, at room temperature ((plus more for greasing pan)); 6 cups water; 1/3 cup baking soda; 1 egg yolk beaten with 1 tablespoon water; pretzel salt for finishing ((sub with coarse salt, if necessary))

You may think that making Quick & Easy Homemade Soft Pretzels at home is like stepping out of your comfort zone. Stay with me on this one, it’s not as difficult as you may think. And they are so darn good.

With a few tricks up your sleeve, you’ll be making these chewy, soft freshly baked pretzels on a regular basis.

This recipe, which comes from my friends at Sunrise Flour Mill, creates a quick-rising dough so that you’ll be enjoying the deliciousness in no time. And using their Organic Non-GMO Heritage White Flour guarantees that my entire family can enjoy this healthy goodness.

Here’s what you’ll need to make your own Quick & Easy Homemade Soft Pretzels…

Warm water – A temperature of around 100°F is ideal for activating the yeast. If the water is too hot (more than 130°F) it will kill off the yeast.
Granulated sugar
Salt
Active dry yeast – Check to be sure that your yeast is well within the expiration date.
Flour – Unbleached all-purpose flour is used here.
Butter – Regular salted butter at room temperature.
Water bath – A quick dunk in a boiling mixture of baking soda & water prior to baking is essential for the pretzels to develop their distinctive color and crispy exterior while maintaining a chewy texture inside.
Baking soda – For the water bath.
Large egg – Mixed with water for the egg wash applied just before baking.
Pretzel salt – A white, large-grain compressed salt that is perfect as a topping or coating soft baked pretzels and other baked goods. The uniform, flat, rectangular-shaped particles adhere well and typically do not melt during baking. If need be, any coarse or flaky salt would work as a substitute.

In about an hour-and-a-half, you will be enjoying your own Quick & Easy Homemade Soft Pretzels.

Dissolve the sugar and salt in the warm water in the bowl of a stand mixer.
Add the yeast and stir.
Let stand for 5 minutes, until bubbly.

Add the flour and butter to the mixture.
Mix with the paddle attachment until well combined.
Switch to the dough hook.
Continue mixing at medium speed until the dough is smooth and elastic for about 5 minutes.

These instructions are specific to using a stand mixer. It really is the easiest way to make the dough.

If you don’t have a stand mixer, no worries. You can do this by hand. It will just take some arm power to mix and knead the dough until it is smooth and elastic.

Remove the dough from the bowl.
Transfer the dough to a well-oiled large bowl.
Turn the dough until it’s coated all around.
Cover with plastic or a clean damp towel.
Let rise at room temperature for 1 hour.

Preheat the oven to 450°F.
Place the rack in the center of the oven.
Line one very large baking sheet (or two smaller sheets) with a layer of parchment paper.
Grease the paper with softened butter.

Separate the dough into 8 equal pieces – Use your digital scale to be precise.
Roll each piece into a long 24-inch rope.

Make a U-shape with each rope.
Leaving tails of about 4-inches, twist the ends several times.
Bring the ends down to the alternate side of the bottom of the original U-shape.
Secure each end underneath by pressing it into the dough.

Using a large pan or skillet, mix the 6 cups of water with the baking soda.
Bring the mixture to a boil.
In batches, drop the formed pretzels into the boiling water.
Let them boil for 30 seconds.
With a strainer skimmer or large slotted spoon, remove the pretzels from the water and transfer them to the prepared baking sheet.
Leave some space between the pretzels to allow for puffing during baking.

Why do you boil pretzel dough in baking soda water?

Baking soda is a staple ingredient for making delicious homemade pretzels. Dunking the pretzels in a baking soda bath prior to baking is an essential step that helps them to develop their distinctive color and crispy exterior while maintaining a chewy texture inside.

Brush the tops and sides of each pretzel with the egg mixture.
Top each with a generous sprinkling of pretzel salt.

If you don’t have pretzel salt on hand, it’s okay. You can use any coarse or flaky salt in a pinch. For next time, you can find it a reasonable price on Amazon.

What is pretzel salt, anyway?

Pretzel salt is also known as coarse food-grade salt. It is a white, large-grain compressed salt that is perfect as a topping or coating soft baked pretzels and other baked goods. The uniform, flat, rectangular-shaped particles adhere well and typically do not melt during baking.

Bake for 10 to 12 minutes, until puffed and golden.
Transfer to a wire rack to cool.

These Quick & Easy Homemade Soft Pretzels are meant to be rustic and delicious.

As you can see, there’s no need to be a master at pretzel twisting. Serve them while still warm with your favorite dipping companions.

Can these Quick & Easy Homemade Soft Pretzels be made ahead of time?

Absolutely. My grandchildren love it when I surprise them with some well-wrapped homemade pretzels that I’ve stashed away in my freezer. I gently reheat them in a 300°F oven for a few minutes and they’re perfect.

quick & easy homemade soft pretzels

Based on a recipe from Sunrise Flour Mill

Servings 8 Pretzels

Author Rosemary Stelmach

Ingredients

1 1/2 cups warm water (around 100°F)
1 tablespoon granulated sugar
1 1/2 teaspoons salt
2 1/2 teaspoons active dry yeast (one envelope)
5 cups unbleached all-purpose white flour
1 tablespoon butter, at room temperature (plus more for greasing pan)
6 cups water
1/3 cup baking soda
1 egg yolk beaten with 1 tablespoon water
pretzel salt for finishing (sub with coarse salt, if necessary)

Instructions

Dissolve the sugar and salt in warm water in the bowl of a stand mixer. Add the yeast and stir. Let stand for 5 minutes, until bubbly.
Add the flour and butter to the mixture. Mix with the paddle attachment until well combined. Switch to the dough hook and continue mixing at medium speed until the dough is smooth and elastic for about 5 minutes.
Remove the dough from the bowl and transfer to a well-oiled large bowl. Turn the dough until it’s coated all around. Cover with plastic or a clean damp towel. Let rise at room temperature for 1 hour.
Preheat oven to 450°F. Place the rack in the center of the oven.
Prepare one very large baking sheet (or two smaller sheets) by lining with a layer of parchment paper. Grease the paper with softened butter.
Separate the dough into 8 equal pieces. Roll each piece into a long 24-inch rope. Make a U-shape with each rope.
Leaving tails of about 4-inches, twist the ends several times and bring the ends down to the alternate side of the bottom of the original U-shape. Secure each end underneath by pressing it into the dough.
Using a large pan or skillet, mix the 6 cups of water with the baking soda. Bring the mixture to a boil.
In batches, drop the formed pretzels into the boiling water. Let them boil for 30 seconds. With a strainer skimmer or large slotted spoon, remove the pretzels from the water and transfer to the prepared baking sheet. Leave about 2-inches between the pretzels.
Brush the tops and sides of each pretzel with the egg mixture. Top each with a generous sprinkling of pretzel salt.
Bake for 10 to 12 minutes, until puffed and golden. Transfer to a wire rack to cool.
Serve while still warm with your favorite dipping condiments.

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