EASY HOMEMADE SOFT PRETZEL RECIPE
Autumn comes with many traditions for us at the farmhouse, one of them is Kris’ homemade pretzels. Our recipe is one of the easiest ways to prepare soft pretzels and the results are delish! The quick baking soda boil is a must and gives the pretzels their traditional texture: crispy on the outside and wonderfully chewy on the inside. There’s no wrong way to shape a pretzel, just follow our steps and photos below—after a little practice you’ll get the hang of it. If pretzel shaping isn’t your thing (I always have to shape the pretzels because Kris still can’t get the hang of it!) no worries, you can also just cut the dough into bite size pieces and they’re just as delicious. You can’t have a pretzel with zesty mustard, check out our favorite homemade mustard recipe here.
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Pretzel making is definitely a weekend project and pairs really well with your favorite beer. They are also a fun project for Thanksgiving, and you can totally pair them with a few fancy dips. They’re also a great baking project and snack for the kids to keep them busy while you’re in the kitchen.
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Pretzels
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- 1 1/2 cups Warm water
- 1 tablespoon Honey
- 1 package Active dry yeast
- 4 1/2 cups all-purpose flour
- 2 teaspoons Sea salt
- 4 tablespoons Unsalted butter, melted
- Cooking spray
- 10 cups Water
- 2/3 cup Baking soda
- 1 Large egg yolk beaten with 1 tablespoon water
- Pretzel or extra coarse salt (optional)
Ingredients
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- In a large bowl whisk together the honey and warm water until dissolved. Sprinkle the yeast over the bowl and allow it to stand in a warm draught-free spot until frothy (about 5 minutes). Separately, whisk together the 2 teaspoons salt and flour. Once the yeast has bloomed (i.e., the surface of the honey water is frothy) add half the flour and mix by hand or with a spoon/spatula until free of lumps. Next, add the melted butter and remaining flour, kneading the dough until it easily pulls away from the side of the bowl. Remove the dough from the bowl, lightly coat the bowl with cooking spray and return the dough to the bowl. Cover the bowl with plastic wrap and let stand somewhere relatively warm until the dough doubles in volume (a little less than an hour).
- Preheat the oven to 450°. Line 2 half-sheet pans with parchment paper and lightly spray with cooking spray. Separately, combine the 10 cups of water and the baking soda and bring to a boil, stirring until baking soda is dissolved.
- As the water comes to a boil transfer the risen dough from the bowl to a clean work surface lightly prepared with cooking spray. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
- Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. Alternatively, you cut the dough into one inch pieces to make pretzel bites.
- Gently slip your pretzel into the boiling water. After 30 seconds remove the boiled pretzel with a slotted spoon, shake off any remaining water and return the disk to the baking sheet. Depending on the size of your pretzels and pot you may be able to boil a few at a time.
- Next, brush the entire surface of each boiled pretzel with the egg wash and sprinkle with coarse salt. Bake until dark golden brown in color (approximately 12 minutes). Immediately transfer the buns to a cooling rack. Pretzels may be stored in an airtight container for up to 3 days. You can also freeze them.