You may not realize this about me, but I love bread. I know, you would never have guessed it with my sweet potato rolls, BEST Potato Rolls, Softest Homemade Rolls, Whole Wheat Potato Rolls, Easy Hoagie Rolls, One Hour Rolls, ok, ok I’ll stop but I honestly have a few more I could mention so you better go check out the bread section of our site. Ok, so I obviously lied, soft pretzels are just another example of bread and love in my house.
It all started years ago when my mom would make Banana Bread or homemade oatmeal bread for us. It was so warm and soft and I couldn’t get enough of it. Eventually we started ordering soft pretzels at my sister’s softball and soccer games and eventually we ended up having an addiction to the soft pretzels with cheese at the mall. Yes, I’m posting that recipe soon so get excited because it’s the smoothest, best nacho sauce you’ll ever make.
Anyway, I know I’m not the only one that loves bread, I know you all do too even if you aren’t eating it as much. See, I can see how often my pins on pinterest are getting repinned and it’s awesome because everyone will pin all of our workout posts and healthy recipes all day, but then that blessed hour hits when the kids are asleep in their cozy beds and suddenly everyone’s got the munchies because it’s all carbs and junk food for the rest of the night.
It’s like we want to live healthier lives but still drool over the guilty pleasures. And you know what? I’m with ya! I just saw a recipe on The Recipe Critic for Strawberry Pie Sour Cream Bars and I think I need a batch right now!!
Are Soft Pretzels Dairy Free?
Soft pretzels are dairy free.
They are made from sugar, yeast, salt and flour.
Are Pretzels Healthier Than Potato Chips?
Pretzels are lower in calories than potato chips.
Pretzels also are much lower in fat.
A serving of potato chips contains 21 grams of fat.
A serving of pretzels has just 2 grams of fat and less than half a gram of saturated fat.
How Long Will Homemade Soft Pretzels Keep?
Soft pretzels will keep 3-4 days at room temperature.
Allow them to cool completely and then store them in a zip lock bag.
Pretzels can be kept in the freezer for 3-4 months.
The Perfect Soft Pretzels
The Perfect Soft Pretzels
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 1/2 teaspoons active dry yeast
- 3 1/2 tablespoons unsalted butter melted
- 4 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 6 Cups Water
- 2/3 Cup Baking Soda
- 1 Egg yolk + 1 tablespoon water
- Sea Salt For Topping
Instructions
- Combine the water and sugar in a standing mixing bowl and sprinkle the yeast on top.
- Allow to sit for 10 minutes, until the mixture begins to foam and grow.
- Add the butter and stir to combine.
- In a separate bowl, combine the flour and salt together and whisk to combine.
- Add the flour and salt mixture into the liquid and use the dough hook attachment to mix on low speed until all of the ingredients are combined.
- Increase the mixer speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes.
- Remove the dough from the mixer and place it in a clean, oiled bowl.
- Cover with a kitchen towel and place in a warm spot until the dough has doubled in size, about an hour.
- Preheat the oven to 450 degrees.
- Line 2 baking sheets with parchment paper and drizzle with a little oil.
- Fill a large pot with water and the baking soda.
- Bring the mixture to a rolling boil.
- Meanwhile, place the dough on a slightly oiled counter and divide into 8 equal pieces.
- Roll out each piece of dough into a 24-inch rope, lay it on the counter, then holding each end in a hand make a u-shape with the rope, cross them over each other, bring it down, twist, and press onto the bottom of the u in order to form a pretzel.
- Place onto the parchment-lined baking sheet.
- Drop the pretzels into the boiling water, 1 or 2 at a time for about 30 seconds, constantly spooning the hot water over the dough.
- Remove them from the water using a large, flat spatula and place right on the oiled baking sheet.
- Brush the top of each pretzel with egg wash and sprinkle with coarse salt.
- Bake until dark golden brown in color, about 12 minutes.
- Transfer to a cooling rack for at least 5 minutes before serving.
Nutrition
very nice blog and interesting, thanks
Thanks!
Your pretzel recipe is very poorly written. Read step # 5. It states to add liquid. What liquid? The only liquid mentioned was the six cups of water! The only other mention of liquid was the yeast mixture which you state should already be in the bowl? This makes me wonder what else is messed up in this recipe?
Hey Scott! You’re right, that step was poorly written. It was referring to the flour/salt mixture…pour that into the liquid. I have updated the instructions to clarify that. Thank you for bringing that to my attention! Happy Holidays!!
I recently came across your lovely blog! I am so excited to try the recipes!
I do have a question about this pretzel recipe though – is it really 6 cups of water? I have attempted this recipe twice now and all I get is soup! Help! What am I doing wrong?
The water is for cooking the pretzels 🙂
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Hi! Any suggested alternative for egg wash? My daughter is allergic to eggs. Recipe looks delicious .. can’t wait to try.
Hi Sarah,
You can actually skip the egg wash entirely. They wont be as pretty, but they will taste exactly the same. Just be sure you add the salt to the tops of the pretzels while they are still wet. 🙂
Hey! Can these be made ahead of time? Or at least the dough? I’m having company over and these would be great but I don’t want to be occupied with all the steps.. thanks!
They can be made ahead and frozen then brought back to life in a warm oven. 🙂
what temperature do you set the oven?
Hi Tammy, it’s in the instructions, 450 degrees. These are one of my favorite recipes, so I hope you love them too!
OMG these look wonderful, but way too much trouble to make 🙂 why don’t you go in business and make them and sell them online ? I will definitely buy from you…..
Have a question….why do you drop them in hot water for ? just wondering….
So let me know when you have them made and ready to sell, I will be your first customer…..I mean it….
Thanks,
Haha, I guess you could always head to the mall, but these really aren’t that bad to make and I love fresh! You drop them into the boiling water to give them that chewy crust and texture.
I have a soft pretzel love – especially when they are warm and freshly baked. You definitely have got me craving one now!
Aren’t they so darn good?!
Those look perfect! I’ve got to try them…
I hope you will!
I too share a love of all things bread! However I am not usually one to make it other than quick breads. Lately I have been enjoying Naan. Costco has some that is pretty good when heated:)
These pretzels look so good I plan on making them this week. Time to get out of my comfort zone and make more bread! Thanks.
I know you’ll love them! And when you’re ready I have even more recipes for you to try that you’ll love!