There's something magical about the aroma of freshly baked goods wafting through a home. It brings people together and creates memories that last a lifetime. For my wife and me, one of those memories is the scent of warm, homemade soft pretzels. We had some of the most delicious Pennsylvania Dutch soft pretzels at a Christmas expo last year, and we've been working on our own recipe ever since.
The history of the soft pretzel goes back centuries. Legend has it that it was invented by an Italian monk in the 600s, who wanted to create a treat that resembled a child's arms folded in prayer. He combined flour, water, and yeast and shaped the dough into a knot, then baked it to perfection. The result was a deliciously chewy and salty snack that soon became a favorite of monks and bakers alike.
Today, soft pretzels are still a beloved snack, enjoyed by people of all ages. Making them at home may seem daunting, but it's actually quite simple. With a few basic ingredients and some patience, you can recreate that wonderful aroma and create memories of your own.
My wife and I have spent countless hours perfecting our homemade soft pretzel recipe. We've tried different flours, kneading techniques, and baking methods to get that perfect combination of chewy, salty, and savory. It's been a labor of love, and we're excited to share our recipe with you.
So, roll up your sleeves, grab your apron, and let's get started on making homemade soft pretzels!
For the pretzel dough:
- 1 and 1/2 cups (360ml) warm water
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1 teaspoon salt
- 2 Tablespoons brown sugar or granulated sugar
- 1 Tablespoon unsalted butter, melted and slightly cool
- 3 and 3/4 cups (469-500g) all-purpose flour (spoon & leveled), plus more for hands and work surface
- Coarse salt or coarse sea salt for sprinkling
For the baking soda bath:
- 1/2 cup (120g) baking soda
- 9 cups (2,160ml) water
Instructions for Prep and Baking:
- In a large bowl, whisk together the warm water and yeast. Let it sit for a minute, then whisk in the salt, brown sugar, and melted butter.
- Slowly add 3 cups of flour, 1 cup at a time, stirring with a wooden spoon or a dough hook attached to a stand mixer. Keep mixing until the dough becomes thick.
- Add 3/4 cup more flour until the dough is no longer sticky. If it's still sticky, add 1/4 – 1/2 cup more as needed. To check if it's ready, poke the dough with your finger. If it bounces back, it's ready to knead.
- Turn the dough out onto a floured surface and knead for 3 minutes, shaping it into a ball. Cover the dough lightly with a towel and let it rest for 10 minutes.
- Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper, but if using parchment paper, lightly spray it with nonstick spray or grease it with butter. Set the baking sheets aside.
- With a sharp knife or pizza cutter, cut the dough into 1/3 cup sections (about 75g each). Roll each section into a 20-22 inch rope.
- Form a circle with the rope by bringing the two ends together at the top of the circle. Twist the ends together, then bring them back down towards yourself and press them down to form a pretzel shape.
- In a large pot, bring the baking soda and 9 cups of water to a boil. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and let as much of the excess water drip off. Place the pretzel onto the prepared baking sheet and sprinkle each with coarse sea salt. Repeat with the remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking.
- Bake for 12-15 minutes or until the pretzels are golden brown.
That's it! Enjoy your homemade soft pretzels!