homemade soft pretzels
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if there’s one snack i have a hard time passing up, it’s a soft pretzel. sporting events, amusement parks, mall trips. stella and i had more than a few this summer. her fussy eating habits meant there were days she had more than one. don’t judge; a hungry teen is not fun to be around. these homemade soft pretzels are far better than any we enjoyed this summer. maybe not as fun as the mickey pretzels at disneyland. but homemade pretzels are so delicious and ridiculously easy to make.
i have been testing pretzel recipes all week. you’d think we would have a lot left over. you’d be wrong. i left for work yesterday and there were 8 on the counter. i came home to find a partial pretzel. and it was one of the batches that burned a bit on the bottom.
when stella loves them you know they have to be good. she does not like a single i make lately. literally. if you have any ideas on how to deal with a teenage girl with major food attitude, pass them along. please.
and i thought babies were fussy eaters.
back to the pretzels. don’t let the yeast scare you off, homemade pretzels are beyond easy to make.
easy homemade soft pretzels
homemade soft pretzels
- to make the dough, place all of the ingredients into a bowl of a stand mixer (can also be done by hand) and mix until everything is combined
- knead (i prefer to do this by hand) for about 5 minutes until you have a smooth ball of dough
- cover dough and let rest 30 minutes
- preheat oven to 450° and line two baking sheets with parchment paper
- while dough is resting bring water to a boil, pour water into a baking pan with the baking soda, stir to dissolve and allow to cool
- once the dough has rested for 30 minutes divide it into 8 pieces
- working one piece at a time, fold the dough in half, then in half again forming a log
- with the palm of your hands, roll log into a long rope at least 24 inches long
- bring ends up forming a circle, then twist ends twice
- bring the twist down over the bottom of the circle, and press to seal the ends
- place the pretzels into the water bath, spooning water over the tops, then carefully lift them onto parchment lined baking sheets
- bake at 450° 8 minutes
- as soon as the pretzels come out of the oven brush with melted butter, use all 4 Tbsp, and sprinkle with salt
how to shape homemade soft pretzels
there is no wrong way to shape a pretzel, but i do love a classic twist.
divide your dough into 8 sections. working one piece at a time, fold your dough in half. then fold in half again forming a log. fold side down, begin to roll the dough using your palms. you want your rope to be about 24-28 inches long.
bring both end up to create a circle, and cross.
twist the ends a second time
then fold the twisted end down over the bottom of the circle. press the ends a bit to seal the pretzel shape.
once formed place pretzels into the baking soda water. then place theme on parchment lines baking sheets.
the baking soda browns the pretzels up nicely, and gives them the classic soft pretzel taste. as soon as they come out of the oven brush with the melted butter and sprinkle with coarse salt.
homemade pretzels are best eaten the day they are made, but can be stored in an airtight container at room temperature for up to 3 days.