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Homemade Soft Pretzel Recipe – Easy Buttery Chewy Bites

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This homemade soft pretzel recipe delivers warm, buttery, chewy bites with a glossy deep-brown crust and pillowy interior. Made with simple ingredients and a clever baking soda trick, these pretzels are perfect for game days, parties, or anytime you crave that mall-style comfort.

Ingredients

Scale
  • 1 ½ cups warm water (110°F-115°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar, packed
  • 4 cups all-purpose flour (plus more for dusting)
  • 1 ½ teaspoons fine sea salt
  • 4 tablespoons unsalted butter, melted
  • ½ cup baking soda (baked at 300°F for 1 hour)
  • 10 cups water
  • 1 large egg yolk
  • 1 tablespoon water (for egg wash)
  • Coarse sea salt or pretzel salt (for topping)
  • 3 tablespoons unsalted butter, melted (for brushing)

Instructions

  1. Activate the yeast: In your mixing bowl, combine the warm water (110°F-115°F) and brown sugar. Sprinkle the yeast on top and let it sit for 5-7 minutes until it becomes foamy.
  2. Make the dough: Add the melted butter, salt, and 2 cups of flour to the yeast mixture. Mix on low speed with the dough hook until combined. Gradually add the remaining 2 cups of flour, one cup at a time, until a shaggy dough forms. It should pull away from the sides of the bowl but still feel slightly tacky.
  3. Knead the dough: Knead on medium-low speed for 5-6 minutes (or by hand for 8-10 minutes). The dough should be smooth, elastic, and bounce back when poked.
  4. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for 45-60 minutes, or until doubled in size.
  5. Prepare the baking soda bath: While the dough rises, preheat your oven to 450°F. In a large pot, bring 10 cups of water to a rolling boil. Carefully add the baked baking soda (it will fizz up dramatically). Reduce the heat to a gentle simmer.
  6. Shape the pretzels: Punch down the risen dough and divide it into 8 equal pieces (about 90-100 grams each). Roll each piece into a 20-24 inch rope. Form each rope into a U-shape, cross the ends over each other twice, then fold them down to the bottom of the U. Press gently to seal.
  7. Boil the pretzels: Carefully lower 1-2 pretzels at a time into the simmering baking soda water. Boil for 30 seconds on each side. Use a slotted spatula to transfer them to parchment-lined baking sheets.
  8. Apply egg wash and salt: In a small bowl, whisk together the egg yolk and water. Brush each pretzel generously with the egg wash. Sprinkle with coarse salt while the egg wash is still wet.
  9. Bake: Bake for 12-15 minutes, rotating the pans halfway through. They should be deep golden brown and glossy.
  10. Finish with butter: As soon as they come out of the oven, brush each hot pretzel with melted butter. Let them cool on the baking sheet for 5 minutes before serving.

Notes

For best results, bake the baking soda at 300°F for 1 hour before using to create sodium carbonate, which gives the pretzels their signature dark, glossy crust. Don’t over-boil the pretzels—30 seconds per side is perfect. Brush with melted butter immediately after baking for the best texture. Leftovers can be stored at room temperature for up to 2 days or frozen for up to 3 months.

Nutrition

Keywords: soft pretzel, homemade pretzel, buttery pretzel, easy pretzel recipe, game day snack, baking soda pretzel, yeast dough

Find it online: https://chloeplate.com/homemade-soft-pretzel-recipe-easy-buttery-chewy-bites/