Where’s the salt? I swear to you that I put salt on these bad boys. Oh, there it’s not. Ya know the problem, is when I made these I didn’t have any plain coarse salt to use. So I just used regular table salt and, as you can see, it didn’t turn out very well. The flavor is there but you cannot see any of the salt.
I did have some coarse pink Himalayan salt that I could have probably used but I wasn’t sure how the pink would look on a golden-brown pretzel. Weird? I dunno.
In all seriousness, I love pretzels. Most of the time I grab one while at the mall doing some shopping… hey, it’s for the kids. Riiiiight. I do have to reign myself in once in awhile because as much as I love carbs, and bread, and pretzels, I know that eating them all day, everyday is not good for my waistline.
Do yourself a favor when you make these so you don’t devour them all yourself. Have a party or give some to the neighbor, or the neighbor kids. I kept about 3-4 and gave the rest to the neighbor kids. They are always running and playing and needing energy… carbs are energy. Perfect.
Or you could keep them all for yourself.. whatever suits your fancy.
Table of Contents
What are Homemade Soft Pretzels?
Homemade soft pretzels are a delightful treat that originated in Germany. These twisted bread snacks are known for their soft, chewy texture and slightly salty flavor. Traditionally enjoyed with mustard or cheese dip, soft pretzels have become a popular snack worldwide. This recipe brings the authentic taste of German pretzels right to your home kitchen.
Why You’ll Love this Recipe
- Simple Ingredients: This recipe uses common pantry staples like flour, yeast, and butter.
- Versatile Toppings: Enjoy your pretzels with coarse salt for a classic taste or cinnamon sugar for a sweet twist.
- Perfect for Any Occasion: Whether it’s a family gathering, game night, or just a cozy evening at home, these pretzels are a hit.
Other Bread Recipes
Ingredients
- Milk: Provides moisture and a slight sweetness, helping to create a tender dough.
- Active Dry Yeast: Essential for the dough to rise, giving the pretzels their light and airy texture.
- Light Brown Sugar: Adds a subtle sweetness and helps to activate the yeast.
- Unsalted Butter: Adds richness and flavor to the dough, making the pretzels soft and buttery.
- All-Purpose Flour: The main structure of the pretzels, providing the necessary gluten for a chewy texture.
- Salt: Enhances the flavor of the pretzels and balances the sweetness.
- Baking Soda: Used in the water bath to give the pretzels their characteristic chewy crust.
- Water: Combined with baking soda to create the water bath for the pretzels.
- Coarse Salt: Sprinkled on top for that classic pretzel finish.
Topping Options:
- Melted Butter: Brushed on top for added richness.
- Cinnamon Sugar Mixture: For a sweet variation, brush with melted butter and sprinkle with cinnamon sugar instead of coarse salt.
Substitutions & Additions
- Milk: You can substitute milk with almond milk or soy milk for a dairy-free version.
- Butter: Use vegan butter or margarine if you prefer a plant-based option.
- Brown Sugar: White sugar or honey can be used as alternatives.
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How to Make this Recipe
Prepare the Milk: Place milk in a microwave-safe bowl and heat on high for about 1 ½ minutes, or until warm (not hot or boiling).
Activate the Yeast: Pour milk and yeast into a large bowl and whisk together until the yeast has dissolved. Let it rest for 5 minutes until small bubbles form on top.
Mix the Dough: Add brown sugar, softened butter, 1 cup of flour, and salt to the milk mixture and stir until blended. Add the remaining 3 ½ cups of flour and knead until fully combined and a dough ball is formed.
Proof the Dough: Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubled in size, about 1 ½ – 2 hours.
Preheat the Oven: After proofing, preheat the oven to 450°F. Prepare a baking sheet by spraying with nonstick cooking spray or lining with parchment paper; set aside.
Prepare Baking Soda Solution: Combine baking soda and warm water in a small bowl and set aside.
Shape the Pretzels: Punch the dough down several times to release any air pockets and divide it into 16 equal pieces. Roll each piece into a long rope, about 32 inches, and form into a pretzel shape.
Dunk and Bake: Dunk each pretzel in the baking soda water, then place onto the prepared baking sheet. Reshape as needed and sprinkle with coarse salt. Repeat with the remaining dough.
Bake: Bake pretzels at 450°F for 7-10 minutes or until golden brown. Remove from the oven and brush the tops with melted butter and top with more coarse salt, if preferred.
Serve: Serve immediately. Pretzels will stay fresh for about 7 days in an airtight container.
Cooking Tips & Tricks
Perfect Dough: Ensure your milk is warm, not hot, to activate the yeast properly.
Shaping: If you’re new to shaping pretzels, practice with a few ropes before baking.
Toppings: Experiment with different toppings like sesame seeds, poppy seeds, or even cheese.
Serving Suggestions
Classic: Serve with mustard or cheese dip for a traditional taste.
Sweet: After baking, brush with melted butter and sprinkle with a cinnamon sugar mixture for a sweet treat.
Pairings: Enjoy with a cold beer or a warm cup of coffee.
Storage Suggestions
Room Temperature: Store in an airtight container for up to 7 days.
Freezing: Freeze baked pretzels in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven before serving.
Recipe FAQ
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping and baking.
Can I use whole wheat flour? Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
How do I reheat pretzels? Reheat in a 350°F oven for 5-7 minutes or until warm.
More Snack Recipes
Homemade soft pretzels are a delicious and versatile snack that you can easily make at home. With this recipe, you’ll enjoy the authentic taste of German pretzels, perfect for any occasion. Happy baking!
Homemade Soft Pretzels
Ingredients
- 2 cups milk
- 1 ½ Tbsp active dry yeast
- 6 Tbsp packed light brown sugar
- 4 Tbsp unsalted butter room temperature
- 4 ½ cups all-purpose flour
- 2 tsp salt
- ⅓ cup baking soda
- 3 cups water
- 6 Tbsp unsalted butter melted
- coarse salt
Instructions
- Place milk in microwave safe bowl and heat on high in microwave for about 1 1/2 minutes, or until warm – not hot or boiling.
- Pour milk and yeast in large bowl and whisk together until yeast has dissolved. Let rest for 5 minutes until you see small bubbles form on top.
- Add brown sugar, softened butter, 1 cup flour, and salt to milk mixture and stir until blended. Add remaining 3 1/2 cups of flour and knead until fully combined and dough ball is formed.
- Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 1/2 – 2 hours.
- After proofing, preheat oven to 450° F. Prepare baking sheet by spraying with nonstick cooking spray or lining with parchment paper; set aside.
- Combine baking soda and warm water in small bowl and set aside.
- Punch dough down several times to release any air pockets and divide into 16 equal pieces. Roll each piece into a long rope, about 32 inches, and form into pretzel shape.
- Dunk entire pretzel in baking soda water then place onto prepared baking sheet. Reshape as needed and sprinkle with coarse salt. Repeat with remaining dough.
- Bake pretzels at 450° for 7-10 minutes or until golden brown. Remove from oven and brush top with melted butter and top with more coarse salt, if preferred.
- Serve immediately. Pretzels will stay for about 7 days in airtight container.
- After taking pretzel out of oven, brush with melted butter and top with cinnamon sugar mixture instead of salt for a sweeter pretzel.
There’s nothing better than a fresh, homemade pretzel!! These look perfect!
Thanks, Whitney! Pretzels are one of my favorites!
I think these look amazing regardless of whether or not you can see the salt. Personally I think pink and brown are a match made in heaven but whatever. They’re beautiful. I would DEFINITELY fall into the ‘must share with the neighbors’ category with these puppies. Thanks for linking up at #SaucySaturdays!
Haha! Yes!!! My daughter and the neighbor kids devoured them faster than I would have and then I let them run around all day outside! Bawahahahaha! Kind of makes them sound like dogs? Eh… whatevs.
Soooo yummy! I’ve always wanted to try making homemade pretzels!
They are so good, Paige! and surprisingly easy to make!
I love pretzels and I don’t see them often enough for sale, bizarrely enough I only seem to see them sold at gigs and music festivals… Gotta give a try to some homemade ones!
These sound divine! I’m not sure if soft pretzels are an American thing or not, because here in Canada, we can easily find them, but they are not as popular. Thus, I’ve never had the opportunity to try one. How sad is that? But, I do love pretzels, so I’m going to have to give the soft ones a go. The cinnamon sugar ones that you made – would they work broken into pieces and used as the bread in a French toast?
I would assume they could be! That sounds like a great idea!
My mom and I share a love of soft pretzels but I’ve never tried them beyond pretzel bites. These look so amazing! Especially with that sweet crunch of cinnamon sugar
Yes! The cinnamon sugar ones were my favorite! I wish I would have taken photos of them… but ya know, another blog post? haha
Nutritional information please?
I don’t provide nutrition information for my recipes because the specific ingredients used in each recipe can vary extensively from one person to the next. If you’re looking for this information, please plug the exact ingredients you use into any of the free online calorie counters, like this one – http://www.caloriecount.com/cc/recipe_analysis.php