Description
This easy soft pretzel recipe yields 12 perfectly chewy and golden-brown pretzels with a crisp crust. The dough is made simply with bread flour, yeast, water, sugar, salt, and butter, then boiled briefly in baking soda water for that signature pretzel texture before baking. Served with a tangy, slightly sweet honey mustard dipping sauce, these homemade soft pretzels are perfect for snacking, parties, or game day.
Ingredients
Dough
- 30 ounces bread flour (or all-purpose flour)
- 1 tablespoon sugar
- 2 tablespoons melted unsalted butter (or olive oil)
- 14 grams instant yeast (or active dry yeast)
- 16 ounces warm water (110ºF)
- 2 teaspoons salt
Boiling Solution
- 64 ounces water (8 cups)
- 2 ounces baking soda (1/4 cup)
Mustard Dipping Sauce
- 4 ounces mayonnaise
- 4 ounces Dijon mustard
- 2 ounces honey
- 1 tablespoon yellow mustard
Instructions
- Prepare Water Mixture: Heat water to 110º-115ºF and combine it with the sugar and melted butter, then set aside.
- Mix Dry Ingredients: Place flour and yeast into the bowl of a stand mixer fitted with a dough hook. Mix briefly to combine.
- Add Liquids: Pour the warm water mixture into the flour and yeast while mixing on low speed until just moistened.
- Add Salt: Sprinkle in salt to the dough mixture.
- Knead Dough: Increase mixer speed to medium-high and knead the dough for 6 minutes. Adjust dough consistency by adding a tablespoon or two of water if too dry or flour if too wet. The dough should stick to the bowl sides but still be workable.
- Check Dough Readiness: Test if the dough bounces back when poked or passes the windowpane test. If not ready, knead for an additional 2 minutes.
- Proof Dough: Shape the dough into a ball, place it in an oiled bowl, cover, and let it proof at room temperature for 30 minutes or until doubled in size (90 minutes if using active dry yeast).
- Divide Dough: Divide the risen dough into 12 equal pieces, approximately 4 ounces each.
- Roll Dough Snakes: Roll each piece into a 22-inch long snake, allowing pieces to rest as needed when dough stretches excessively.
- Shape Pretzels: Form each dough snake into a large “U”, twist the ends together twice, then fold the twisted ends onto the bottom of the “U”. Use a dab of water to stick the ends in place.
- Rest Shaped Pretzels: Let the shaped pretzels rest for 10 minutes (20 minutes if using active dry yeast).
- Prepare Baking Soda Bath: Bring 8 cups of water to a simmer and add 1/4 cup baking soda.
- Prepare Baking Pans: Line two sheet pans with parchment paper and sprinkle generously with corn flour (semolina) to prevent sticking.
- Preheat Oven: Preheat oven to 425ºF (220ºC).
- Boil Pretzels: Carefully place pretzels one at a time into the simmering baking soda water. Boil each pretzel for 20 seconds total, 10 seconds per side, then remove with a slotted spoon and drain briefly.
- Prepare for Baking: Transfer boiled pretzels onto prepared parchment-lined pans. Sprinkle with coarse salt.
- Bake Pretzels: Bake in the preheated oven for 15-20 minutes or until golden brown.
- Make Mustard Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and yellow mustard until smooth. Serve alongside warm soft pretzels.
Notes
- Use instant yeast for quicker proofing; active dry yeast requires longer proof times.
- Boiling in baking soda water creates the characteristic pretzel crust and flavor.
- Corn flour or semolina on baking sheets prevents sticking and adds a nice texture to the pretzel bottom.
- Ensure water for dough is warm but not hot to avoid killing the yeast.
- Adjust dough moisture gradually to achieve a slightly sticky but elastic dough.
- Resting shaped pretzels before boiling helps maintain their shape during cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
