Classic Homemade Pretzels Recipe

Ingredients

  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour (approximately 4 1/2 cups)
  • 2 ounces unsalted butter, melted
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt

Steps and instructions

  1. Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
  2. Add the flour and butter to the yeast mixture. Using the dough hook attachment, mix on low speed until well combined.
  3. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
  4. Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set in a warm place for approximately 50 to 55 minutes, or until the dough has doubled in size.
  5. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with vegetable oil. Set aside.
  6. Bring the 10 cups of water and the baking soda to a rolling boil in a large saucepan.
  7. Turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  8. Place the pretzels into the boiling water, one by one, for 30 seconds. Remove them from the water using a large flat spatula, drain as much water as possible. Return to the half sheet pan.
  9. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
  10. Bake until dark golden brown in color, approximately 12 to 14 minutes. Cool on a cooling rack for at least 5 minutes before serving.

Tools for making

  • Stand mixer - A stand mixer will be used to mix and knead the dough.
  • Half-sheet pans - These pans will be lined with parchment paper and used to bake the pretzels.
  • Parchment paper - Parchment paper will be used to line the half-sheet pans to prevent sticking.
  • Vegetable oil - A small amount of vegetable oil will be used to lightly brush the parchment paper on the pans.
  • Large saucepan - A large saucepan will be used to bring the water and baking soda to a boil for boiling the pretzels.
  • Large flat spatula - A large flat spatula will be used to remove the pretzels from the boiling water.
  • Cooling rack - A cooling rack will be used to cool the pretzels after they come out of the oven.

Recipe variations

  • Whole wheat flour instead of all-purpose flour
  • Adding shredded cheese to the dough
  • Using different types of salt for topping (e.g., sea salt, garlic salt, or cinnamon sugar)
  • Brushing the pretzels with melted butter instead of egg wash
  • Adding herbs or spices to the dough for additional flavor (e.g., rosemary, thyme, or paprika)
  • Stuffing the pretzels with fillings such as cheese, jalapenos, or pepperoni
  • Making pretzel bites instead of traditional pretzel shapes
  • Using alternative sweeteners instead of sugar (e.g., honey or maple syrup)
  • Making gluten-free pretzels using a gluten-free flour blend
  • Experimenting with different dipping sauces for serving (e.g., mustard, cheese sauce, or caramel sauce)

Recipe overview

Get ready to create a classic snack loved by all ages - homemade Pretzels! This recipe will guide you through the process of making soft, golden brown pretzels right in your own kitchen. With a slightly crunchy crust, a soft inside, and a sprinkle of pretzel salt, these pretzels are sure to satisfy your cravings. You'll learn to make your dough from scratch, shape it into that iconic pretzel form, and bake it to perfection. It's a fun and rewarding baking project that yields delicious results. Enjoy them warm from the oven or cooled down, either way, they're a treat!

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. However, the method may differ slightly. Instant yeast can be added directly to the flour in step 2 without proofing in warm water.
  2. Can I use salted butter instead of unsalted butter? Yes, you can use salted butter instead of unsalted butter. Just keep in mind that the pretzels will have a slightly saltier taste.
  3. What can I use instead of pretzel salt? If you don't have pretzel salt, you can use coarse sea salt or kosher salt as a substitute.
  4. Can I freeze the pretzels? Yes, you can freeze the pretzels. Allow them to cool completely, then store them in an airtight container or freezer bag. To reheat, preheat the oven to 350 degrees F and bake for 10-15 minutes until heated through.
  5. Can I make sweet pretzels instead of savory? Absolutely! You can add cinnamon and sugar to the dough or sprinkle the pretzels with cinnamon sugar before baking to make sweet pretzels.
  6. What dipping sauces go well with pretzels? Popular dipping sauces for pretzels include mustard, cheese sauce, and honey mustard. However, you can get creative and try other dips like ranch dressing, beer cheese, or caramel sauce.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the dough ingredients together.
  • Stand Mixer - A kitchen appliance with a dough hook attachment to knead the dough.
  • Half-Sheet Pans - Baking sheets with sides to bake the pretzels in the oven.
  • Parchment Paper - Non-stick paper to line the baking sheets and prevent sticking.
  • Vegetable Oil - Used for lightly brushing the parchment paper to prevent sticking.
  • Large Saucepan - A deep pan to bring the water and baking soda to a boil for boiling the pretzels.
  • Large Flat Spatula - A wide spatula to safely remove the boiled pretzels from the water.
  • Cooling Rack - A metal rack used for cooling the baked pretzels before serving.

Origin stories

Pretzels are widely associated with Germany, but their origins actually trace back to medieval Italy. According to the lore, a young monk baked strips of dough into the shape of a child crossing his arms in prayer—giving birth to the characteristic pretzel twist we know today. The monk used these doughy delights as a reward for children who learned their prayers. Over time, the pretzel became deeply intertwined with European culture, especially within the church, being used to symbolize everything from the Holy Trinity to good luck, prosperity, and spiritual wholeness. Now a favorite snack worldwide, the humble pretzel maintains its distinctive twist, reminding us of its storied past.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.