Description

This recipe guides you through making classic homemade soft pretzels that are golden brown on the outside and soft on the inside. Using a simple dough enriched with butter and milk, these pretzels are boiled in a baking soda bath to achieve their signature chewy crust. Topped with coarse sea salt or your choice of seeds and optionally brushed with melted butter, these treats are perfect for snacking or serving at gatherings.

Ingredients

Scale

Dough Ingredients

4 cups all-purpose flour
1 tablespoon instant dried yeast
1 tablespoon sugar
1 teaspoon salt
4 tablespoons softened butter
1 1/4 cups milk (preferably at room temperature)

Boiling Solution and Topping

1 quart water
1/2 cup baking soda
1 tablespoon salt
Coarse sea salt, sesame seeds, poppy seeds, or cheese for topping
2 tablespoons melted butter for brushing (optional)

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Instructions

Prepare the Dough: In a large bowl, mix the flour, instant yeast, sugar, and salt. Add the softened butter and milk, then knead the mixture until you get a smooth, elastic dough. This may take about 8-10 minutes by hand or 5-6 minutes with a stand mixer.
Let the Dough Rise: Cover the dough with a clean cloth or plastic wrap and leave it to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Shape the Pretzels: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a long rope, about 20-24 inches long, then twist into the classic pretzel shape by forming a U, crossing the ends over twice, and pressing the ends onto the bottom of the U.
Prepare the Baking Soda Bath: In a large pot, bring 1 quart of water and the 1/2 cup baking soda to a boil. Reduce the heat to maintain a simmer. Carefully lower each pretzel into the water bath for about 30 seconds to 1 minute, then remove with a slotted spoon or spatula and place on a parchment-lined baking sheet.
Add Toppings and Bake: Sprinkle the pretzels generously with coarse sea salt or your choice of toppings. Optionally brush them with melted butter. Bake in a preheated oven at 425°F (220°C) for about 12-15 minutes or until they turn golden brown.

Notes

Make sure the milk is at room temperature before mixing to help activate the yeast.
The baking soda bath is essential for creating the pretzel’s chewy crust and dark golden color.
You can substitute sea salt with other toppings like sesame seeds, poppy seeds, or shredded cheese for variety.
Brushing with melted butter right after baking adds extra flavor and shine.
Store leftover pretzels in an airtight container and reheat them in the oven to restore softness.