Why Do Soft Pretzels Have a Unique Taste?

The signature pretzel flavor comes from the baking soda bath before baking. This process gives pretzels their deep brown color and slightly tangy taste. Without it, they would taste more like regular bread rolls.

What Makes a Pretzel Soft vs. Crunchy?

The difference comes down to baking time and hydration . Soft pretzels have more moisture in the dough and are baked for a shorter time at a high temperature. In contrast, crunchy pretzels are dried out longer, giving them a crispy texture.

Can I Make Soft Pretzels Without a Baking Soda Bath?

Yes, but they won’t have the same chewy texture or deep color. Instead, you can brush them with an egg wash for some browning, but they will taste more like soft breadsticks.

How Do I Make Gluten-Free Soft Pretzels?

Simply swap the all-purpose flour for a gluten-free 1:1 baking flour . Keep in mind that the dough may be stickier, so adding a bit more flour while kneading can help.

Soft Pretzels Recipe – Easy, Buttery, and Delicious

Description

These homemade soft pretzels are perfectly chewy, golden brown, and buttery. This easy soft pretzels recipe guides you step-by-step to create bakery-style pretzels at home, with classic toppings and delicious variations. Whether you prefer salted, cinnamon sugar, or cheese-stuffed, these pretzels will satisfy every craving!

Ingredients

Scale

For the Dough:

4 ½ cups all-purpose flour
1 ½ cups warm water (100-110°F)
2 ¼ teaspoons active dry yeast
2 tablespoons brown sugar
1 teaspoon salt
4 tablespoons unsalted butter, melted

For the Baking Soda Bath:

10 cups water
⅔ cup baking soda

Toppings:

Coarse salt (for classic pretzels)
Melted butter (for brushing)
Cinnamon sugar (optional for sweet pretzels)
Shredded cheese (optional for cheesy pretzels)

Instructions

Prepare the Dough:
- In a mixing bowl, combine warm water and brown sugar. Stir until dissolved.
- Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
- Add melted butter, salt, and gradually mix in the flour. Stir until a dough forms.
Knead and Proof the Dough:
- Knead the dough on a floured surface for about 8 minutes until smooth.
- Place in a greased bowl, cover with a towel, and let it rest for 10 minutes.
Shape the Pretzels:
- Divide the dough into 8-10 pieces and roll each into a long rope (about 20 inches).
- Shape into pretzels by forming a “U,” twisting the ends, and folding them down.
Boil in Baking Soda Bath:
- Bring 10 cups of water to a boil and add baking soda.
- Boil each pretzel for 20-30 seconds, then transfer to a parchment-lined baking sheet.
Bake the Pretzels:
- Preheat oven to 450°F (232°C).
- Brush pretzels with melted butter or egg wash and sprinkle with salt.
- Bake for 12-15 minutes until golden brown.
Enjoy!
- Serve warm with cheese sauce, mustard, or a sweet dip.

Notes

For cheese-stuffed pretzels, place small cubes of cheese inside the dough before shaping.
To make cinnamon sugar pretzels, brush with butter and coat in cinnamon sugar after baking.
Store leftovers in an airtight container for up to 2 days or freeze for later.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Baking, Snacks, Bread
Method: Baking, Boiling
Cuisine: German, American

Nutrition

Serving Size: 1 pretzel
Calories: 210 kcal
Sugar: 1g
Sodium: 450mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 38g
Protein: 6g

Keywords: soft pretzels recipe, homemade pretzels, easy pretzels, buttery pretzels, pretzel dough, chewy pretzels, baking soda bath pretzels