Make delicious homemade soft pretzels with my easy recipe. Perfect for game-day snacks, these pretzels have a rich flavor from molasses and a chewy texture from a baking soda bath. Discover why boiling before baking and using coarse pretzel salt is essential.

Here in my homestead kitchen, I love making soft pretzels. They are a delicious snack or appetizer for game day. Let's say my kids and husband will clear these out of the oven in no time, so be prepared to shoo your family out of the kitchen or make a double batch. Soft pretzels are perfect for dipping in your favorite cheese dip or slicing them apart for a farm-fresh ham and cheese pretzel melt. Here's how to make them and why each ingredient is essential for that perfect soft pretzel taste and texture.

Ingredients for My Homemade Soft Pretzel Recipe:

Red Star Platinum Yeast: This premium yeast is perfect for soft pretzel dough, ensuring a solid rise and a light, fluffy texture. It's my go-to for all my baking needs.
Molasses add a rich, slightly sweet flavor to the dough, enhancing the pretzels' overall taste.
Baking Soda for Alkaline Bath: A crucial step for achieving the classic pretzel crust, the baking soda bath not only helps to brown the exterior but also gives the pretzels their characteristic chewy texture.
Boiling Before Baking: This step sets the crust and gives the pretzels distinctive flavor and texture. It also helps to create a glossy finish.
Coarse Pretzel Salt: The coarse salt adds a burst of flavor and crunch, perfectly balancing the soft, chewy interior of the pretzel.

Taste, Texture, and Convenience of Making Homemade Soft Pretzels:

Taste: The combination of molasses and coarse salt creates a perfect balance of sweet and salty, making these pretzels irresistible. The molasses gives the dough a depth of flavor, while the coarse salt adds a delightful crunch.
Texture: The secret to achieving that signature pretzel texture lies in the baking soda bath. This step, boiling pretzels before baking, gives them their chewy, golden crust while maintaining a soft, fluffy interior.
Convenience: Making soft pretzels at home may seem daunting, but the process is straightforward and worth every step. You can even make a double batch and freeze some for later, ensuring you always have a delicious snack.

Shaping the Pretzels:

Punch down the dough and divide it into equal pieces.
Roll each piece into a long rope, about 18 inches long.
Form the rope into a U-shape. Cross the ends over each other, then twist them again.
Fold the twisted ends down to the bottom of the U, pressing gently to seal the shape into a classic pretzel knot.

Boiling in a Baking Soda Bath:

Prepare the Alkaline Bath: In a large pot, boil and add baking soda (about ⅔ cup for every 10 cups of water).
Boil the Pretzels: Carefully drop the pretzels into the boiling baking soda bath, one at a time, for about 30 seconds each. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.

These homemade soft pretzels are versatile and enjoyed in many ways. Dip them in cheese sauce or mustard, or enjoy them plain. Slice them and make pretzel sandwiches with farm-fresh ingredients like ham and cheese. However you choose to enjoy them, these soft pretzels will quickly become a family favorite.

Homemade Soft Pretzels

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Author: tinyfarmbigfamily

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Description

Savor this recipe that transforms simple ingredients into pretzel perfection. These golden pretzels boast a soft, pillowy interior encased in a lightly salted, golden-brown crust. Soft pretzels promise a taste of comfort in every bite, making them a must-have addition to your fresh-baked snacks.

Ingredients

Scale

4 cups of all purpose flour

2 cups of warm water

½ tablespoon of active dry yeast

1 ½ tsp salt

1 tablespoon of molasses

For Alkaline Bath:

10 cups of water

⅔ cup of baking soda

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Instructions

Soft Pretzel Dough

Add the yeast to a bowl of warm water at least (108° F/42°C) and let it create a raft during blooming. Add flour, sugar, and salt to a mixing bowl.

Add the yeast mixture to the mixing bowl with the dry ingredients and mix until the dough forms a ball that pulls away from the edges of the bowl. Add the dough ball to an oiled bowl with plastic wrap and let it rise in a warm spot for at least 1 hour.
After your pretzel dough has risen and you've punched it down, turn it onto a floured surface. Divide the dough into manageable portions. Roll each portion into a thin rope roughly ½ inch (1.27 cm) in diameter. The length can vary, but it is usually around 12-18 inches (30-45 cm).
With the open end facing you, twist the ends of the rope together, bringing the ends to the bottom of the loop and securing.

Boiling Pretzels:

Prepare a pot of boiling water and add baking soda. Boil the pretzel bites in batches for around 20-30 seconds. This boiling step gives the pretzels their classic chewy texture.
Using a slotted spoon, remove the pretzel bites from the boiling water and place them on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent sticking during baking. Sprinkle coarse salt or any desired toppings over the pretzel bites. Classic pretzel salt or even cinnamon sugar works well.

Baking Pretzels:

Bake the pretzels at 400° for 15-20 minutes or until golden brown. Allow the soft pretzel bites to cool slightly before serving. They are best enjoyed warm and served with various dipping sauces.

Notes

These are directions for Pretzel knots. If you prefer pretzel bites, use a sharp knife or a dough cutter to cut the rope into bite-sized pieces, approximately 1 inch (2.54 cm) in length. You can make them slightly larger or smaller based on your preference. If you prefer a rounder shape, roll each cut piece between your palms to create a ball. This step is optional, and you can leave them in their cut form for a more rustic appearance.