Ingredients:

For the Dough:

• 1 ½ cups warm water (110°F or 45°C)

• 1 tbsp sugar

• 2 ¼ tsp active dry yeast (1 packet)

• 4 cups all-purpose flour

• 1 ½ tsp salt

• 2 tbsp unsalted butter, melted

• 1 tbsp vegetable oil (for greasing the bowl)

For the Baking Soda Bath:

• 10 cups water

• 2/3 cup baking soda

For the Topping:

• Coarse salt (such as kosher salt or pretzel salt)

• 2 tbsp unsalted butter, melted (for brushing)

Instructions:

1. Prepare the Yeast Mixture:

• In a small bowl, combine warm water (about 110°F/45°C) and sugar. Stir until the sugar is dissolved. Sprinkle the yeast over the water and stir. Let the yeast activate for about 5 minutes until it becomes foamy.

2. Make the Dough:

• In a large mixing bowl, whisk together flour and salt.

• Once the yeast is foamy, pour it into the flour mixture along with the melted butter. Stir with a wooden spoon until a dough starts to form.

• Knead the dough by hand on a lightly floured surface for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. Be careful not to add too much flour as this could make the pretzels tough.

3. Let the Dough Rise:

• Lightly oil a clean bowl and place the dough in the bowl, turning it around to coat it lightly with oil. Cover the bowl with a damp cloth or plastic wrap.

• Let the dough rise in a warm place for 1 hour, or until it has doubled in size. You can place the bowl in a warm oven (turned off) or near a warm window to help it rise.

4. Shape the Pretzels:

• Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside.

• Once the dough has risen, punch it down to remove the air bubbles. Divide the dough into 8 equal portions.

• Roll each portion into a long rope, about 20 inches long. Then, shape the rope into a pretzel by forming a U-shape, twisting the ends, and bringing them down to the bottom of the U, pressing them into the dough to form the classic pretzel shape.

• Place the shaped pretzels on the prepared baking sheets.

5. Prepare the Baking Soda Bath:

• In a large pot, bring 10 cups of water to a boil. Once boiling, carefully add the baking soda to the water. The water will bubble up, so be cautious. Stir until the baking soda is dissolved.

• Using a slotted spoon, gently lower each pretzel into the boiling water, one at a time, for about 30 seconds. Flip the pretzel halfway through. This step gives the pretzels their characteristic chewy crust.

• Once done, remove the pretzel from the water and place it back on the baking sheet.

6. Bake the Pretzels:

• Once all the pretzels have been boiled, brush them with melted butter and sprinkle with coarse salt.

• Bake the pretzels in the preheated oven for 12-15 minutes, or until golden brown and crisp on the outside.

7. Cool and Serve:

• Once baked, remove the pretzels from the oven and let them cool slightly on a wire rack.

• Serve the soft pretzels warm with mustard, cheese sauce, or your favorite dipping sauce.

Tips:

• Shaping: If you’re new to shaping pretzels, you can watch a quick tutorial online or use a simpler knot shape instead of the traditional pretzel twist.

• Toppings: If you want different flavors, try topping your pretzels with garlic powder, cinnamon sugar, or parmesan cheese instead of salt.

• Storage: These pretzels are best served fresh, but you can store them in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes to restore their softness.

• Freezing: You can freeze unbaked pretzels after they’ve been shaped and boiled. Freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, add an extra 3-5 minutes to the baking time, and bake directly from frozen.

This homemade soft pretzel recipe is a great way to make classic, warm pretzels at home, and they’re sure to be a hit with your family and friends! 🥨🍞