Game time is officially here and I don’t know about you, but my favorite part of a football game is the snacks! It is the perfect reason to snack a little more than usual. To eat junk food while watching TV and to have fun in the kitchen with snacks, dips and fried goodies!
These are truly the Best Homemade Soft Pretzels I have ever made. I have tried a few different recipes, but this one takes the cake. I love how crisp they still are on the bottom and very top. Also, how soft and fluffy they are on the inside. These are the Best Homemade Soft Pretzels you will make and they could not be easier.
How do you get that pretzel taste and crunch?
To make the Best Homemade soft pretzel or any pretzel, you need to boil them first in a baking soda solution. This is what gives you that brown outside and that signature pretzel flavor. Also, to get the salt to stick, you want to brush them with a little egg wash or butter and them sprinkle the salt before you bake them.
What do you need to make the Best Homemade Soft Pretzels?
This recipe is super simple and you most likely have everything you need already on hand. I know that I did. These pretzels come together with just your basic pantry essentials.
Water-Â An important ingredient in pretzels. We also need water to boil them in before we bake them
Granulated Sugar-You will often times see sugar in savory recipes that use yeast. It will help feed the yeast and it also assists with browning while baking
Kosher Salt-Â I actually use this in the recipe and to sprinkle on top. You can go buy pretzel salt, but there is really no need
Active Dry Yeast-Â In pizza and other recipes I may suggest instant dry yeast. Yet, here I always use active dry yeast. I like to bloom it first and make sure all is well. I am also using warm water in here, so it works perfectly
All Purpose Flour-Â No special flour needed here.
Unsalted Butter-We want unsalted butter here. We are adding salt in the recipe and on top, we don’t need more in the butter. I love the flakiness the melted butter adds to the pretzels
Baking Soda- This is what you will mix with the flour to make the solution to boil the pretzels in. This is what gives them that signature pretzel flavor
Egg- We just need one egg to make an egg wash to brush on the pretzels before baking. This will help them brown, shine and keep the salt on the pretzels
Do you love pretzels?
If you are like me and my family, you love all things pretzel. Here are a few more recipes that you will love if you are a pretzel lover like us!
What equipment do I need to make the Best Homemade Soft Pretzels?
Really nothing too special here. You will want a good stand mixer. I use my kitchen aid for this. I have linked the one I have below. Also, a great large stock pot to boil the pretzels in first. A spider to take the pretzels out of the water and a great sheet pan. I have listed all of my favorites below.
Chef’s Tips
To make the Best Homemade soft pretzels you want to make sure you give them time to rise. That you knead the dough nice and smooth. You want them to have a little time to rest before boiling. Also, I like to give mine a little twist when shaping. This will help them stick to themselves when you want to give them that signature pretzel shape.
This is a great dough to let the kids help with. They can learn to shape them, brush them and sprinkle them with salt. Make sure that you boil them in the solution for a good 1-2 minutes so that you get that perfect pretzel crust on them. Bake them until they are nice and brown and enjoy them warm with your favorite dip! ENJOY!
The Best Homemade Soft Pretzels
Ingredients
- 1 1/2 cups warm water
- 1 tbsp granulated sugar
- 2 tsp Kosher salt
- 2 1/2 tsp active dry yeast
- 4 1/2 cups all purpose flour
- 1/2 stick unsalted butter melted
- 1 gallon water
- 1 cup baking soda
- 1 egg beaten and mixed with 1 tbsp water
- Extra melted butter optional
- Extra Kosher salt
Instructions
- In a large measuring cup, combine the water, sugar and salt. Sprinkle on the yeast and allow it to bloom for 5-10 minutes.
- In the bowl of a stand mixer with the dough hook attachment, add the flour. Mix in the wet yeast mixture and the melted butter. Once the mixture in combined, turn the mixer to medium speed and knead the dough until it pulls away from the sides of the bowl. Remove the dough and clean the bowl of the mixer. Add a small amount of oil to the bowl of the mixer, add the dough back into the mixing bowl. Cover it with plastic wrap or a towel and let it sit in a warm place for about 1 hour or until it has doubled in size
- Preheat the oven to 450 degrees. Line 1 or 2 sheet pans with parchment paper and set aside.
- in a large stock pot, add in 1 gallon of water and bring it to a rolling boil.
- In the meantime, turn the dough onto a slightly oiled work surface and divide into 8pcs. Roll each piece into a long rope, about 24-inches long. Make a U-shape and cross them over while twist one time in the center. Press the bottom pieces into the bottom of the U-shape to form that signature pretzel shape. Place them on the sheet pan you prepared ahead of time.
- Add the baking soda to the water and then one at a time, add the pretzels to the water. Boil them for 1-2 minutes and remove them with a spider strainer onto the sheet pan. Once all the pretzels have been boiled, brush them with the egg wash and sprinkle them with salt. Bake them until dark and golden brown in color, about 12-14 minutes. Transfer them to a cooling rack for at least 5-10 minutes before serving. If you want, you can also brush them with some more melted butter at this point. Serve them warm with your favorite dipping sauce. We love cheddar cheese sauce with our. ENJOY!
