Homemade Soft Pretzels
These Traditional Soft Pretzels are soft and chewy, with a golden brown crust and a deliciously tender inside. You can make the dough ahead of time and freeze it, so fresh pretzels are always within reach!
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Equipment
- Large bowl
- Stand mixer with dough hook attachment
- Plastic wrap
- Large stockpot
- Wooden spoon
- Large slotted spoon
- baking sheet
- Parchment paper
- Freezer-safe bags or airtight containers
Ingredients
For the Starter
- ½ cup water 100 g
- ¾ cup bread flour 100 g
- Pinch of yeast
For the Dough
- 1 cup water 230g
- 1 tablespoon brown sugar 11g
- 2 teaspoon yeast 7g
- 2 teaspoon salt 15g
- 1 cup prepared starter 200g
- 3 ½ cups bread flour 550g
- 4 tablespoon melted butter 60g
For the Boiling Bath
- ⅔ cup baking soda 340g
- ½ cup warm water 100g
For the Toppings
- 1 egg Whisked for egg wash
- 2 tablespoon kosher salt 20g
Instructions
Prepare the Starter (Night Before):
- Mix ½ cup water, ¾ cup bread flour, and a pinch of yeast in a large bowl. Cover and let it sit overnight at room temperature.
Activate the Yeast:
- The next morning, activate the yeast in 1 cup of warm water with 1 tablespoon of brown sugar. Let it sit for 5-10 minutes until bubbly.
Mix the Dough:
- In the bowl of a stand mixer, combine the yeast mixture, starter, salt, bread flour, brown sugar, and melted butter. Mix on low speed for 2 minutes, then on medium speed for 5 minutes until a smooth dough forms.
Proof the Dough:
- Place the dough in a lightly oiled large bowl, cover with plastic wrap, and allow it to proof in a warm place for 1-2 hours, or until nearly doubled in size.
Shape the Dough:
- Divide the dough into 4-ounce portions for pretzels or 2-ounce portions for pretzel sticks. Roll each piece into a long rope (about 24 inches) and shape into pretzels.
Freezing Instructions (Dough Form):
- To freeze the dough, place the shaped pretzels on a parchment-lined baking sheet and freeze for 1 hour or until firm. Transfer the frozen pretzels to a freezer-safe bag or airtight container. Store in the freezer for up to 3 months. When ready to bake, thaw at room temperature for 1 hour or overnight in the refrigerator before proceeding with the boiling bath.
Boiling Bath:
- Bring a large stockpot of water to a boil and add ⅔ cup of baking soda. Boil each pretzel for 30 seconds until they float. Remove with a large slotted spoon and place on a parchment-lined baking sheet.
Bake the Pretzels:
- Preheat your oven to 400°F. Brush with egg wash and sprinkle with kosher salt. (omit salt if freezing after baking) Bake for approximately 12 minutes, checking every few minutes to avoid over-browning. Allow the pretzels to cool fully before serving of freezing.
