Soft and Chewy Pretzels
Homemade soft and chewy pretzels that are easy to make and perfect for snacking, served warm with toppings or dips.
Ingredients
Pretzel Dough Ingredients
- 1.5 cups Warm Water Helps activate the yeast.
- 2.25 teaspoons Active Dry Yeast Key to achieving fluffy texture.
- 1 tablespoon Granulated Sugar Adds a touch of sweetness.
- 4 cups All-Purpose Flour Essential for a chewy texture.
- 1 teaspoon Salt Enhances the flavor.
- ⅔ cup Baking Soda For the classic pretzel color and taste.
Instructions
Preparation
- In a medium bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture and stir until a dough forms.
- Transfer the dough onto a floured surface and knead it for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 425°F (220°C). Divide the dough into 8 equal pieces and roll each into a rope about 24 inches long. Twist the rope into a pretzel shape.
- In a large pot, bring 10 cups of water and the baking soda to a gentle boil. Carefully dip each pretzel into the bath for about 30 seconds, then remove and place on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 12-15 minutes until golden brown. Remove and sprinkle with coarse salt while they’re still hot.
- Allow the pretzels to cool slightly before enjoying with your favorite dipping sauce.
Notes
Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped pretzels for up to a month and reheat in the oven at 350°F (175°C) for about 10 minutes.