Crispy on the outside, soft of the inside, and nice and chewy. These homemade soft pretzels are easy to make are a fun addition to the snack and lunch rotation.
2 ¼tspinstant or dry active yeast1 standard packet
1 Tbspunsalted buttermelted and slightly cooled
½ Tbspsugar
1 tsp kosher salt, sea salt, or other coarse saltplus more for sprinkling
1 cupwhole wheat flour (I like the white whole wheat from King Arthur Flour, use wheat/gluten-free, if needed)
2 ½ - 3 cupsall-purpose flour
Baking Soda Bath
9cupswater
3Tbspbaking soda
Instructions
In a large mixing bowl, or the bowl of a standing mixer, whisk together the yeast and warm water. Let it stand for 1 minute, then whisk in the melted butter, sugar, and salt.
Mix in the whole wheat flour and then slowly add 2 ½ cups of all-purpose flour, roughly one cup at a time. If the dough is still sticky, slowly add thea dditional ½ cup of all-purpose flour until the dough is no longer sticky. If you poke the dough with your finger, the dough should bounce back.
Turn the dough onto a floured surface and knead for 3 minutes. Shape into a ball and cover with a towel. Let the dough rest for at least 10 minutes.
While the dough is resting, preheat the oven to 400 degrees, line two baking sheets with parchment paper or silicone baking mats, and prepare the baking soda bath by starting a large pot of water boiling with the baking soda in it.
Once the dough has rested, use a sharp knife or dough cutter to divide the dough into 12 equal pieces.
To form the pretzels, roll the dough into a 22 to 24-inch rope. Form a loop with the dough by bringing the two ends together and then wrapping them around each other. Then bring the coiled ends back down to the bottom of the circle and press them down to form the pretzel shape. (See pictures above for reference.)
Drop 1-2 pretzels at a time into the boiling baking soda bath for 20-30seconds and then, using a slotted spatula, lift them out of the water, allowing as much water as possible to drain off. Place the pretzels on the baking sheet and sprinkle with extra coarse salt.
Bake for 15-17 minutes, or until golden brown.
Serve warm or cover and store at room temperature for up to 3 days. To re-soften, microwave for a few seconds or bake for 5 minutes at 350 degrees. Pretzels can also be frozen for up to 3 months.
Notes
Do Ahead or Delegate: Follow instructions through the baking soda bath step and then cover and refrigerate for up to 24 hours. Or freeze for up to 3 months. To re-heat, bake from frozen at 350 degrees for 20 minutes or microwave until warm. Scramble Flavor Booster: Sprinkle with garlic or onion powder, as well as coarse salt. Tip: Want a sweeter treat? Replace the coarse salt sprinkle with cinnamon sugar!