Description

Soft, chewy homemade pretzels with a golden crust, made with simple pantry staples and easy steps. Perfect for beginners or experts, ready in under an hour.

Ingredients

Scale

1 ½ cups warm water (110°F)
2 ¼ teaspoons active dry yeast
1 tablespoon brown sugar
4 cups all-purpose flour (plus extra)
¼ cup melted butter
1 teaspoon salt
½ cup baking soda
9 cups water (for boiling)
Coarse salt (to taste, for topping)

Instructions

Activate yeast: Mix warm water, yeast, and brown sugar. Wait 5 minutes until frothy
Make dough: Add flour, melted butter, and salt. Stir until combined. Knead for 5 minutes until smooth
Let rise: Cover the bowl. Let dough rest for 30 minutes until doubled in size
Prepare boiling bath: Bring 9 cups water and baking soda to a boil
Shape pretzels: Divide dough into 8 pieces. Roll each into a 20-inch rope. Form a U shape, cross ends twice, fold down to bottom, press to seal
Boil each pretzel: Drop into boiling water for 30 seconds per side. Remove with a slotted spoo
Bake: Place on greased baking sheet. Sprinkle with coarse salt. Bake at 450°F for 12-14 minutes until golde
Enjoy warm: Brush with extra melted butter if desired

Notes

Water temperature matters: too hot kills yeast. Use a thermometer.

Boiling time is crucial: full 30 seconds each side gives chewy texture.

Use fresh baking soda for best browning.

Do not substitute baking powder for baking soda.

Bake immediately after boiling to maintain puffiness.

Store leftovers in airtight container at room temperature for 2 days.

Reheat in foil at 350°F for 5 minutes; do not microwave.

Can freeze baked pretzels; thaw and reheat in oven.

Prep Time: 20 mins
Cook Time: 14 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pretzel
Calories: 220 kcal
Sugar: 2 g
Sodium: 780 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 10 mg

Keywords: pretzel, amish, soft, homemade, baking