Homemade Soft Pretzels are the best! They are probably one of my favorite baked goods – so simple, yet so yummy!
You can easily whip these up for a delicious and soft homemade treat, or you can even get creative and turn them into a fun weeknight dinner – just think pizza pretzels or hot dog pretzel wraps. Mmmm…..
Who doesn’t love a warm, soft pretzel?! And homemake ones are no doubt the best!
Be sure to check out my Fruit Roll-Ups for another yummy homemade treat!
We’ve been fans of soft pretzels forever. But let’s be real – buying them at the carnival or store adds up! Once you realize how simple and easy they are to make homemade, your wallet is going to be thanking you! Just add some butter and salt on top or dip into your favorite dip – and that’s all you have to do! We love making little bite-site pretzel nuggets too.
Soft pretzels are perfect for treats, snacks, light dinners, and any time you’re craving them. Not only are they soft and delicious but they store great for leftovers, too!
If you love bread, be sure to check out my Apple Cinnamon Bread for another delicious recipe!
INGREDIENTS NEEDED TO MAKE HOMEMADE PRETZELS
- 4 ½ cups all purpose flour
- 1 ½ cups warm water
- 4 teaspoons sugar
- 2 teaspoons salt
- 3 teaspoons active dry yeast
- ½ cup (1 stick) butter, melted
- 10 cups water, for boiling
- ⅔ cup baking soda, for boiling
- 2 egg yolks, for egg wash
- 2 tablespoons water, for egg wash
- Coarse kosher salt
Mustard dip ingredients:
- ½ cup mayonnaise
- ½ cup creole mustard
- ¼ cup yellow mustard
- ¼ cup honey
HOW TO MAKE HOMEMADE PRETZELS WITH MUSTARD DIP
In a stand mixer fitted with a dough hook, stir together water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow it to bloom for 5 minutes.
Add the flour to the mixer bowl and beat adding butter in a slow drizzle. Beat with the dough hook on medium speed for 5 minutes or until smooth ball forms and the dough pulls together and away from the sides of the bowl.
Grease a clean bowl with oil and transfer dough to the oiled bowl. Cover with plastic wrap and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.
Preheat oven to 450 degrees. Prepare a baking sheet with parchment paper. Spritz with nonstick cooking spray or lightly grease with oil.
In a large stockpot, bring water and baking soda to a boil.
Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll into a rope about 24 inches long.
Twist dough into a pretzel shape by creating a U. Twist loose ends together and fold the twist back over to the middle of the U and press together.
One at a time, drop pretzels into the boiling water and allow them to boil for 30 seconds. Remove using a slotted turner and immediately place it on the prepared baking sheet.
Mix together water and egg yolk. Brush over pretzels and immediately sprinkle with kosher salt.
Bake for 12 to 14 minutes or until the pretzels are golden.
Whisk together the mustard ingredients and serve with warm pretzels.
How to store leftover pretzels
Be sure to store them in an airtight container. You don’t need to keep them in the fridge. To reheat, just a few seconds in the microwave will soften them right back up!
Homemade Soft Pretzels
These easy soft pretzels are the best!
Ingredients
- 4 ½ cups all purpose flour
- 1 ½ cups warm water
- 4 teaspoons sugar
- 2 teaspoons salt
- 3 teaspoons active dry yeast
- ½ cup (1 stick) butter, melted
- 10 cups water, for boiling
- ⅔ cup baking soda, for boiling
- 2 egg yolks, for egg wash
- 2 tablespoons water, for egg wash
- Coarse kosher salt
For mustard dip:
- ½ cup mayonnaise
- ½ cup creole mustard
- ¼ cup yellow mustard
- ¼ cup honey
Instructions
In a stand mixer fitted with a dough hook, stir together water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to bloom for 5 minutes.
Add the flour to the mixer bowl and beat adding butter in a slow drizzle. Beat with the dough hook on medium speed for 5 minutes or until a smooth ball forms and the dough pulls together and away from the sides of the bowl.
Grease a clean bowl with oil and transfer dough to the oiled bowl. Cover with plastic wrap and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.
Preheat oven to 450 degrees. Prepare a baking sheet with parchment paper. Spritz with nonstick cooking spray or lightly grease with oil.
In a large stockpot, bring water and baking soda to a boil.
Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll into a rope about 24 inches long.
Twist dough into pretzel shape by creating a U. Twist loose ends together and fold the twist back over to the middle of the U and press together.
One at a time, drop pretzels into the boiling water and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.
Mix together water and egg yolk. Brush over pretzels and immediately sprinkle with kosher salt.
Bake for 12 to 14 minutes or until the pretzels are golden.
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