Soft Pretzel Recipe: Warm, soft, salty and delicious - this homemade soft pretzel recipe is every bit as good as the ones you get from the store and it's easier to make than you think!
Mix the yeast and lukewarm water in a small bowl until the yeast is dissolved. Set aside for 5 minutes, until foamy.
Mix the kosher salt, brown sugar, and flour together in the bowl of a stand mixer or a large bowl. Add the water and yeast mixture.
If you are using a stand mixer, fit it with a dough hook and mix on low speed until the dough has formed a smooth ball. If you are not using a stand mixer, use a rubber spatula to combine the ingredients into a shaggy ball. Then, turn the dough out onto a lightly floured surface and knead it until it forms a smooth ball, about 8 minutes.
Place the smooth ball of dough in an oiled large bowl and cover with a damp kitchen towel. Let the dough rise in a warm place until it has doubled, about 1 hour.
Line two baking sheets with parchment paper and set them aside. Punch down the ball of dough and turn it out onto a lightly floured work surface. Divide the dough into 8 even balls.
Shaping the Dough
Form each portion into a ball and begin rolling it out into a long rope, about 1.5 feet long and 2 inches in diameter. To do this, start in the middle of the ball and roll it away from you, slowly moving your hands to the edges of the rope. When you reach the end of the rope, move back to the middle and repeat the process again so the rope has an even thickness.
After you form a rope, bend it into a “U” shape.
Cross the right side over the left side to create a small circle at the top and two tails coming out the bottom.
Turn over the dough at the crossover point to create a twist. You will still have a small circle and two tails.
Fold the two tails over the circle with the twist lying in the middle of the circle to create the classic pretzel shape. Press down lightly where the tails meet the circle to keep them adhered. Place the pretzels on the prepared baking sheet and cover with a damp kitchen towel so they can rest and rise again.
Baking the Pretzels
While the pretzels are resting, preheat the oven to 450F. Bring 10 cups water and the baking soda to a boil in a large pot. Make sure all of the baking soda is dissolved.
Dip 1 to 2 pretzels at a time in the boiling water for 20 to 30 seconds. If they are left for longer, they will develop a metallic baking soda taste. Use a slotted spoon to remove them from the water and hold them above the pot for a couple of seconds to allow excess water to drip off.
Place them back on the baking sheet and sprinkle with the desired amount of salt. Make sure to sprinkle the salt on while the pretzels are still wet so the salt will stick.
Bake the pretzels for 15-18 minutes or until they are a little darker than golden brown. You can serve them warm or let them cool completely on a wire rack. They can be stored in an airtight container for 2 days at room temperature, but are best served fresh.
Notes
STORAGE: Your baked pretzels can be stored (after cooling) in an airtight container for 2 days at room temperature, but they are best served fresh.The salt on top can draw moisture out of the pretzels and make the crust soggy, so skip adding the salt if you plan to serve them a long time after baking. If you plan to make these ahead of time, you can brush the pretzels with melted butter to get the salt to stick and sprinkle on the salt as desired right before serving.