This recipe guides you through making soft pretzels at home, inspired by the German Laugenbrötchen (lye rolls). These pretzels boast a chewy crust with a distinctive dark brown color and a soft, airy interior, offering a delightful balance of textures and a subtly salty, characteristic pretzel flavor. The unique texture and color are achieved through a brief dip in a lye solution before baking. While traditional recipes use food-grade lye, this recipe will utilize a safer alternative: baking soda. The process involves making a simple yeast dough, shaping it into classic pretzel knots or rolls, briefly boiling the shaped dough in a baking soda solution, and then baking them until golden brown. The baking soda bath alkalizes the surface of the dough, which contributes to the browning reaction during baking and imparts the signature pretzel flavor and chewy crust. These homemade soft pretzels are perfect as a snack, a side for soups or stews, or enjoyed with your favorite dips like cheese sauce or mustard. The image shows two stages of making soft pretzels. The top panel depicts two pale dough shapes being lifted out of a pot of simmering water with a slotted spoon. The bottom panel shows four golden-brown, baked pretzels on a wooden cutting board. The pretzels have a slightly cracked surface, are sprinkled with seeds (likely sesame or poppy seeds), and exhibit the characteristic dark brown color and shape of pretzels.
The texture of these homemade soft pretzels is characterized by a slightly crisp and chewy, dark brown crust, giving way to a soft, light, and airy interior.
The flavor profile is subtly salty with a distinctive “pretzel” taste imparted by the alkaline bath, complemented by the bready flavor of the yeast dough and the toasty notes from baking. The sprinkled seeds add a hint of nuttiness.
Homemade soft pretzels offer a satisfyingly chewy crust and a soft interior with a characteristic pretzel flavor, making them a delicious and versatile baked treat.
The preparation involves making a yeast dough, shaping it, briefly boiling it in a baking soda solution, and then baking until golden brown.
Ingredients:
- 1 ½ cups warm water (105-115°F / 40-46°C)
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 4 ½ cups all-purpose flour, plus more for dusting
- 1 ½ teaspoons salt
- 2 tablespoons unsalted butter, melted
- For the Baking Soda Bath:
- 8 cups water
- ½ cup baking soda
- For Topping:
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Coarse pretzel salt, sesame seeds, poppy seeds, or everything bagel seasoning
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Clean work surface
- Large pot
- Slotted spoon or skimmer
- Baking sheets
- Parchment paper
- Small bowl (for egg wash)
- Pastry brush
Instructions:
- Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it stand for 5-10 minutes, until foamy. This indicates that the yeast is active.
- Make the Dough: Add the flour and salt to the bowl with the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Add the melted butter and continue to mix until the dough comes together in a ball.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until it is smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Pretzels: Gently punch down the risen dough to release the air. Divide the dough into 12 equal pieces. Roll each piece into a long rope, about 20-24 inches long. To shape a classic pretzel, form the rope into a U-shape. Twist the ends around each other once or twice, then bring the ends up and press them onto the bottom of the U. For rolls (as shown in the image), you can simply shape the pieces into round or slightly oblong buns.
- Prepare the Baking Soda Bath: While the pretzels are proofing, prepare the baking soda bath. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the baking soda. The water will bubble up, so be cautious. Reduce the heat to a simmer.
- Boil the Pretzels: Working in batches of 1-2 (depending on the size of your pot), carefully lower the shaped pretzels into the simmering baking soda solution using a slotted spoon or skimmer. Boil for 20-30 seconds per pretzel. Remove them and place them on a baking sheet lined with parchment paper.
- Preheat Oven and Prepare for Baking: Preheat your oven to 425°F (220°C).
- Egg Wash and Topping: In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash. Brush the tops of the boiled pretzels with the egg wash. Sprinkle with coarse pretzel salt, sesame seeds, poppy seeds, or everything bagel seasoning as desired.
- Bake the Pretzels: Bake in the preheated oven for 12-15 minutes, or until the pretzels are deep golden brown.
- Cool and Serve: Let the baked soft pretzels cool slightly on the baking sheet before serving. They are best enjoyed warm.
Enjoy your delicious homemade soft pretzels! They are perfect on their own or with your favorite dips.