If there’s one thing that can turn any ordinary day into something special, it’s a batch of warm, golden homemade soft pretzels, especially when paired with creamy cheese sauce. These soft, chewy pretzels are the ultimate comfort snack and surprisingly simple to make at home. Whether you like them salty and buttery or coated in cinnamon sugar, there’s a version for every craving.
Getting That Perfect Pretzel Texture
The key to authentic pretzel flavor and texture comes from the baking soda bath. Dunking each pretzel into hot water mixed with baking soda before baking helps achieve that signature chewy exterior and deep golden color. Be sure the water is hot, not boiling, and let each pretzel soak for about 10 to 15 seconds, just enough to coat without making them soggy.
Another essential step is the egg wash. It gives the pretzels a glossy finish and helps toppings stick. Use a light hand so the wash doesn’t pool on the parchment paper, which can cause uneven browning.
Topping and Dipping Ideas
Classic salted pretzels are always a hit, but half the fun of making them at home is customizing your toppings! Here are some delicious variations to try:
- Cinnamon Sugar Pretzels: Skip the egg wash, brush baked pretzels with melted butter, and toss in a mix of cinnamon and sugar while still warm. Perfect for dessert or brunch.
- Garlic Butter Parmesan: After baking, brush pretzels with garlic butter and sprinkle generously with grated Parmesan and parsley.
- Everything Bagel Pretzels: Before baking, top with an everything bagel seasoning blend for a flavorful twist.
- Dipping Sauce Ideas: Dip your pretzels in your favorite sauces, like creamy honey mustard, hot honey ranch, or homemade cheese sauce.
Serving and Storage Tips
Soft pretzels are best enjoyed fresh from the oven, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to restore that chewy texture. You can also freeze unbaked pretzels after shaping; just thaw, dip in baking soda water, and bake when ready.
Soft Pretzels
Ingredients
- 1¼ cups warm water, about 110°F
- 4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 5 cups all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons kosher salt
- 1 tablespoon vegetable oil, plus more for greasing
- 4 cups hot water not boiling
- ½ cup baking soda
- 1 large egg, room temperature
- 1 tablespoon water
- ¼ cup kosher salt, for topping
Instructions
- In a medium bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let sit for about 10 minutes, or until the mixture is foamy and creamy.
- In a large mixing bowl, whisk together flour, the remaining granulated sugar, and kosher salt. Make a well in the center and pour in the yeast mixture and vegetable oil. Mix with a wooden spoon until a rough dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 7 minutes, or until smooth and elastic. If the dough feels dry or stiff, sprinkle in a tablespoon or two of warm water and knead it in.
- Lightly oil a clean bowl. Place the dough into the bowl and turn it to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat the oven to 450°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine hot water and baking soda, stirring until the baking soda is dissolved. Set aside.
- Punch down the dough and transfer it to a lightly floured surface. Divide into 12 equal pieces. Roll each piece into a rope about 18 inches long, then form into a pretzel shape by making a U, twisting the ends twice, and folding them down onto the bottom.
- Using a slotted spatula or tongs, dip each pretzel into the baking soda water for 10–15 seconds, then place on the prepared baking sheets.
- In a small bowl, whisk together the egg and water. Use a pastry brush to lightly coat each pretzel with the egg wash. Sprinkle the tops with kosher salt.
- Bake for 8 to 10 minutes, or until golden brown.
- Transfer pretzels to a wire rack and let cool slightly. Best enjoyed warm with your favorite dipping sauce!
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