Traditional recipes

Homemade Soft Pretzels

Homemade Soft Pretzels

Those big, warm, soft pretzels you can get at the big game... only at home!MORE+LESS-

2 1/4

teaspoons active dry yeast

4 1/2

cups unbleached all-purpose flour


tablespoons butter, melted

Vegetable oil for the pan


large egg yolk + 1 tbsp water (egg wash)

Kosher, toppings pretzel or sea salt, parmesan cheese, etc.

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  • 1

    In the bowl of a stand mixer, combine water, salt, sugar and yeast. Allow to sit for 5 minutes or until slightly foamy.

  • 2

    Add in melted butter and flour and, using the dough hook, knead for about 4-5 minutes or until the dough is cohesive and has pulled away completely from the edges of the bowl.

  • 3

    Place dough in a lightly greased bowl, cover and let rise until doubled in bulk, about 1 hour.

  • 4

    When the dough is nearly doubled, bring to a boil the 10 cups water and baking soda.

  • 5

    Preheat the oven to 450°F and line two baking sheets with lightly oiled parchment paper.

  • 6

    In a small bowl, beat together egg yolk and water for the egg wash.

  • 7

    When dough is risen, remove from the bowl and divide into 8 equal pieces. Roll out each piece into a 2-foot long rope and twist into a pretzel shape, pinching the edges to keep them from coming apart.

  • 8

    Using a turner, place one pretzel at a time into the baking soda bath and boil for 30 seconds. Remove from the bath and place on parchment paper.

  • 9

    Brush each pretzel with the egg wash and sprinkle with salt or topping of your choice.

  • 10

    Once all pretzels have been boiled, bake for about 12-14 minutes or until a deep brown.

  • 11

    Remove from oven and allow to cool for 5 minutes before eating.

No nutrition information available for this recipe

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