Ingredients
Scale
- 4 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 ½ cups warm water (around 110°F)
- ¼ cup granulated sugar
- 2 teaspoons salt
- ¼ cup unsalted butter, melted
- Vegetable or baking spray for greasing
- 10 cups water
- â…“ cup baking soda
- Classic mustard dip
- Cream cheese and chive dip
- Sweet cinnamon sugar dip
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until frothy.
- Add melted butter, salt, and gradually mix in the flour until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
- Preheat your oven to 450°F (230°C). Line baking sheets with parchment paper.
- Bring the water and baking soda to a boil in a large pot.
- Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20 inches, and shape into pretzels.
- Gently dip each pretzel into the boiling baking soda bath for about 30 seconds, then transfer to the baking sheet.
- Make a slight twist at the ends to give authentic pretzel shape.
- Bake in the preheated oven for about 12-15 minutes or until golden brown.
- Once baked, serve your soft pretzels warm with a variety of dips. Brush with melted butter and sprinkle with coarse sea salt before serving.
Notes
- Store leftover pretzels in an airtight container at room temperature for up to 24 hours.
- For longer storage, freeze wrapped pretzels and reheat in an air fryer or oven for crispiness.
- Avoid refrigerating to prevent drying out and loss of texture.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 200 Kcal
- Sugar: 3g
- Sodium: 460mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg