These Golden Salted Soft Pretzels are everything you crave in a classic bakery-style treat, crisp and golden on the outside, warm and chewy on the inside. Whether you’re making them for a party, a game day snack, or just because you want something salty and satisfying, this recipe will become your go-to.
The dough is simple to prepare, requires minimal ingredients, and the boiling step with baking soda gives the pretzels that distinctive flavor and texture. Serve them with mustard, cheese sauce, or just plain with a dab of butter. These pretzels are a nostalgic comfort food that you can now enjoy freshly baked from your own oven.
Full Recipe:
Ingredients:
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1 and ½ cups warm water (110°F)
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2 teaspoons sugar
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2 teaspoons salt
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1 packet (2 ¼ tsp) active dry yeast
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4 cups all-purpose flour
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¼ cup unsalted butter, melted
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10 cups water
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⅔ cup baking soda
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1 egg yolk, beaten with 1 tablespoon water (egg wash)
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Coarse sea salt, for sprinkling
Directions:
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In a large mixing bowl, combine warm water, sugar, and salt. Sprinkle yeast on top and let sit for 5 minutes, until foamy.
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Add flour and melted butter to the bowl. Mix using a dough hook or by hand until a dough forms.
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Knead the dough for about 8-10 minutes, until smooth and elastic.
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Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
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Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil them.
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In a large pot, bring 10 cups of water and baking soda to a boil.
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Turn the dough out onto a lightly floured surface and divide into 8 equal pieces.
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Roll each piece into a 24-inch rope and shape into a pretzel.
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Carefully place each pretzel into the boiling water for 30 seconds. Remove with a slotted spoon and place on prepared baking sheets.
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Brush each pretzel with egg wash and sprinkle with coarse salt.
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Bake for 12-14 minutes, until deep golden brown.
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Let cool slightly on a wire rack before serving.
Prep Time: 20 minutes | Cooking Time: 14 minutes | Total Time: 1 hour 45 minutes
Kcal: 270 kcal | Servings: 8 pretzels
Salted Soft Pretzels – A Timeless Classic Worth Baking at Home
There’s something undeniably comforting about biting into a freshly baked salted soft pretzel. The golden-brown crust gives way to a warm, chewy interior that is just slightly sweet, with a kick of salt to finish. Soft pretzels are more than just a snack; they’re a cultural icon with deep historical roots and universal appeal. Whether enjoyed at a bustling German beer garden, picked up from a New York street cart, or baked fresh at home, pretzels carry with them a nostalgic, old-world charm.
This easy salted soft pretzel recipe lets you bring the joy of bakery-style pretzels right into your kitchen. It’s simpler than it seems and only requires basic ingredients, flour, yeast, water, sugar, butter, and salt. With a bit of patience and a few helpful tips, you’ll be twisting and baking perfect pretzels in no time.
A Brief History of Pretzels
The pretzel’s story begins centuries ago in Europe. While the exact origin is debated, most food historians trace its roots back to early medieval monasteries in Southern France or Italy, where monks shaped leftover dough into a twisted loop resembling folded arms in prayer. The word “pretzel” likely comes from the Latin bracellae, meaning “little arms.”
German immigrants brought pretzels to America in the 18th century, and they quickly became a staple in bakeries and street carts. Pennsylvania in particular became the heart of American pretzel production, and it remains so today. In fact, Pennsylvania produces around 80% of the nation’s pretzels, both soft and hard varieties.
Soft pretzels, with their fluffy interiors and salty exteriors, became a favorite at fairs, amusement parks, stadiums, and movie theaters. Their satisfying chew and adaptability to sweet or savory toppings make them one of the most beloved snacks around the world.
What Makes a Soft Pretzel Different?
What sets soft pretzels apart from other baked goods is the baking soda bath. Before hitting the oven, each shaped pretzel is briefly boiled in water with baking soda. This alkaline bath gelatinizes the outer layer of dough, creating that signature chewy, golden-brown crust. It’s also responsible for the pretzel’s classic flavor, that slightly tangy, almost “bready” taste that contrasts beautifully with coarse salt.
Unlike hard pretzels, which are dry and crunchy due to longer baking and lower moisture content, soft pretzels are best eaten warm and fresh. They’re delightfully tender inside, a bit buttery, and highly customizable.
Ingredient Insights
Let’s break down the ingredients so you can understand their roles in the recipe:
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Flour: All-purpose flour works perfectly for this recipe, giving the pretzels the right balance of chew and softness. For an even chewier texture, some bakers like to substitute a portion of bread flour.
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Yeast: Active dry yeast or instant yeast both work here. This leavening agent is what helps the dough rise, creating that airy softness.
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Water: Warm water (around 110°F or 43°C) is essential to activate the yeast. Too hot, and you might kill the yeast; too cold, and it won’t activate properly.
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Sugar: A small amount of sugar feeds the yeast and gives the pretzels just a touch of sweetness.
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Salt: Both in the dough and on top, salt is what gives pretzels their distinctive flavor. Coarse sea salt or pretzel salt is traditional for topping.
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Butter: Adds richness and flavor to the dough. It also helps create that soft interior.
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Baking Soda: The star of the show in the boiling step. Baking soda raises the pH of the water, giving the pretzels their glossy, brown surface.
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Egg Wash: Brushing with egg yolk and water before baking helps achieve a golden, shiny finish.
Tips for Shaping the Perfect Pretzel
Shaping pretzels is easier than it looks! After dividing your dough into equal pieces, roll each into a long rope (around 24 inches). To shape:
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Form a U-shape with the rope.
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Cross the ends over each other twice to make a twist.
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Fold the twisted ends down and press them into the bottom of the U to complete the pretzel shape.
Don’t worry if your first few attempts look a little wonky, it’s all part of the homemade charm. Over time, you’ll develop a rhythm, and your pretzels will look more uniform.
Variations to Try
While the classic salted soft pretzel is always a crowd-pleaser, you can easily customize them to suit your preferences:
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Cheddar Pretzels: Top with shredded cheddar cheese before baking.
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Cinnamon Sugar Pretzels: Skip the salt and egg wash, brush with butter after baking, and toss in a cinnamon-sugar blend.
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Garlic Parmesan: Sprinkle with minced garlic and Parmesan cheese.
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Everything Bagel Pretzels: Top with everything seasoning for a savory twist.
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Stuffed Pretzels: Wrap the dough around cheese sticks or even cooked sausage before baking.
Serving Suggestions
Salted soft pretzels are incredibly versatile. They’re delicious on their own, especially fresh out of the oven, but even better when paired with dipping sauces or complementary snacks:
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Classic Mustard: Dijon or yellow mustard is a traditional and zesty pairing.
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Cheese Sauce: A warm, melty cheddar cheese dip makes pretzels irresistible.
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Beer Cheese: Perfect for game day or parties.
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Chocolate Sauce: For sweet pretzel variations, a drizzle of melted chocolate or Nutella is divine.
You can also use large pretzels as sandwich bread, slice them open, and fill them with deli meats and cheeses for a unique take on lunch.
Storage & Reheating
Soft pretzels are best eaten the same day they’re made, but they can be stored for later too:
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Room Temperature: Store in an airtight container for up to 2 days.
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Refrigerate: Extend shelf life to about 4 days.
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Freeze: Wrap each pretzel in plastic wrap and place in a freezer-safe bag. They’ll keep well for up to 2 months.
To reheat, wrap in foil and bake at 350°F (175°C) for 5-10 minutes, or microwave for 20-30 seconds until warm and soft again. You can also brush with melted butter after reheating to revive that fresh-baked flavor.
Why You Should Make These at Home
While you can buy pretzels at the mall, stadium, or grocery store, homemade pretzels are in a league of their own. The process is simple, satisfying, and a fun kitchen project for both kids and adults. You can control the ingredients, customize the toppings, and enjoy them fresh from the oven, the ultimate comfort.
Plus, your house will smell amazing while they bake.
Conclusion
Salted soft pretzels are a nostalgic, flavorful treat that can be made in your own kitchen with just a handful of ingredients and a little time. Whether you’re baking for a special event, a movie night, or just to satisfy a salty craving, these homemade pretzels will hit the spot every time.
Their irresistible combination of a golden crust, fluffy interior, and coarse salt topping makes them a snack that never goes out of style. And once you’ve mastered the base recipe, the variations are endless, from sweet cinnamon sugar twists to savory cheese-stuffed pretzel bites.
So, roll up your sleeves, grab that dough, and start twisting, homemade happiness awaits in every buttery bite.