Easy Homemade Soft Pretzels Recipe
This Easy Homemade Soft Pretzels recipe guides you through making delicious, golden-brown pretzels with a fluffy interior and a perfect chewy crust. Featuring a simple yeast dough and classic baking soda bath, these soft pretzels are ideal for a snack or party appetizer. The recipe also includes a creamy cheddar cheese dipping sauce for an irresistible combination.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pretzel Dough
- 1 ½ cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast (or 2 ¼ teaspoons)
- 4 ½ cups all-purpose flour
- ¼ cup melted butter
Baking
- 10 cups water
- 2/3 cups baking soda
- Pretzel salt
- Non-stick cooking spray
- 1 large egg yolk mixed with 1 tablespoon water (egg wash)
Cheddar Cheese Dipping Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup grated cheddar cheese
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water and sugar, then sprinkle the active dry yeast over the top. Let it sit for about 5 minutes until frothy to ensure the yeast is active.
- Prepare the dough: Stir in the kosher salt, melted butter, and gradually add the flour, mixing until a dough forms. Knead the dough on a floured surface for about 7-10 minutes until smooth and elastic.
- Let dough rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Preheat the oven and prepare baking soda bath: Preheat your oven to 450°F (230°C). In a large pot, bring 10 cups of water and the baking soda to a boil.
- Shape the pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope about 20-24 inches in length, then shape into a traditional pretzel form by creating a U-shape, twisting the ends together twice, and folding them onto the bottom of the U.
- Bake the pretzels: Using a slotted spatula, carefully dip each pretzel into the boiling baking soda bath for about 30 seconds. Remove and place on a baking sheet lined with parchment paper and lightly sprayed with non-stick cooking spray. Brush each pretzel with the egg wash and sprinkle generously with pretzel salt. Bake in the preheated oven for 12-15 minutes or until deep golden brown.
- Make the cheddar cheese sauce: While the pretzels bake, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes until slightly golden. Gradually whisk in the milk and cook, stirring constantly, until thickened. Remove from heat and stir in the grated cheddar cheese until smooth and creamy.
- Serve: Remove pretzels from the oven, let cool slightly, and serve warm with the cheddar cheese dipping sauce.
Notes
- Ensure the water for activating yeast is warm, around 100-110°F, not hot to avoid killing the yeast.
- Use non-iodized salt (such as kosher or pretzel salt) for sprinkling to enhance flavor and texture on the pretzels.
- If you prefer softer pretzels, brush additional melted butter on them right after baking.
- For extra flavor, consider adding garlic powder or cinnamon sugar as alternate toppings.
- The cheddar cheese sauce can be stored in the refrigerator and reheated gently before serving.
- Do not skip the baking soda bath; it is essential for developing the pretzel’s signature chewy crust and color.
Keywords: soft pretzels, homemade pretzels, easy pretzel recipe, cheddar cheese sauce, snack, baking
Find it online: https://zestywithzane.com/easy-homemade-soft-pretzels-recipe/
