Easy Homemade Pretzels Recipe
This easy homemade pretzels recipe brings the bakery experience right to your kitchen in just about 1 hour.
Servings: 12
Calories: 206kcal
Ingredients
Dough
- 3 ¾ cups all-purpose flour
- 1 ½ cups warm water 110-115 degrees
- 3 ¼ teaspoons instant yeast
- 2 teaspoons sugar
- 1 teaspoon salt
Bath and Topping
- 2 cups hot water
- 4 teaspoons baking soda
- 1-2 teaspoons coarse salt
- 6 tablespoons unsalted butter melted
Instructions
- Mix the dough ingredients in a stand mixer with the dough hook attachment until incorporated, about 1 minute. Continue kneading on low speed until a soft, smooth dough forms, about 5 minutes.
- Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes until the dough ball is smooth. Place in a greased bowl, turn once to coat, cover, and let rise for 30 minutes.
- Preheat your oven to 450°F and line two baking sheets with parchment paper.
- Form the dough into a 12-inch log and cut into 12 equal pieces (about 66 grams each if using a scale). Let the pieces rest for 5-10 minutes.
- Prepare the baking soda bath by combining hot water and baking soda in a shallow dish, stirring until dissolved.
- Roll each piece of dough into a thin 20-inch rope. Form the pretzel shape by holding both ends, twisting them around each other, then pressing the ends against the outer circle.
- Dip each formed pretzel in the water bath for 15-20 seconds, place on the prepared baking sheet, and sprinkle with coarse salt. Let rest for 10 minutes.
- Bake for 10 minutes, switching and rotating the baking sheets halfway through.
- While hot, brush the pretzels with melted butter. Serve warm for the best taste and texture.
Notes
- Dough Consistency: The pretzel dough should be slightly tacky but not sticky. If it's too sticky, add a little more flour, one tablespoon at a time.
- Rolling Technique: When shaping your pretzel dough, use an unfloured surface. The slight grip helps you roll the dough into long, even ropes.
- Rest Period: If the dough springs back when rolling, let it rest another 5 minutes to relax the gluten.
- Bath Temperature: The water for the baking soda bath should be very hot to dissolve the baking soda completely.
- Even Sizing: For consistent baking, try to make all your homemade pretzels roughly the same size.
Nutrition
Calories: 206kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 759mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 0.01mg | Vitamin D: 0.1µg | Calcium: 11mg | Iron: 2mg