Homemade Baked Soft Pretzels Recipe: Fluffy Golden Goodness

Soft, golden, and irresistibly warm, these homemade baked soft pretzels will transport you straight to a bustling German street market.

The aroma of freshly baked soft pretzels fills your kitchen with comfort and nostalgia.

Each twist of dough promises a crispy exterior and a pillowy-soft center that melts in your mouth.

Crafted with simple ingredients and a touch of love, these pretzels are more than just a snack – they’re a culinary experience.

Salt-sprinkled and perfectly golden brown, they emerge from the oven begging to be torn apart and shared.

These pretzels are so delicious, you’ll want to master the art of pretzel-making and impress everyone at your next gathering.

Baked Soft Pretzels Everyone Loves

• Savor Quick Comfort: Grab a box cake mix and transform it into a decadent dessert with minimal effort, perfect for busy home bakers craving something special.
• Customize Your Delight: Add extra pecans for crunch, adjust sweetness levels, or serve warm for a personalized touch that makes this cake uniquely yours.
• Crowd-Pleasing Dessert: Great for potlucks, family gatherings, and celebrations where you want a dessert that looks impressive but doesn't require professional baking skills.
• Southern Charm on a Plate: Celebrate classic Southern baking traditions with a rich, nutty cake that brings nostalgic flavors and comforting textures to your table.

Ingredients For Baked Soft Pretzels

• Flour: The main foundation that provides structure and texture for the soft pretzels.
• Sugar: Helps activate the yeast and adds a subtle sweetness to the dough.
• Salt: Enhances the overall flavor of the pretzels.

• Warm Water: Essential for activating the yeast and creating the right dough consistency.
• Vegetable Oil: Helps keep the dough soft and prevents it from drying out during rising.

• Active Dry Yeast: Crucial for making the dough rise and creating a light, airy texture.
• Baking Soda: Creates the signature pretzel crust and gives the pretzels their distinctive brown color.
• Coarse Salt: Provides a classic pretzel topping and adds a savory crunch to the exterior.

Making Baked Soft Pretzels Perfectly

Step 1: Wake Up the Yeast

Grab your stand mixer and pour in warm water. Sprinkle yeast into the water and let it hang out for 5 minutes.

You’ll see tiny bubbles forming – that’s when you know the yeast is ready to work its magic.

Step 2: Create the Dough Magic

Attach the dough hook to your mixer.

• Sugar
• Salt
• Flour (add gradually, one cup at a time)

If the dough looks a bit dry, splash in an extra tablespoon of water. Mix until everything comes together into a smooth, happy dough.

Step 3: Let the Dough Rest and Rise

Gently pull the dough out and shape it into a soft ball. Place it in a large bowl coated with vegetable oil.

Cover the bowl and let the dough take a cozy nap until it doubles in size – about an hour.

Step 4: Pretzel Shaping Adventure

Fire up the oven to 450°F.

Divide your dough into 6 equal pieces. Roll each piece into a long rope, then twist and shape into classic pretzel curves.

Place them on baking sheets lined with parchment paper.

Step 5: The Baking Soda Dip

Mix hot water and baking soda in a bowl.

Give each pretzel a quick bath in this solution – this is the secret to that classic pretzel shine and flavor. Sprinkle coarse salt on top for extra yumminess.

Step 6: Bake to Golden Perfection

Slide the pretzels into the oven. Bake for 8-10 minutes until they turn a beautiful golden brown color.

Your kitchen will smell amazing!

Step 7: Enjoy Your Homemade Pretzels

Pull out those gorgeous pretzels and serve them warm.

Grab a cheese dip and get ready to impress everyone with your baking skills!

Tips For Baked Soft Pretzels

• Use water between 100-110°F to ensure proper yeast activation without killing the microorganisms.
• Develop gluten by kneading the dough for 5-7 minutes to create a smooth, elastic consistency that guarantees soft pretzels.
• Lightly oil your work surface and hands when shaping pretzels to avoid dough tearing and maintain a clean workspace.
• Brush pretzels with melted butter after baking and sprinkle with extra salt or experiment with everything bagel seasoning for gourmet taste.
• Substitute all-purpose flour with a gluten-free blend and add xanthan gum to maintain the pretzel's traditional chewy texture.

Flavor Variations For Baked Soft Pretzels

• Gluten-Free Pretzel Alternative: Replace wheat flour with a gluten-free blend using almond or rice flour for celiac-friendly pretzels.
• Whole Wheat Hearty Version: Swap half the all-purpose flour with whole wheat flour for a nuttier, more nutritious option.
• Herb-Infused Savory Pretzels: Mix dried rosemary, thyme, or garlic powder into the dough for a flavorful herbal kick.
• Vegan Pretzel Adaptation: Use plant-based milk instead of water, replace sugar with maple syrup, and brush with olive oil for an egg-free version.

Presentation Ideas For Baked Soft Pretzels

• Pair with Bold Beer Companion: Craft a rich, malty German-style beer like a dunkel or amber ale that complements the pretzel's hearty flavor and enhances its savory profile.
• Create Cheese Dip Adventure: Whip up a tangy beer cheese or spicy jalapeño cheddar sauce that adds zesty complexity and creamy texture to the warm, soft pretzels.
• Match with Mustard Excitement: Select a robust German-style whole grain mustard or a smoky stone-ground variety that provides sharp, zesty notes to cut through the pretzel's richness.
• Combine with Crisp Charcuterie: Arrange a small plate of sliced salami, aged cheddar, and cornichons to create a delightful contrast of flavors and textures alongside the warm pretzels.

Storing Baked Soft Pretzels Properly

• Store pretzels in an airtight container for up to 3 days. Place a paper towel inside to absorb moisture and prevent sogginess.
• Wrap individual pretzels tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months for maximum freshness.
• Preheat oven to 350F. Wrap pretzels in aluminum foil to prevent drying out. Warm for 5-7 minutes until heated through.
• Sprinkle a few drops of water on pretzel before microwaving. Heat for 15-20 seconds to restore softness and prevent hardening.

FAQs

• Why do I need to use a baking soda bath for pretzels?

The baking soda bath helps create that classic pretzel brown color and distinctive chewy exterior by raising the pH level of the dough’s surface before baking.

• Can I make this recipe without a stand mixer?

Yes, you can mix and knead the dough by hand. Use a large mixing bowl and knead on a clean surface for about 5-7 minutes until smooth and elastic.

• How do I know when the dough has risen enough?

The dough is ready when it has doubled in size and feels puffy when gently pressed. This typically takes about 1 hour in a warm, draft-free area.

Baked Soft Pretzels Recipe

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4.8 from 38 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Crispy German Bavarian Soft Pretzels bring classic street fair comfort right into home kitchens. Salt-sprinkled golden twists deliver authentic flavor that connects eager bakers with traditional European bakery craft, inviting savory indulgence in each delightful bite.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 1 cup warm water
• 2 cups hot water

Leavening and Seasoning:

• 2 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• Coarse salt (for topping)

Preparation Ingredients:

• 1 tablespoon vegetable oil
• 1/4 cup baking soda
• Cheese dip (for serving)

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Instructions

1. In a stand mixer, dissolve yeast in warm water and allow to foam for 5 minutes until bubbles form visibly.
2. Gradually incorporate sugar, salt, and flour using the dough hook, mixing thoroughly. Adjust moisture by adding water if dough appears dry and crumbly.
3. Transfer dough to a lightly oiled bowl, ensuring entire surface is coated. Cover with a clean kitchen towel and let rise in a warm space until volume doubles, approximately 1 hour.
4. Heat oven to 450°F and prepare two parchment-lined baking sheets.
5. Divide dough into 6 equal portions, then roll each piece into long, even ropes about 18 inches long.
6. Shape each rope into a traditional pretzel twist by forming a U-shape, crossing ends, and pressing them onto the bottom of the curve.
7. Create a baking soda solution by mixing hot water and baking soda in a wide, shallow bowl.
8. Carefully dip each pretzel into the solution, ensuring complete coverage, then transfer to prepared baking sheets.
9. Sprinkle pretzels generously with coarse salt before baking.
10. Bake for 8-10 minutes until pretzels achieve a deep golden-brown color and look crispy around the edges.
11. Remove from oven and serve immediately while warm, ideally with a complementary cheese or mustard dip.

Notes

• Activate yeast in precisely warm water (110-115°F) to ensure proper fermentation without killing the microorganisms.
• Use bread flour for chewier texture, creating more gluten and improving pretzel’s classic dense structure.
• Try alternative toppings like everything bagel seasoning, cinnamon sugar, or herbs to customize flavor profiles.
• Allow dough to rise in a warm, draft-free environment for optimal volume and soft, pillowy interior texture.

• Prep Time: 1 hour 15 minutes
• Cook Time: 10 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 8
• Calories: 150 kcal
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 0 mg