Everyone loves soft pretzels right? You know the ones you dip on hot melted cheese or slather with mustard while sipping a cold beer. Instead of waiting til you see a pretzel stand or get surprised to find them on an appetizer menu, why not make some homemade pretzels?
I’m not sure if its the chewy outer crust, soft center or that addictive salty flavor that makes these pretzel knots so special. But, I do know they’re easy to make and a recipe you will definitely be saving.
Eat these soft pretzels plain or turn them into a sandwich bun. I’m thinking chicken salad, veggies with hummus, or a meat caramelized onion combo!! The possibilities are endless.
Tips for Soft Pretzel Knots
- Weigh your flour with a kitchen scale. Baking bread is an exact science, so best to measure perfectly.
- Cover you bowl with dough using a kitchen towel or with plastic wrap.
- Use a neutral oil for coating your bowl and work surface, I like safflower oil. But if you’re in a pinch olive oil without a strong flavor will work too.
- Put just enough oil on your surface to keep it from being dry. You want it to maintain a little grip for the dough to roll easily.
- Use a large slotted spoon or spatula to transport dough knots into baking soda bath.
- If you notice knots are browning more on one side, rotate the pans in the oven halfway through baking time.
- Place pan of baked pretzels on cooling rack and let cool about 5 minutes before enjoying warm.
How do I store Homemade Pretzels?
Pretzels are considered a crusty bread and are best stored in an air tight paper bag for 2-3 days at room temperature. Make sure pretzels are completely cooled before placing in paper bag.
Soft Pretzel Knots
Ingredients
- 2 ¼ tsps Active Dry Yeast
- 1 Tbsp Granulated Sugar
- 1 ½ Cups (375 ml) Warm Water 110 F
- 4 Tbsp Unsalted Butter melted, warm not hot
- 4 ¾ Cups (595 grams) All Purpose Flour
- 2 tsps Kosher Salt
Baking Soda Bath
- 10 cups (2500 ml) Water
- ⅔ cup baking soda
Egg Wash
- 1 large egg yolk beaten with 1 tablespoon water
Topping
- Course salt
- *Olive oil for surfaces*
Instructions
- Combine sugar, yeast, and warm water into bowl of stand mixer. Gently stir. Let sit about 5 minutes until frothy.
- Meanwhile hand whisk together sifted flour and salt in a large bowl.
- Using dough attachment on mixer, start at a low speed. Add warm butter and then slowly spoon in flour mixture.
- Mix on medium speed until dough forms, letting go of the sides of bowl, wrapping around dough hook, but still attached to the bottom center of bowl.
- Once combined turn up to medium high for 3-5min. to knead the dough.
- Transfer dough to a lightly oiled large bowl. Cover bowl with kitchen towel and let sit for an hour in a warm location. Make sure dough has doubled in size.
- Meanwhile cover two pans with parchment paper and lightly brush with olive oil.
- In a large pot bring water and baking soda to a boil.
- Lightly rub oil onto a working surface and cut dough into 8 pieces. Make sure to weigh each piece to be accurate.
- Roll each piece into a 10-12 inch rope. Take rope and loop into a single knot. One end going through the center and the other end under and around to connect the pieces.
- Gently place each knot into the boiling water for 30 seconds using a spatula. Transfer to baking sheets.
- Brush knots gently with egg wash, using a soft pastry brush over top of pretzels. Sprinkle generously with coarse salt.
- Bake at 450 F (230 C) for 20-22 min. or until golden brown.
Maria West
This recipe was so easy to follow and I feel so happy that I was able to make my first “bread”! My family was very impressed and the pretzels were so delicious. I was originally drawn in by the beautiful photography, but after making these and having such easy steps to follow, I will definitely make them again! Thank you!
Jenn
I’m so glad you liked them!!!
Laura King
These were the best pretzels! Recipe was easy to follow. They turned out perfect! My family loved them.
Megan M. Amabile
An amazing recipe; it’s easy to follow, easy to make and the texture after you bake it? Like bitting into a cloud.
My mom and I, instead of adding sesame seeds, we went on and added everything-bagel seasoning, we both knew what we wanted with theese knotted pretzels; a sandwich.
❤❤❤ thank you so much for this recipe. Looking forward to make more
Megan M. Amabile
Sorry, I meant coarse salt, not sesame seeds* 😀
Jenn
Thanks Megan!! So glad you liked them!
Ameera
Really loved the soft pretzels, yummy yum thanks alot.
Jenn
I’m so glad you did!!
Rahaf
I made this recipes many times and I can’t believe how delicious these pretzels are. I’ve never made soft pretzels before and I’m glad I started with your recipe and now I’m in love. Thank you so much for sharing your recipe with us
Jenn
I love hearing that!! so glad you liked them!
Toria
So easy to follow and an out-of-this-world result! Simple ingredients too. What we didn’t scarf down with a beer we turned into egg sandwiches the next morning – highly recommend. They were gone in 24 hours! Thank you for this recipe!
Jenn
Ahh that just makes me so happy to hear that you loved them! Thanks for trying the recipe 🙂
Jill Doyle
Great recipe – easy to follow and came out great. I made them with my 8 year old son, he loved it!
Jenn
Yay!! So glad you could make them together!
Kal
Would love to make this recipe, but don’t have a stand mixer… Am I still able to make it using a hand mixer?
Jenn
Hi! The attachments on a hand mixer wont work the same as the dough hook attachment on the stand mixer. You can mix the initial ingredients with a spoon, and then knead the dough by hand for about 8 minutes.
Tiss
This recipe is spectacular! Follow it to the letter and you will not be disappointed! The first time I made the pretzel knots and they were gone in 24 hours (we had every intention of just tasting one and I would take the rest to my office-all pre Covid of course. No chance, they were too delicious and “pretzely.” The second time I made them as burger buns for a virtual burger challenge with foodie friends, and I won the challenge, because of the bun!!! Some of the buns were too big for burgers (my fault, I made six when I could have made eight or ten from the batch), but they were happily repurposed in to mini loaves of pretzel bread for charcuterie boards!!! The best part of this recipe is that it is so easy to follow and is a little over three hours start to finish. A lifetime keeper for sure! Thanks @twocupsflour !
cherise
I tried this recipe yesterday and made a home run. It was effortless to make and had delicious results. Add grilled sausages and a mustard cheese sauce with a cold beer? Perfect lunch. I’m definitely going to be trying out more recipes from your site.
Graves Jennifer
I’m guessing it wouldn’t be a problem to make it into the classic pretzel shape?
Amanda
Great recipe! I regularly make pretzels and wanted to try making a bun version. The regular recipe I use for pretzels uses bread flour and canola oil instead of butter, so these were softer and fluffier than a ballpark style pretzel. These are perfect for sandwiches. I’ll definitely be making these again.
Jenn
Hi Amanda!! I’m so happy to hear! Thanks for trying the recipe:)
Dagmar
Can I keep the dough overnight in the fridge after it has risen,?