Pretzel Twists Homemade Soft Pretzels Recipe
Soft, golden-brown, and irresistibly chewy, these homemade pretzel twists are perfect for snacking, sharing at parties, or enjoying fresh from the oven. With a classic baking soda bath and a buttery finish, they’re better than anything from the store!
Ingredients
For the Dough
- 1½ cups warm water 110–115°F
- 2¼ tsp active dry yeast 1 packet
- 1 tbsp granulated sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 2 tbsp unsalted butter melted
For the Baking Soda Bath
- 4 cups water
- ⅓ cup baking soda
For the Topping
- Coarse sea salt or pretzel salt to taste
- 2 tbsp melted butter for brushing after baking
Instructions
- Start by combining warm water, yeast, and sugar in a mixing bowl. Give it a gentle stir, then wait for 5-10 minutes until it becomes foamy. That frothy layer? It means your yeast is alive and ready to work its magic!
- Add melted butter and salt to the yeast mixture, then start adding your flour one cup at a time. Mix as you go. Once the dough comes together, move it to a floured surface and knead it until it feels smooth and elastic. This should take about 5 minutes.
- Place the kneaded dough in a greased bowl and cover it with a towel or plastic wrap. Allow it to rise in a warm spot for about an hour until it doubles in size. This is where patience pays off!
- While the dough is rising, preheat your oven to 450°F and line your baking sheets with parchment paper. Then in a large pot, bring water to a boil and add the baking soda carefully (it will fizz!).
- Divide your risen dough into 12 equal portions. Roll each piece into a rope about 20 inches long, and shape them into classic pretzel twists. Place them on your baking sheets.
- Lower each pretzel gently into the simmering baking soda bath using a slotted spatula. Allow them to soak for about 30 seconds, flipping them halfway. This is a key step for achieving that beautiful golden crust.
- Transfer the pretzels back to your baking sheets, sprinkle with coarse salt, and bake for 12-15 minutes until perfectly golden. Keep an eye on them during the last few minutes to avoid over-browning.
- Brush the hot pretzels generously with melted butter as soon as they’re out of the oven. This not only makes them shine but also boosts their flavor. Serve warm and enjoy!
Notes
- Dough Too Sticky? Add flour 1 tbsp at a time while kneading.
- Want a Richer Finish? Use an egg wash before baking instead of butter.
- Skip the Salt? Dust with cinnamon sugar for sweet pretzels instead.
- Storage Tip: Store cooled pretzels in an airtight container. They’ll last 3 days in the fridge or up to 2 months frozen. Reheat at 350°F for best texture.
- Make it a Party: Serve with mustard, cheese sauce, or chocolate dip for variety!