Soft Scratch Recipe

Introduction

Soft pretzels are a delightful treat with a chewy texture and a golden crust sprinkled with coarse salt. Perfect as a snack or appetizer, these homemade pretzels bring an authentic bakery flavor right to your kitchen.

Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 2 tsp dry active yeast
• 410 grams bread flour (2 1/2 cups plus 3 Tbsp)
• 1/3 cup packed brown sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 2 tbsp unsalted butter, melted
• 2 cups warm water
• 2 tbsp baking soda
• 6 tbsp melted unsalted butter (for dipping after baking)
• Coarse pretzel salt (for topping before baking)

Instructions

1. Step 1: Heat the milk and 1/2 cup water to 105°F. Stir in the dry active yeast and let it proof for 5 minutes until foamy.
2. Step 2: In a large bowl, combine bread flour, brown sugar, salt, baking powder, and melted butter. Add the proofed yeast mixture and knead until the dough forms a slightly tacky ball.
3. Step 3: Lightly grease the dough’s surface with 1 tsp oil and let it rise in a warm place for 45 minutes.
4. Step 4: Meanwhile, dissolve the baking soda in 2 cups of warm water and set aside.
5. Step 5: Preheat the oven to 410°F. Grease a work surface and turn the risen dough onto it.
6. Step 6: Cut the dough into 6 equal strips.
7. Step 7: Roll and stretch each strip into a 35 to 40-inch rope or the thickness of your finger. Shape each rope into a pretzel by making a U-shape, twisting the ends twice, and pinching the ends to the bottom.
8. Step 8: Dip each pretzel into the baking soda solution, then quickly pat them dry with a kitchen towel to remove excess water.
9. Step 9: Place pretzels on a baking sheet, sprinkle with coarse pretzel salt, and bake for about 12-15 minutes or until golden brown.
10. Step 10: Remove pretzels from the oven and immediately brush them with melted butter. Serve warm.

Tips & Variations

• For a richer flavor, substitute whole milk with buttermilk when proofing the yeast.
• Try adding cinnamon and sugar to the melted butter for a sweet pretzel variation.
• If you prefer softer pretzels, wrap them in a clean towel after baking to keep moisture in.
• Use a stand mixer with a dough hook to knead the dough for easier handling.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in an oven at 350°F for 5-7 minutes to restore softness and crispness. Avoid microwaving as it can make the pretzels chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast by reducing the amount slightly and mixing it directly with the flour, skipping the proofing step.

Why do I need to dip pretzels in a baking soda solution?

Dipping pretzels in a baking soda bath before baking gives them their characteristic chewy crust and deep brown color by altering the dough’s surface during baking.

Soft Scratch Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

This soft pretzel recipe yields delightful, chewy pretzels with a golden-brown crust and a salty finish. Perfectly proofed and shaped, then boiled briefly in a baking soda solution to achieve the classic pretzel texture before baking to perfection. Finished with melted butter and coarse pretzel salt for an irresistible snack.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 soft pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

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Wet Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 2 tsp dry active yeast
• 2 tbsp unsalted butter, melted
• 2 cups warm water (for baking soda solution)
• 6 tbsp melted unsalted butter (for dipping after baking)

Dry Ingredients

• 410 grams bread flour (about 2 1/2 cups plus 3 Tbsp)
• 1/3 cup packed brown sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 2 tbsp baking soda
• Coarse pretzel salt (for topping)

Instructions

1. Proof the yeast: Heat the milk and 1/2 cup water to 105°F (about warm to the touch). Stir in the dry active yeast and let it proof for 5 minutes until foamy, indicating the yeast is active.
2. Make the pretzel dough: In a large bowl, combine the bread flour, brown sugar, salt, and baking powder. Add the melted butter and the proofed yeast mixture. Knead the mixture for several minutes until it forms a slightly tacky dough ball.
3. Rise the dough: Lightly grease the surface of the dough with 1 tsp oil. Place in a warm area and let it rise for 45 minutes until slightly puffy.
4. Prepare the baking soda solution: While the dough is rising, dissolve 2 tablespoons of baking soda in 2 cups warm water in a separate bowl. Set aside for dipping pretzels later.
5. Preheat the oven and prepare surface: Preheat your oven to 410°F (210°C). Grease your working surface or baking sheet.
6. Shape the pretzels: Turn the risen dough onto a greased surface and cut it into 6 equal strips. Roll each strip into a 35 to 40-inch rope or roughly finger thickness.
7. Form the classic pretzel shape: Hold the ends of each rope, form a U-shape, twist the ends twice, then pinch the ends onto the bottom of the U to form the pretzel shape.
8. Dip in baking soda solution: Dip each shaped pretzel quickly into the baking soda solution and pat them dry on a kitchen towel to remove excess water. This step gives them the characteristic pretzel crust.
9. Bake the pretzels: Place the pretzels on a greased baking sheet. Sprinkle with coarse pretzel salt and bake in the preheated oven for 12 to 15 minutes or until golden brown.
10. Finish with butter: Immediately after baking, brush the pretzels generously with melted butter for a rich flavor and soft texture.

Notes

• Make sure the liquids are not too hot when proofing yeast, as excessive heat can kill the yeast.
• Use coarse pretzel salt for the best texture and flavor; table salt dissolves too quickly.
• The baking soda bath is crucial for the signature pretzel crust and flavor.
• You can let the pretzels cool on a wire rack to maintain crispiness.
• Store leftover pretzels in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: soft pretzel, homemade pretzel, pretzel recipe, baking soda pretzel, snack recipe, baked pretzel