This is probably my favorite recipe for soft homemade pretzels. Originally from Alton Brown, the recipe works perfectly -- especially if you use weights rather than volume. It's a smaller batch size recipe so you get 6 decent size pretzels instead of 12, but if you need practice making pretzels or are new to it, it is probably best to start with a small batch recipe anyway. Shaping takes practice, as you can see from this photo. The one below was from an early batch. At the time, that was my prettiest one! So don't be discouraged if your first batch or two aren't perfect. I will say that using the right kind of flour (as mentioned below) helps a ton.
Great for Beginners
In my opinion this recipe is great for beginners because the dough is so easy to work with. That, plus these homemade soft pretzels taste infinitely better than store-bought. They're giant with chewy brown skins and soft fluffy centers. If you aren't into trying different types of mustard, you will be after making these because they are even better with a side of spicy mustard.
Small Batch Pretzels
Here's a picture of one from my latest batch. Rather than buy special salt, we usually just save the salt packet from store-bought frozen pretzels, which we buy when we don't have time of feel like making from scratch. If we don't have the very coarse, white salt, we use Maldon salt or Everything Bagel seasoning.
Some notes on ingredients. When I first started making these I used Platinum yeast, a special instant yeast with dough conditioners. Lately I haven't been able to find Platinum, so I use regular instant (quick rising) yeast. For the flour, I've used all-purpose, bread flour and even a special high gluten Artisan bread flour from Bob's Red Mill.
Bob's Artisan Flour & Butter
The artisan bread flour makes the dough stronger and less likely to break when rolling out your ropes. That, plus the baked pretzels seem fluffier. So if you can find it, I recommend the artisan flour. I've also noticed they're fluffier when I use half butter and half oil rather than just butter. If you'd prefer a chewier and less fluffy pretzel, stick with the butter.
Recipe
The Best Homemade Pretzels
Ingredients
- 308 grams all-purpose flour or Artisan bread flour 2 ¼ cups plus more if needed
- 1 ⅛ teaspoon instant yeast
- ½ tablespoon sugar
- 1 teaspoon kosher salt
- 2 tablespoons melted unsalted butter (or use 1 T. butter and 1 T. olive oil)
- ¾ cup very warm water (120 degrees F)** A little warmer than usual to activate the instant yeast. If using active dry, water should be only around 105 to 110F.
Boiling Solution
- 5 cups water
- ⅓ cup baking soda
- 1 beaten egg mixed with a little water
- Pretzel salt or Maldon sea salt
Instructions
- Weigh your flour and combine the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the melted butter (or butter and oil), then stir in the water to make a soft dough. You can use the paddle attachment or just stir with a heavy-duty scraper or spoon.
- Attach dough hook and knead until dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. **Cover the bowl with plastic wrap and let sit in warm spot in the kitchen until doubled (45 minutes to an hour).
- Preheat the oven to 450 degrees F. Line a half-sheet pan with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the water and the baking soda to a rolling boil in a large pot.
- Meanwhile, turn the dough out onto a slightly oiled work surface (this helps keep the ropes from breaking as easily) and divide into 4 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, one at a time, and boil each for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg mixture and sprinkle with your choice of salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Anna
Pam, thanks for the constructive criticism. You are exactly right, and I will go in and add more details for rookie bakers. Yeast bread making, especially pretzels, can be difficult and even with the best instructions it still takes practice. I wish I could do a YouTube video, but I'm not a very skilled camera person. What I will do is add your notes and some more tips. As for the pot, a 3 or 4 quart pot should be fine. I will also add some tips on getting the pretzels to hold together, but I sometimes have the same problem you do with them falling apart. For the salt, you can use whatever you want but I use kosher or coarse salt or pretzel salt. You can order pretzel salt on-line or you can buy storebought Super Pretzels and just save the packets from the storebought. I sometimes do that because when we don't have homemade pretzels around (which is most of the time), my husband buys the frozen ones and eats them without the salt, leaving me with the packets. Thanks again for your help, and I'll add more details next time I make these.
Pam
I’m a beginner, working with bread, other than no-knead foccacia and tortillas. That said, I would’ve appreciated some “rookie” directions, such as what size pot, specifically? I used a 4 quart saucepan. Also, I probably should’ve rested the dough a bit longer, as it was very elastic and difficult to roll out and hold at 24”. Once I got the length, next issue was getting the pretzel “tails” to stick to the bottom of the pretzel. Mind fell apart as soon as it touched the boiling water. I then switched to pretzel bites, which were easier for me to handle. They’re in the oven now, so will see if the effort was worth it. Yours look amazing! Finally, is there a reason the salt has to be Kosher, or would any coarse sale work? Thanks for your time responding, if you can, as I don’t give up easily and would like to try this again.
AJ
This is a GREAT snack idea for Superbowl weekend. Just pair 'em with a little queso for dipping...
Sweets at Vicky's
Hi Anna!
I can almost imagine dipping the pretzel into a thick almond caramel concoction. with lemonade on the side of course!
LilSis
These look great! I've never tried making pretzels, but I'm sure my son would love them.
Clara Curtis
I'm so glad that they turned out so well! They look great!
Memoria
I would have never known that you've had problems making pretzels because these look perfect. Wow!!
Anna
Carol, the success with the pretzels makes me want to make bagels. I used to make them years ago, but haven't in a while. Also, I'm not loyal to any particular bagel recipe so if anyone has a great one, let me know. I guess I should see if Alton Brown has one.
Carol
Funny that my husband and I were just talking about making homemade pretzels today! I will probably make these this week. Right now I have bagels in the oven. Thanks Hannah!
Steph
those pretzels look great! I am not a master bread maker either - I will have to try these.
shelly (cookies and cups)
I agree with you ~ Alton's recipe is the best!!
Kerstin
Mmm, these look fabulous! I just saved the recipe!
Louise
Great looking soft pretzel. I can almost smell it. 🙂