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baked soft pretzels with sea salt

Baked Soft Pretzels

Baked Soft Pretzels are chewy, deliciously soft, and very buttery knots, ready to devour fresh out of the oven.

Course Appetizer
Cuisine American
Keyword Baked Soft Pretzels
Prep Time 1 hour
Cook Time 15 hours
Total Time 1 hour 15 minutes
Servings 8 pretzels
Calories 240 kcal
Author Catalina Castravet

Ingredients

  • 1 and 1/2 cups lukewarm water
  • 1 packet active dry or instant yeast 2 and 1/4 teaspoons
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon white granulated sugar
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 3 3/4-4 cups all-purpose flour plus more for work surface
  • coarse sea salt for topping the pretzels

Egg Wash:

  • 1 egg
  • 1 tablespoon water

Baking Soda Bath:

  • 1/2 cup baking soda
  • 9 cups water

Instructions

  1. Stir the yeast into the warm water and allow to sit for 1 minute for the yeast to bloom.
  2. Next, whisk in salt, brown sugar, white sugar, and melted butter.
  3. Mixing with a wooden spoon or using an electric mixer with the dough hook, add 3 cups of flour, 1 cup at a time, to the yeast mixture. Mix until dough is thick.
  4. Add 3/4 cup more of flour until the dough is no longer sticky, if needed, add 1/4 – 1/2 cup more, little by little. Poke the dough with your finger, and if it bounces back, it is ready to knead.
  5. Transfer the dough onto a lightly floured surface, and knead for 5 minutes and shape into a ball.
  6. Cover with a kitchen towel and allow to rest for 10 minutes. Meanwhile, prepare the Baking Soda Bath, by boiling the water and adding the baking soda.
  7. Preheat oven to 400°F.
  8. Beat egg and water from the Egg Wash section and set aside.
  9. Line 2 baking sheets with parchment paper and lightly spray it with nonstick spray or grease with butter. Set aside.
  10. Using a sharp knife, cut dough into 6-8 pieces.
  11. Roll each section into thin ropes.
  12. Draw the ends together so the dough forms a circle. Next, twist the ends, then bring them towards yourself and press them down into a pretzel shape.
  13. Drop 1-2 pretzels into the boiling water for ONLY 20-30 seconds, more than that will make your pretzels have a metallic taste
  14. Using a slotted spatula, lift the pretzel out of the water and let excess water to drip off. Place pretzel onto the prepared baking sheet, brush with the egg wash, and sprinkle each with coarse sea salt.
  15. Repeat with remaining pretzels. The boiled/unbaked pretzels can be refrigerated covered for up to 24 hours before baking.
  16. Bake for 12-15 minutes or until golden brown.
  17. Remove from the oven and serve with your favorite dipping sauce.

Recipe Video

Nutrition Facts
Baked Soft Pretzels
Amount Per Serving
Calories 240 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 28mg9%
Sodium 2392mg104%
Potassium 148mg4%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 232IU5%
Calcium 84mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.