Go Back
Easy Homemade Pretzels photo
Print Recipe Save it for later

Homemade Pretzels

Warm, chewy, and golden-brown, these Homemade Pretzels are the perfect snack for any occasion!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

  • 1.5 cups warm milk (approximately 110 degrees)
  • 1 packet rapid rise yeast
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 tablespoon salted butter (melted)
  • 4 cups all-purpose flour
  • 1/3 cup baking soda
  • 8 cups water
  • 1/4 cup coarse sea salt

Instructions

  • In a large mixing bowl, combine the warm milk, rapid rise yeast, and brown sugar. Whisk gently and let it sit for about 5 minutes until it becomes frothy.
  • Add the melted butter and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing with a wooden spoon or a dough hook until the dough begins to pull away from the sides of the bowl.
  • Turn the dough onto a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic.
  • Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 30 minutes or until it has doubled in size.
  • Bring 8 cups of water to a boil in a large pot, then add the baking soda. Be cautious as it will bubble up!
  • Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope and twist it into the classic pretzel shape.
  • Carefully drop each shaped pretzel into the boiling baking soda bath for about 30 seconds. Use a slotted spoon to remove them and place them on a parchment-lined baking sheet.
  • Before baking, sprinkle each pretzel generously with coarse sea salt.
  • Preheat your oven to 425°F (220°C) and bake the pretzels for 12-15 minutes, or until they are golden brown.
  • Let the pretzels cool slightly before enjoying them warm.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Dough hook or wooden spoon
  • Baking Sheet
  • Parchment Paper
  • Large Pot
  • Slotted spoon

Notes

  • Ensure your milk is warm but not too hot to avoid killing the yeast.
  • Brush pretzels with melted butter right after baking for extra flavor.
  • Let them sit in the baking soda bath longer for darker pretzels.