I know, it seems like everyone is jumping on the soft pretzel bandwagon these days, but they are so good! Back when I was in middle school my home economics teacher decided to open a little cafe where we’d sell baked goods and lemonade to the teachers and students. The two things I can vividly remember making- snickerdoodles and soft pretzels. I swear I’ve made about 1,000 of these… maybe even more! When I broke out the recipe that I had tucked away and started making them, it all came back to me. They’re so easy and quick! I had them shaped, brushed and in the oven in less than 15 minutes! I’m always a fan of a quick recipe, especially when it’s just for a snack. I decided to make salted pretzels and whipped up a pan of jalapeno cheddar dipping sauce to go with them, but they’re just as good when they’ve got cinnamon and sugar sprinkled all over them too (oh, and Stephen says they’re also tasty when salted and covered in spicy mustard)! I hope you’ll give these a try, I think you’re going to like them!
Baked Soft Pretzels Recipe
Fresh Baked Soft Pretzels are warm, buttery, and golden, with a slightly crisp crust and a chewy, pillowy center. Each bite has a buttery finish that melts in your mouth.
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Servings: 4 -6 large pretzels
Calories: 604kcal
Ingredients
- 2 cups all-purpose flour
- 2 tsp sugar
- 3/4 cup warm water
- 1 tsp active dry yeast
- 1/4 tsp salt
Egg/ Butter Wash
- 1 egg - lightly beaten
- 1 Tbsp butter - melted (barely warm)
- 1 tablespoon coarse sea salt Or 2 Tbsp sugar combined with 1 tsp cinnamon - to sprinkle on top
Jalapeno Cheddar Dipping Sauce
- 1 Tbsp flour
- 2 Tbsp butter
- 1 cup milk
- 8 oz cheddar cheese - grated
- 1/2 teaspoon salt
- 1/2 of jalapeno - minced
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a baking sheet with parchment paper or a Silpat mat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the warm water. Sprinkle the yeast on top and allow it to dissolve for 2–3 minutes. Add the sugar and mix for 15 seconds. With the mixing speed on low, add the salt, and then the flour, a half cup at a time. When all of the flour is added, switch to the dough hook attachment (or place the dough onto a lightly floured surface and knead for 4 minutes). Mix on low for 4 minutes or until the dough is smooth and elastic.
- Divide the dough into 4–6 equal-size pieces (or more if you want smaller pretzels). Roll each ball into a long rope, about 18–22 inches in length. Take the ends of the rope and bring them together to form a circle. Twist the ends together once and bring them down to the bottom of the circle. Press ends into the dough so they stick. Place onto the prepared baking sheet.
- Using a pastry brush, coat each shaped pretzel with an egg wash made from the lightly beaten egg and melted butter. Sprinkle with coarse sea salt (or cinnamon sugar). Place the sheet of pretzels in the oven and bake for 12–15 minutes, turning halfway through for even baking. Remove from the oven and allow to cool on the pan for 5 minutes before serving.
- To make the dipping sauce, in a small saucepan over medium-low heat, add the butter and jalapeno. Sauté until soft. Add the flour and whisk until thick. Add the milk and heat the mixture until thickened. Remove from the heat and whisk in the cheese until smooth and silky. Add the salt and enjoy!
NOTES
-Swap 1 cup of all-purpose flour for whole wheat flour if you want a slightly heartier and healthier pretzel.
STORE these Jumbo Soft Pretzels in an airtight container at room temperature for up to 2 days to keep them soft. For longer storage, wrap each pretzel individually in plastic wrap and place them in a freezer-safe bag. They’ll stay good in the freezer for up to 2 months.
When ready to eat, REHEAT frozen pretzels in a 350 degrees Fahrenheit (177 degrees Celsius) oven for 5–8 minutes or until warmed through. Avoid microwaving if possible, as it can make them rubbery.
Nutrition
Calories: 604kcal | Carbohydrates: 56g | Protein: 24g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 128mg | Sodium: 2661mg | Potassium: 230mg | Fiber: 2g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 0.1mg | Calcium: 497mg | Iron: 3mg
Adapted from an old home economics class recipe, source unknown
Is that one teaspoon of yeast or one Tablespoon? The other teaspoon measurements are “tsp.” and “tbsp.” so I can’t tell which “t.” is supposed to be…
It’s a tsp… I will make sure to fix it!
Wow, I never knew they were so easy to make! I always pay way too much at the pretzel stand in the mall but now I am totally going to have to make these!
I thought pretzels had to be boiled and then baked, but these look delicious and much simpler. Did you feel like they had the slightly crisp outside with moist and soft inside? Either way I think I’ll have to try these.
They’re exactly like that- if you want them extra hard just leave them in for a few more minutes.
Never prepare these actually and I love to bake… Don’t know why soft pretzels are soooooo good. Bookmarking this recipe!
You’ll have to let me know how they turn out when you make them 🙂
We are SOOO going to have to try this recipe this weekend! WAY awesome.
Thanks!!!
These little beauties are in the oven – and we’re making them again tonight for date night! Thanks again for the easy and amazing recipe, Natalie. You rock my socks.