Baked Soft Pretzels Recipe

Homemade soft pretzels on parchment paper, served with cheese dip.

5 from 1 vote

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.

Prep Time15

Cook Time12

Total Time27

Course: Bread

Cuisine: American

Servings: -6 large pretzels

Calories: 604kcal

Author: Andrea

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.

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