Classic Soft Pretzels
These Classic Soft Pretzels are just like the kind you get at the ballpark…except they are homemade!
Every Fall it seems like Oktoberfest celebrations pop up all over the place. The real Oktoberfest takes place in late September/early October in Munich, Germany…but that doesn’t stop all of the celebrations and festivities in other locales. Heck, sometimes my wife and I host our very own Oktoberfest! (By host, I mean purchase delicious Oktoberfest beer and enjoy every sip. Lederhosen optional.) But of course you can’t have tasty Fall beers without traditional bar snacks, right? These Classic Soft Pretzels are one of my absolute favorite snacks!
These salty, chewy twists go perfectly with a cold, frosty beer…and they are really quite simple to make. In fact, you could easily whip up a batch of these Classic Soft Pretzels in the morning in preparation for a weekend afternoon of football games! (And if football isn’t your thing, then at least you’ll have some delicious snacks to munch on, right?)
When it comes to toppings for these pretzels, I typically opt for the traditional coarse salt approach. The salt combined with the melted butter that is brushed onto these pretzels when they are hot out of the oven is truly one of the most delicious combinations ever! But you could easily get creative with the toppings, too. Perhaps some mozzarella and Italian herbs. Or maybe go sweet with a cinnamon and sugar topping, instead. I’ve become addicted to these chewy pretzels, and I’m pretty sure any topping you choose will be quite tasty. Homemade soft pretzels are much easier to make than you thought…and if you’re anything like me, then you’ll soon find yourself reaching for one of these snacks every weekend!
Classic Soft Pretzels
For the Dough
- 2½ cups all-purpose flour
- 1 tsp salt
- ½ Tbsp brown sugar
- 2¼ tsp active dry yeast
- 7/8 cup warm water
For the Soaker
- 1 cup boiling water
- 2 Tbsp baking soda
For the Pretzels
- Coarse salt
- 2 Tbsp butter melted
- Using a countertop mixer with the dough hook attached, combine all of the dough ingredients (flour, salt, brown sugar, yeast, and warm water). Mix on medium speed for 6 minutes.
- Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 30 minutes.
- Meanwhile, prepare the soaker by combining the boiling water with the baking soda. Mix until baking soda is fully dissolved, and set aside to cool.
- Once dough has risen, divide it into 8 pieces of equal weight (~2.5 ounces each). Allow dough to rest uncovered for 5 minutes, then roll each piece of dough into a long, thin rope about 24” long. Twist each rope into a pretzel shape. (See picture in post for guide.)
- Place each pretzel in the Soaker mixture for 2 minutes (spoon water over the top of the pretzel if it is not fully covered by the water). Transfer the pretzels to a parchment-lined baking sheet. Sprinkle with coarse salt, and allow the pretzels to rest for 10 minutes uncovered. (Tip: Spray the parchment paper with non-stick spray first. This will help keep the pretzels from sticking to the paper.)
- Bake at 475°F for 8-9 minutes, or until pretzels are golden brown in color. Remove pretzels from oven and brush with melted butter.
Looking for more pretzel recipes? Check out these other favorites, too:
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I love soft pretzels! They’re half the reason that I go to sporting events 🙂 I’ll have to make some this fall!
Thanks, Vicki! And they’re so much easier to make than you might think…
These get a big heck YA in my book!! I’ve ever made pretzels but now I’m going to. Awesome blog you have here!!
Wow…thanks, Dan! I appreciate that!!
When I was young my sissy and I loved making pretzels. They were just okay, but so fun to make, maybe because we made them together. Your pretzels look amazing, I love how fluffy they look! Homemade pretzels rock with beer mustard, YUM! Take care, Terra
Hey Terra! Hmmm…its barely 9am and the thought of beer mustard is making my mouth water already…thanks a lot!
Does it have to be mixed in a mixer with a dough hook or could it be done by hand and still have the same results?
Hey AL! You totally could knead this dough by hand if you prefer. You might have to knead it a minute or two longer, but you will still end up with the same tasty pretzels in the end!
These pretzels are AMAZING!!! better than the mall!
Wow…thank you so much, Rosemary! And I couldn’t agree more…I think I could eat these pretzels every day and not get tired of them. 🙂
How long in advance can you make these? Movie night for the kids, and I would like to make pretzels a few hours in advance. Thanks
Hey Jennifer! You could easily make these pretzels several hours in advance. I would recommend reheating them on low (~250°F) in the oven for a few minutes before serving because these pretzels taste amazing when warm!! Also, I’d recommend spraying the parchment paper with non-stick spray. The baking-soda mixture can cause the pretzels to stick to the paper…but a generous spray fixes this problem. Enjoy your movie night!! 🙂