Homemade Soft Pretzels

Warm water: Used to activate the yeast and form the dough.

Active dry yeast: Helps the dough rise and gives the pretzels their fluffy texture.

Granulated sugar: Feeds the yeast and adds a touch of sweetness.

All-purpose flour: The main structure of the pretzel dough.

Salt: Enhances the flavor of the pretzels.

Baking soda: Used in the boiling step to give the pretzels their unique texture.

Egg: Brushed on top of the pretzels for a shiny, golden finish.

When shaping your pretzels, make sure to roll the dough ropes evenly to ensure consistent baking. If the ropes are too thick, the pretzels may not cook through properly, and if too thin, they might become too crispy. Aim for a uniform thickness of about ½ inch.

• 1.5 cups 110°f warm water - Substitute with 1.5 cups warm milk: Warm milk can help activate the yeast and add a richer flavor to the pretzels.

• 1 packet or 2 ¼ teaspoons active dry yeast - Substitute with 2 ¼ teaspoons instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• 1 tablespoon granulated sugar - Substitute with 1 tablespoon honey: Honey can provide a slightly different flavor and also helps activate the yeast.

• 4 cups all-purpose flour - Substitute with 4 cups bread flour: Bread flour has a higher protein content which can result in a chewier texture.

• 2 teaspoons salt - Substitute with 2 teaspoons sea salt: Sea salt can provide a slightly different flavor profile.

• ¼ cup for boiling baking soda - Substitute with ¼ cup food-grade lye: Lye is traditionally used in pretzel making and can give a more authentic taste and texture, but it must be handled with care.

• 1 large beaten, for egg wash egg - Substitute with 1 tablespoon milk mixed with 1 tablespoon water: This mixture can provide a similar shine and color to the pretzels.

• Allow the pretzels to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the pretzels in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.

• If you prefer to keep them longer, wrap each pretzel individually in plastic wrap. Then, place them in a resealable freezer bag or an airtight container. This method helps maintain their softness and flavor.

• When ready to enjoy, reheat the pretzels in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will restore their original texture and warmth.

• For a quicker option, you can also microwave the pretzels on a microwave-safe plate for about 20-30 seconds. Be cautious not to overheat, as this can make them chewy.

• If you plan to freeze the pretzels before baking, shape them and then place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable freezer bag. When ready to bake, boil and bake as directed, adding a few extra minutes to the baking time.

• For added flavor, you can brush the reheated pretzels with melted butter and sprinkle with additional coarse sea salt or your favorite seasoning.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pretzels on a baking sheet lined with parchment paper. Lightly spritz them with water to help retain moisture. Bake for 5-7 minutes until they are warm and slightly crispy on the outside. This method ensures the pretzels regain their delightful texture.

• Microwave Method: Wrap each pretzel in a damp paper towel to keep them from drying out. Microwave on high for about 20-30 seconds. This method is quick and convenient, but be cautious as it may make the pretzels a bit chewy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pretzels directly on the rack or on a small baking sheet. Heat for 5-7 minutes until they are warmed through and slightly crisp. This method is great for achieving a balance between a soft interior and a slightly crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the pretzels in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through and have a slight crisp. This method adds a lovely buttery flavor to the pretzels.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pretzels in the air fryer basket in a single layer. Heat for 3-4 minutes until they are warm and slightly crispy. This method is efficient and gives the pretzels a nice texture.

• Oven: Used to bake the pretzels at 450°F (230°C) until they are golden brown.

• Baking sheet: Lined with parchment paper to prevent the pretzels from sticking and to ensure even baking.

• Parchment paper: Placed on the baking sheet to provide a non-stick surface for the pretzels.

• Large bowl: Used to mix the warm water, yeast, and sugar, and later to combine the flour and salt to form the dough.

• Whisk: Helps to mix the warm water, yeast, and sugar thoroughly.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Knife or dough cutter: Used to divide the dough into 8 equal pieces.

• Large pot: Used to boil water and baking soda for the pretzel bath.

• Slotted spoon: Helps to remove the pretzels from the boiling water without carrying excess water.

• Pastry brush: Used to brush the beaten egg onto the pretzels before baking.

• Measuring cups and spoons: Essential for accurately measuring ingredients like water, yeast, sugar, flour, salt, and baking soda.

• Cooling rack: Allows the pretzels to cool evenly after baking.

Prepare ingredients in advance: Measure and set aside all ingredients before starting to streamline the process.

Use a stand mixer: Mix the dough using a stand mixer with a dough hook to save time and effort.

Preheat while prepping: Preheat the oven while you shape the pretzels to save time.

Boil in batches: Boil multiple pretzels at once to speed up the boiling step.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and quick transfer.