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I swear my kitchen smells like Auntie Anne’s while baking these easy homemade pretzels! Now no need to go to the store because you can make these pretzels at home.
Most homemade pretzel recipes I’ve tried use all-purpose flour. I use a combination of all-purpose and bread flour to have a bit of chewy bread texture.
These homemade pretzels are best eaten immediately after baking. Dip them in your favorite cheese sauce or simply slather with melted butter.
Who knew pretzels are easy to make? This homemade pretzel recipe only needs basic ingredients and no stand mixer or hand mixer required.
My family always buy at Auntie Anne’s and I thought their dough recipe must be really unique because it tastes so good! So instead of driving to the mall whenever we crave for some pretzels, I’ve tried making my own.
Let me tell you this it is equally delicious!
This homemade pretzel recipe is soft and chewy at the same time – the result of combining all-purpose and bread flour.
You don’t need to buy a separate pretzel salt. I have those sea salt with grinders from Costco and I just grind some using the coarse setting. Also, this is a basic pretzel recipe so imagine what else we can make from this – glazin’ raisin pretzel is my next goal!
Shaping the pretzel may look tricky but it’s actually easy. You can see in the tutorial below.
If shaping is not for you, then you can simply make pretzel bites by cutting the rolled dough into small pieces. There is really no wrong way to shape your pretzels!
Here’s what you’ll need…
TOOLS & EQUIPMENT:
- mixing bowls
- wooden spoon
- plastic wrap
- baking tray
- parchment paper
INGREDIENTS:
- 122 grams (1/3 cup) full-fat/ whole milk
- 5 grams (1 1/4 tsp) instant yeast
- 1.5 tablespoons brown sugar
- 1 tablespoon butter
- 90 grams (3/4 cup) all-purpose flour, plus more for dusting
- 90 grams (3/4 cup) bread flour
- 1/2 teaspoon fine salt
- 37 grams (2 tablespoons + 2 teaspoons) baking soda
- 295 ml (1 1/4 cup) boiling water
- 1 egg (any size)
- 2 teaspoons pretzel salt or coarse sea salt
How To Make Soft Pretzels Step-By-Step
MAKE THE DOUGH. In a mixing bowl, place the milk, instant yeast, brown sugar, melted butter, and salt. Mix briefly with a wooden spoon, just to combine the ingredients. Add in the flours and stir with a wooden spoon until a dough forms. If the dough is too sticky, add more all-purpose flour in small increments until it is not sticky. Transfer the dough to a floured surface and knead for about 3 minutes. Shape it to a ball.
LET THE DOUGH RISE. Return the dough to a bowl drizzled with oil (to prevent the dough from sticking). Cover with plastic wrap and let it rise in a warm place, about 1 hour or until dough doubles in size.
Printable Recipe Card
Easy Homemade Pretzel
Ingredients
- 122 grams (½ cup) full-fat or whole milk
- 5 grams (1 ¼ ) tsp instant yeast
- 18 grams (1½ tablespoons) brown sugar
- 14 grams (1 tablespoon) melted butter
- ½ teaspoon fine salt
- 90 grams (¾ cup) all-purpose flour plus more for dusting
- 90 grams (¾ cup) bread flour
- neutral-tasting oil ex. canola, vegetable oil
- 37 grams (2 tablespoons + 2 teaspoons) baking soda
- 300 grams (1 ¼ cup) hot boiling water
- 1 piece egg any size
- 1½ teaspoon pretzel salt or coarse sea salt
- 42 grams (3 tablespoons) melted butter for brushing the tops of pretzel after baking
Instructions
- PREP. Measure all the ingredients. Warm the milk in the microwave or saucepan until it’s about 43 C (110 F).122 grams (½ cup) full-fat or whole milk
- MAKE THE DOUGH. In a mixing bowl, place the milk, instant yeast, brown sugar, melted butter, and salt. Mix briefly with a wooden spoon, just to combine the ingredients.5 grams (1 ¼ ) tsp instant yeast18 grams (1½ tablespoons) brown sugar14 grams (1 tablespoon) melted butter½ teaspoon fine salt
- Add in the flours and stir with a wooden spoon until a dough forms. If the dough is too sticky, add more all-purpose flour in small increments until it is not sticky. Transfer the dough to a floured surface and knead for about 3 minutes. Shape it into a ball.90 grams (¾ cup) all-purpose flour90 grams (¾ cup) bread flour
- LET THE DOUGH RISE. Transfer the dough to a bowl drizzled with oil (to prevent the dough from sticking). Cover with plastic wrap and let it rise in a warm place, about 1 hour or until dough doubles in size.neutral-tasting oil
- SHAPE THE PRETZELS. When the dough has risen, you can start preheating your oven to 450 F/ 232 C. Punch the dough back down and divide into 6 sections (about 55 grams of dough each). Roll each section into a long skinny rope, about 20 inches long and ½ inch thick. Fold it into a pretzel. (See Note 1)
- PRETZEL-IFY. Make the baking soda solution by combining hot water with baking soda. Ensure that baking soda has dissolved by mixing it with a whisk. Drop each whole pretzel into the baking soda solution for about 30 seconds, then place on a parchment-lined baking sheet. Brush each pretzel with beaten egg and sprinkle with coarse salt.37 grams (2 tablespoons + 2 teaspoons) baking soda300 grams (1 ¼ cup) hot boiling water1 piece egg1½ teaspoon pretzel salt or coarse sea salt
- BAKE at 450 degrees for 9-10 minutes or until deep golden brown. Remove from the oven and brush with lots of melted butter.42 grams (3 tablespoons) melted butter
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I am allergic to eggs. If I didn’t add the egg wash I know they won’t have the same shine, but would they taste the same? Is it possible to use milk instead of an egg on top. I have done this in other recipes successfully. Can’t wait to try.
Babs, I’m positive milk will work too. Enjoy enjoy! 😀
Is there a recipe using cups and teaspoons? I have no idea how to convert from grams into cups!
I have updated the recipe. Hope you’ll like it, Gayle! =)
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These look so yummy and perfect for baseball season! Extra cheese for mine please!Thanks for including the step by step photos!
You’re welcome, Krystle! Yes, you need loooots of cheese sauce for these addictive pretzels. =)