Homemade soft pretzels are a fun and easy homemade snack. With a few simple pantry staples, you’ll have your own soft & delicious pretzels made easily at home!
These are our favorite pretzel recipe to make for our little Octoberfest celebration or just to enjoy as a treat on a Friday evening.
♥
What you’ll love about this recipe:
- KID FRIENDLY – We love this pretzel recipe for a family evening snack on the weekend or as part of our Octoberfest celebration!
- EASY – This simple pretzel dough is a snap to whip up & is a great recipe for beginners!
- COMFORTING – What better comfort food is there than a deliciously soft and warm pretzel on a cozy fall day? Pair with your favorite cheese sauce or marinara for the ultimate scrumptious treat!
Ingredients
So many soft pretzel recipes rely on canned dough but these homemade soft pretzels use just a few very basic ingredients.
Here’s what you’ll need:
- active dry yeast
- warm water
- granulated sugar
- olive oil
- honey
- sea salt
- all-purpose flour
- baking soda
Instructions
In a large mixing bowl, combine the yeast, water, and sugar. Give the ingredients a quick stir and cover the bowl with a towel for 5 minutes.
After 5 minutes, stir in the olive oil and honey with a wooden spoon.
Add the flour and half of the sea salt. Mix the ingredients until a shaggy dough begins to form and the dough begins to pull away from the sides of the bowl.
Dump the dough onto a lightly floured surface and knead for 2-3 minutes. After kneading the dough, return it to the mixing bowl and cover with a towel. Allow the dough to rest for about an hour, or until it has doubled in size.
Once the dough has risen, divide it into 16 equal sized pieces and roll them out into strings about 6-8 inches in length. Fold the strings over each other to form a pretzel shape.
Dissolve the baking soda in 2 cups of water and dip each pretzel in the mixture.
Place the pretzels on a baking sheet and sprinkle with the remaining salt. Bake for 8 minutes in preheated oven until golden brown and baked through.
Serve and enjoy!
FAQ (frequently asked questions)
If your dough seems dry, you can add more water a tablespoon at a time. Depending on your location and elevation, you may need more or less water.
Yes, you can make them ahead and store your leftover pretzels in an airtight container or Ziplock bag for up to 5 days.
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Homemade Soft Pretzel Recipe
Ingredients
- 1 tablespoon active dry yeast
- 2 ¼ cups warm water
- 1 teaspoon white granulated sugar
- 1 tablespoon olive oil
- 2 tablespoons honey
- ½ tablespoon coarse sea salt
- 5 cups all-purpose flour
- ½ cup baking soda
Instructions
- In a large mixing bowl, combine the yeast, water, and sugar. Give the ingredients a quick stir and cover the bowl with a towel for 5 minutes.
- After 5 minutes, stir in the olive oil and honey with a wooden spoon.
- Add the flour and half of the sea salt. Mix the ingredients until a shaggy dough begins to form and the dough begins to pull away from the sides of the bowl.
- Dump the dough onto a lightly floured surface and knead for 2-3 minutes. After kneading the dough, return it to the mixing bowl and cover with a towel. Allow the dough to rest for about an hour, or until it has doubled in size.
- Preheat the oven to 450℉. Once the dough has risen, divide it into 16 equal sized pieces and roll them out into strings about 6-8 inches in length. Fold the strings over each other to form a pretzel shape.
- Dissolve the baking soda in 2 cups of water and dip each pretzel in the mixture. Place the pretzels on a baking sheet and sprinkle with the remaining salt. Bake in the preheated oven for 8 minutes or until golden brown and cooked through.
- Serve and enjoy alone or with your favorite dipping sauce!
Notes
- If your dough seems dry, you can add more water a tablespoon at a time. Depending on your location and elevation, you may need more or less water.
- I like to use a raw honey because it provides the same amount of sweetness as granulated sugar but is much better for you.
- Store your leftover pretzels in an airtight container or Ziplock bag for up to 5 days.
- These pretzels are great reheated in the microwave for about 30 seconds. To keep them soft, wrap them in a damp paper towel before microwaving them.
- Make sure that your yeast is foamy after it sits for 5 minutes. If it is not foamy, you’re yeast most likely died and you will need to start over.
Leave a Comment