This perfectly soft and slightly chewy pretzel recipe is sure to be a favorite. These soft pretzels are oven baked and require little preparation or equipment.
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.