Every parent and grandparent should have a go-to soft pretzel for those rainy days when you need a fun baking project—just be prepared for a light dusting of flour all over the kitchen! My kids adore these homemade soft pretzels. They’re slightly sweet, buttery, and almost identical to Auntie Anne’s famous mall pretzels. The real enjoyment for kids comes from rolling and twisting the dough into classic pretzel shapes, though can shape the dough into pretzel bites, too. While I prefer using a stand mixer, kneading the dough by hand is just as effective.
“I made these for a party. They were amazing. I love Auntie Anne’s pretzels and these tasted just like them.” Cheri T.
Homemade soft pretzels are easily customized. For those who love the traditional salted version, follow the recipe as is. If you’re in the mood for something sweet, skip the coarse salt, brush the pretzels with butter after baking, and then sprinkle generously with cinnamon sugar. And for the adults, pair these pretzels with mustard or beer cheese dip for extra flavor.
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Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.)
Punch the dough to deflate it, then turn it out onto a clean work surface. Shape the dough into a log and cut into six equal pieces.
Roll and stretch each piece with the palms of your hands into a 24-inchrope, holding the ends and slapping the middle of the rope on the counter as you stretch.
Easy Homemade Pretzels • Love From The Oven
Combine the baking soda with warm water in a 2-quart baking dish and stir until dissolved. Gently dip each “rope” into the soda solution. This alkaline solution is what gives the pretzels their signature dark brown, shiny crust and distinctive flavor. The solution causes a chemical reaction called the Maillard reaction, which results in browning and a distinctive taste. Without this step, the pretzels would not have the same taste, texture, or appearance that we associate with them.
Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other — making a twist in the middle — and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt.
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Soft Pretzel Recipe
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator., while a plush, pillowy crumb and melted butter brushed on the still hot, golden brown crust takes them over the top. Since they are made with commercial yeast, you can bite into a freshly baked pretzel in just over an hour!
I was inspired to make this discard pretzel recipe after a recent trip to Philadelphia. We visited the Reading Terminal Market to visit Miller’s Twist for their famous soft pretzels.
In a place where pretzels are a street food staple, theirs are some of the best in the city. They are unique because they are based on Amish pretzels, which are much softer, and
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. Philadelphia is my hometown but this was my first time trying Miller’s Twist pretzels and unsurprisingly, I was immediately obsessed with them!
If you’ve ever had a pretzel at the mall, you probably already know the delicious pleasures of an Amish pretzel. That’s because Anne Beiler who founded Auntie Anne’s grew up in an Amish community. She took over a stall selling Amish pretzels at a farmer’s market in Pennsylvania and grew it into an internationally-recognized brand with thousands of branches worldwide. In fact, the first time I had one was in the Philippines!
So if you’ve enjoyed an Auntie Anne’s pretzel, you’ll be familiar with the buttery taste and fluffy texture of these soft pretzels.
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These pretzels also have a lighter, crisp crust compared to the crunchy, deep amber-colored crust of their European counterparts. Both are delicious, just different.
These soft pretzels take their inspiration from Amish pretzels and are made with dough that’s enriched with butter and milk. This gives the pretzels a
Of dough since it’s much more efficient at converting starches into sugars and carbon dioxide, which allows fermentation to occur at a much faster rate. For example, the bulk fermentation for this recipe only takes about 20 minutes instead of 3 to 4 hours required for naturally-leavened pretzel dough.
Sliced Pretzel Bread
, adding sourdough discard to your homemade pretzels will add a more nuanced, intense flavor than just using instant yeast on its own.
Love quick and easy sourdough recipes that use commercial yeast? Check out my recipes for Sourdough Discard Sandwich Bread, Crusty Sourdough Discard Bread, Sourdough Discard Focaccia, Sourdough Discard Cinnamon Rolls, Sourdough Discard Hot Dog Buns and Sourdough Discard Dinner Rolls.
Since it’s only being used to add flavor to the dough, your sourdough discard doesn’t need to be activated and you can use it directly from the refrigerator.
Pretzel Bites With Sourdough Discard
If you’re using sourdough that’s been in the fridge for weeks it will add more flavor, which you won’t get when using a freshly fed starter. Both will work for this recipe but you’ll get different results.
L resulting in a crisp, shiny crust. It also helps constrict oven spring, which prevents the dough from puffing up and keeps the crumb tight. The alkaline bath also imparts a unique flavor that’s signature to pretzels.
Compared to all-purpose flour, this promotes strong gluten development. This allows the dough to stretch easily for shaping and helps it maintain its shape, resulting in fuller and plumper pretzels. Do not substitute whole wheat flour for this recipe.
How To Make Pretzels
Sourdough discard: Imparts a delicious, tangy flavor to these pretzels. You can use your starter directly from the fridge for this recipe. Add 38 grams of water and 38 grams of flour to your dough if you don’t have any sourdough discard on hand.
Instant yeast: You can use active-dry yeast for this recipe, you’ll just need to bloom the yeast before mixing it into your dough.
Salt: Use kosher salt or sea salt for the best results. Different types of salts have varying grain sizes so the amount of salt added to the recipe may differ if you use volume measurements.
How To Make Soft Pretzels From Scratch
Pretzel salt: Optional but highly recommended. Pretzel salt is a large-grain salt that does not melt during baking, there’s no substitute for this as even flaky sea salt melts in the oven, feel free to leave this out if you don’t have any on hand.
STEP 1 Make the dough: Scald the milk (heat until temp. reaches 180 F) Let milk cool completely (image 1). Make the dough (image 2).
TIP: Hot temperatures will kill yeast. Let the milk cool completely (at least less than 115 F) before adding it to your dough.
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STEP 3 First rise: Knead the dough until completely smooth (image 3). Let the dough rise until puffy but not doubled in volume (image 4).
TIP: Pretzel dough only needs one short proofing period. What may seem like a normal proofing period for other types of bread is too long for pretzel dough.
STEP 5 Preshape the dough: Divide the dough into 10 portions. Round each portion of dough into round balls, cover dough with plastic wrap (image 5). Roll each dough ball into a 4-inch baton, cover and let the dough rest for 15 minutes (image 6).
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TIP: Preshape prepares dough to take its final form. Preshaping dough and a short rest period will make rolling the dough much easier. The short rest period will allow the gluten bonds to loosen and unwind, making it easier to roll out.
STEP 6 Shape the sourdough pretzels: Roll the dough into a 24 to 30 inch rope (image 7). Make a U shape (image 8). Twist the ends of the dough together (image 9). Fold the ends over and lightly press down to seal (image 10).
TIP: If the dough springs back when you try to roll it out, it's a sign to give it a brief rest before proceeding.
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STEP 7 Prep for baking: Dip pretzel in baking soda and hot water bath
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