Bust out the bag of flour and enjoy your favorite ballgame snack at home with these soft, chewy, salty Soft Pretzels.
Soft Pretzels
Can you even go to a baseball game without getting a giant soft pretzel? Well, if you can’t make it to a baseball game, you can at least still enjoy a warm soft pretzel. Making pretzels is so much fun! There’s just something about cooking with yeast that is magical, hello cinnamon rolls! And rolling out soft squishy dough is as much fun as playing with play dough.
🛒Ingredients needed:
- water
- brown sugar
- kosher salt
- yeast
- flour
- butter
- baking sode
- egg yolk
- course salt
✏️How to make Soft Pretzels:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Place water, brown sugar, salt, and yeast together in a bowl of a stand mixer fitted with a hook attachment. Let it sit for 5 minutes or until it begins to foam.
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Add the flour and butter and mix on low speed until combined. Turn up speed and beat on medium for about 5 minutes or until dough pulls off the sides and is no longer sticky.
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Remove dough from bowl, grease bowl lightly with oil, and place dough back in the bowl and cover with a tea towel. Let rise for 50 to 60 minutes or until double in bulk.
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Preheat oven to 450℉. Bring 10 cups of water in a large pot to a boil. Line 2 baking sheets with parchment paper and lightly grease.
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Lightly flour working surface. Divide dough into 8 pieces and roll each into 24 inch ropes and then shape into pretzels. Place on parchment lined pan.
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Add the baking soda to the boiling water and cook each pretzel one at a time in the boiling water for 30 seconds. Remove with a slotted spatula and place back on the baking pan.
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Mix the egg yolk and water together in a small dish and brush over the top of pretzels. Sprinkle with coarse salt and then bake (one pan at a time) for 13 to 15 minutes until dark golden brown. Remove from oven and let cool on a rack for 5 minutes before serving.
➡️Recipe Tips:
- Keep a close eye on the yeast mixture, looking for foam to develop.
- I highly recommend getting a dough hook for you electric mixer if you don’t already have one as it saves you lots of time and energy.
- Boiling bread may seem srtrange, but it’s what gives these pretzels their chewy goodness. It’s the same procedure used for making bagels.
- If you want more of a sweet pretzel, mix up a little cinnamon and sugar and sprinkle that on top of the pretzels instead of the salt (step 7).
✔️What to serve with Soft Pretzels:
- Make up a batch of ooey gooey cheese sauce for dipping your pretzels in,
- Or, if you want something with a little spice try this Nacho Cheese Sauce for dipping
- Obviously, the beverage of choice is an ice cold beer!
★How to Store:
Leftover pretzels should be stored in a tightly sealed container on the counter top for 3 to 4 days. They also freeze nicely. Either way, you might want to gently reheat them before eating. Here’s two ways to do that:
Microwave
- Place your pretzels on a microwave-safe plate
- Lay a damp paper towel over your pretzel
- Place it in the microwave for 15 seconds and then check to see how warm your pretzel is
- If it’s not warm enough, cook it for another 15 seconds
- Allow your pretzel to cool for a few minutes and then enjoy!
Oven
- Preheat your oven to 325℉.
- Drizzle a small amount of water over the pretzel so that the pretzel is moist but not soggy
- Wrap your pretzel in aluminum foil and place it in the oven for five minutes. If you want a crispier exterior, leave the aluminum foil off and just place the pretzel directly on the middle rack of your oven
- If your pretzel is still not warm enough after five minutes, leave it in for another minute or two and then check again
- Remove from oven and let your pretzel cool for a few minutes
❤️Why I love this recipe:
- I love these salty, chewy pretzels because they’re not only delicious, but remind me of childhood summers at the ballpark.
- Warm soft pretzels put a smile on everyone’s face and that makes me happy!
- This recipe uses the traditional salt topping, but cinnamon and sugar is so good, too. I love using a simple powdered sugar glaze for dipping with those.
Here are a few more fair and ball game recipes for you to enjoy:
Soft Pretzels
Just like the kind you get at the ball game!
Ingredients
- 1½ cups warm water (110-115℉)
- 3 tablespoons brown sugar
- 1½ teaspoons kosher salt
- 1 packet (2½ teaspoons) active dry yeast
- 5 cups all purpose flour
- 4 tablespoons butter, melted
- ½ cup baking soda
- 1 large egg yolk + 1 tablespoon water
- coarse salt
Instructions
- Place water, brown sugar, salt, and yeast together in a bowl of a stand mixer fitted with a hook attachment. Let it sit for 5 minutes or until it begins to foam.
- Add the flour and butter and mix on low speed until combined. Turn up speed and beat on medium for about 5 minutes or until dough pulls off the sides and is no longer sticky.
- Remove dough from bowl, grease bowl lightly with oil, and place dough back in the bowl and cover with a tea towel. Let rise for 50 to 60 minutes or until double in bulk.
- Preheat oven to 450℉. Bring 10 cups of water in a large pot to a boil. Line 2 baking sheets with parchment paper and lightly grease.
- Lightly flour working surface. Divide dough into 8 pieces and roll each into 24 inch ropes and then shape into pretzels. Place on parchment lined pan.
- Add the baking soda to the boiling water and cook each pretzel one at a time in the boiling water for 30 seconds. Remove with a slotted spatula and place back on the baking pan.
- Mix the egg yolk and water together in a small dish and brush over the top of pretzels. Sprinkle with coarse salt and then bake (one pan at a time) for 13 to 15 minutes until dark golden brown. Remove from oven and let cool on a rack for 5 minutes before serving.
Nutrition
Serving: 1serving, Calories: 355kcal, Carbohydrates: 64g, Protein: 8g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 27mg, Sodium: 1767mg, Potassium: 94mg, Fiber: 2g, Sugar: 5g, Vitamin A: 190IU, Calcium: 19mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! There’s nothing better than a soft-pretzel, especially a freshly-made one! I didn’t even realize how easy it was to make them at home. I’ll definitely be trying out this recipe soon!