For me, soft pretzels conjure up happy memories of snack stations in the local mall of my childhood and sunny days at the State Fair.
While they are mostly a nostalgic food for me, soft pretzels are one of my mom’s favorite salty treats. A few days ago, my mom came over to my house to spend an afternoon together. When the time came to consider a snack, the subject of soft pretzels came up. Since we live several hours from the nearest mall that sells soft pretzels, we decided to make our own.
These soft pretzels are easy to make and delicious! They have a rich, chewy texture, with a pleasant, golden crust. A brush of butter and dash of kosher salt adds some wonderful, salty flavor to this decadent treat.
A few notes on the recipe:
Shaping the Pretzels:
Forming a pretzel is EASY! This recipe should result in four pretzels. Cut the dough in four relatively equal pieces. Starting with one piece, roll it until it is about 18 to 20 inches long (step 1). Then, form a circle with the two ends overlapping (step 2). Next, overlap the ends (twist them) one more time (step 3). Finally, fold the ends toward the circle and press the ends down to form the traditional pretzel shape (step 4). Repeat the process to form the remaining three pretzels.
Baking Soda Bath:
Soft pretzels should be given a baking soda bath prior to baking. This should result in a chewier pretzel. To complete the baking soda bath, combine three cups of water and 2.5 tablespoons of baking soda in a saucepan. Bring the mixture to a boil, dip the pretzels in the mixture for 20-30 seconds, and remove with a slotted spoon or spatula.
I was, frankly, shocked when I did the price analysis for this recipe. Pretzels are a great inexpensive snack at $0.09 a piece!
Homemade Soft Pretzels (Small Batch)
This small batch pretzel recipe results in four delicious, buttery soft pretzels in about half an hour.
- 3 ounces (6 tablespoons) warm water
- 1/2 teaspoon (heaping) active dry yeast
- 3/4 teaspoon granulated sugar
- 1/4 teaspoon table salt
- 1 cup all-purpose flour
- 1 tablespoon melted butter
- kosher salt or sea salt, to taste
- cooking spray
- For the baking soda bath you will also need:
- 3 cups water
- 2.5 tablespoons baking soda
- Preheat oven to 400 degrees Fahrenheit.
- Combine warm water and yeast in a mixing bowl. Allow the yeast to dissolve for about one minute. Then, add sugar and table salt to the yeast mixture and stir until dissolved.
- Gradually add flour into the yeast mixture. You can use a dough hook on a stand mixer, or mix with a wooden spoon. Continue adding flour until the dough is no longer sticky, form the dough into a ball, and cover it with a thin towel or cloth. Allow the dough to rest for about 10 minutes.
- While the dough is resting, combine water and baking soda in a saucepan to create the baking soda bath. Heat the baking soda mixture on medium heat. It will need to reach a boil before you can “bathe” the pretzels. Also, line a baking sheet with parchment paper and spray the parchment paper with cooking spray. (Alternatively, you can use a baking mat.)
- After the dough has rested, cut the dough ball into four relatively equal pieces. Starting with one piece, roll it until it is about 18 to 20 inches long. Then, form a circle with the two ends overlapping. Next, overlap the ends (twist them) one more time. Finally, fold the ends toward the circle and press the ends down to form the traditional pretzel shape. (There is a tutorial with pictures available on the website post). Repeat the process to form the remaining three pretzels.
- After the pretzels are formed, they will need a quick (20-30 second) baking soda bath. Carefully drop a pretzel into the boiling baking soda mixture, allow it to soak for 20-30 seconds, and remove it with a slotted spoon or slotted spatula. Allow the excess water to drip off, and place it on the lined baking sheet. Complete the same process for the remaining three pretzels.
- Top the pretzels with kosher salt and bake in the oven for 10 – 15 minutes, or until golden brown.
- Once the pretzels are baked, melt a tablespoon (or two!) of butter and brush butter on top of the hot pretzels.
- Top with additional kosher salt, if desired, and serve warm! These pretzels are great plain, but can be served with nacho cheese dipping sauce. Enjoy!
2 thoughts on “Homemade Small Batch Pretzels”
We made these , and they were so good! They were very easy to make and quick. Reminded me of great times at the mall 😀. Thanks!
I’ve never tried making pretzels…but then it’s not a common snack here in Aus. Pretzels here are tiny crunchy beer snacks that come in a little packet like crisps or peanuts do. Yours look very yummy indeed – and your step by step pics super helpful. Have a great weekend.