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Easy homemade pretzel recipe with five ingredients without lye. These soft pretzels are 100% homemade, with a nice crust outside and chewy inside. The best!
What Are Pretzels
Pretzel is a baked pastry popular in the United States, with chains such as Auntie Anne’s and Wetzel’s.
The origin is Germany. Pretzels are shaped into a long rope and then twisted into a knot.
There are two types of this popular pastry: soft pretzel vs hard pretzel. The former has a short shelf life and should be consumed after baking, or maximum up to 3 days.
The latter is hard and crunchy, making it a perfect snack for storage and has a long shelf life.
There are many ways to serve the snack, either savory or sweet. At the very classic, they are lightly buttered and salted.
Pretzel Recipe Ingredients
This is a homemade soft pretzel recipe with a nice crust on the outside but soft and chewy on the inside.
This is an easy recipe. The dough is made of five basic ingredients:
- All-purpose flour
- Yeast
- Butter
- Sugar
- Salt
See the recipe card for full information on ingredients.
Serving Suggestions
The most popular way to serve soft pretzels is with plain yellow mustard, honey mustard or spicy mustard.
There are plenty of other options, for examples:
- Plain or flavored cream cheese
- Chocolate sauce
- Nacho cheese
- Sour Cream
- Peanut butter
- Cinnamon sugar
The possibilities are endless!
Frequently Asked Questions
Lye is often used in pretzel recipes. A chemical reaction during baking makes the lye safe to eat but it’s still dangerous to work with.
Lye gives pretzels the distinctive, glossy, brown “crust” and appearance.
In order to get a similar look without the dangers of using lye, this recipe calls for baking soda as a substitute for lye in the pretzel dough.
Soft pretzels can be kept at room temperature for up to three days.
Simply keep them in a paper bag and store it in a cool, dry place. Keep in mind that the pretzels will harden the longer you keep them.
You sure can! Homemade pretzels will keep well in the freezer for up to six months.
Place the pretzels in a single layer on a baking sheet and transfer to the freezer for about an hour. Once they are frozen, you can place them in freezer bags or freezer-safe containers.
When you are ready to eat, just heat them up in a toaster oven for 10 minutes to warm them up.
This pretzel recipe is 183 calories each. It’s low calories and healthy!
What To Serve With Pretzel
For a fun party or social gathering, I recommend the following recipes.
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Other Recipes You Might Like
Pretzel
Ingredients
- 1/4 oz. (10g) active dry yeast packet
- 1 1/2 cups warm water, 110°F to 115°F/37°C to 47°C
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 1/2 teaspoons salt
- 4 – 4 1/2 cups all-purpose flour
- 8 cups water
- 1/2 cup baking soda
- 1 egg yolk
- 1 tablespoon cold water
- coarse salt, optional
Instructions
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a large saucepan, bring 8 cups of water and baking soda to a boil. Punch the dough down and divide it into 12 portions. Roll each portion into a log and shape into a traditional pretzel. Add the pretzels to the boiling water, a few at a time, and cook for 30 seconds. Remove with a slotted spoon and drain on paper towels.
- Place the pretzels on greased baking sheets. In a small bowl, lightly beat the egg yolk and cold water, then brush the mixture over the pretzels. Sprinkle with salt. Bake at 425°F (218°C) for 9-11 minutes or until golden brown. Remove from the pans and transfer to wire racks to cool. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these with my Littles who wanted to make pretzels. Easy and tasted great. My son even ate more at dinner dipped in spaghetti sauce, which he avoids.
Nice! :)
There has to be a typo – no way 100g yeast is correct right??
Oops thanks for catching the typo. It’s 10 g.
I’m a little confused about the amount of flour. The list of ingredients says 4 – 4 1/2 cups and the instructions call for 2 cups. I want to try this recipe but don’t want to waste flour.
Jane – the method states that “In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).”
You start with 2 cups, and then add more.
They really enjoyed them! I thought the baking soda left a tiny taste but that maybe me
Hi Tricia, yeah, pretzel always has that baking soda taste.
So on freezing them …. bake before or no
Bake first.
Can I use instant yeast? If so, how much?
Yes, same amount.
Do you have to let the pretzels rise after shaping them or do you put them in the boiling water right away.
There is no need to rise. Just boil.
Pretzel is my favorite snack!
My grandson and I made these today. He gave them 2 thumbs up for flavor.
They looked a bit rough, shape wise, but that’s how you know they’re home made!
Hi Cynthia, thanks so much for trying my pretzel. :)
Love this recipe. So soft and chewy.
Awesome Ken. Thanks for trying this pretzel recipe.