Although both are delicious soft pretzels are a completely different snack than hard pretzels.
Unlike a crunchy, hard pretzel, these homemade pretzels have a nice crust on the outside but are soft and chewy on the inside.
Is lye one of the pretzel ingredients?
Lye is a very alkaline and corrosive chemical, often used in bagel and pretzel recipes. A chemical reaction during baking makes the lye safe to eat but it’s still dangerous to work with..
Lye gives pretzels and bagels their distinctive, glossy, brown “crust”.
In order to get a similar look without the dangers of using lye, the recipe calls for baking soda as a substitute for lye in the pretzel dough.
How long will these pretzels stay soft?
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.
Can you freeze homemade pretzels?
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 zip top freezer bags or freezer-safe containers.
Of course, the most popular way to serve soft pretzels is with plain yellow mustard, but there are plenty of other options, including:
- Different varieties of mustard, including honey mustard and spicy mustard
- Nacho cheese
- Flavored cream cheese
- Peanut butter
- Chocolate sauce
How many calories per serving?
This pretzel recipe is 202 calories per serving.
What to Serve with this Recipe?
I recommend the following recipes for party pairings:
This Recipe Goes Well with:
Easy Soft Pretzel Recipe
This pretzel recipe is so easy, it’s nearly impossible to mess up! Soft pretzels are great for snacking and game day parties.
- 1/4 oz package, active dry yeast
- 1 1/2 cups warm water (110° to 115°)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 1/2 teaspoons salt
- 4 1/2 cups all-purpose flour (you may only need 4 cups)
- 8 cups water
- 1/2 cup baking soda
- 1 egg yolk
- 1 tablespoon cold water
- coarse salt, (optional)
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).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a large saucepan, bring 8 cups water and baking soda to a boil. Punch dough down; divide into 12 portions. Roll each into a log and then make into a regular pretzel shape. Add to boiling water, a few at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
Place on greased baking sheets. Lightly beat egg yolk and cold water; brush over pretzels. Sprinkle with the salt. Bake 425° for 9-11 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Here is a tutorial on how to shape pretzels.