Easy Pretzels – the best homemade pretzel recipe that is super easy and fail-proof. Soft and chewy at the same time. So good!
Little G is a super picky eater. There are just a few snacks that he would eat when we are out. One of the very few items he loves is pretzels. He is always happy to have a pretzel while we are at the mall, movie theater or at an outdoor fair. He loves it so much that he asked me to make pretzels for him.
This easy pretzels recipe produces movie theater quality soft and chewy pretzels. They are very good, considering just how easy it is to make a big batch of them. You can make these pretzels into regular shapes, or you can just make it into pretzel rods. Either way, they taste absolutely amazing!
The recipe calls for everyday pantry ingredients so these pretzels are something that you can make while your kids are at school. As soon as they come back, they will have a tray of warm and delicious pretzels that they can enjoy, with a cream cheese dip or melted cheese. Enjoy!
Easy Pretzels Recipe
1 package (1/4 oz.) 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 to 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
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.