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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!
Table of Contents
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.
Other Recipes You Might Like
- Pretzel Bites
- Cheese Bombs
- Texas Toast Garlic Bread Pizza
Pretzel Recipe
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
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
Is Lye a Pretzel Ingredient?
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.
How Long Will 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 I 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 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.
How Many Calories per Serving?
This pretzel recipe is 183 calories each. It’s low calories and healthy!
What to Serve with This Recipe?
For a fun party or social gathering, I recommend the following recipes.
Lemonade Recipe
Cheesy Garlic Texas Toast
Cheese Puffs (Gougeres)
Crab Dip
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Pretzel
Easy homemadepretzel recipewith five ingredients without lye. These softpretzelsare 100% homemade, with a nice crust outside and chewy inside. The best!
4.62 from 34 votes
By Bee Yinn Low
Yield 12 servings
Prep 1 hour hr
Cook 10 minutes mins
Total 1 hour hr 10 minutes mins
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 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°F (218°C) for 9-11 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Notes
Here is a tutorial onhow to shape pretzels.
Course: Baking Recipes
Cuisine: Bread
Keywords: Pretzel
Nutrition
Nutrition Facts
Pretzel
Amount Per Serving (1 g)
Calories 183Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Cholesterol 20mg7%
Sodium 2855mg124%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
