Description

This Soft Pretzel Recipe is a delicious homemade version inspired by Annie’s Pretzels. With a wonderfully chewy texture and a golden crust topped with coarse salt, these pretzels are perfect for snacking or serving alongside your favorite dips. The dough is enriched with brown sugar and butter, proofed with active yeast, and finished with a classic baking soda bath before baking for that authentic pretzel flavor and bite.

Ingredients

Dough Ingredients

1/2 cup whole milk
1/2 cup water
2 tsp dry active yeast
410 grams bread flour (about 2 1/2 cups plus 3 tbsp)
1/3 cup packed brown sugar
1 tsp salt
1/2 tsp baking powder
2 tbsp unsalted butter (melted)

Baking Soda Bath

2 cups warm water
2 tbsp baking soda

Finishing

6 tbsp melted unsalted butter (for dipping after baking)
Coarse pretzel salt (for topping before baking)

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Instructions

Proof the yeast: Heat the milk and water to 105°F and microwave for about 45 seconds to achieve this temperature. Stir in the dry active yeast and allow it to proof for 5 minutes until foamy.
Make the pretzel dough: In a large bowl, combine the bread flour, brown sugar, salt, and baking powder. Add in the melted butter and the proofed yeast mixture, then knead for a few minutes until a slightly tacky dough ball forms.
Let the dough rise: Lightly grease the top of the dough with 1 teaspoon of oil and cover. Allow it to rise in a warm place for 45 minutes until doubled in size.
Prepare baking soda bath: While dough is rising, dissolve 2 tablespoons of baking soda in 2 cups of warm water in a separate bowl and set aside.
Preheat oven and prepare work surface: Preheat the oven to 410°F. Lightly grease your work surface to turn out the risen dough.
Shape the pretzels: Turn the dough out onto the greased surface and cut into 6 equal strips. Roll and stretch each strip into a 35 to 40-inch rope or about the thickness of your finger. Form each rope into a U shape, twist twice in the middle, and pinch the ends to the bottom of the pretzel shape.
Baking soda dip: Dip each shaped pretzel quickly into the baking soda solution, then pat them gently with a kitchen towel to remove excess water.
Bake the pretzels: Place the dipped pretzels onto a parchment-lined baking sheet, sprinkle generously with coarse pretzel salt, and bake for 7-8 minutes until golden brown.
Finish with butter: Remove the hot pretzels from the oven and immediately dip or brush them with melted unsalted butter to keep them moist and enhance flavor. Serve warm.

Notes

Make sure your milk and water are warm but not hot (around 105°F) to properly activate the yeast.
The baking soda bath is crucial for giving pretzels their characteristic crust and color.
You can adjust the salt topping according to your taste preference or substitute with other toppings like sesame seeds or everything bagel seasoning.
For best results, serve pretzels warm right after baking and buttering.
Store leftovers in an airtight container and reheat in the oven to restore crispness.