Make sweet or savory homemade baked soft pretzels in under an hour with a simple yeast dough. This easy small batch recipe makes 6 soft baked pretzels that are chewy on the outside and soft on the inside. Finish the pretzels with pretzel salt, savory seasoning blend, or cinnamon sugar.
Preheat oven to 425F degrees and adjust the oven rack to the middle position.
Sprinkle the yeast and brown sugar on top of the warm water. Stir to mix and let sit for about 5 minutes until the yeast starts to get foamy.
In a medium mixing bowl, sift together the flour and salt. Pour the yeast water over the top of and mix with a wooden spoon until the dough starts to come together and pulls away from the sides of the bowl. The dough will be scrappy and should still feel moist to the touch.
Pour the dough onto a very lightly floured surface. Gently press into a ball and knead for about 5 minutes. The dough doesn't need to be entirely smooth, just kneaded into a tight ball - you will know when you have kneaded enough when you poke the dough with your finger and it bounces back.
Very lightly oil the bowl you used the mix the dough. Shape the dough into a ball and place in the bowl to proof. Cover with a dish towel, set in a warm place, and proof for 30 minutes, or until the dough has doubled in size.
While the dough is proofing, make the baking soda wash and pretzel toppings (if using). In a small bowl, mix the baking soda and water. Set aside.
In a small bowl, add all of the savory seasonings and stir to combine. In another small bowl, add all of the sweet glaze/dipping sauce ingredients, and stir to combine.
Pour the proofed dough onto your work surface no flour is needed to roll and shape the pretzels). Gently shape into a log and cut with a sharp knife, or bench scraper into 6 equal-sized pieces. Using the pads of your hands, roll the pieces into strips about 18" long.
Shaping the pretzel - place the dough strip into a U shape. Cross the tops once, then once more. Take the top ends and fold them down onto the bottom of the U. This is a good demo with pictures on how to shape pretzels.
Place the shaped pretzels on the baking sheet and lightly brush with the baking soda wash. Note - If using pretzel salt or flaky sea salt for your topping, add after you brush the pretzels with the soda wash.
Bake for 8 to 10 minutes, or until the tops are light golden brown. The pretzels are soft baked. Bake for 1 to 2 minutes longer if you prefer a not-so-soft pretzel.
Remove from the oven and immediately brush each pretzel liberally with the melted butter. Then top with the toppings. The pretzels are great warm or at room temperature.
Notes
Texture - The pretzels are soft and chewy. Bake for 1 to 2 minutes longer if you prefer a not-so-soft pretzel.
Active vs. Instant Yeast - If using active yeast, follow the recipe instructions. If using instant yeast: Mix the yeast with the flour along with the sugar. Then add the water as instructed.
Serving Size - I haven't tested it, but I think doubling the recipe to make a larger batch will work fine.
Toppings - Get creative with the toppings! Create your own savory blend, or keep it classic with pretzel salt, or cinnamon sugar.
Dipping Sauce - Cheese sauce, hot sauce, or even mustard are other delicious options to dip these pretzels.
Storing - The pretzels can be stored covered at room temperature. However, if storing longer than 1 day, I recommend storing the pretzels un-buttered and un-seasoned. They can then be reheated for a few minutes (warm to the touch) in a 350F oven. Brush with butter and season after heating. To experience the best flavor and texture, I highly recommend enjoying the pretzels the day they are baked.