Easy Pretzel Recipe: How to Make Soft and Hard Pretzels at Home

Soft pretzels are warm, chewy treats that are perfect for sharing with family and friends. This pretzel recipe creates delicious soft pretzels with a golden brown outside and tender inside.

Ingredients:

- 4 cups all-purpose flour

- 1 packet active dry yeast

- 1 tablespoon sugar

- 2 teaspoons salt

- 1 cup warm water

- 4 tablespoons melted butter

- 2/3 cup baking soda

- Coarse salt for topping

Instructions:

1. Mix the warm water, sugar, and yeast in a large bowl. Let it sit for 5 minutes until it becomes foamy. This shows the yeast is working properly.

2. Add the flour, salt, and melted butter to the yeast mixture. Mix everything together until a dough forms. The dough should be slightly sticky but manageable.

3. Place the dough on a floured surface and knead for 5 minutes until it becomes smooth and elastic. Put the dough in an oiled bowl, cover with a towel, and let it rise for 1 hour.

4. After the dough has doubled in size, divide it into 8 equal pieces. Roll each piece into a long rope about 20 inches long. Shape each rope into the classic pretzel shape by making a loop and twisting the ends.

5. Bring 10 cups of water and the baking soda to a boil in a large pot. Carefully drop each pretzel into the boiling water for 30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.

6. Sprinkle the pretzels with coarse salt. Bake at 425°F for 12-15 minutes until they are golden brown. Serve warm for the best taste and texture.

Making perfect soft pretzels requires attention to detail and the right techniques. These tips will help you create the best homemade soft pretzels every time.

- Watch the Water Temperature: Use the right water temperature for your yeast. The water should be warm but not hot, around 105-110°F. Water that is too hot will kill the yeast, and water that is too cold will not activate it properly.

- Knead the Dough Properly: Knead the dough thoroughly to develop the gluten. This creates the chewy texture that makes soft pretzels so appealing. The dough should be smooth and elastic when you finish kneading.

- Never Skip the Baking Soda Bath: Do not skip the baking soda bath. This step is essential for creating the dark, shiny crust that makes pretzels special. The alkaline solution also gives pretzels their distinctive flavor.

- Work Quickly When Shaping: Work quickly when shaping the pretzels. Keep the dough pieces covered while you work to prevent them from drying out. Practice the pretzel shape a few times before starting with the actual dough.

- Add Butter After Baking: Brush the pretzels with melted butter after baking for extra flavor and shine. This also helps the salt stick better to the surface of the pretzel.

- Serve Immediately: Serve soft pretzels immediately while they are still warm. They taste best when fresh from the oven and start to lose their soft texture as they cool down.

Hard pretzels are crispy, crunchy snacks that keep well and are perfect for munching throughout the day. This pretzel recipe creates traditional hard pretzels with a satisfying crunch.

Ingredients:

- 3 cups all-purpose flour

- 1 teaspoon salt

- 1 teaspoon baking powder

- 1/2 cup vegetable oil

- 3/4 cup water

- 1/4 cup baking soda

- Coarse salt for topping

Instructions:

1. Combine the flour, salt, and baking powder in a large mixing bowl. Make a well in the center of the dry ingredients.

2. Add the oil and water to the flour mixture. Mix until a firm dough forms. The dough should not be sticky and should hold together well when pressed.

3. Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth. The dough will be firmer than soft pretzel dough.

4. Divide the dough into 12 equal pieces. Roll each piece into a thin rope about 12 inches long. Shape into small pretzel shapes or twist into other desired forms.

5. Bring 8 cups of water and baking soda to a boil in a large pot. Dip each pretzel quickly into the boiling water for just 10 seconds. Remove immediately and place on a baking sheet.

6. Sprinkle with coarse salt and bake at 400°F for 15-20 minutes until deep golden brown and completely crispy. Let cool completely before storing.

Creating perfect hard pretzels requires different techniques than soft pretzels. These tips will help you achieve the ideal crispy texture and long-lasting crunch.

- Create a Firm Dough: Use less water in the dough to create a firmer texture. The dough should be easy to handle and not sticky at all when you finish mixing.

- Bake Low and Slow: Bake the pretzels longer at a slightly lower temperature than soft pretzels. This allows them to dry out completely and become crispy all the way through.

- Cool Completely Before Storing: Make sure the pretzels are completely cool before storing them. Any remaining heat will create moisture that makes the pretzels soft instead of crispy.

- Store in Airtight Container: Store hard pretzels in an airtight container to maintain their crunch. They can last for several weeks when stored properly in a cool, dry place.

- Test for Doneness: Test one pretzel for doneness before removing the whole batch from the oven. Hard pretzels should sound hollow when tapped and break with a clean snap when cooled.