Learn how to make easy soft salted pretzels. Follow my simple recipe for a successful batch of knotted delights! A homemade bake your family will love!

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Pretzels Origins

There are differing accounts of the Pretzels Origins, but it is mainly believed that Pretzels first made an Appearance back in 610 AD. A monk in Italy baked long strips of dough and formed criss-cross knotted breads as a reward for his students, they were a gift to acknowledge the boys who had learned their prayers. They were called ‘pretiola’, Latin for ‘little rewards’.

During the Middle Ages, Pretzels began to filter into Europe, making an appearance in the 12th-century encyclopedic text Hortus Deliciarum, where they were depicted as a central staple of the feast. Pretzels were also thought to bring prosperity and luck and so were often given to the poor as a way of providing them with a spiritual talisman, as well as an actual source of nourishment.

Pretzel Pride!

One of my favourites! I love making pretzels, lifting them out of the oven and seeing that lovely shiny crust, it puts the biggest smile on my face. Then shouting out a triumphant ‘Nailed it!’ (I actually do ;o)) You feel a great sense of victory, that chewy salty crust is the visual of a job well done.

Bicarb Bath

Making Pretzels is not difficult, but there are specific steps you must take in order to bake a successful batch.

The Bicarb bath is an important step (don’t skip this part). The bath gives the Pretzels that lovely glowy crust, just boil for 10 seconds each side and lift out. Don’t be tempted to boil for longer, you will end up with metallic tasting pretzels.

How to make Soft Salted Pretzels

(As always the full detailed recipe and video can be found at the end of the post on the recipe card)

Ingredients

2 sachets of quick action yeast
Plain Flour
Salt
Sugar
Warm water
Butter
Sea salt for Sprinkling

Bicarb Bath

Bicarbonate of Soda
Water

Instructions

In a jug dissolve the yeast in the warm water.
In a large mixing bowl, mix the flour and salt together. Create a hole in the flour mixture, add the sugar to the centre of the hole, then pour the yeast mixture on top. See video
Leave it to stand for 15 minutes before mixing.
After 15 minutes add the softened butter and knead into a smooth dough, then let it rest for 30 minutes
Cut the dough into nine equal parts, then roll each piece into long lengths of approx. 50 cm ( see video) Then form a pretzel by first creating a U shape, twisting the ends and folding back on itself, so the ends sit on the ‘U’ curve ( see video below)

Place the pretzels uncovered in the fridge for one hour. This helps harden the dough so it will tolerate the bicarb bath better ( don’t skip this part), the bath gives the pretzel that lovely glowy crust.
Preheat the oven to 200°c
Fill a large pan with the water and bring to the boil. Carefully add the Bicarbonate of Soda***There will be a small reaction when the bicarb meets the water, it will bubble furiously for a few seconds, but will then settle. Use a slotted spoon to lower each pretzel into the bath, boil for 10 seconds on each side then lift out( it is important you stick to the 10 second rule, too long in the bath will cause the Pretzels to taste metallic…we don’t want that!)

After their bath, place the pretzels on a lined baking tray, score each one, sprinkle with sea salt and pop in the oven for 15-20 minutes.

What You’ll need for this Recipe

Mixing Bowl
Digital Kitchen Scales
Proving Bowl

Looking for more Bread Recipes?

Boule Bread

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Print Recipe

5 from 1 vote

Soft Salted Pretzels

Prep Time2

Cook Time15

Servings: 9

Ingredients

2 sachets of 7g quick action yeast
480g of Plain Flour
2 tsps of Salt
1 tsp of Sugar
240 ml of warm water
45g of butter
Sea salt for Sprinkling
Bicarb bath
100g of Bicarbonate of Soda
2 1/2 litres of water

Instructions

In a jug dissolve the yeast in the warm water.
In a large mixing bowl, mix the flour and salt together. Create a hole in the flour mixture, add the sugar to the centre of the hole, then pour the yeast mixture on top. See video
Leave it to stand for 15 minutes before mixing.
After 15 minutes add the softened butter and knead into a smooth dough, then let it rest for 30 minutes
Cut the dough into nine equal parts, then roll each piece into long lengths of approx. 50 cm ( see video) Then form a pretzel by first creating a U shape, twisting the ends and folding back on itself, so the ends sit on the 'U' curve ( see video)
Place the pretzels uncovered in the fridge for one hour. This helps harden the dough so it will tolerate the bicarb bath better ( don't skip this part), the bath gives the pretzel that lovely glowy crust.
Preheat the oven to 200°c
Fill a large pan with the water and bring to the boil. Carefully add the Bicarbonate of Soda***There will be a small reaction when the bicarb meets the water, it will bubble furiously for a few seconds, but will then settle. Use a slotted spoon to lower each pretzel into the bath, boil for 10 seconds on each side then lift out( it is important you stick to the 10 second rule, too long in the bath will cause the Pretzels to taste metallic…we don't want that!)
After their bath, place the pretzels on a lined baking tray, score each one, sprinkle with sea salt and pop in the oven for 15-20 minutes