Easy 30 Minute Homemade Soft Pretzels Recipe
This Easy 30 Minute Homemade Soft Pretzels recipe delivers warm, golden-brown soft pretzels with a tender interior and a lightly crisp exterior. Perfect for a quick snack or appetizer, these pretzels are shaped by hand and brushed with an egg wash for a beautiful finish without the traditional boiling step. Sprinkle with kosher salt for that classic flavor and enjoy a freshly baked treat in under half an hour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 medium-sized soft pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 1 tablespoon instant yeast
- 1½ cups warm water
- 1 tablespoon honey (or sugar)
- 1 tablespoon salt
- 4 cups all-purpose flour
Finish
- 1 egg (for wash)
- Salt for sprinkling (kosher salt preferred, sea salt acceptable)
Instructions
- Activate Yeast: In the bowl of a stand mixer, combine the instant yeast, warm water, honey (or sugar), and salt. Stir gently to mix and let the yeast become active.
- Make Dough: Add the flour to the yeast mixture and mix using the dough hook attachment until the dough pulls away from the sides of the bowl, about 1-2 minutes. The dough should be smooth and slightly sticky but manageable.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking.
- Shape Pretzels: Divide the dough into portions and shape into pretzels, letters, hearts, or any fun shapes you like. Place each shaped dough piece onto a lined or greased baking sheet. Work with one sheet at a time to time the baking perfectly.
- Egg Wash and Salt: Whisk the egg with a little water and brush the mixture over each shaped pretzel. Sprinkle with kosher salt or sea salt according to your preference.
- Bake: Bake the pretzels in the preheated oven for 13-15 minutes or until they develop a golden brown crust.
- Cool and Serve: Remove the pretzels from the oven and cool on a wire rack for a few minutes. Enjoy warm for the best flavor and texture.
Notes
- For best results, use warm water around 105°F to 110°F to activate the yeast effectively.
- If dough sticks excessively when shaping, add flour sparingly to your hands or the surface.
- Using kosher salt for sprinkling provides the best texture and flavor, but sea salt is a good alternative.
- This recipe skips boiling the pretzels in baking soda water, relying on the egg wash for color and texture.
- Shape the pretzels quickly and bake immediately for optimal puffiness.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat briefly for softness.
Nutrition
- Serving Size: 1 medium pretzel (about 85g)
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 3.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 35 mg
Keywords: soft pretzels, homemade pretzels, quick pretzel recipe, snack recipe, easy pretzels
