Big Soft Pretzels
on Aug 17, 2024
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A simple dough is kneaded together, boiled, then baked to perfection for this Big Soft Pretzel recipe. Easy to make, this salty snack is sure to become one of your new favorites!
Soft pretzels can seem intimidating to make, but they are more simple than you may think! There are only three ingredients in the dough, then all you have to do is boil, sprinkle with salt, and bake. The hardest part is waiting for the dough to rise. But any time that goes into this recipe is worth it, trust me! The result is a warm soft pretzel that has a golden brown crisp crust, and a perfectly cooked inside.
I love that soft pretzels can be made and enjoyed any time! They are a great snack time of the year. They are a warm and cozy snack for the cooler months and a salty, fun snack for the warmer months. This is a recipe that you must try!
If you love soft pretzels you’ve got to also try my Hot Buttered Pretzels and Homemade Pretzel Rolls.
Table of Contents
Why You’ll Love This Recipe
- These pretzels could not be easier to make!
- You can dress up your pretzels with a variety of toppings and dips.
- The pretzels are soft, chewy, and full of flavor.
Recipe Ingredients
- Flour—All-purpose.
- Yeast—Active dry yeast. Helps the dough rise.
- Corn Syrup—To feed the yeast and give the pretzels a soft texture.
- Water
- Baking Soda—This will give the pretzels a crispy outside and soft inside.
- Salt—We like to use coarse sea salt, for a classic pretzel look and flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Big Soft Pretzels
Step #1. Mix the yeast, water, and corn syrup in a bowl and let sit.
Step #2. Add the flour and knead to create a dough. Let the dough rise until doubled. After it has risen, combine the water and baking soda in a large pot and bring to a boil.
Step #3. Roll out the dough and shape into pretzels. Drop the shaped dough into the boiling water. Remove the pretzels from the water and place them on a greased baking sheet.
Step #4. Sprinkle with coarse salt while still wet. Bake until golden brown.
Recipe FAQs
Boiling the pretzel dough is a traditional technique, which helps the soft pretzels get the proper texture and color. The baking soda will react with the heat as the pretzels bake, giving them a beautiful golden brown crust. It also gives them the crispy exterior while the inside remains soft and chewy which is exactly what we want!
No, your pretzel dough should be slightly tacky, but not sticky. If your dough feels sticky, continue to knead it on the counter. You will want it to be smooth and elastic, and able to hold a ball shape. If you find that the dough is sticking to your hands and counter, sprinkle a bit of flour to help get your desired results. Be careful to not add too much flour, or else the dough might become dry.
You want to be careful to not compromise the shape of the pretzel dough as you are transferring it to and from the boiling water. I typically use a slotted spoon to get the pretzels out in order to help them hold their shape and avoid squishing them. You can use tongs, but be cautious and try not to squeeze the dough too much. Boil the pretzels one or two at a time, for about 10-15 seconds. It does not take long for the baking soda to do its thing!
How to Serve and Store Big Soft Pretzels
These big soft pretzels are a delicious appetizer, snack, or side dish for any occasion! You can bring them to barbecues, tailgate parties, or any kind of gathering. They are great on their own, or you can serve them with a dipping sauce! Mustard, ranch, nacho cheese, or buffalo sauce are all options that pair well with the salty pretzels. If you are looking for another pretzel recipe, this easy parmesan pretzel bites are delicious too.
To store leftovers, ensure that the pretzels are cooled completely. Then transfer them to an airtight bag or container. You can store them on the counter for 2-3 days, or in the fridge for up to a week. Heat the pretzels in the microwave for 15-20 seconds before eating, or enjoy them at room temperature.
Expert Tips
- When boiling the water, be sure to use a deep pot. The baking soda makes the water boil over easily.
- Make sure your yeast is not expired! This will prevent your dough from rising and leave you with flat, unpleasant pretzels.
- Don’t worry if your pretzels don’t have the perfect shape! They will still taste amazing, no matter how they look.
- Instead of sprinkling the dough with salt, you can sprinkle it with cinnamon sugar to make sweet soft pretzels.
- The pretzel salt isn’t a must for this recipe (kosher salt works just fine), but it sure is fun to have around. I just get this kind on Amazon.
More Snack Recipes To Consider
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Big Soft Pretzels
Ingredients
- 1 1/4 cups warm water
- 1 1/2 teaspoons yeast
- 3 tablespoons corn syrup
- 3 to 3 1/2 cups flour
- 2 quarts water
- 1/2 cup baking soda
- coarse salt
Instructions
- Let the yeast, water, and corn syrup sit in a medium bowl for 5 minutes. Add the flour to create a smooth and elastic dough, kneading on the counter to get desired results.
- Let the dough rise until doubled, 30 to 60 minutes.
- After it has risen, combine the water and soda in a large pot and bring to a boil. Roll out the dough and shape into pretzels.
- Drop the shaped pretzels into the boiling soda water, 1 or 2 at a time, and boil for 10-15 seconds. Remove from water and place on a greased baking sheet. Sprinkle with coarse salt while still wet.
- Bake at 425 for 8-10 minutes until golden brown.
Notes
- Use a deep pot – the baking soda makes the water boil over really easily.
I’m German and this time of the year it’s usually the time for a local festival where they sell loaded american soft pretzels. Those were a fave for my family but with the current situation, the festival got cancelled months ago and this recipe might just save the day! I’ll them try tomorrow. Oh, I just hope they turn to be the go-to-recipe (those loaded pretzles are expensiiiiive af)
hello.
Hi Melissa! Why corn syrup and not sugar? I need to make these with my kiddos…but top some of them with butter and then cinnamon sugar because that is my faaaaave!
It makes them a little more chewy, but you can sure use sugar if you’d like. It won’t be that noticeable of a difference.
The smell and taste are so good. Trust me, I tried doing some cakes few days ago. The result was amazing.
I’m go glad you made them! How did they turn out?!
I’ve only made soft pretzels a few times, but they’ve always been a hit! I imagine this recipe would go over well in my house! And my husband would totally agree that nacho cheese sauce is a must!
We just love them too, hope you make time to try them out Leanne!
Have you ever made these pretzels or the King Arthur Buttered Pretzels with white whole wheat flour? Wondering if they would come out the same. Looks yummy. I want to make them with my grandkids.
This looks like a fun one to make with Andie. Can’t wait to try!