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If it’s super dry and not coming together in the stand mixer, add water, 1 tablespoon at a time, until it does. If the dough seems too dry or wet when you’re mixing it together, don’t worry! Before it rises, you have some wiggle room to adjust its consistency. Add more water or flour if you need to.When all the soft pretzels are boiled and salted, transfer them to a 450° oven and bake until they’re golden brown and puffy. Sprinkle it generously with coarse salt, and use a sharp knife to create a 4-inch slit at the bottom of each pretzel. Use a slotted spoon to lift each one out of the pot and place it on a parchment-lined baking sheet. Boil the pretzels one at a time in a baking soda bath. That’s it! Repeat with the remaining dough. Then, wrap the dough ends around each other again to create the pretzel’s twist.įinally, fold the twist towards you, into the center of the dough loop, to make a pretzel shape. Grab the ends of the dough rope, and bend it into a U-shape.Ĭross one of the ends of the rope over the other, leaving a wide loop of dough below them. Next, shape the pretzels! After the dough rises, turn it out onto a clean, unfloured work surface, and divide it into 8 pieces. Cover the bowl with plastic wrap and set it aside for 60 to 90 minutes, until the dough has almost doubled in size. Brush a large bowl with oil and place the dough inside. Transfer the dough to a lightly floured work surface and form it into a ball. Add the flour, salt, and oil, and mix on medium-low speed until a cohesive dough forms around the hook. When the mixture foams, pour it into the bowl of a stand mixer fitted with a dough hook. Making this homemade pretzel recipe is a blast! Here’s how it goes:įirst, make the dough. Activate the yeast by mixing it with the water and maple syrup.

Then, once you’ve shaped the pretzels, you’ll sprinkle them generously with coarse sea salt.įind the complete recipe with measurements below. And salt – A soft pretzel essential! You’ll add fine sea salt to the dough.A neutral-flavored oil, such as sunflower oil or canola oil, will work here too. Extra-virgin olive oil – It adds richness to the dough, helping create the soft pretzels’ addictive chewy texture.Water – To best activate the yeast, make sure your water is warm when you start making this soft pretzel recipe.Maple syrup – It activates the yeast and adds a subtle sweetness to the dough.Active dry yeast – It helps the dough rise and makes the soft pretzels puff up as they bake.I recommend using the spoon-and-level method for a precise flour measurement. Too little, and it will be wet and sticky. Too much flour, and your dough will be dry. All-purpose flour – This recipe calls for quite a bit of flour – 4 1/2 cups! – so measuring it accurately is important.Good news! You only need a few ingredients to make this easy soft pretzel recipe: This is a great recipe for a cool, gray day, when nothing sounds better than holing up in a warm kitchen and making something that’s just as fun as it is delicious. I think you’ll love them, but almost more importantly, I think you’ll love making them. They’re soft and chewy, with a classic sweet and salty pretzel flavor. It’s still vegan (no eggs or butter here!), and the pretzels are fantastic. This soft pretzel recipe is a new and improved version of the old one. Our homemade pretzels came out pretty well, but we thought we could make them even better. A few weeks ago, when we were in the mood for a fun weekend project, we decided to give the old recipe a go. If you love fall baking but need a break from pumpkin spice, make homemade soft pretzels! Way back in the early years of Love and Lemons, Jack and I shared a vegan soft pretzel recipe that continues to be one of the most popular recipes on the site.