Philly Soft Pretzels

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Servings: 12 Difficulty: Advanced
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Classic soft pretzels with a crisp, salty crust and tender interior
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Philly Soft Pretzels

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 287.1

Description

These homemade Philly-style soft pretzels deliver the perfect balance of a deep, malt-like flavor and a chewy, airy crumb. The secret lies in the brief boil in baking soda water before baking, which creates that signature glossy, dark brown crust. Simple ingredients like flour, yeast, and salt come together to form a sturdy dough that is easy to shape. Whether served warm with mustard, cheese sauce, or just a pinch of coarse salt, they make an ideal snack or side dish for game day, parties, or a cozy family dinner. This recipe captures the nostalgic taste of street-food favorites right from your home kitchen.

Ingredients

Directions

  1. Dissolve the dry yeast in 1/4 cup of the warm water and let stand for 5 minutes until foamy.
  2. In a large bowl, combine the flour and salt.
  3. Add the yeast mixture and the remaining 1 cup of water to the flour mixture.
  4. Mix until a stiff dough forms, adding a little more flour if necessary.
  5. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
  6. Place the dough in a lightly greased bowl, cover with a towel, and let rise in a warm place until doubled in size, about 45 minutes.
  7. Preheat the oven to 475&# 194;°F (245ðC).
  8. Punch down the dough and divide it into 12 equal pieces.
  9. Roll each piece into a rope about 18 inches long, tapering the ends slightly.
  10. Fold the rope into a U-shape, twist the ends twice, and press them onto the bottom of the U to form a pretzel shape.
  11. In a large pot, dissolve the baking soda in 4 cups of water and bring to a boil.
  12. Carefully drop the pretzels into the boiling water, a few at a time, and boil for 30 seconds to 1 minute until they float.
  13. Remove the pretzels with a slotted spoon and place them on a parchment-lined baking sheet.
  14. Sprinkle generously with coarse kosher salt.
  15. Bake for 15 to 20 minutes until deep golden brown.
  16. Transfer to a wire rack to cool slightly before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 287.1kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 9774.9mg408%
Total Carbohydrate 59.8g20%
Dietary Fiber 2.3g10%
Sugars 0.2g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use coarse kosher salt or pretzel salt for the topping to ensure it adheres well and provides a nice crunch.

The dough can be refrigerated for up to 24 hours before shaping for a deeper flavor development.

These pretzels are best eaten fresh from the oven. To reheat leftovers, wrap in foil and warm in a 350ðF oven for 10 minutes.

Serve warm with traditional German mustard, cheese sauce, or honey mustard dipping sauce.

Ensure the water for boiling is at a rolling boil to achieve the characteristic shiny crust on the pretzels.

Keywords: pretzels, soft pretzels, philly pretzels, homemade bread, german food, yeast dough, baking soda, snack, party food, game day, vegan bread, easy baking, salty snack, comfort food, kneading, boiling
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