Try this homemade soft pretzels and have fun while making a tasty treat! These homemade soft pretzels are butter and soft and give you that same flavor and texture as the pretzel shop!
Making homemade soft pretzels with kids
Soft pretzels are something I’ve made with my kids a couple of times and have been meaning to share the recipe. They are so much fun to make. We also love baking Whole Wheat Crusty French bread, 30 minute dinner rolls, and Fast & Easy Biscuits.
How to homemade soft pretzels
I made the homemade soft pretzel dough during nap time, so I could have it ready to go when my kids woke up. You can totally include your kids in the dough making process. Kids love to measure and pour ingredients – just mentally prepare yourself for a little (or a lot) of flour on the floor. It comes with the territory!
The dough was done rising about 30 minutes after my kids woke up from their nap. I had them wash their hands, put on their aprons, and get the step stools. Meanwhile, I set up our station with floured cutting boards and the soft pretzel dough.
I broke the soft pretzel dough into 12 equal pieces and we counted them together. It was a nice toddler math lesson.
After we broke up the dough, I had the kids roll each piece into a “snake” and form their soft pretzels into shapes. The shape of the pretzel really doesn’t matter, so don’t get too hung up on them looking pretty. They will still taste good, regardless of the shape.
You could even spell your child’s name out if you want. I did that the last time we made soft pretzels. This time, my kids were more into making their own shapes.
After the soft pretzels were shaped, we dipped them in a mixture of water and baking soda, sprinkled them with salt and baked them in the oven for 8 minutes.
How do you store homemade soft pretzels?
Let them fully cool to room temperature. Store homemade soft pretzels in an air-tight container at room temperature for up to 3 days. You can also freeze homemade soft pretzels for up to 3 months. To reheat, place them on a foil-lined cookie sheet and reheat for 5 minutes – until warm – at 350 degrees. If reheating from frozen, increase the time to 10-12 minutes.
- 5 cups all-purpose flour
- 1/2 cup white sugar
- 4 teaspoons instant yeast, sometimes called bread machine yeast
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water
- 1 tablespoon vegetable oil
- 4 cups hot water
- 1/2 cup baking soda
- 1 teaspoon salt
- Optional toppings: Melted butter and cinnamon sugar, 1/4 cup sugar + 1 tsp cinnamon or melted butter and coarse kosher salt
- In the bowl of a stand mixer, combine the flour, sugar, yeast, and 1 1/2 teaspoons salt.
- Add in the warm water and vegetable oil. Mix until a dough forms.
- Attach the dough hook and knead for 5-6 minutes, until a smooth dough forms. (If kneading by hand, knead 7-8 minutes). The dough should be tough but smooth. If it is too dry, add 1-2 tablespoons water.
- Place dough in a greased bowl and cover. Place in a warm spot and allow to rise until the dough has doubled in size, about 1 hour. (The dough will take longer to rise if your kitchen is cold)
- Preheat your oven to 450 degrees. Grease two cookie sheets and set them aside.
- Once your dough has doubled in size, place it on a lightly floured surface and divide into 12 pieces.
- Roll each piece into a long "snake" and form into a pretzel (or any other fun shape).
- Whisk together the hot water and baking soda, until the baking soda is dissolved.
- Dip each formed pretzel into the baking soda mixture and place on a cookie sheet.
- Once all of your pretzels are ready and on the baking sheet, sprinkle with the additional salt and bake for 8 minutes.
- Let cool.
- Enjoy the soft pretzels plain or dip in melted butter and top with either coarse kosher salt or cinnamon sugar. Store in an air tight container.
Nutrition InformationYield 12 Serving Size 1 pretzel
Amount Per Serving Calories 326Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 3028mgCarbohydrates 68gNet Carbohydrates 0gFiber 3gSugar 25gSugar Alcohols 0gProtein 6g
Nutrition information is an estimate.
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