Easy 30 Minute Homemade Soft Pretzels Recipe

4.60 from 32 votes

Easy 30 Minute Homemade Soft Pretzels Recipe

Amazingly easy homemade soft pretzels recipe with no complicated steps and no rising - they are ready in 30 minutes, making them perfect for easy snacks and fun meals.

Prep Time15

Cook Time15

Total Time30

Course: Bread

Cuisine: American

Servings: pieces

Calories: 96kcal

Author: Jami Boys

Equipment

stand mixer

Ingredients

1 tablespoons instant yeast*
1½ cups warm water
1 tablespoons honey or sugar
1 tablespoons salt**
4 cups flour***
1 egg for wash-don't skip since we're not boiling
salt for sprinkling, kosher is best but sea salt will do fine

Instructions

Combine yeast, water, honey, and salt in the bowl of a stand mixer.
Stir in flour and mix until the dough cleans the sides of the bowl (1-2 minutes). The dough should be smooth to the touch, and will stick only when pulling off pieces- as soon as you start rolling for the pretzel shape, it should not stick to your hands or surface (add just a touch more flour if you have sticking problems- I never have, though).
Start preheating the oven to 425 degrees.
Pull off pieces of dough (alternately, pat dough out and cut to get more even pieces), shape into letters, hearts, pretzels, animals, little bites, etc. and place on two lined or greased cookie sheets. TIP: Fill one sheet at a time, as the first sheet will be done before you've finished shaping all the pretzels for the second sheet.
Mix the egg with a bit of water and brush all over the dough shapes, then sprinkle with some salt.
Bake for 13-15 minutes at 425 degrees until golden brown.
Cool on a wire rack for a few minutes before taking the first fabulous bite!

Notes

*To use active dry yeast: Let the yeast sit for about 5 minutes in step 1 instead of adding the flour right away.

**Yep, a tablespoon- they're pretzels, after all and they are not too salty. Adjust if you dare.

***Any flour works: whole wheat pastry, 1/2 all-purpose and 1/2 regular whole wheat, bread flour, and whole white wheat have all been successful.

Storage: The leftovers (if you have any...) can be stored in an airtight container (or frozen) and reheated in an oven or toaster oven for few minutes.

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