Homemade Soft Pretzels Recipe

Homemade Soft Pretzels that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you’ve ever had!

Then, dip them in the easiest Homemade Cheese Sauce ever and prepare to eat the entire batch yourself. In one sitting.

Homemade Soft Pretzels that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you've ever had!

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The only thing more fun than being a food blogger is spending time with other food bloggers.

After all, the job is a bit isolating at times.

So when Terranea Resorts invited a group of bloggers over for a long weekend (including me!), I couldn’t wait to soak up the sun, meet the chefs, and eat some seriously delicious food.

Terranea Resorts sits serenely on the coast of Southern California. With gorgeous ocean views, nearby excursions, world class dining, and impeccable service, Terranea is fully equipped to help you relax, refuel, and recharge.

A blogger weekend getaway at Terranea Resorts in Palos Verdes, California.

For a group of food bloggers, there is really no better place.

That’s me in the back corner clutching the bloody mary, and then clockwise you’ll see Nagi from RecipeTin Eats, Jen from Carlsbad Cravings, Chelsea from Chelsea’s Messy Apron, Rachael from Eazy Peazy Mealz, and Holly from Spend with Pennies. AKA my new BFFs.

At one of our many delicious meals (brunches often went 3+ hours), we ordered a couple of Bavarian Soft Pretzels. At one point a helpful server tried to remove the leftovers and I literally grabbed the plate back out of her hands.

Looking at this photo, wouldn’t you do the same?

A blogger weekend getaway at Terranea Resorts in Palos Verdes, California.

When I was deciding which dish I’d recreate to share with you, this Homemade Soft Pretzel recipe was the obvious choice. (By the way, see that cheese-filled bread bowl in the photo? That’s Jalapeno Popper Dip, and Nagi recreated it on her blog. Check it out!)

I went with a less traditional knot shape, but you can twist the dough any way you see fit.

Homemade Soft Pretzels that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you've ever had!

To achieve that crackly brown outside of the pretzel, you dunk the knots in a boiling baking soda bath before baking. Then, sprinkle some coarse salt and bake them to golden brown, crackly perfection.

Homemade Soft Pretzels that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you've ever had!

Homemade Cheese Sauce makes the perfect dipping sauce, too. Terranea also served a whole grain-honey mustard sauce.

Homemade Soft Pretzels that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you've ever had!

Eating the soft pretzels at Nelson’s was just one of the many many MANY delicious dishes we enjoyed. We also had a chance to watch the Chef de Cuisine at mar’sel in action before enjoying dinner there.

A blogger weekend getaway at Terranea Resorts in Palos Verdes, California.

We also had a chance to visit Terranea’s own farm. Farm-to-table dining informs many of the restaurant offerings, so it was really interesting to meet the head gardener Executive Chef Bernard Ibarra. What Terranea cannot grow themselves, they source locally whenever possible.

A blogger weekend getaway at Terranea Resorts in Palos Verdes, California.

All around, it was a magical weekend of food and friends! I’m so grateful to be included in the gathering and hosted by Terranea. I cannot wait to return to Terranea with my family!

Save this Homemade Soft Pretzels to your
“Appetizers” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

5 from 2 votes

Homemade Soft Pretzel Knots

Homemade Soft Pretzels that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you've ever had!
Course Appetizer, Snack
Cuisine American, German
Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 154kcal
  • 1 ¼ cup + 2 quarts water divided
  • 2 tablespoons + 1 teaspoon sugar divided
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 3 cups all-purpose flour
  • ¾ teaspoon Salt
  • 3 tablespoons unsalted butter melted and cooled
  • ½ cup baking soda
  • 1 egg yolk + 1 tablespoon water
  • Kosher salt for sprinkling
  • Homemade Cheese Sauce for serving
  • n a small saucepan, heat 1 ¼ cups water to 110 degrees F. Stir in 1 teaspoon sugar until dissolved and remove from heat. Pour yeast over the top and set aside to bloom until foamy, about 5 to 10 minutes.
  • Meanwhile, in the bowl of a standing mixer with the dough hook attached, combine flour, salt, and remaining 2 tablespoons sugar.
  • Add melted butter and bloomed yeast mixture. Stir until the dough just comes together, pulling away from the sides of the bowl but clinging to the bottom.
  • Coat a large bowl lightly with oil or nonstick spray. Transfer dough to the oiled bowl and cover loosely with plastic wrap coated with nonstick spray. Let rise in a warm place until doubled in size, about 1 hour (see notes).
  • Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper or a silicone mat. In a 3-quart saucepan, bring remaining 2 quarts (8 cups) water and baking soda to a boil. In a small bowl, whisk together yolk and water.
  • Turn out dough on to a lightly floured surface and shape into an 8-inch round disc. Using a bench scraper, pizza cutter, or butter knife, cut the disc into quarters. Then, cut each quarter into thirds so you have 12 pieces.
  • Shape each piece of dough into a long rope and lay each rope in a horseshoe shape. Twist the ends together, then wrap under the knot and pull the ends through the loop (see photos in the post above). Repeat with remaining pieces of dough.
  • Working with one pretzel at a time, drop a pretzel in the boiling baking soda water for 30 seconds. Remove and transfer to a prepared baking sheet. Immediately brush with the egg yolk wash and sprinkle with coarse salt. Repeat with remaining pretzels.
  • Bake for 8 to 10 minutes, until the pretzels are dark brown, crackly, and fragrant. Remove from the oven and serve with Homemade Cheese Sauce.

Recipe Notes

To create a warm environment ideal for the dough to rise, preheat your oven to its minimum temperature (170°F, 200°F, etc.), but shut it off once the temperature reaches 110°F. Place your dough (in a greased bowl, covered with plastic wrap), on a baking sheet and in the oven. The oven temperature will drop when you open the oven door, but enough residual heat will remain that your dough should steadily rise.
Adapted from Allrecipes.com.

Nutrition

Calories: 154kcal

 

Terranea Resorts sponsored the accommodations and some meals for the weekend; however, I was not otherwise compensated for my time. The opinions expressed here are mine alone. 

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

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  1. Amy Cardinal

    Did you use regular All Purpose flour? Would bread flour work or would it be too soft?

    1. Amy Cardinal

      No worries. I did use bread flour and they turned out amazing! Love these! Thank you for sharing!!

    2. meggan

      You did?! Did you use the same quantity? That’s so exciting! I can’t wait to try it out myself so that I can officially add that option to the recipe. Thanks for passing along the info!

    3. meggan

      Hi Amy! I used regular all-purpose flour. I am not sure what the effect would be with bread flour, so unfortunately I can’t say. :-/ Sorry about that!

  2. Just LOVED reading this post, just as I did reading Nagi’s post about your trip. :-)

    The food does indeed look incredible, and that view… wow!

    As for those pretzels, my mouth is literally watering at the sight of them – you nailed it, Meggan! Must check out the dip recipe too!5 stars

  3. ??? OMG OMG! You totally took me back to our magical holiday!!!! And those PRETZELS! I need some NOW!!! Pretzels here are so sad compared to in the states, I am making these STAT!!! And thank you for the mention re: dip :)

    Seriously makes me so nostalgic reading this….. N xx5 stars

    1. meggan

      *Magical* is the keyword here! We seriously need to make this an annual excursion. I’m making your DIP stat, it looks so good! Glad you left out the blue cheese. :)

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