Homemade soft Pretzels

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Author — Jennifer

Serves —

These homemade soft pretzels are made with only four ingredients including the major shortcut of pre-made pizza dough.

Prep Time 15

Cook Time 15

Total Time 30

Preheat the oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.
Open the can of pizza dough and cut the dough into 4 even sections. There is no need to unroll the pizza dough.
Using your hands, roll each dough section into an approximately 24-inch long rope. Use a little flour if needed for stickiness.
Make a “U” shape with one rope of dough. Twist the ends around each other once, leaving room at the ends. Pull the ends back down to the bottom of the circle to create a pretzel shape. Repeat with the remaining dough sections.
Bring the 6 cups of water and baking soda to a boil in a large pot.
Lower each pretzel, individually, into the boiling water, using a mesh strainer, for 30 seconds and then carefully pull it back out. (These can fall apart easily so keeping it in the strainer will be the safest bet). Do not over cook dough.
Gently pat dry with a paper towel. Do this for all the pretzels and then place them back on the sheet pan.
Prepare the egg wash by whisking together the egg white and 1 ½ Tablespoons of water. Brush the egg wash over the tops and sides of the pretzels and then sprinkle with coarse sea salt.
Bake in the oven for 14-17 minutes or until they turn golden brown.
Plate and serve either warm or cold.

Storage:

To Store: Wrap your pretzels individually and store in an airtight container at room temperature for up to two days. You can also freeze them for one month.
To Freeze: Individually wrap raw or baked pretzels and place them in a ziplock freezer bag for up to 3 months.
To Reheat: To reheat soft pretzels and serve them warm you can place them in a hot oven for a few minutes or microwave on a place for a 10-15 seconds.

Tips:

Room temperature pizza dough is much easier to roll out and shape than chilled pizza dough.
Feel free to make them bite-sized if you have difficulty twisting them into a traditional pretzel shape.