The Best Homemade Mini Soft Pretzels Recipe
These homemade mini soft pretzels are perfectly chewy on the inside with a golden, slightly crispy crust, making them an irresistible snack or appetizer. Crafted from a simple yeast dough, boiled briefly in a baking soda bath, and baked until beautifully golden, they are ideal for serving with beer cheese or mustard. This recipe yields 16 delicious pretzels, perfect for sharing or enjoying all to yourself!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 mini soft pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough
- 360 milliliters warm water (105°F / 41°C; 1 1/2 cups)
- 25 grams brown sugar (2 tablespoons, packed)
- 8 grams active dry yeast (2 1/4 teaspoons / 1 packet)
- 30 grams unsalted butter, melted and slightly cooled (2 tablespoons), plus more for serving
- 600 grams all-purpose flour (5 cups), plus more as needed
- 1 teaspoon Kosher salt (I use Morton)
- Neutral oil or cooking spray, for greasing
Boiling Solution
- 2 liters water (8 cups)
- 150 grams baking soda (1/2 cup)
Topping
- 1 large egg
- Pretzel salt or coarse salt, for sprinkling
Serving
- Beer cheese and mustard
Instructions
- Activate Yeast: Mix the warm water, brown sugar, and active dry yeast in the bowl of a stand mixer. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: Add melted and slightly cooled butter, all-purpose flour, and salt to the yeast mixture. Using a dough hook, mix until the dough becomes shaggy, then gradually add extra flour (about 30 grams or 1/4 cup at a time) until the dough is smooth and slightly tacky but not sticky.
- Knead Dough: Knead the dough on medium speed for 6-7 minutes until it is smooth and pulls away from the sides of the bowl. Test by pressing your finger into the dough; it should slowly spring back. If it springs back too quickly, knead for 1-2 more minutes.
- First Rise: Lightly coat a large bowl with neutral oil or cooking spray. Shape the dough into a ball, place it in the bowl, turning to coat with oil to prevent drying. Cover with a tea towel and let rise in a warm spot until doubled in size, about 40-45 minutes.
- Prepare Boiling Bath and Oven: While the dough rises, combine water and baking soda in a large Dutch oven or pot. Bring to a rolling boil. Preheat the oven to 450°F (230°C). Line two thick baking sheets with parchment paper. Whisk the egg with 1 tablespoon (15 milliliters) of water to prepare an egg wash.
- Shape Pretzels: Once risen, turn dough onto a lightly floured surface. Cut into 16 equal pieces (~65 grams each). Roll each piece into an 18-inch rope, shape into a U, twist ends twice, fold the twist over, and press the ends to the bottom to form classic pretzel shape. Place on parchment-lined sheets, cover with linen towel, repeat for all pretzels.
- Boil Pretzels: Using a slotted spoon, carefully lower 3-4 pretzels into the boiling baking soda water. Boil for 30 seconds, gently pressing to submerge fully. Remove with slotted spoon, letting excess water drip off, and place on prepared baking sheets. Repeat for remaining pretzels.
- Egg Wash and Salt: Brush the tops with egg wash, then sprinkle with pretzel or coarse salt evenly.
- Bake: Bake in preheated oven for 12-15 minutes, flipping the pans halfway through to ensure even browning. The pretzels should be deep golden-brown when done.
- Optional Butter Finish & Serve: For extra richness, brush tops with melted butter immediately after baking. Serve warm with beer cheese and mustard. Enjoy your homemade mini soft pretzels!
Notes
- Ensure water temperature for yeast activation is around 105°F (41°C) to avoid killing the yeast.
- Be careful not to add too much flour; dough should remain slightly tacky but not sticky.
- The baking soda bath provides the signature pretzel crust and flavor; do not skip or substitute with baking powder.
- Use a slotted spoon to handle pretzels gently when boiling to maintain shape.
- Flipping the sheet pans halfway through baking promotes even color and crust development.
- Store leftover pretzels in an airtight container and rewarm in the oven for best freshness.
