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Best High Altitude Homemade Soft Pretzels

May 1, 2021 by Heather Smoke 18 Comments

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Big, chewy soft pretzels dipped in mustard or cheese sauce are such a treat. I used to think of pretzels as something you snack on during shopping trips to the mall, but it’s actually so easy to make homemade soft pretzels. This high altitude recipe makes eight big pretzels, and you can keep them plain with just salt, or add a sprinkling of cheddar cheese and sliced jalapenos. Or for a dessert pretzel, coat them in a mixture of cinnamon and sugar. I like mine savory, though, and for dipping the pretzels, I made a delicious sweet and spicy honey mustard sauce. The pretzels are pillowy and soft, with that gorgeous golden brown color, and so incredibly good served warm from the oven with the mustard.

You might also love these homemade yeast doughnuts with maple icing, soft and fluffy milk buns, and cardamom almond star bread.

Soft pretzels on a baking sheet, with a pot of mustard for dipping.

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Why You’ll Love These Pretzels

Easy to Make. The pretzel dough is super easy to make, and start to finish, this recipe takes under 2 hours. That’s not long at all until you can enjoy hot, freshly baked pretzels.

Big, Soft and Chewy. The pretzels have such a great texture, with a chewy golden brown crust and soft bread inside. They make a delicious and filling snack.

Adaptable. You can flavor your soft pretzels any way you like! Keep them plain and classic with salt and butter, a little spicy with cheddar and jalapeno, or make a sweet cinnamon sugar version.

Tools You’ll Need

  • Stand Mixer with Dough Hook. If you don’t have a stand mixer, you can knead the dough by hand, but it’s much easier with a mixer.
  • Large Stock Pot. You’ll need a large stock pot for boiling the pretzels in an alkaline bath of water and baking soda. The baking soda will foam and bubble up quite a bit, so make sure the pot is at least twice as deep as the water.
  • Kitchen Spider/Strainer. A spider is a long-handled strainer commonly used when deep-frying. You’ll need one of these to lower the pretzels into the water bath and scoop them back out.
  • Baking Sheets with Parchment Paper. You’ll need two large baking sheets so the pretzels have plenty of room to puff up while baking. Line them with parchment paper to ensure the pretzels don’t stick.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Pretzels

  • Hot Water. The water adds moisture to the pretzel dough. Make sure the temperature is between 110-115 degrees Fahrenheit. If the water is too cold, the yeast will not activate. Too hot, and it will kill the yeast.
  • Granulated Sugar. Helps to activate the yeast.
  • Coarse Kosher Salt. Flavor.
  • Instant Yeast. The yeast makes the dough rise so the pretzels are soft and fluffy inside, with a chewy crust outside. See the FAQ section below, for using active dry yeast instead of instant/rapid-rise yeast.
  • Bread Flour. With a higher percentage of protein than all-purpose flour, bread flour gives the pretzels a chewier texture.
  • Unsalted Butter. Adds moisture and flavor.
  • Water + Baking Soda. For boiling the pretzels in an alkaline water bath before baking.
  • Egg. Before baking, you’ll need to brush the pretzels with an egg wash. This helps them brown, but also gives the salt and toppings something to stick to.
  • Toppings. I sprinkled half of mine with salt and half with cheddar cheese and sliced jalapenos.

Mustard

  • My recipe for mustard sauce is a simple mixture of mustard, creamy horseradish sauce and honey. It’s creamy, a little sweet and a little spicy. You can use any type of mustard that you like, such as Dijon or whole grain.
  • Another popular option for dipping pretzels is a beer cheese sauce (which I don’t have a recipe for).
Soft pretzels on a baking sheet, with a pot of mustard for dipping.

Step By Step Instructions (With Photos)

Knead the dough and let it rise.

  • In the bowl of your stand mixer fitted with the dough hook, combine the water (1 1/2 cups), sugar, salt, yeast, bread flour and melted butter. Mix on low for 1 minute to combine, then knead on medium/low speed for 5 minutes. The dough will be thick and balled up on the dough hook.
  • Lightly spray a large bowl with non-stick spray, and scrape the dough into the bowl. Cover tightly with plastic wrap. Set in a warm place to rise until doubled in size (Image 1). Inside your oven with the bread-proofing setting or just the heat from the interior light is ideal. It should take about 45-60 minutes to rise.

Shape the pretzels.

  • Preheat the oven to 450 F, and position the oven racks in the upper and lower thirds of the oven. Line 2 large baking sheets with parchment paper.
  • In a large stock pot, combine the 10 cups of water with the baking soda and bring to a boil.
  • Dump the dough out onto a sheet of parchment paper, and dust the dough very lightly with flour, just so it isn’t too sticky (Image 2). Cut the dough into 8 equal portions (Image 3). Now roll and stretch each portion into a rope that’s about 18-20 inches long. The ropes do not need to look perfect, but they should generally be about the same thickness (Image 4). Shape each rope of dough into a pretzel shape (Image 5).
  • Soft pretzel dough in a glass bowl.
    1
  • Soft pretzel dough on parchment paper.
    2
  • Soft pretzel dough, cut into 8 pieces.
    3
  • Soft pretzel dough, rolled into ropes.
    4

Boil in an alkaline water bath.

  • Working with one pretzel at a time, use your kitchen spider/strainer to lower the pretzels into the boiling water. Boil for 30 seconds, then lift out and set back on the parchment paper (Image 6). Repeat boiling each pretzel for 30 seconds. The dough will be slightly plumpier after boiling, although wrinkly with a sort of gelatinous texture to the dough.

Brush with egg wash, add toppings and bake.

  • Arrange your pretzels on the baking sheets, 4 on each so they have room to spread a little. Use a pastry brush to brush the pretzels with the beaten egg.
  • Now sprinkle your pretzels with toppings (Image 6 and 7). You can keep them simple with just coarse pretzel salt (I used large crystals of Himalayan pink salt), or add grated cheddar cheese and sliced jalapenos.
  • Bake the pretzels (you can put both baking sheets in at the same time on separate racks) for about 15-20 minutes, until the color is a deep golden brown.
  • Soft pretzel dough, shaped into pretzels.
    5
  • Soft pretzels after being boiled.
    6
  • Soft pretzels ready to be baked.
    7
  • Soft pretzels ready to be baked.
    8

Frequently Asked Questions

Why do pretzels need to be boiled in a baking soda solution?

Pretzels need to be dipped in an alkaline water bath before baking. This alkaline bath gives pretzels their unique signature pretzel flavor, deep brown color, and chewy crust. Traditionally, pretzel makers use food-grade lye for the alkaline bath, but it’s a hazardous chemical that requires special precautions for handling. Baking soda is a great substitute for home bakers.

Can I use active dry yeast instead of instant yeast?

You sure can! I love using instant yeast (also called rapid-rise yeast), since it doesn’t require any proofing. If you use active dry yeast instead, you’ll need to first activate it before you mix up the dough. All you’ll need to do is pour the hot water and sugar into your mixing bowl, then sprinkle the yeast on top. Let it stand for 5-10 minutes until foamy, then add the remaining ingredients and mix up the dough as instructed.

If I don’t have bread flour, can I use all-purpose flour?

Bread flour has a higher percentage of protein than all-purpose flour. This makes it ideal for bread recipes made with yeast, such as cinnamon rolls, since it contributes to their chewy texture. You can use all-purpose flour instead, but the pretzels won’t be quite as chewy.

What are some toppings I can put on my pretzels?

  • Salt + Butter. A soft pretzel sprinkled with large crystals of pretzel salt is classic. After baking, brush the pretzel with melted butter to make it even more delicious.
  • Cheddar Cheese + Jalapeno. The combination of melted, toasty cheddar cheese and slices of spicy jalapenos is just fantastic on a pretzel.
  • Onion + Garlic. Sprinkle a little onion powder and garlic powder on your pretzels before baking for a yummy savory twist.
  • Everything Bagel Seasoning. This seasoning has poppy seeds, sesame seeds, onion, garlic and salt, and is as good on a pretzel as it is on a bagel.
  • Cinnamon + Sugar. For a dessert pretzel, coat it in a mixture of cinnamon and sugar.

Will this recipe work for making pretzel rolls?

Absolutely. Follow all the instructions, but instead of shaping the portions of dough into ropes, shape them into balls. After boiling them in the water bath, brush the rolls with the egg wash, then slash the tops of the rolls with a small “x” before baking. Pretzel rolls are fantastic with burgers.

How long do homemade pretzels stay fresh?

Like most homemade bread made with yeast, these pretzels are at their freshest and softest in the first 24 hours, and they’re best eaten warm from the oven. You can store the leftovers in an airtight container for up to 3 days, but they won’t be as soft as on the first day. If you like, you can reheat them for a few minutes in a 300-degree oven, although they’ll get a bit crispier.

Where did you get the mini dish for the mustard?

This dish is from my STAUB Mini Cocotte Set.

Soft pretzels on a baking sheet, with a pot of mustard for dipping.

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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Soft pretzels on a baking sheet, with a pot of mustard for dipping.

Best High Altitude Homemade Soft Pretzels

Heather Smoke
Homemade soft pretzels that are tender and chewy, with a mustard dipping sauce.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 12 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr 30 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Appetizer, Snack
Cuisine American
Servings8 large pretzels

Equipment

  • Stand Mixer with Dough Hook
  • Large Stock Pot
  • Kitchen Spider/Strainer
  • 2 Large Baking Sheets with Parchment Paper

Ingredients
 

Pretzels

  • 1 ½ cups hot water (between 110-115 degrees F)
  • 1 tbsp granulated sugar
  • 2 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 packet instant yeast
  • 4 ½ cups bread flour, spooned and leveled
  • 4 tbsp unsalted butter, melted
  • 10 cups water, for boiling
  • ⅔ cup baking soda
  • 1 egg, lightly beaten
  • toppings, such as pretzel salt, cheese and sliced jalapenos, cinnamon-sugar, etc.

Mustard

  • ½ cup mustard, Dijon or whole grain
  • ½ cup creamy horseradish sauce
  • 1-2 tbsp honey

Instructions
 

Pretzels

  • In the bowl of your stand mixer fitted with the dough hook, combine the water (1 1/2 cups), sugar, salt, yeast, bread flour and melted butter. Mix on low for 1 minute to combine, then knead on medium/low speed for 5 minutes. The dough will be thick and balled up on the dough hook.
  • Lightly spray a large bowl with non-stick spray, and scrape the dough into the bowl. Cover tightly with plastic wrap. Set in a warm place to rise until doubled in size. Inside your oven with the bread-proofing setting or just the heat from the interior light is ideal.
    It should take about 45-60 minutes to rise.
  • Preheat the oven to 450 F, and position the oven racks in the upper and lower thirds of the oven. Line 2 large baking sheets with parchment paper.
  • In a large stock pot, combine the 10 cups of water with the baking soda and bring to a boil.
  • Dump the dough out onto a sheet of parchment paper, and dust the dough very lightly with flour, just so it isn't too sticky. Cut the dough into 8 equal portions. Now roll and stretch each portion into a rope that's about 18-20 inches long. The ropes do not need to look perfect, but they should generally be about the same thickness.
  • Shape each rope of dough into a pretzel shape. Working with one pretzel at a time, use your kitchen spider/strainer to lower the pretzels into the boiling water. Boil for 30 seconds, then lift out and set back on the parchment paper. Repeat boiling each pretzel for 30 seconds.
  • Arrange your pretzels on the baking sheets, 4 on each so they have room to spread a little. Use a pastry brush to brush the pretzels with the beaten egg.
  • Now sprinkle your pretzels with toppings. You can keep them simple with just coarse pretzel salt (I used large crystals of Himalayan pink salt), or add grated cheddar cheese and sliced jalapenos. You could even make a sweet version by sprinkling them with a mixture of cinnamon and sugar.
  • Bake the pretzels (you can put both baking sheets in at the same time on separate racks) for about 15-20 minutes, until the color is a deep golden brown.

Mustard

  • Stir together the mustard, horseradish sauce and honey until smooth.
  • Serve the pretzels warm, or at room temperature, with the mustard sauce.

Notes

Store leftover pretzels in an airtight container at room temperature for up to 3 days.
Keyword Mustard, Pretzels
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Breads, Biscuits, Muffins and Doughnuts

Previous Post: « High Altitude Nutty White Chocolate Chip Butterscotch Cookies
Next Post: High Altitude Chocolate Zucchini Bread »

Reader Interactions

Comments

  1. Anonymous

    November 28, 2011 at 8:56 pm

    one of my favorite foods! these look amazing!

    Reply
  2. Lindselicious

    November 29, 2011 at 2:35 am

    I havent had the guts to make my own pretzels yet. (Fear of yeast!) But these look amazing, maybe my goal before the year ends? =)

    Reply
  3. mjskit

    November 29, 2011 at 3:18 am

    Oh my goodness! I love this pretzel recipe and all of the wonderful topping choices! The jalapeno and cheese are my favorites!

    Reply
  4. Janet

    November 28, 2011 at 11:22 pm

    These look great!

    Reply
  5. Amalia

    November 29, 2011 at 1:49 am

    5 stars
    I love homemade soft pretzels, they are amazing! These look so delicious, I love the jalapeno and cheddar cheese pretzel, I need some! Great recipe 🙂

    Reply
  6. Jenn

    November 29, 2011 at 1:53 am

    Normally I'm not too big on pretzels, but the one you made with cheese and jalapenos may have just won me over. I'm saving this recipe. Thanks for sharing!

    Reply
  7. Stephke

    November 29, 2011 at 9:36 am

    Pretzels… Yummy!

    Reply
  8. Kimber

    November 29, 2011 at 4:40 pm

    Holy Moly my mouth is watering! I have such an obsession with pretzels it's not even funny! Those jalepeno ones look amazing!

    Reply
  9. Laurel

    December 1, 2011 at 2:25 am

    Mmmm… these pretzels looks great, especially the jalapeno cheddar ones.

    Reply
  10. Vicki Bensinger

    March 6, 2013 at 4:27 pm

    Your pretzels look so good especially that jalapeno cheddar, I must try that.

    Reply
  11. Bakeca Incontri Bologna

    April 3, 2013 at 12:37 pm

    Yummy…I'll try the recipe…thanks for sharing!

    Reply
  12. LaurenAdelaide

    November 25, 2013 at 12:30 am

    5 stars
    We tried this recipe and it was great!

    Reply
  13. LaurenAdelaide

    November 25, 2013 at 12:30 am

    5 stars
    We tried this recipe and it was fantastic!

    Reply
  14. Heghineh

    May 20, 2015 at 1:42 am

    Amazing! I'm so glad I found this recipe. Can't wait to try this.

    Reply
  15. sweetlifeinthevalley

    October 22, 2015 at 9:45 pm

    5 stars
    Anything with Jalapeno is a favorite in our home. These were delicious!

    Reply
  16. Pajaro

    April 1, 2016 at 11:42 pm

    Looks fantastic!

    Reply
  17. Anonymous

    April 8, 2017 at 2:59 pm

    5 stars
    OK!!! These look like about the most delicious pretzel ever. So I think I’ll make them tomorrow and then send all but about 4 to work with my hubby so I don’t eat way too many. ��

    Reply
  18. Rick

    September 16, 2022 at 12:03 pm

    5 stars
    Just made these. Made a slight mistake and doubled the butter. Didn’t matter at all, this recipe is truly perfect. Thank you very much! I live in Colorado too. Baking has always been tough here however with people like you making solid recipes I’m going to move onto your biscuits.

    Reply

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I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

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